Weber Charcoal & Go-Anywhere Owner's Manual
Contents
1. Use the hook on the inside of the lid to hang the lid on the side of the bowl of the grill Avoid placing a hot lid on carpet or grass Do not hang the lid on the bowl handle To extinguish the coals place the lid on the bowl and close all of the vents dampers Make sure that the vents dampers on the lid and the bowl are completely closed Do not use water because it will damage the porcelain finish Using abrasive cleaners on the cooking WE To control flare ups place the lid on the grill Do not use water Handle and store hot electric starters carefully Keep electrical cords away from the hot surfaces of the grill A CAUTION Lining the bowl with aluminum foil will obstruct the air flow Instead use a drip pan to catch drippings from meat when cooking by the Indirect Method Using sharp objects to clean the cooking grate or remove ashes will damage the finish FAILURE TO HEED THESE grate or the grill itself will damage the DANGER WARNING AND finish CAUTION STATEMENTS MAY CAUSE SERIOUS BODILY INJURY OR DEATH OR A FIRE OR EXPLOSION RESULTING IN DAMAGE TO PROPERTY HELPFUL HINTS TO START A CHARCOAL GRILL Remove the lid and open all air vents before building the fire NOTE For proper airflow remove accumulated ashes from the bottom of the grill if present only after the coals are fully extinguished Charcoal requires oxygen to burn so be sure nothing clogs2. Do not add charcoal starter fluid or charcoal impregnated with charcoal starter fluid to hot or warm charcoal Do not use gasoline alcohol or other highly volatile fluids to ignite charcoal If using charcoal starter fluid remove any fluid that may have drained through the bottom vents before lighting the charcoal Do not leave infants children or pets unattended near a hot grill Do not attempt to move a hot grill Do not use grill within five feet of any combustible material Combustible materials include but are not limited to wood or treated wood decks patios or porches Do not use grill unless all parts are in place Make sure the ash catcher is properly attached to the legs underneath the bowl of the grill Do not remove ashes until all charcoal is completely burned out and fully extinguished Do not wear clothing with loose flowing sleeves while lighting or using the grill Do not use grill in high winds GENERAL SAFETY A WARNING Keep the grill in a level position at all times Remove the lid from the grill while lighting and getting the charcoal started Always put charcoal on top of the charcoal grate and not directly into the bottom of the bowl Never touch the cooking or charcoal grate r the grill to see if they are hot o Use barbecue mitts or hot pads to protect hands while cooking or adjusting the vents U h se proper barbecuing tools with long eat resistant handles
3. 77 C in the breast When turkey is about two thirds done cut the band of skin or string holding the legs together Remove turkey from cooking grate and let stand 10 minutes before carving Makes 10 to 12 servings WE SPICY LAMB KABOBS Direct Medium For the marinade Ye cup olive oil V4 cup red wine vinegar 2 tablespoons grated orange rind 1 tablespoon lemon juice 1 green onion and top chopped 1 4 teaspoon ground cinnamon Yg teaspoon ground cloves 2 pounds lean lamb cut into 1 cubes To make the marinade Combine the marinade ingredients in a shallow glass baking dish or plastic bag Add the lamb Refrigerate covered 4 to 6 hours Drain lamb reserve marinade Pour reserved marinade into a small sauce pan Bring to a boil over high heat and boil for 1 full minute Arrange lamb on 4 to 6 skewers Grill lamb over Direct Medium heat to medium doneness about 10 minutes turning and basting with the reserved marinade once halfway through grilling time Makes 4 to 6 servings RECIPES BASIC BURGERS Direct Medium 112 Ibs ground beef 80 lean Kosher salt Freshly ground black pepper 4 hamburger buns Ketchup optional Mustard optional Gently shape the ground beef into four burgers of equal size and thickness about 34 thick Season with salt and pepper Grill the burgers over direct medium heat until the internal temperature reaches 160 F 73 C for medium 8 to 10 minutes turning once halfway th
4. chicken breast halves about 6 oz each Kosher salt Freshly ground black pepper Extra virgin olive oil Rinse the chicken breasts under cold water pat dry with paper towels and season with salt and pepper Lightly brush or spray both sides with olive oil Grill the chicken over direct medium heat until he juices run clear and the meat is no longer pink in the center 8 to 10 minutes turning once halfway hrough grilling time Serve warm akes 4 servings 16 CLASSIC BONE IN CHICKEN BREASTS Indirect Medium 4 chicken breast halves with bone and skin 10 12 oz each Kosher salt Freshly ground black pepper Extra virgin olive oil Rinse the chicken breasts under cold water pat dry with paper towels and season with salt and pepper Lightly brush or spray both sides with olive oil Grill the chicken skin side up over indirect medium heat until the juices run clear and the meat is no longer pink at the bone 30 to 40 minutes For crispier skin grill the breasts skin side down over direct medium heat during the last 5 minutes of grilling time Serve warm Makes 4 servings WE FABULOUS FISH FILLETS Direct High 4 swordfish or halibut fillets 6 to 8 oz each and about 1 thick Kosher salt Freshly ground black pepper Extra virgin olive oil Lemon wedges optional Lightly brush or spray both sides of the fillets with olive oil and season with salt and pepper Grill over direct high heat until opaque in
5. VEVET CHARCOAL amp GO ANYWHERE GRILL OWNER S GUIDE amp RECIPES Do not discard This contains important product dangers warnings and cautions MANUEL DE LUTILISATEUR ET DE RECETTES POUR WEBER GO ANYWHERE amp GRILS DE CHARBONS Ne pas jeter Contient des informations importantes concernant ce produit dangers mises en gardes et pr cautions GUIA DEL PROPIETARIO Y RECETAS PARA LOS ASADORES DE CARBON Y GO ANYWHERE No lo deseche Contiene informacion importante sobre los peligros avisos y precauciones respecto al producto TABLE OF CONTENTS General Satety vsecacticeegran ts eras 5 6 Flelptul Hints idan Soha d ese ten dates 3 7 8 Charcoal Grill Cooking Direct Method 10 Charcoal Grill Cooking Indirect Method 11 Grilling GUIDE icin eta saine 12 13 RECIPES ua aa ears 14 18 If you need replacement parts or have questions about the assembly use or maintenance of your grill please call Weber Customer Service For purchases made in the U S 1 800 446 1071 For purchases made in Canada 1 800 265 2150 For purchases made in Mexico 33 31 22 12 23 Consignes de S curit G n rales 19 20 Conseils Utiles 00 cece 21 29 Cuisson au Charbon de Bois M thode Directe oooooo o 24 Cuisson au Charbon de Bois M thode Indirecte 25 Guide de Cuisson au Barbecue 26 27 Recettes iaa 28 32 Si vous avez besoin de pi ce
6. butter over medium high heat Stir in the onion dill curry powder and garlic powder cook 5 minutes Thread shrimp on skewers leaving space between pieces Lightly brush or spray the shrimp with olive oil Grill over direct high heat until the shrimp turn pink and are tender 2 to 5 minutes turning and brushing with the curry butter once halfway through grilling time Arrange shrimp on serving plate Garnish with lime wedges and dill akes 4 servings US SWEET CORN IN HUSKS Direct Medium Trim excess silk off end of corn with kitchen shears Place corn in a deep container cover corn with cold water and soak at least 1 hour When ready to grill remove corn from water shake to remove excess water Grill over direct medium heat for about 25 minutes turning 3 times Use gloves to remove husks and silk before serving 17 RECIPES GRILLED RED PEPPERS STUFFED WITH MOZZARELLA Indirect Medium small loaf crusty Italian bread 3 tablespoons olive oil 3 medium sweet red bell peppers cup fresh mozzarella cheese cut into small cubes 1 teaspoons dried basil clove garlic finely chopped ablespoon olive oil Kosher salt Freshly ground black pepper Thinly slice bread remove crusts and cut into enough 1 2 croutons to make 1 cup In a skillet warm the olive oil add the croutons and saut until golden drain on paper towels Cut tops off peppers about 1 2 from top and reserve tops Carefully remove
7. ed directly over prepared coals For even cooking food should be turned once 4 Spread prepared briquets evenly across the halfway through the grilling time Use the charcoal grate Direct Method for foods that take less than 5 Position the cooking grate over the coals 25 minutes to cook steaks chops kabobs 5 vegetables and the like 6 Place food on the cooking grate 7 Place the lid on the grill Consult your 1 Operiall vents recipe for recommended cooking times 2 Heap the recommended amount of charcoal briquets in the center of the charcoal grate refer to the chart below Charcoal Briquet Guide for the Direct Method of Cooking Grill Diameter Briquets Needed 14 5 87 cm 30 18 5 47 cm 40 22 5 57 cm 50 26 75 67 cm 80 37 5 95 cm 150 10 CHARCOAL GRILL COOKING US INDIRECT METHOD Use the Indirect Method for foods that require 25 minutes or more of grilling time or for foods so delicate that direct exposure to the heat source would dry them out or scorch them Examples include roasts bone in poultry pieces and whole fish as well as delicate fish fillets To set up for Indirect cooking prepared charcoal briquets are set on either side of the food Heat rises reflects off the lid and inside surfaces of the grill and circulates to slowly cook the food evenly on all sides There s no need to turn the food over Charcoal Briquet Guide for the Indirect Me
8. for setting up your grill There are two methods of cooking in a Weber grill Direct and Indirect See the following pages for specific instructions Don t try to save time by placing food on a grill that s not quite ready Let charcoal burn until it has a light grey ash coating keep the vents open so the fire does not go out Use a spatula and tongs but leave the fork You ve probably seen people poking their meat with one but it causes juices and flavor to escape and that can dry out your food Make sure the food fits on the grill with the lid down At least 1 inch clearance between the food and the lid is ideal HELPFUL HINTS Resist the urge to open the lid to check on your dinner every couple of minutes Every time you lift the lid heat escapes which means it will take longer to get dinner on the table Unless the recipe calls for it turn your food over only once You will control flare ups reduce cooking time and get altogether better results if you grill with the lid down Resist the urge to use a spatula to press down on foods such as burgers You ll squeeze out all that wonderful flavor A light coating of oil will help brown your food evenly and keep it from sticking to the cooking grate Always brush or spray oil on your food not the cooking grate FOOD SAFETY TIPS Wash your hands thoroughly with hot soapy water before starting any mealpreparation and after handling fresh meat fish and poul
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10. llo onion halved 12 inch slices 35 to 40 minutes indirect medium 8 to 12 minutes direct medium potato whole Va inch slices 45 to 60 minutes indirect medium 14 to 16 minutes direct medium RECIPES WHOLE ROAST CHICKEN Indirect Medium 1 whole chicken 4 5 Ibs Olive oil Kosher salt Freshly ground black pepper Rinse chicken and pat dry with paper towels Twist wing tips under back and tie legs together with string Brush entire outer surface of chicken with oil and lightly season with salt and pepper Grill chicken breast side up over indirect medium heat until the internal temperature reaches 180 F 82 C in the thickest part of the thigh and 170 F 77 C in the breast 11 4 to 112 hours Transfer chicken to serving platter let stand 10 minutes before carving Makes 4 to 6 servings 14 TURKEY Indirect Medium 1 turkey 10 to 12 pounds Olive oil Kosher salt Freshly ground black pepper Remove neck and giblets Rinse turkey thoroughly and pat dry with paper towels Brush outer surface of turkey with oil and season with salt and pepper inside and out Pull turkey skin over neck and fasten behind back with a skewer Twist wings under back and tie legs and tail together securely or tuck legs under band of skin Grill turkey breast side up over indirect medium heat until turkey is tender 11 to 13 minutes per pound or to an internal temperature of 180 F 82 C in the thickest part of the thigh and 170 F
11. ltry bone Let roasts larger cuts of meat and thick times are affected by such factors as in poultry pieces whole fish and thicker chops and steaks rest for 5 to 10 minutes altitude wind outside temperature and cuts using the Indirect Method for the time before carving The internal temperature of desired doneness Two rules of thumb Grill given on the chart or until an instant read the meat will rise by 5 to 10 degrees during steaks fish fillets boneless chicken pieces thermometer reaches the desired internal this time and vegetables using the Direct Method for temperature Cooking times for beef and Thickness Weight Approximate Grilling Time Steak New York porterhouse rib eye 1 inch thick 5 to 8 minutes sear 4 to 6 minutes direct high heat T bone or tenderloin grill 1 to 2 minutes indirect high heat 1 inches thick 10 to 14 minutes sear 6 to 8 minutes direct high heat grill 4 to 6 minutes indirect high heat 2 inches thick 14 to 18 minutes sear 6 to 8 minutes direct high heat grill 8 to 10 minutes indirect high heat Flank Steak 1 to 2 pounds Y inch thick 8 to 10 minutes direct high heat Ground beef patty 94 inch thick 8 to 10 minutes direct high heat Thickness Weight Approximate Grilling Time Chop boneless or bone in 3 inch thick 6 to 8 minutes direct high heat 1 inch thick 8 to 10 minutes direct medium Ribs baby back 1 to 2 pounds 3 to 4 hours indirect low Ribs spareribs 212 to 3V2 pounds 3 to 4 hours indirec
12. rough grilling time During the last 30 seconds grill the buns over direct medium heat until lightly toasted Serve the burgers hot on the buns with ketchup and mustard if desired Makes 4 servings SIMPLE STEAKS Direct High 4 New York strip tenderloin sirloin or rib eye beef steaks about Ib each and 1 thick Kosher salt Freshly ground black pepper Extra virgin olive oil Season both sides of the steaks with salt and pepper pressing the spices into the meat Allow to stand at room temperature for 20 to 30 minutes before grilling Lightly spray or brush both sides of he steaks with olive oil Grill the steaks over direct high heat until the internal temperature reaches 145 F 62 C for medium rare 6 to 8 minutes urning once halfway through grilling time Serve warm akes 4 servings Remove from the grill and stand for 3 to 5 minutes US CLASSIC BONELESS PORK CHOPS Direct Medium 4 boneless pork loin chops about 1 thick Kosher salt Freshly ground black pepper Extra virgin olive oil Season the pork chops with salt and pepper and lightly brush or spray both sides with olive oil Allow to stand at room temperature for about 20 minutes before grilling Grill the chops over direct medium heat until the juices run clear 10 to 12 minutes turning once halfway through grilling time Serve warm Makes 4 servings 15 RECIPES CLASSIC BONELESS CHICKEN BREASTS Direct Medium 4 boneless skinless
13. s de rechange ou si vous avez des questions sur le montage l utilisation ou l entretien de votre grill veuillez consulter le Service Client de Weber Pour les achats effectu s aux tats Unis 1 800 446 1071 Pour les achats effectu s au Canada 1 800 265 2150 Pour les achats effectu s au Mexique 83 31 22 12 23 Instrucciones Generales de Seguridad voccioricsicsscanas 33 34 Sugerencias Pr cticas 35 36 Cocinando en Asador de Carb n M todo DirectO 38 Cocinando en Asador de Carb n M todo Indirecto 39 Gu a para ASA ws cece 40 Gu a para Cocinar en el Asador 41 A tania 42 46 Si necesita partes de repuesto o tiene preguntas acerca del ensamblaje uso o mantenimiento del su asador por favor llame al Departamento de Soporte y Servicio al Cliente de Weber Para compras hechas en los Estados Unidos 1 800 446 1071 Para compras hechas en Canad 1 800 265 2150 Para compras hechas en M xico 83 31 22 12 23 GENERAL SAFETY US A DANGER A SAFETY SYMBOLS will alert you to important SAFETY information A Signal words DANGER WARNING or CAUTION will be used with the SAFETY SYMBOL A DANGER will identify the most serious hazard A Please carefully read all safety information contained in this Owner s Guide This grill is designed for outdoor use only If used indoors toxic fumes will accumulate and cause serious bodily injury or death
14. seeds and membranes In a bowl combine croutons mozzarella basil garlic and oil Mix well adding salt and pepper to taste Stuff peppers with mixture replace tops and secure with toothpicks Grill peppers top sides up over indirect medium heat until peppers are soft but still hold their shape 12 to 15 minutes Remove tops and cut in half lengthwise Makes 6 servings 18 PARADISE GRILLED from Weber s Big Book of Grilling Indirect Medium For the glaze 34 cup fresh orange juice ablespoon honey ablespoon fresh lime juice 2 teaspoons cornstarch 4 slices fresh pineapple about Ya inch hick each easpoon cracked dried green peppercorns or cracked black peppercorns 4 scoops vanilla ice cream To make the glaze in a small saucepan combine the glaze ingredients and whisk until smooth Bring to a boil over medium high heat and cook until thickened 1 to 2 minutes Keep the glaze warm or reheat when ready to serve Season both sides of the pineapple slices with the peppercorns Grill over indirect medium heat until well marked 6 to 8 minutes turning once halfway through grilling time Serve each pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top Makes 4 servings US WWW WEBER COM 2008 Weber Stephen Products Co Weber the kettle silhouette and the kettle configuration are registered trademarks of Weber Stephen Products Co 200 East Daniels Road Palatine Ill
15. t low Ribs country style bone in 3 to 4 pounds 11 to 2 hours indirect medium GRILLING GUIDE US Poultry Thickness Weight Approximate Grilling Time chicken breast boneless skinless 6 to 8 ounces 8 to 12 minutes direct medium chicken thigh boneless skinless 4 ounces 8 to 10 minutes direct medium chicken breast bone in 10 to 12 ounces 30 to 40 minutes indirect medium chicken pieces bone in leg thigh 30 to 40 minutes indirect medium chicken wing 2 to 3 ounces 18 to 20 minutes direct medium chicken whole 312 to 41 2 pounds 1 to 1 hours indirect medium cornish game hen 112 to 2 pounds 50 to 60 minutes indirect high turkey whole unstuffed 10 to 12 pounds 2 to 3 hours indirect medium 13 to 15 pounds 3 to 4 hours indirect medium Fish amp Seafood Thickness Weight Approximate Grilling Time fish fillet or steak 1 4 to Y2 inch thick 3 to 5 minutes direct high 1 to 1 inches thick 10 to 12 minutes direct high fish whole 1 pound 15 to 20 minutes indirect medium 3 pounds 30 to 45 minutes indirect medium Note General rule for grilling fish 4 to 5 minutes per Ya inch thickness 8 to 10 minutes per 1 inch thickness Vegetables Approximate Grilling Time asparagus 4 to 6 minutes direct medium corn in husk husked 25 to 30 minutes direct medium in husk 10 to 15 minutes direct medium husked mushroom shiitake or button portabello 8 to 10 minutes direct medium shiitake or button 10 to 15 minutes direct medium portabe
16. the center 8 to 10 minutes turning once halfway through grilling time Serve warm with lemon wedges if desired Makes 4 servings RECIPES SALMON STEAK KYOTO Direct Medium For the marinade 1 cup soy sauce Ya cup orange juice concentrate 2 tablespoons olive oil 2 tablespoons tomato sauce 1 tablespoon spring onion and top minced 1 teaspoon lemon juice V2 teaspoon prepared mustard lo teaspoon minced ginger root 1 clove garlic minced 4 salmon steaks about 1 thick Olive oil To make the marinade in a shallow glass baking dish combine the marinade ingredients Add the salmon and turn to coat each side Cover and refrigerate 30 to 60 minutes Remove the salmon and reserve the marinade Pour the reserved marinade into a small saucepan Bring to a boil over high heat and boil for 1 full minute Lightly brush or spray salmon with oil Grill over direct medium heat until fish is tender and flakes with a fork 5 to 10 minutes depending upon thickness of fish Turn salmon and brush with marinade once halfway through grilling time Makes 4 servings SHRIMP KABOBS WITH CURRY BUTTER Direct High For the curry butter Y2 cup butter 2 tablespoons finely chopped onion 1 teaspoon snipped fresh dill 1 to 1 teaspoons curry powder Dash garlic powder 16 to 20 jumbo shrimp 11 2 to 2 pounds peeled and deveined Olive oil Lime or lemon wedges Fresh dill or parsley sprigs To make the curry butter in a small pan melt he
17. the vents Mound the briquets into a pyramid shaped pile or pile the charcoal into a Weber RapidFire chimney starter Place either Weber FireStarters lighter cubes they are non toxic odorless and asteless or crumpled newspaper under he pile of briquets and light NOTE We purposely left out instructions for using lighter fluid That s because we think the choices previously outlined are superior Lighter fluid is messy and can impart a chemical taste to your food unless it is thoroughly burned off If you choose to use lighter fluid follow the manufacturer s instructions and NEVER add lighter fluid to a burning fire When coals are covered with a light grey ash usually 25 to 30 minutes arrange the coals with long handled tongs according to the cooking method you are going to use For additional smoke flavor consider adding hardwood chips or chunks soaked in water for at least 30 minutes and drained or moistened fresh herbs such as rosemary thyme or bay leaves Place the wet wood or herbs directly on the coals just before you begin cooking When removing the grill lid during cooking lift to the side rather than straight up Lifting straight up may create suction drawing ashes up onto your food US EASY STEPS TO GRILLING GREATNESS Follow these tips and you won t go wrong And neither will your dinner Direct Indirect or a little of both Read the recipe and look for the instructions
18. thod of Cooking NOTE For meats that require more than one hour to cook additional briquets must be added to each side as indicated in the chart below 1 Open all vents 2 Place the recommended amount of char coal briquets on each side of the charcoal grate refer to the chart below Leave enough room for a drip pan between the coals 3 Ignite the charcoal briquets Leave the lid off until the coals have a light coating of grey ash about 25 to 30 minutes Grill Standard Briquets Standard Briquets to add Diameter for first hour for each additional hour 14 5 37 cm 9 per side 6 per side Re E e EE ET 18 5 47 cm 20 per side 7 per side 22 5 57 cm 25 per side 8 per side 26 75 67 cm 40 per side 9 per side 37 5 95 cm 75 per side 22 per side 4 Place a drip pan between the coals in the center of the charcoal grate 5 Position the cooking grate over the coals 6 Place food on the cooking grate directly above the drip pan 7 Place the lid on the grill Consult your reci pe for recommended cooking times 11 GRILLING GUIDE WE The following cuts thicknesses weights the time given on the chart or to the desired lamb are for the USDA s definition of and grilling times are meant to be guidelines doneness turning once halfway through medium doneness unless otherwise noted rather than hard and fast rules Cooking grilling time Grill roasts whole pou
19. try Do not defrost meat fish or poultry at room temperature Defrost in the refrigerator Never place cooked food on the same plate the raw food was on Wash all plates and cooking utensils which have come into contact with raw meats or fish with hot soapy water and rinse US USE OF WEBER RECIPES All recipes in this book have been developed on the basis of 70 F 21 C weather and little or no wind Therefore if you are cooking on a cold and or windy day or at high altitudes it may be necessary to allow more time The cooking times in this book should be used as guidelines not exact cooking times as much depends upon the size and thickness of the food HELPFUL HINTS EASY GRILL CARE Add years to the life of your Weber grill by giving it a thorough cleaning once a year IT S EASY TO DO Make sure the grill is cool and coals are totally extinguished Remove the cooking and charcoal grates Remove ashes Wash your grill with a mild detergent and water Rinse well with clear water and wipe dry Itis not necessary to wash the cooking grate after each use Simply loosen residue with a brass bristle grill brush or crumpled aluminium foil then wipe off with paper towels CHARCOAL GRILL COOKING DIRECT METHOD 3 Ignite the charcoal briquets Leave the lid off until the briquets have a light coating of The Direct Method means that the food is grey ash about 25 to 30 minutes cook
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