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Weber q260 Manual

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ƽ Maximum fuel load is one layer of charcoal briquettes not
piled and evenly spaced on the charcoal grate.
DIRECT METHOD
The Direct Method means that the food is cooked directly over prepared coals. For even
cooking, food should be turned once, halfway through the barbecuing time. Use the
Direct Method for foods that take less than 25 minutes to cook: steaks, chops, kebabs,
vegetables, and the like.
1. Open all vents.
2. Place the recommended amount of charcoal briquettes in the center of the charcoal
grate (refer to chart).
3. Ignite the charcoal briquettes. Leave the lid off until the briquettes have a light
coating of grey ash.
4. Spread prepared briquettes so that they are evenly spaced, and not piled, across the
charcoal grate.
5. Position the cooking grate over the coals.
6. Place food on the cooking grate.
7. Consult your recipe for recommended cooking times.
INDIRECT METHOD
Use the Indirect Method for foods that require 25 minutes or more of barbecuing time
or for foods so delicate that direct exposure to the heat source would dry them out or
scorch them. Examples include roasts, joints, bone-in poultry pieces, and whole fish as
well as delicate fish fillets. To set up for Indirect cooking, prepared charcoal briquettes
are set on either side of the food. Heat rises, reflects off the lid and inside surfaces of the
barbecue, and circulates to slowly cook the food evenly on all sides. There’s no need to
turn the food over.
NOTE: For meats that require more than one hour to cook, additional briquettes must be
added to each side as needed.
1. Open all vents.
2. Place recommended amount of charcoal briquettes, divided into two zones, on the
charcoal grate leaving room for a drip pan.
3. Ignite the charcoal briquettes. Leave the lid off until the coals have a light coating of
grey ash.
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 barbecue. Consult your recipe for recommended cooking times.
The following cuts, thicknesses, weights, and barbecuing times are meant to be
guidelines rather than hard and fast rules. Cooking times are affected by such factors as
altitude, wind, outside temperature, and desired doneness. Barbecue steaks, fish fillets,
boneless chicken pieces, and vegetables using the Direct Method for the time given on
the chart or to the desired doneness, turning once halfway through barbecuing time.
Barbecue roasts, joints, bone-in poultry pieces, whole fish, and thicker cuts using the
Indirect Method for the time given on the chart or until an instant-read thermometer
reaches the desired internal temperature. Cooking times for beef are for the US
Department of Agriculture’s definition of medium doneness unless otherwise noted.
NOTE: General rule for barbecuing fish: 4 to 5 minutes per 1/2 in. (1.25 cm) thickness; 8
to 10 minutes per 1 in. (2.5 cm) thickness.
BEEF THICKNESS OR WEIGHT APPROXIMATE BARBECUING TIME
Steak: New York, porterhouse, rib-eye,
tenderloin
3/4 in. (2 cm) thick 8-10 min. Direct High
1 in. (2.5 cm) thick 10-12 min. Direct High
Minced beef patty 3/4 in. (2 cm) thick 8-10 min. Direct Medium
PORK THICKNESS OR WEIGHT APPROXIMATE BARBECUING TIME
Chop: rib, loin or shoulder 3/4 in. to 1 in. (2 to 2.5 cm) thick 10-15 min. Direct Medium
Loin chop, boneless 1 in. to 1 3/4 in. (2.5 to 4.5 cm) thick 10-12 min. Direct Medium
Direct Method of Cooking
Direct High- one single layer
Direct Medium- one half layer
Indirect Method of Cooking
One single layer divided into two zones.
Add briquettes as needed.
CHARCOAL BARBECUE COOKING
CHARCOAL BARBECUE COOKING
BARBECUING GUIDE
BARBECUING GUIDE
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