‘DIRECT METHOD’ (HOW IT WORKS)
The ‘direct method’ means the food is barbecued
directly over the heat source. For even cooking, food
should be turned once halfway through the cooking time.
WHEN TO USE THE ‘DIRECT METHOD’
Use the ‘direct method’ for foods that take less than
25 minutes to cook. For example; steaks, chops,
kabobs, sausages, tomato halves and pineapple rings.
Using the ‘direct method’ is also necessary to sear
meats (browning the meat quickly over very high
heat). Searing creates that wonderful crisp,
caramelized texture when the food comes in contact
with the super-hot grill. It also adds great colour and
flavour to the entire surface. Steaks, chops, chicken
breasts, and other larger cuts of meat all benefit
from searing.
To sear thicker cuts of meat, place them over Direct
High heat for about 2 to 3 minutes per side. Smaller
pieces require less searing time.
Usually after searing you finish cooking the food at a
lower temperature. With foods that don’t take long
to finish cooking you can use the ‘direct method’. Use
the ‘indirect method’ to finish cooking foods that
take longer to cook, for example a 30-50mm thick
steak.
‘INDIRECT METHOD’ (HOW IT WORKS)
The Indirect Method is similar to roasting, but with
that barbecued texture, flavour, and appearance you
can’t get from an oven. When using your gas barbe-
cue for Indirect cooking, burners are lit on either side
of the food but not directly beneath it. Heat rises,
and reflects off the lid and inside surfaces of the bar-
becue. It circulates to cook the food evenly on all
sides, much like a convection oven, so there’s no
need to turn the food.
WHEN TO USE THE ‘INDIRECT METHOD’
Use the ‘indirect method’ for roasting, (dealt with
under ‘HOW TO ROAST’ below) for barbecuing thick
cuts of meat that have been seared and for foods that
are so delicate that direct exposure to high heat
would dry them out, scorch or blister them. Examples
include seared steaks that are 30-50mm thick, seared
chicken quarters and delicate baked whole fish or fish
fillets.
When Indirect cooking you only cook on the grills (the
hotplate can be removed from the barbecue).
GETTING YOUR GAS BARBECUE READY
FOR BARBECUING
Open the lid. Check that all burner control knobs are
turned to OFF and that your gas bottle has sufficient
gas. Turn the gas supply on at the source. Light the
barbecue according to the directions in the owner’s
manual. Close the lid and preheat the barbecue with
all burners on HIGH for about 10 minutes. To cook,
adjust burner controls as the recipe directs.
GETTING YOUR GAS BARBECUE READY
FOR ROASTING
Open the lid. Check that all burner control knobs are
turned to OFF and that your gas bottle has sufficient
gas. Turn the gas supply on at the source. Light the
barbecue according to the directions in the owner’s
manual. Close the lid and preheat the barbecue with
the outside burners on HIGH for about 10 minutes. (To
avoid any chance of scorching the bottom of the roast
the burners that will be directly below the roast
when cooking should always be turned OFF when pre-
heating.) Adjust the outside burner controls as the
recipe directs.
2
INDIRECT METHOD
DIRECT METHOD
WEBER BARBECUING BASICS
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