717366
14
Zoom out
Zoom in
Previous page
1/16
Next page
14
TIPS AND TRICKS FOR BARBECUING AND SMOKING SUCCESS
Wear Gloves
Always wear barbecue mitts or gloves conforming
to EN 407 (Contact Heat rating level 2 or greater)
when using your charcoal barbecue. Vents,
dampers, handles, and the bowl will all get hot
during the barbecuing process, so be sure to keep
your hands and forearms protected.
Skip the Lighter Fluid
Avoid using lighter fluid, as it can impart a
chemical taste to your food. Chimney starters (sold
separately) and lighter cubes (sold separately) are
much cleaner and much more effective ways of
lighting charcoal.
Preheat the Barbecue
Preheating your barbecue with the lid closed for
10 to 15 minutes prepares the cooking grate. With
all of the charcoal glowing red, the temperature
under the lid should reach 260˚C (500˚F). The heat
loosens any bits and pieces of food hanging onto
the grate, making it easy to brush them off with a
stainless steel bristle barbecue brush. Preheating
your barbecue gets the grate hot enough to sear or
brown properly and also helps prevent food from
sticking to thegrate.
Note: Use a stainless steel bristle barbecue brush. Replace
brush if any loose bristles are found on the cooking grate or
brush.
Oil the Food, Not the Grate
Oil prevents food from sticking and also adds
flavour and moisture. Lightly brushing or spraying
the food with oil works better than brushing the
grate.
Keep the Air Flowing
A charcoal fire needs air. The lid should be closed
as much as possible, but keep the lid damper and
bowl vent open. Remove the ashes on the bottom
of the barbecue regularly to prevent them from
blocking the vents.
Put a Lid on It
For four important reasons, the lid should be
closed as much as possible.
1. Keeps the grate hot enough to sear or brown the
food.
2. Speeds up the cooking time and prevents the
food from drying out.
3. Traps the smokiness that develops when fat and
juices vaporise in the barbecue.
4. Prevents flare-ups by limiting oxygen.
Tame the Flame
Flare-ups happen, which is good because they sear
or brown the surface of what you are barbecuing;
however, too many flare-ups can burn your food.
Keep the lid on as much as possible. This limits
the amount of oxygen inside the barbecue, which
will help extinguish any flare-ups. If the flames are
getting out of control, move the food over indirect
heat temporarily, until they die down.
Watch the Time and Temperature
If you are barbecuing in a colder climate or in a
higher altitude, the cooking times will be longer.
If the wind is blowing hard, it will raise a charcoal
barbecue’s temperature, so always keep close to
your barbecue and remember to keep the lid on as
much as possible so that the heat does not escape.
Frozen or Fresh
Whether you are barbecuing frozen or fresh
food, follow the safety guidelines on the package
and always cook it to the recommended internal
temperature. Frozen food will take longer to
barbecue and may need more fuel to be added
depending on the type of food.
Keeping it Clean
Follow a few basic maintenance instructions to
keep your barbecue looking and barbecuing better
for years to come!
For proper air flow and better barbecuing,
remove accumulated ashes and old charcoal
from the bottom of the kettle and the ash
catcher before use. Make sure that all of the
charcoal is fully extinguished and the barbecue
is cool before doingso.
You may notice “paint-like” flakes on the inside
of the lid. During use, grease and smoke vapours
slowly oxidise into carbon and deposit on the
inside of your lid. Brush the carbonised grease
from the inside of the lid with a stainless steel
bristle barbecue brush. To minimise further
build-up, the inside of the lid can be wiped with
a paper towel after cooking while the barbecue
is still warm (not hot).
If your barbecue is subject to a particularly
harsh environment, you will want to clean the
outside more often. Acid rain, chemicals, and
salt water can cause surface rusting to appear.
WEBER recommends wiping down the outside of
your barbecue with warm soapy water. Follow
up with a rinse and thorough drying.
Do not use sharp objects or abrasive cleaners to
clean the surfaces of your barbecue.
Smoking with Wood
Experimenting with different woods while smoking
is encouraged to find the perfect balance of sweet
and savoury. While smoking over long periods of
time, be sure to always use wood chunks instead of
wood chips. Chunks allow for a longer smoke that
penetrates slowly over a long cooking time. Wood
chips work best for a shorter cooking time because
they do not last as long during a long smoke.
14


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Weber Master Touch C5750 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Weber Master Touch C5750 in the language / languages: English as an attachment in your email.

The manual is 11,43 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Weber Master Touch C5750

Weber Master Touch C5750 User Manual - German - 16 pages

Weber Master Touch C5750 User Manual - Dutch - 16 pages

Weber Master Touch C5750 User Manual - French - 16 pages

Weber Master Touch C5750 Installation Guide - All languages - 16 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info