FAQ About Weber Charcoal Grills

The answers to the most frequently asked questions will help you stay fired up about your grill.

Q. I see what I think is peeling paint inside the lid of my grill! What should I do?

A. Don't worry, it ain't paint. The inside surfaces of our grill lids are not painted; they are coated with a baked-on porcelain enamel which cannot peel. What you are noticing is a deposit of grease and smoke that collects during normal use. During use, the grease and smoke vapors slowly oxidize into carbon and collect on the inside of your lid. This deposit will eventually peel, and looks very similar to paint. The peeling normally starts in the center of the lid and spreads outward. It may come off in sheets or flakes, and is shiny on one side and dull on the other. These carbon deposits are non-toxic, but you might want to regularly remove the build-up. Fortunately, the peeling grease is easy to remove. Simply brush off all loose particles with a brass brush or crumpled aluminum foil before you start grilling. To prevent future build-up, after every grilling session, while the grill lid is warm”not hot”wipe it with paper towels or a mild soap-and-water solution

Q. Is there an easy way to get the coals started?

Actually there are a few tricks, and any one of them will help: using the right charcoal, using Webers special FireStarters Lighter Cubes, and using a chimney starter. You can get the following accessories at your local Weber dealer or hardware store, or you can order them by calling 1-800-446-1071.

Charcoal: First, start with good, dry charcoal like Webers Hardwood Charcoal Briquets. You may not think theres a difference between briquets, but there is! Our briquets are made of premium hardwoods, light easily, maintain a steady cooking temperature, and burn longer than other brands. Other brands contain fillers that make lighting difficult, then burn out quickly to gritty ash.

Lighter cubes: Second, to light briquettes safely and with minimum hassle, try Weber FireStarter lighter cubes. These solid fuel cubes light as easily as a birthday candle (even when wet!) and are odorless and non-toxic, leaving no residue to mar the flavor of your delicious grilled meal.

Chimney starter: Another handy tool is our Chimney Starter, which holds the coals in a cylinder for fast, easy lighting. Fill the canister-shaped starter with the proper amount of charcoal, place on the charcoal grate over two or three FireStarters cubes or crumpled newspaper, ignite the cubes or paper, and let the coals burn until they have a coating of light grey ash (about 25 to 30 minutes). Pour the hot coals onto the charcoal grate and arrange for Direct or Indirect cooking with long-handled tongs. For safetys sake, wear Weber grill mitts.

Q. What is the proper setting for the air vents on my kettle?

Your charcoal fire needs adequate airflow to burn properly. Fully open the top and bottom vents on the grill while you are grilling. Close them only when you are finished grilling and ready to extinguish the flames. Remember to sift out the ashes and remove them from the ash catcher when they are cool.

Q. There are flecks in the color finish of my grill. Is that normal?

Yes. Some Weber grills have a little bit of black flecking in the colored finish of their porcelain lid for shading purposes.

Q. How do I use the thermometer that came with my Weber grill? Can I leave it in the food while grilling?

Because your thermometer is an instant-read, you cannotleave it in food while its cooking; the glass face could shatter. It is a dual purpose thermometer designed to be used as a probe to quickly gauge the internal temperature of cooking meats and to monitor the cooking temperatures inside the grill. Allow a few seconds for the temperature to register; the needle will slow and stop briefly at the correct reading. After each reading, return the thermometer to its place in the lid. Heres how to get an accurate read on different foods:

• Steaks and chops: Insert probe through side of meat so that tip is in the center of meat.
• Roasts: Insert probe so tip is in center of meat but not touching fat or bone.
• Turkey breast: Insert probe so tip is in thickest part of breast.
• Whole turkey: Insert probe so tip is in thickest part of thigh but not touching bone.

Q. Whats the difference between Direct and Indirect cooking?

Direct cooking is simply grilling foods directly over the heat source. For Indirect cooking the heat source is placed to the side of the food, not directly under it. As a general rule, foods that take less than 25 minutes to cook, like boneless chicken breasts, pork chops, and steak, are grilled by the Direct Method.Foods that require longer cooking times at lower temperatures like whole birds and roasts, should be cooked by the Indirect Method. You can use either method on both Weber charcoal grills and Weber gas grills. For complete instructions, see Direct/Indirect Cooking instructions.

Q. How do I care for my cast iron cooking grates? They have rust on them.

To maintain the wonderful searing/grilling performance of your cast iron grates, as well as their longevity, some special care is required. As with any cast iron cooking tool, proper seasoning is most important. First time use: Before using a cast iron grate, wash it thoroughly with a mild dishwashing liquid to remove the protective wax coating applied for shipping. Rinse with hot water and dry completely with a soft cloth or paper towel. NEVER ALLOW TO DRAIN DRY, OR WASH IN A DISHWASHER. Now season the grates to prevent rust and sticking. Seasoning: A solid vegetable shortening is recommended for the initial seasoning. Spread a thin coating of solid vegetable shortening over the entire surface, including all corners, with a paper towel. Do not use salted fats such as butter or margarine. Proceed as follows:

Gas grills: Preheat grill for 15 minutes; place grates in grill. Turn burners to Medium-Off-Medium with lid closed. Allow grill to heat grates for 1 to 1 hours. Turn all burners to OFF, and leave cooking grates in grill until they are cool.

Charcoal: Arrange prepared coals for Indirect Method. Place cooking grate in grill; place lid on grill. Allow grill to heat grate for 1 to 1 hours. Close vents to extinguish coals, leaving grate in grill until it is cool. Your cast iron cooking grates are now ready to use. To prevent rusting, they should be re-seasoned frequently, particularly when new. If rust occurs, clean with a steel brush. Reapply vegetable shortening and heat as indicated above. Maintenance (every time you grill): Dont do a burn-off after you grill, but rather leave the cooking residues on the grates to keep a protective coating on the iron. Then do a burn-off just before you grill. Brush off charred residues with a steel brush rather than a brass brush. Notes: The more you use your cast iron grates, the easier the maintenance will be. If you store your grates for extended periods of time, grease very lightly with vegetable shortening, then wipe dry with a paper towel. Store in a dry place. If rust appears, it is an indication that the grates have not been seasoned properly or enough. Or, if the burn-off method has been used after grilling, the seasoning has also been burned off. You must begin the seasoning process again, after brushing all rust away with a steel wire brush.