This document describes the Weber Master-Touch Premium charcoal barbecue, models E-5770 and SE E-5775, providing an owner's guide that covers safety, assembly, cooking methods, and maintenance.

The Weber Master-Touch Premium is a charcoal barbecue designed for outdoor use in well-ventilated areas. It is not intended for indoor use or as a heater, as toxic fumes can accumulate and cause serious injury or death. The barbecue becomes very hot during operation and should not be moved. It is crucial to keep children and pets away from the device. For lighting, only firelighters complying with EN 1860-3 should be used; spirit or petrol are strictly prohibited. Cooking should only commence once the fuel has a coating of ash. The barbecue must not be used in confined or habitable spaces like houses, tents, caravans, motor homes, or boats due to the danger of carbon monoxide poisoning.

The barbecue features a baked-on porcelain-enamel coated steel bowl and lid, which prevents peeling or flaking. This reflective surface facilitates convection cooking, radiating heat around the food for even cooking results, similar to an indoor oven. The lid is hinged, allowing for convenient opening and closing without needing to store it elsewhere during cooking. The lid is also removable, which is useful when using the Weber rotisserie accessory (sold separately). A built-in lid thermometer allows for easy monitoring of the internal barbecue temperature.

Airflow is a critical factor in charcoal barbecuing. The Master-Touch Premium is equipped with dampers and vents that allow users to control the internal temperature. More airflow leads to higher internal temperatures until the fuel is maximized. For direct method cooking, the bowl and lid vents should be fully open. For indirect cooking or smoking at lower temperatures, the dampers can be closed halfway. Closing them completely will cut off oxygen and extinguish the coals. The bowl vents are designed to provide the perfect amount of airflow for smoking and low-temperature barbecuing.

The cooking grate is made of heavy-duty stainless steel, offering ample space for various meals. It is hinged on both sides, making it easy to add fuel during cooking. The barbecue also includes a special center area on the cooking grate that is removable, designed to accommodate Gourmet BBQ System cooking inserts such as a sear grate (included with SE E-5775), poultry roaster, or pizza stone (each sold separately). These inserts expand the range of recipes that can be prepared.

The charcoal grate, also made of heavy-duty steel, is built to withstand the heat of any charcoal fire without warping or burning through. It provides sufficient space for both direct and indirect cooking.

A key maintenance feature is the ONE-TOUCH cleaning system. By moving a handle back and forth, three blades in the bowl sweep ash from the bottom of the barbecue into the ash catcher. These vents also act as a bowl damper, helping to bring oxygen to the fire or to extinguish it. The high-capacity ash catcher is fully enclosed, preventing ashes from blowing around, and detaches easily for quick and clean ash removal. For the SE E-5775 model, the ONE-TOUCH cleaning system handle includes a cover for a non-slip grip and to minimize heat.

The barbecue is also equipped with tool hook handles on the bowl, providing a convenient place to hang barbecue tools. An iGRILL bracket offers a magnetic surface for placing iGRILL MINI or iGRILL 2 devices (sold separately) during cooking, as well as storage for up to four probes. The iGRILL bracket should be removed when not in use.

For smoking, the Master-Touch Premium includes a Char-Ring and Diffuser Plate. These tools help maintain consistent low temperatures over longer periods, ideal for "low and slow" smoking. The lid damper features a touch point to minimize heat for increased comfort.

Before lighting, it is essential to prepare the barbecue. This involves lifting the lid, removing the Gourmet BBQ System cooking grate (first the center, then the full grate), and clearing any ashes or old charcoal from the bowl using the ONE-TOUCH cleaning system. The ash catcher should be removed to dispose of ashes. All bowl and lid vents should be moved to the fully open position. The charcoal grate is then replaced.

Charcoal can be lit using a chimney starter or without one. With a chimney starter, crumpled newspaper or lighter cubes are placed at the bottom, the starter is filled with charcoal, and then lit through the bottom holes. Without a chimney starter, charcoal is built into a pyramid in the center of the charcoal grate with lighter cubes inserted and lit. In both cases, the charcoal is fully lit when covered with a coating of white ash. Lighter cubes must be completely consumed and charcoal ashed over before placing food on the cooking grate.

For direct barbecuing, the lit charcoal is spread evenly across the charcoal grate. The ONE-TOUCH cleaning system handle and lid damper should be fully open. The cooking grate is replaced, the lid closed, and the grate preheated for 10-15 minutes. After preheating, the grate is cleaned with a barbecue brush before placing food on it. The lid is then closed, and cooking proceeds according to recipe times.

For indirect barbecuing, charcoal is positioned on opposite sides of the bowl, or within CHAR-BASKETS (if used), avoiding placement directly beneath the thermometer or lid damper. A drip pan can be placed between the charcoal to collect drippings. The ONE-TOUCH cleaning system handle and lid damper are fully open. After the charcoal has ashed over, the cooking grate is replaced, ensuring hinged sides are above the charcoal. The lid is closed, and the grate preheated for 10-15 minutes. After cleaning the grate, food is placed in the center, above the drip pan if used. The lid is closed, and dampers are adjusted to achieve the desired temperature.

Smoking involves cooking food at low temperatures over extended periods using hardwood chunks or chips. The smoker ring is placed on the charcoal grate, filled with 45-50 charcoal briquettes, and spread evenly. Lighter cubes are placed in the center of the charcoal and lit. Once grey ash forms on the center coals (15-20 minutes), 2-4 Weber wood chunks or a handful of wood chips are added around the perimeter of the lit charcoal. The diffuser plate is centered on the smoker ring, and the lid is kept open until the charcoal has ashed over. A disposable drip pan can be placed on the diffuser plate. The cooking grate is then placed in the top position, the lid closed for 15 minutes to preheat, and the grate cleaned before placing food in the center. The lid is closed, and the ONE-TOUCH cleaning system handle is moved to the smoking position. The lid damper is rotated to maintain the "smoke zone" temperature (95-135°C / 200-275°F).

Maintenance tips include always wearing heat-resistant gloves, avoiding lighter fluid, preheating the barbecue, oiling food (not the grate), ensuring proper airflow by keeping vents open and regularly removing ashes, and keeping the lid closed during cooking to maintain heat, speed cooking, trap smokiness, and prevent flare-ups. For cleaning, accumulated ashes and old charcoal should be removed before each use. "Paint-like" flakes inside the lid are carbonized grease and smoke vapors, which should be brushed off with a stainless steel bristle barbecue brush. The exterior should be wiped with warm soapy water and rinsed, especially in harsh environments. Sharp objects or abrasive cleaners should not be used.

The manual also provides a cooking guide with recommended times for various meats, seafood, and vegetables using direct and indirect heat, as well as food safety tips like defrosting food in the refrigerator, washing hands, and avoiding cross-contamination. Different types of smoking woods (Hickory, Pecan, Mesquite, Alder, Maple, Cherry, Apple) are described, along with their characteristics and food pairings, encouraging experimentation with wood types and amounts.

Weber Master-Touch Premium E-5770 - Page 17

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