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General| Device type | Table |
|---|---|
| Heat source | - |
| Total power | - W |
| Number of cooking zones | 1 zone(s) |
| Product color | Blue |
| Housing material | Aluminium, Steel |
| Cooking surface shape | Round |
| Easy to clean | Yes |
Weight and Dimensions| Depth | 420 mm |
|---|---|
| Width | 360 mm |
| Height | 460 mm |
Key hazards including indoor use, flammable liquids, and keeping area clear of combustibles.
Crucial precautions for assembly, operation, placement, and general use.
Important considerations for preventing damage, ensuring proper function, and maintenance.
Weber's commitment to repair or replace defective parts for purchasers.
Requirements for owners to ensure warranty coverage, including registration and care.
Process for making claims and situations that invalidate the warranty.
Lists warranty durations for different grill components.
States limitations and exclusions for voluntary warranties.
Details the porcelain-enamel coated steel bowl and lid construction.
Explains the function of dampers and vents for controlling grill temperature.
Describes the heavy-duty plated steel cooking grate.
Highlights the durable steel charcoal grate designed for heat resistance.
Mentions the Tuck-N-Carry Lid-Lock feature for carrying and lid storage.
Guidance on selecting a safe, well-ventilated outdoor location for grilling.
Advice on selecting the appropriate amount of charcoal based on food type and grill size.
Recommendation for initial grill heating and fuel preparation before first use.
Steps to prepare the grill, including removing grates and opening vents.
Instructions for lighting charcoal using a chimney starter.
Instructions for lighting charcoal using lighter cubes.
Explains the direct heat method for small, tender food pieces.
Steps for arranging lit charcoal for direct heat grilling.
Chart for charcoal quantities needed for direct heat grilling.
Details the indirect heat method for larger cuts or delicate foods.
Steps for arranging lit charcoal for indirect heat grilling.
Chart for charcoal quantities needed for indirect heat grilling.
Recommendation to wear protective gloves when handling hot grill parts.
Advice to avoid lighter fluid due to potential taste transfer.
Importance of preheating the grill for optimal searing and cleaning.
Suggests oiling food for flavor and moisture, rather than the grate.
Guidance on maintaining airflow by keeping vents open and clearing ashes.
Four reasons why keeping the lid closed is important for grilling.
Tips for managing flare-ups by limiting oxygen and using indirect heat.
Considerations for adjusting cooking times based on climate and wind.
Advice on grilling frozen food and adjusting cooking times accordingly.
Basic maintenance tips for keeping the grill clean and functional.
Provides cooking times and thicknesses for various cuts of meat and vegetables.
Offers tips on grilling techniques, resting meat, adding smoke flavor, and thawing food.
Essential food safety practices to follow before, during, and after grilling.
