Weber Master-Touch E-5750 - Cooking System Components; Bowl and Lid Construction; Dampers and Vents Function; Cooking Grate Description

4
COOKING SYSTEM
A
B
C
D
E
B
A
Extensive thought was put into how your charcoal
barbecue was designed. We design our barbecues
to perform so that you never have to worry about
flare-ups, hot and cold spots, or burnt food.
Expect excellent performance, control, and results
everytime.
A
Bowl and Lid
Every WEBER charcoal barbecue is made with
a baked-on porcelain-enamel coated steel bowl
and lid. This is important because it means it
will never peel or flake. The reflective surface
provides convection cooking, so that the heat
radiates around the food much like an indoor
oven providing you with even cooking results.
B
Dampers and Vents
A big factor in charcoal barbecuing is air. The
more air that you allow into the barbecue, the
hotter the internal temperature will be until the
fuel has been maximised. During cooking, you
can control the internal barbecue temperature
by easily adjusting the lid and bowl
dampers. To ensure a high internal barbecue
temperature for direct method cooking, be sure
that the bowl and lid vents are fully open. If
your intention is to cook indirectly or smoke
foods at lower temperatures, you can close
the lid and bowl dampers as much as halfway.
Closing the dampers completely will cut off
oxygen flow and will eventually extinguish
thecoals.
C
Cooking Grate
Made of heavy-duty stainless steel (C-5755,
SE E-5755) or heavy-duty plated steel (E-5750,
C-5750), the cooking grate provides ample area
to make all of your favourite meals.
D
Charcoal Grate
The charcoal grate has what it takes to
withstand the heat of any charcoal fire. Made
of heavy-duty steel, this durable grate will not
warp or burn through. Additionally, it gives you
enough space for direct or indirect cooking,
providing you with the flexibility to cook the
way you want.
E
ONE-TOUCH Cleaning System
The ONE-TOUCH cleaning system makes clean-
up hassle free. As you move the handle back
and forth, the three blades in the bowl move
ash from the bottom of the barbecue into the
ash catcher. These same vents act as a bowl
damper, to help bring oxygen up to the fire or
to allow you to easily extinguish the fire.