Weber Charcoal Grill

It doesn’t get much easier than cooking on a Weber gas barbeque grill. Meats and vegetables always taste wonderful when cooked on an open flame. You can even indirectly cook foods or even smoke them on a Weber gas grill. Even though charcoal grills where the only real choice in the past, the many types of Weber gas grills are making barbequing even easier. Tests show that there is no real taste difference between gas and charcoal but gas is by far easier for grilling because the ease of temperature control. There are two main ways of grilling on a Weber gas barbeque grill, direct and indirect. Keep in mind that the lid should always be on regardless of what method you are using!

Direct Barbequing:

When you use the direct method of grilling, this means that the food is right over the flame. This is the quicker way of cooking foods and is used for searing meats to get that crispy texture on the outside with a juicy center. A Weber gas barbeque is perfect for searing larger cuts of meat like steaks or chicken breasts. Before putting the food on your Weber grill, you want to preheat the grill by putting all the burners on high. Once the grill is heated, place the food on the grate and turn the heat down to the temperature recommended in your recipe. When using the direct method of cooking, food must be turned over once to ensure even cooking. Only open the lid of your Weber gas grill to check the doneness or to flip the food.

Indirect Cooking

Many people don’t realize that you can indirectly cook food on a Weber gas barbeque grill. This method of grilling is slower and works much like broiling. The heat is trapped in the grill and circulates to cook the food throughout. That is why no flipping is necessary. This method is great for entire roasts, large cuts of meat and whole chickens or turkeys. To indirectly cook on a Weber gas barbeque grill, preheat the grill on high and then turn the burners down to the temperature recommended in the recipe. Place the meat in a roasting pan. You can add water to the fan to make for moister meats and also to prevent the drippings from burning.