Weber E-5730 User Manual

ORIGINAL KETTLE

E-5730

Charcoal Barbecue Owner’s Guide

Do not discard. This owner’s guide contains important product
dangers, warnings, and cautions. For assembly instructions,
refer to the assembly guide. Do not use the barbecue indoors!

Visit weber.com, select your country of origin, andregister your
barbecue today.

69115

enGB - GREAT BRITAIN

10/31/18

SAFETY

Failure to follow the DANGERS,
WARNINGS, and CAUTIONS contained
in this Owner’s Guide may result in
serious bodily injury or death, or
may result in a fire or an explosion
causing damage to property.

Please read all safety information
contained in this Owner’s Guide
before operating this barbecue.

 WARNING! Do not use indoors! This barbecue

is designed for outdoor use in a well-ventilated
area and is not intended for and should never
be used as a heater. If used indoors, toxic fumes
will accumulate and cause serious bodily injury
or death.

 WARNING! This barbecue will become very hot,

do not move it during operation.

 WARNING! Keep children and pets away.
 WARNING! Do not use spirit or petrol for lighting

or re-lighting! Use only firelighters complying to
EN 1860-3!

 WARNING! Do not cook before the fuel has a

coating of ash.

 WARNING! Do not use the barbecue in a confined

and/or habitable space e.g. houses, tents,
caravans, motor homes, boats. Danger of carbon
monoxide poisoning fatality.

DANGERS

 Do not use in a garage, building, breezeway, or

any other enclosed area.

 Do not add charcoal starter fluid or charcoal

impregnated with charcoal lighter fluid to hot or
warm charcoal. Put the cap on starter fluid after
use, and place a safe distance away from the
barbecue.

 Keep the cooking area clear of flammable

vapour and liquids, such as petrol, alcohol, etc.,
and combustible material.

WARNINGS

 Do not use this barbecue unless all parts are in

place. This barbecue must be properly assembled
according to the assembly instructions. Improper
assembly may be dangerous.

 Never use this barbecue without the ash catcher

installed.

 Do not use this barbecue under any overhead

combustible construction.

 The use of alcohol or prescription or non-

prescription drugs may impair the consumer’s
ability to properly assemble or safely operate
thebarbecue.

 Exercise caution when operating the barbecue.

It will be hot during cooking or cleaning, and
should never be left unattended.

 Do not use petrol, alcohol, or other highly

volatile fluids to ignite charcoal. If using charcoal
starter fluid (not recommended), be aware that
fluid can collect in the ash catcher and ignite,
resulting in a fire below the bowl. Remove
starter fluid from the ash catcher before lighting
charcoal.

 This barbecue is not intended to be installed in

or on recreational vehicles and/or boats.

 Do not use this barbecue within five feet (1.5m)

of any combustible material. Combustible
materials include, but are not limited to, wood or
treated wood decks, patios, and porches.

 Keep the barbecue on a secure, level surface at

all times, clear of combustible material.

 Do not place barbecue on glass or a combustible

surface.

 Do not use barbecue in high winds.
 Do not wear clothing with loose flowing sleeves

while lighting or using the barbecue.

 Never touch the cooking or charcoal grate,

ashes, charcoal, or the barbecue to see if they
arehot.

 Extinguish charcoal when finished cooking. To

extinguish, close bowl vent and lid damper and
place lid on bowl.

 Use heat-resistant barbecue mitts or gloves

(conforming to EN 407, Contact Heat rating
level 2 or greater) while cooking, adjusting air
vents (dampers), adding charcoal, and handling
thermometer or lid.

 Use proper tools, with long, heat-resistant

handles.

 Always put charcoal on top of the charcoal

(lower) grate. Do not put charcoal directly in the
bottom of the bowl.

 Never dump hot charcoal where it might

be stepped on or be a fire hazard. Never
dump ashes or charcoal before they are fully
extinguished.

 Do not store the barbecue away until ashes and

charcoal are fully extinguished.

 Do not remove ashes until all charcoal is

completely burned out and fully extinguished
and the barbecue is cool.

 Keep electrical wires and cords away from the

hot surfaces of the barbecue and away from
high traffic areas.

CAUTIONS

 Do not use water to control flare-ups or to

extinguish charcoal.

 Lining the bowl with aluminium foil will obstruct

the air flow. Instead, use a drip pan to catch
drippings from meat when cooking using the
indirect method.

 Barbecue brushes should be checked for loose

bristles and excessive wear on a regular basis.
Replace brush if any loose bristles are found on
the cooking grate or brush. WEBER recommends
purchasing a new stainless steel bristle
barbecue brush at the beginning of every spring.

ADDITIONAL WARNINGS

 Do not hang the lid on the bowlhandle.

2

WARRANTY

TABLE OF CONTENTS

2 Safety

Thank you for purchasing a WEBER product. Weber-Stephen Products
LLC, 1415 S. Roselle Road, Palatine, Illinois 60067 (“WEBER”) prides
itself on delivering a safe, durable, and reliableproduct.

This is WEBER’s voluntary warranty provided to you at no extra
charge. It contains the information you will need to have your WEBER
product repaired in the unlikely event of a failure or defect.

Pursuant to applicable laws, the customer has several rights in
case the product is defective. Those rights include supplementary
performance or replacement, abatement of the purchasing price,
and compensation. In the European Union, for example, this would
be a two-year statutory warranty starting on the date of the
handover of the product. These and other statutory rights remain
unaected by this warranty provision. In fact, this warranty grants
additional rights to the owner that are independent from statutory
warranty provisions.

WEBER’S VOLUNTARY WARRANTY

WEBER warrants, to the purchaser of the WEBER product (or in the
case of a gift or promotional situation, the person for whom it was
purchased as a gift or promotional item), that the WEBER product is
free from defects in material and workmanship for the period(s) of
time specified below when assembled and operated in accordance
with the accompanying Owner’s Manual. (Note: If you lose or misplace
your WEBER Owner’s Manual, a replacement is available online at
weber.com, or such country-specific website to which you may be
redirected.) Under normal, private single family home or apartment
use and maintenance, WEBER agrees within the framework of this
warranty to repair or replace defective parts within the applicable
time periods, limitations, and exclusions listed below. TO THE EXTENT
ALLOWABLE BY APPLICABLE LAW, THIS WARRANTY IS EXTENDED
ONLY TO THE ORIGINAL PURCHASER AND IS NOT TRANSFERABLE
TO SUBSEQUENT OWNERS, EXCEPT IN THE CASE OF GIFTS AND
PROMOTIONAL ITEMS AS NOTED ABOVE.

OWNER’S RESPONSIBILITIES UNDER THIS WARRANTY

To ensure trouble-free warranty coverage, it is important (but it is not
required) that you register your WEBER product online at weber.com,
or such country-specific website to which you may be redirected.
Please also retain your original sales receipt and/or invoice.
Registering your WEBER product confirms your warranty coverage
and provides a direct link between you and WEBER in case we need
to contact you.

The above warranty only applies if the owner takes reasonable
care of the WEBER product by following all assembly instructions,
usage instructions, and preventative maintenance as outlined in the
accompanying Owner’s Manual, unless the owner can prove that the
defect or failure is independent of non-compliance with the above
mentioned obligations. If you live in a coastal area, or have your
product located near a pool, maintenance includes regular washing
and rinsing of the exterior surfaces as outlined in the accompanying
Owner’s Manual.

WARRANTY HANDLING / EXCLUSION OF WARRANTY

If you believe that you have a part which is covered by this
warranty, please contact WEBER Customer Service using the
contact information on our website (weber.com, or such country­specific website to which you may be redirected). WEBER will, upon
investigation, repair or replace (at its option) a defective part that
is covered by this warranty. In the event that repair or replacement
are not possible, WEBER may choose (at its option) to replace the
barbecue in question with a new barbecue of equal or greater value.
WEBER may ask you to return parts for inspection, shipping charges
to be pre-paid.

This warranty lapses if there is damage, deterioration, discolouration,
and/or rust for which WEBER is not responsible caused by:

• Abuse, misuse, alteration, modification, misapplication, vandalism,
neglect, improper assembly or installation, or failure to properly
perform normal and routine maintenance;

• Insects and rodents;

• Exposure to salt air and/or chlorine sources such as swimming
pools and hot tubs/spas;

• Severe weather conditions such as hail, hurricanes, earthquakes,
tsunamis or surges, tornadoes or severe storms.

The use and/or installation of parts on your WEBER product that are
not genuine WEBER parts will void this warranty, and any damage
that results is not covered by this warranty.

PRODUCT WARRANTY PERIODS

Bowl, lid, and centre ring:
10 years, rust through/burn through

Stainless steel components:
5 years, rust through/burn through

ONE-TOUCH cleaning system:
5 years, rust through/burn through

Plastic components:
5 years, excluding fading or discolouration

All remaining parts:
2 years

DISCLAIMERS

APART FROM THE WARRANTY AND DISCLAIMERS AS DESCRIBED IN
THIS WARRANTY STATEMENT, THERE ARE EXPLICITLY NO FURTHER
WARRANTY OR VOLUNTARY DECLARATIONS OF LIABILITY GIVEN
HERE WHICH GO BEYOND THE STATUTORY LIABILITY APPLYING TO
WEBER. THE PRESENT WARRANTY STATEMENT ALSO DOES NOT
LIMIT OR EXCLUDE SITUATIONS OR CLAIMS WHERE WEBER HAS
MANDATORY LIABILITY AS PRESCRIBED BY STATUTE.

NO WARRANTIES SHALL APPLY AFTER THE APPLICABLE PERIODS
OF THIS WARRANTY. NO OTHER WARRANTIES GIVEN BY ANY
PERSON, INCLUDING A DEALER OR RETAILER, WITH RESPECT TO
ANY PRODUCT (SUCH AS ANY “EXTENDED WARRANTIES”), SHALL
BIND WEBER. THE EXCLUSIVE REMEDY OF THIS WARRANTY IS
REPAIR OR REPLACEMENT OF THE PART OR PRODUCT.

IN NO EVENT UNDER THIS VOLUNTARY WARRANTY SHALL
RECOVERY OF ANY KIND BE GREATER THAN THE AMOUNT OF THE
PURCHASE PRICE OF THE WEBER PRODUCT SOLD.

YOU ASSUME THE RISK AND LIABILITY FOR LOSS, DAMAGE, OR
INJURY TO YOU AND YOUR PROPERTY AND/OR TO OTHERS AND
THEIR PROPERTY ARISING OUT OF THE MISUSE OR ABUSE OF THE
PRODUCT OR FAILURE TO FOLLOW INSTRUCTIONS PROVIDED BY
WEBER IN THE ACCOMPANYING OWNER’S MANUAL.

PARTS AND ACCESSORIES REPLACED UNDER THIS WARRANTY ARE
WARRANTED ONLY FOR THE BALANCE OF THE ABOVE MENTIONED
ORIGINAL WARRANTY PERIOD(S).

THIS WARRANTY APPLIES TO PRIVATE SINGLE FAMILY HOME
OR APARTMENT USE ONLY AND DOES NOT APPLY TO WEBER
BARBECUES USED IN COMMERCIAL, COMMUNAL OR MULTI-UNIT
SETTINGS SUCH AS RESTAURANTS, HOTELS, RESORTS, OR RENTAL
PROPERTIES.

WEBER MAY FROM TIME TO TIME CHANGE THE DESIGN OF ITS
PRODUCTS. NOTHING CONTAINED IN THIS WARRANTY SHALL
BE CONSTRUED AS OBLIGATING WEBER TO INCORPORATE SUCH
DESIGN CHANGES INTO PREVIOUSLY MANUFACTURED PRODUCTS,
NOR SHALL SUCH CHANGES BE CONSTRUED AS AN ADMISSION
THAT PREVIOUS DESIGNS WERE DEFECTIVE.

Refer to International Business Units list at the end of this Owner’s
Manual for additional contact information.

3 Warranty

4 Cooking System

5 Special Features

6 Before Lighting

Choose a proper location to barbecue

Choose how much charcoal to use

The very first time you barbecue

Preparing the barbecue for lighting

7 Lighting Charcoal

Setting up the barbecue for direct

barbecuing method

Setting up the barbecue for indirect

barbecuing method

10 Barbecuing Methods

Direct heat

11 Barbecuing Methods

Indirect heat / smoking

12 Smoking Wood Types

13 Cooking Guide

14 Tips and Tricks for

Barbecuing and
Smoking Success

15 Replacement Parts

Visit weber.com, select your country
of origin, and register your barbecue
today.

www.weber.com

3

COOKING SYSTEM

Extensive thought was put into how your charcoal
barbecue was designed. We design our barbecues
to perform so that you never have to worry about
flare-ups, hot and cold spots, or burnt food.
Expect excellent performance, control, and results
everytime.

A

Bowl and Lid

Every WEBER charcoal barbecue is made with

a baked-on porcelain-enamel coated steel bowl
and lid. This is important because it means it
will never peel or flake. The reflective surface
provides convection cooking, so that the heat
radiates around the food much like an indoor
oven providing you with even cooking results.

B

Dampers and Vents

A big factor in charcoal barbecuing is air. The

more air that you allow into the barbecue, the
hotter the internal temperature will be until the
fuel has been maximized. During cooking, you
can control the internal barbecue temperature
by easily adjusting the lid and bowl
dampers. To ensure a high internal barbecue
temperature for direct method cooking, be sure
that the bowl and lid vents are fully open. If
your intention is to cook indirectly or smoke
foods at lower temperatures, you can close
the lid and bowl dampers as much as halfway.
Closing the dampers completely will cut off
oxygen flow and will eventually extinguish the
coals.

B

A

C

D

A

B

E

C

Cooking Grate

Made of heavy-duty plated steel, the cooking

grate provides ample area to make all of your
favourite meals.

D

Charcoal Grate

The charcoal grate has what it takes to

withstand the heat of any charcoal fire. Made
of heavy-duty steel, this durable grate will not
warp or burn through. Additionally, it gives you
enough space for direct or indirect cooking,
providing you with the flexibility to cook the
way you want.

E

ONE-TOUCH Cleaning System

The ONE-TOUCH cleaning system makes clean-

up hassle free. As you move the handle back
and forth, the three blades in the bowl move
ash from the bottom of the barbecue into the
ash catcher. These same vents act as a bowl
damper, to help bring oxygen up to the fire or
to allow you to easily extinguish the fire.

4

SPECIAL FEATURES

The model you purchased is equipped with the
features described on this page.

A

Built-In Thermometer

A durable, built-in lid thermometer allows you

to easily monitor your barbecue’s temperature.

B

Lid Hook

Inside the barbecue lid is an angled lid hook.

Simply slide the lid to the side and hang the lid
on the bowl.

C

Hinged Cooking Grate

The hinged grate has areas on both sides that

lift up to allow you to easily add fuel.

D

High Capacity Ash Catcher

The fully enclosed high capacity ash catcher

keeps ashes from blowing around and easily
detaches for quick and clean ash removal.

E

Tool Hook Handle

The handle has hooks built right in so you have

a convenient place to hang your tools.

A

B

E

F

F

Bowl Vents for Smoking

The new shape of these bowl vents allows the

perfect amount of airflow for smoking and low
temperature barbecuing.

G

Cooking Grate Curved Handles

The curved handles of the cooking grate allow

it to hang from the side of the bowl.

C

D

G

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5

BEFORE LIGHTING

Choose a Proper Location to Barbecue

• Only use this barbecue outdoors in a well-

ventilated area. Do not use in a garage, building,
breezeway, or any other enclosed area.

• Keep the barbecue on a secure, level surface at

all times.

• Do not use the barbecue within five feet (1.5

m) of any combustible material. Combustible
materials include, but are not limited to, wood or
treated wood decks, patios, and porches.

Choose How Much Charcoal to Use

Choosing charcoal quantity depends on what
you are cooking and the size of your barbecue.
If you are barbecuing small, tender pieces of
food that take less than 20 minutes, refer to the
Measuring & Adding Charcoal for Direct Heat chart.
If you are intending to barbecue or smoke larger
joints of meat that require 20 minutes or more
of barbecuing time, or delicate foods, refer to the
Measuring & Adding Charcoal for Indirect Heat chart.
Use the charcoal cup supplied with your barbecue
to measure the appropriate amount of charcoal.
For more details about the difference between
direct and indirect/smoking cooking, refer to the
BARBECUING METHODS sections.

The Very First Time You Barbecue

It is recommended that the barbecue be heated
up and the fuel kept red hot, with the lid on, for at
least 30 minutes prior to cooking for the first time
to burn off any manufacturing residue.

Preparing the Barbecue for Lighting

1. Slide the lid open and hang it on the lid hook.

2. Remove the cooking grate from the barbecue.

The curved handles of the cooking grate allow it
to hang from the side of the bowl (A).

3. Remove the charcoal (bottom) grate and clear
ashes or chunks of old charcoal from the bottom
of the bowl using the ONE-TOUCH cleaning
system. Charcoal requires oxygen to burn, so
be sure that nothing clogs the vents. Move the
handle back and forth to move ash and debris
from the bottom of the barbecue into the ash
catcher (B).

4. To remove the high capacity ash catcher and
dispose of the ashes, squeeze the ash catcher
handle to release it from the barbecue (C).

5. Open the bowl vents by moving the ONE-TOUCH
damper blade handle to the fully open position (D).

6. Replace charcoal (bottom) grate.

7. Open the lid vents by moving the lid damper to
the fully open position (E).

Note: Instructions for using lighter fluid were purposely
left out of this owner’s guide. Lighter fluid is messy and
can transmit a chemical taste to your food, while lighter
cubes (sold separately) do not. If you choose to use lighter
fluid, follow the manufacturer’s instructions and NEVER
add lighter fluid to a burning fire.

A

C

D

E

B

6

LIGHTING CHARCOAL

Before lighting charcoal, determine which
barbecuing method you will be using.

Setting Up the Barbecue for Direct
Barbecuing Method

Lighting the Charcoal Using a
ChimneyStarter

The simplest, most thorough way to light any kind
of charcoal is to use a chimney starter; particularly,
the WEBER RAPIDFIRE chimney starter (sold
separately). Refer to the cautions and warnings
included with the RAPIDFIRE chimney starter
before lighting charcoal.

1. Put a few sheets of crumpled up newspaper
in the bottom of the chimney starter and set
the chimney starter on the charcoal (bottom)
grate(A); or put a few lighter cubes in the centre
of the charcoal grate and place the chimney
starter over them (B).

2. Fill the chimney starter with charcoal (C).

3. Using a long lighter or matchstick, light the

lighter cubes or newspaper through the holes
onthe bottom side of the chimney starter(D).

4. Keep the chimney starter in place until the
charcoal is fully lit. You know the charcoal is
fully lit when it is covered with a coating of
whiteash.

Note: Lighter cubes must be completely consumed and
the charcoal ashed over before placing food on the
cooking grate. Do not cook before the charcoal has a
coating of ash.

5. Once the charcoal is fully lit, continue to the
following pages for cooking instructions
according to your desired barbecuing method.

A

C

D

Lighting the Charcoal Without a
ChimneyStarter

1. Build a pyramid of charcoal in the centre of
the charcoal (bottom) grate and insert a couple
of lighter cubes (sold separately) within the
pyramid.

2. Using a long lighter or matchstick, light the
lighter cubes. The lighter cubes will then ignite
the charcoal (E).

3. Wait for the charcoal to fully light. You know
the charcoal is fully lit when it is covered with a
coating of white ash.

Note: Lighter cubes must be completely consumed and
the charcoal ashed over before placing food on the
cooking grate. Do not cook before the charcoal has a
coating of ash.

4. Once the charcoal is fully lit, continue to the
following pages for cooking instructions
according to your desired barbecuing method.

B

E

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7

LIGHTING CHARCOAL

Setting Up the Barbecue for Indirect
Barbecuing Method

When using the indirect barbecuing method, you
have the option to spread the coals directly onto
the charcoal (bottom) grate on opposite sides of
the bowl, or make use of the WEBER charcoal rails.

 When using the charcoal rails, they must first
be hooked onto the charcoal (bottom) grate on
opposite sides of the bowl before lighting the
charcoal (A).

 Avoid positioning charcoal next to the lid and
bowl handles or directly beneath the thermometer
and lid damper (B).

A

Lighting the Charcoal Using a
ChimneyStarter

The simplest, most thorough way to light any kind
of charcoal is to use a chimney starter; particularly,
the WEBER RAPIDFIRE chimney starter (sold
separately). Refer to the cautions and warnings
included with the RAPIDFIRE chimney starter
before lighting charcoal.

1. Put a few sheets of crumpled up newspaper in
the bottom of the chimney starter and set the
chimney starter on the charcoal (bottom) grate
between the charcoal rails if they are being
used (C); or put a few lighter cubes in the centre
of the charcoal (bottom) grate and place the
chimney starter over them (D).

2. Fill the chimney starter with charcoal (E).

3. Using a long lighter or matchstick, light the

lighter cubes or newspaper through the holes
onthe bottom side of the chimney starter(F).

4. Keep the chimney starter in place until the
charcoal is fully lit. You know the charcoal is
fully lit when it is covered with a coating of
whiteash.

Note: Lighter cubes must be completely consumed and
the charcoal ashed over before placing food on the
cooking grate. Do not cook before the charcoal has a
coating of ash.

5. Once the charcoal is fully lit, continue to the
following pages for cooking instructions
according to your desired barbecuing method.

D

E

C

F

B

8

LIGHTING CHARCOAL

Lighting the Charcoal Without a
ChimneyStarter

 When using the charcoal rails, they must first
be hooked onto the charcoal (bottom) grate on
opposite sides of the bowl before lighting the
charcoal (A).

 Avoid positioning charcoal next to the lid and
bowl handles or directly beneath the thermometer
and lid damper (B).

1. Hook the charcoal rails onto the charcoal
(bottom) grate on opposite sides of the bowl.

2. Fill the charcoal rails with your choice of
charcoal (C).

3. Insert a couple of lighter cubes (sold separately)
within the charcoal.

Note: Be sure to slightly bury them at the top of the
charcoal briquettes.

4. Using a long lighter or matchstick, light the
lighter cubes (D). The lighter cubes will then
ignite the charcoal.

5. Wait for the charcoal to fully light. You know
the charcoal is fully lit when it is covered with a
coating of white ash.

Note: Lighter cubes must be completely consumed and
the charcoal ashed over before placing food on the
cooking grate. Do not cook before the charcoal has a
coating of ash.

6. Once the charcoal is fully lit, continue to the
following pages for cooking instructions
according to your desired barbecuing method.

A

C

D

B

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9

BARBECUING METHODS - DIRECT HEAT

A

Barbecuing With Direct Heat

Use the direct method for small, tender pieces
of food that take less than 20 minutes to cook,
suchas:

• Hamburgers

• Steaks

• Chops

• Kebabs/ skewers

• Boneless chicken pieces

• Fish fillets

• Shellfish

• Sliced vegetables

With direct heat, the fire is right below the
food (A). It sears or browns the surfaces of the

food, developing flavours, texture, and delicious
caramelisation while it also cooks the food all the
way to the centre.

A direct fire creates both radiant and conductive
heat. Radiant heat from the charcoal quickly cooks
the surface of the food closest to it. At the same
time, the fire heats the cooking grate rods, which
conduct heat directly to the surface of the food and
create those unmistakable and lovely barbecue
marks.

Arranging the Charcoal for
Direct Heat

1. Always wear barbecue mitts or gloves
conforming to EN 407 (Contact Heat rating
level 2 or greater) when using your charcoal
barbecue.

Note: The barbecue, including the handles and damper/
vent handles, will become hot. Make sure that you are
wearing barbecue mitts or gloves to avoid burning your

hands.

2. When the charcoal is fully lit, using barbecue
mitts or gloves and long handle tongs, spread
the charcoal evenly across the charcoal
(bottom) grate with a charcoal rake or long
tongs (B). Be sure to wear barbeque mitts or
gloves.

3. Make sure the ONE-TOUCH cleaning system
handle and lid damper are in the fully open
position (C), (D).

4. Once the charcoal has ashed over, replace the
cooking grate inside the bowl.

5. Slide the lid closed.

6. Preheat the cooking grate for approximately

10to15 minutes.

7. Once the cooking grate is preheated, slide the
lid open and hang it on the side of the bowl
using the lid hook. Using a barbecue brush,
scrub the cooking grate clean (E).

Note: When using a stainless steel bristle barbecue
brush, replace the brush if any loose bristles are found
on the cooking grate or brush.

8. Place your food on the cooking grate.

9. Slide the lid closed and consult recipe for

recommended cooking times.

When finished cooking...

Close the lid damper and bowl vents to extinguish
the charcoal (F).

B

C

D

E

Measuring & Adding Charcoal for Direct Heat

*When measuring lump charcoal, use the charcoal measuring cup provided with your barbecue.

Barbecue
Diameter

57 cm 30 briquettes 40 briquettes 1¾ cups (0.98 kg) 1¼ cups

10

WEBER

Charcoal Briquettes Charcoal Briquettes

Beech wood

Lump Charcoal*

Lump Charcoal*

F

Mixed Wood

BARBECUING METHODS - INDIRECT HEAT / SMOKING

A

Barbecuing With Indirect Heat &
Smoking

Use the indirect/smoking method for larger
cuts of meat that require 20 minutes or more of
barbecuing time, or for foods so delicate that direct
exposure to the heat would dry them out or scorch
them, such as:

• Joints

• Bone-in poultry pieces

• Delicate fish fillets

• Whole chickens

• Whole turkeys

• Ribs

Indirect heat can also be used for finishing thicker
foods or bone-in cuts that have been seared or
browned first over direct heat. With indirect heat
or smoking, the heat is on one or both sides of
the barbecue. The food sits on the portion of the
cooking grate without charcoal directly below it (A).

The radiant and conductive heat are still factors,
but they are not as intense with indirect cooking
or smoking. However, if the lid of the barbecue
is closed, as it should be, there is another kind
of heat generated: convection heat. Heat rises,
reflects off the lid and inside surfaces of the
barbecue, and circulates to slowly cook the food
evenly on all sides.

Convection heat doesn’t sear or brown the surface
of the food the way radiant and conductive heat
do. It cooks the food more gently all the way to the
centre, like the heat in an oven.

Smoking food will require the addition of wood
chunks or chips to the lit charcoal.

Arranging the Charcoal for
Indirect Heat / Smoking

1. Always wear barbecue mitts or gloves conforming
to EN 407 (Contact Heat rating level 2 or greater)
when using your charcoal barbecue.

Note: The barbecue, including the handles, lid damper
and bowl vents, will become hot. Make sure that you are
wearing barbecue mitts or gloves to avoid burning your
hands.

2. Be sure that the charcoal rails are positioned
on the sides of the bowl away from
thermometer and bowl handle (B). A drip pan
may be placed between the charcoal to collect
drippings.

3. Make sure the ONE-TOUCH cleaning system
handle and lid damper are in the fully open
position (C), (D).

4. Once the charcoal has ashed over, replace the
cooking grate. Be sure that the hinged sides
of the cooking grate are directly over the lit
charcoal.

5. Slide the lid closed.

6. Preheat the grate for approximately 10 to 15

minutes.

7. Once the cooking grate is preheated, slide the
lid open and hang it on the side of the bowl
using the lid hook. Using a barbecue brush,
scrub the cooking grate clean (E).

Note: When using a stainless steel bristle barbecue
brush, replace the brush if any loose bristles are found
on the cooking grate or brush.

8. Place your food in the centre of the cooking
grate, above a drip pan if using one.

9. Slide the lid closed. Always position the lid so
that the thermometer is not above the charcoal
where it will be exposed to direct heat. Adjust
the lid and bowl dampers to lower the interior
barbecue temperature if necessary. Consult
recipe for recommended cooking times.

When finished cooking...

Close the lid damper and bowl vents to extinguish
the charcoal (F).

B

C

D

E

Measuring & Adding Charcoal for Indirect Heat

*When measuring lump charcoal, use the charcoal measuring cup provided with your barbecue.

Barbecue
Diameter

for first hour

57 cm 15 briquettes 4 briquettes 20 briquettes 7 briquettes ½ cup 1 handful ½ cup 1 handful

WEBER

Charcoal Briquettes Charcoal Briquettes

Briquettes

(per side)

Briquettes
to add for each
additional hour

(per side)

Briquettes

for first hour

(per side)

Briquettes
to add for each
additional hour

(per side)

Lump Charcoal*

Charcoal

for first

hour

(per side)

Beech wood

Charcoal
to add for each
additional hour

(per side)

Lump Charcoal*

Charcoal

for first

hour

(per side)

Mixed Wood

to add for each
additional hour

Charcoal

(per side)

F

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11

BARBECUING METHODS - INDIRECT HEAT / SMOKING

Smoking

When smoking food, follow the Indirect Barbecuing
Method to setup your barbecue.

1. Always wear barbecue mitts or gloves conforming

to EN 407 (Contact Heat rating level 2 or greater)
when using your charcoal barbecue.

Note: The barbecue, including the handles and damper/
vent handles, will become hot. Make sure that you are
wearing barbecue mitts or gloves to avoid burning your

hands.

2. Once your barbecue has preheated, slide the lid

open and hang it on the side of the bowl from
the lid hook. Place your food in the centre of the
cooking grate, above a drip pan if using one.

3. Using barbecue mitts or gloves and long tongs,
simply lift the hinged parts of the cooking
grate and add 2 to 4 WEBER wood chunks
or a handful of WEBER wood chips to the lit
charcoal (G).

See the SMOKING WOOD TYPES chart following
this section for more information.

Note: Wood chips can be pre-soaked in water before use
to extend the amount of time they produce smoke.

4. Slide the lid closed and move the ONE-TOUCH
cleaning system handle to the smoking
position(H).

5. Once the barbecue temperature reaches the
“smoke zone” between 95 and 135˚C (200 and
275˚F) on the lid thermometer (I), rotate the
lid damper accordingly to maintain the ideal
smoking temperature range (J). Consult recipe
for recommended cooking times.

Note: Rotate the lid damper fully open to raise the
temperature and close it more to lower the temperature.

When finished cooking...

Close the lid damper and bowl vents to extinguish
the charcoal (K).

Cooking times are affected by such factors as
altitude, wind, outside temperature, and desired
doneness. Smoking is truly an adventure. Experiment
with various temperatures, woods, andmeats. Write
down ingredients, wood amounts, combinations, and
results so you can repeat successes.

G

H

I

J

K

SMOKING WOOD TYPES

Dierent hardwoods will impart a variety of flavours. It is best to do some experimenting to
find the type of hardwood, or combination of hardwoods, that you like best. Start with the
lowest amount of wood chunks; more can be added to suit your own taste.

WOOD TYPE CHARACTERISTICS FOOD MATCHES

Hickory Pungent, smoky, bacon-like flavour. Pork, chicken, beef, wild game, cheeses.

Pecan Rich and more subtle than hickory, but similar in taste.

Burns cool, so ideal for very low heat smoking.

Mesquite Sweeter, more delicate flavour than hickory.

Tends to burn hot, so use carefully.

Alder Delicate flavour that enhances lighter meats. Salmon, swordfish, sturgeon, other fish.

Maple Mildly smoky, somewhat sweet flavour.

Cherry Slightly sweet, fruity smoke flavour. Poultry, game birds, pork.

Apple Slightly sweet but denser, fruity smoke flavour. Beef, poultry, game birds, pork (particularly ham).

Always avoid soft, resinous woods like pine, cedar, and aspen.  WARNING: Never use wood that has been treated or exposed to chemicals.

12

Experiment with dierent varieties of wood and amounts used. You can also add bay leaves,
garlic cloves, mint leaves, orange or lemon peel and various spices to charcoal for added
flavour. Keep a record of your experiments; it’s easy to forget what you did last time.

Pork, chicken, lamb, fish, cheeses.

Most meats, especially beef. Most vegetables.

Also good with chicken and pork.

Poultry, vegetables, ham.
Try mixing maple with corncobs for ham or bacon.

COOKING GUIDE

Cooking times for beef and lamb use the United States Department of Agriculture definition of medium
doneness, unless otherwise noted. The cuts, thicknesses, weights and barbecuing times are meant to be
guidelines. Factors such as altitude, wind and outside temperature can affect cookingtimes.

Visit weber.com for recipes and barbecuing tips.

Thickness/Weight Approximate Total Barbecuing Time

Steak:

New York strip, porterhouse,
rib-eye, T-bone, and
filet mignon (tenderloin)

Flank Steak 0.7kg to 1kg, 2cm thick 8 to 10 minutes direct medium heat

RED MEAT

Minced Beef Patty 2cm thick 8 to 10 minutes direct medium heat

Tenderloin 1.4 to 1.8kg

Bratwurst: fresh 85g link 20 to 25 minutes direct low heat

Chop: boneless or bone-in

PORK

Ribs: baby back, spareribs 1.4 to 1.8kg 1½ to 2 hours indirect medium heat

Ribs: country-style, bone-in 1.4 to 1.8kg 1½ to 2 hours indirect medium heat

Tenderloin 0.5kg

Chicken Breast:

boneless, skinless

Chicken Thigh:

boneless, skinless

Chicken Pieces:
bone-in, assorted

POULTRY

Chicken: whole 1.8 to 2.25kg 1 to 1¼ hours indirect medium heat

Cornish Game Hen 0.7 to 0.9kg 60 to 70 minutes indirect medium heat

Turkey: whole, unstued 4.5 to 5.5kg 2 to 2½ hours indirect medium heat

Fish, Fillet, or Steak:

halibut, red snapper,
salmon, sea bass,
swordfish, tuna

SEAFOOD

Fish: whole

Shrimp 14g 2 to 4 minutes direct high heat

Asparagus 1.25cm diameter 6 to 8 minutes direct medium heat

Corn

Mushroom

Onion

VEGETABLES

Potato

Make sure food fits on the barbecue with the lid down, leaving approximately 2.5cm of clearance between the food and lid.

2cm thick 4 to 6 minutes direct high heat

2.5cm thick 6 to 8 minutes direct high heat

5cm thick

2cm thick 6 to 8 minutes direct high heat

3 to 4cm thick

170 to 227g 8 to 12 minutes direct medium heat

113g 8 to 10 minutes direct medium heat

85 to 170g

0.6 to 1.25cm thick 3 to 5 minutes direct medium heat

2.5 to 3cm thick 10 to 12 minutes direct medium heat

0.5kg 15 to 20 minutes indirect medium heat

1.4kg 30 to 45 minutes indirect medium heat

in husk 25 to 30 minutes direct medium heat

husked 10 to 15 minutes direct medium heat

shiitake or button 8 to 10 minutes direct medium heat

portobello 10 to 15 minutes direct medium heat

halved 35 to 40 minutes indirect medium heat

1.25cm slices 8 to 12 minutes direct medium heat

whole 45 to 60 minutes indirect medium heat

1.25cm slices

14 to 18 minutes brown 6 to 8 minutes direct high heat,
and barbecue 8 to 10 minutes indirect high heat

45 to 60 minutes 15 minutes direct medium heat,
and barbecue 30 to 45 minutes indirect medium heat

10 to 12 minutes brown 6 minutes direct high heat,
and barbecue 4 to 6 minutes indirect high heat

30 minutes brown 5 minutes direct high heat,
and barbecue 25 minutes indirect medium heat

36 to 40 minutes 6 to 10 minutes direct low heat,
30 minutes indirect medium heat

9 to 11 minutes parboil 3 minutes, and barbecue
6 to 8 minutes direct medium heat

Cooking Tips

• 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 food once, halfway through
barbecuing time.

• Barbecue roasts, whole poultry, 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 registers
the desired internal temperature).

• Before carving let roasts, larger joints of meat,
thick chops and steaks rest for 5 to 10 minutes
after cooking. The internal temperature of the
meat will rise 5 to 10 degrees during this time.

• For additional smoke flavour, 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.

• Thaw food before barbecuing. Otherwise, allow
for a longer cooking time if cooking frozen food.

Food Safety Tips

• Do not defrost meat, fish, or poultry at room
temperature. Defrost in the refrigerator.

• Wash your hands thoroughly with hot, soapy
water before starting any meal preparation and
after handling fresh meat, fish, and poultry.

• Never place cooked food on the same plate raw
food was on.

• Wash all plates and cooking utensils that have
come into contact with raw meat or fish with hot,
soapy water and rinse.

www.weber.com

13

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.

SMOKING GUIDE

14

REPLACEMENT PARTS

SMOKING GUIDE

57cm_Original_Kettle_E-5730_XV_EU_080118

1

14

2

3

4

5

15

10

11

12

6

7

8

9

16

16

17

18

19

20

21

13

www.weber.com

15

INTERNATIONAL DEALERS

Serial Number

Write your barbecue’s serial
number in the above box for
future reference. The serial
number is on the lid damper
located on the lid.

AUSTRALIA

Weber-Stephen Products LLC
R. McDonald Co . PTY. LTD.

+61 .8 .82 21. 6111

AUSTRIA

Weber-Stephen Österreich GmbH

[phone]
[e-mail]

BELGIUM

Weber-Stephen Products Belgium Sprl

[phone]
service-be @weber.com

CHILE

Weber-Stephen Chile SpA.

+01 56 2-3224-3936

CZECH REPUBLIC

Weber-Ste phen CZ & SK spol . s r.o.

[phone]
[e-mail]

DENMARK

Weber-Stephen Nordic ApS

[phone]
service-dk@web er.com

FRANCE

Weber-Stephen France SAS

[phone]
[e-mail]

GERMANY

Weber-Stephen Deutschland GmbH

[phone]
service-de @weber.com

HUNGARY

Weber-Stephen Magyarország Kft.

+36 70 / 70-8 9-813
[e-mail]

ICELAND

Jarn & Gler Wholesale EHF

[phone]

INDIA

Weber-Stephen Barbecue Products India Pvt. Ltd.

080 42406666
[e-mail]

ISRAEL

D&S Imports

[phone]
[e-mail]

ITALY

Weber-Stephen Products Italia Srl

[phone]
service-it@ weber.com

MEXICO

Weber-Stephen Products S.A. de C.V.

+01800- 00-WE BER [93237] E xt. 105

NETHERLANDS

Weber-Stephen Holland B.V.

[phone]
[e-mail]

NEW ZEALAND

WEBER New Zeal and ULC

[phone]

POLAND

Weber-Stephen Polska Sp. z o.o.

[phone]
[e-mail]

RUSSIA

Weber-Stephen Vostok LLC

[phone]
[e-mail]

SOUTH AFRICA

Weber-Stephen Products (South Africa) Pty Ltd.

[phone]
[e-mail]

SPAIN

Weber-Stephen Ibérica SRL

[phone]
[e-mail]

SWITZERLAND

Weber-Stephen Schweiz GmbH

[phone]
service-ch@ weber.com

TURKEY

Weber-Stephen Turkey

[phone]
[e-mail]

UNITED ARAB EMIRATES

Weber-Stephen Deutschland GmbH, Dubai Branch

[phone]
[e-mail]

UNITED KINGDOM

Weber-Stephen Products (UK) Ltd.

[phone]
[e-mail]

USA

Weber-Stephen Products LLC

847 934 5700
support@weberstephen .com

For Repub lic of Ire land, p lease co ntact :
Weber-Stephen Products (U.K.) Limited.

For othe r easter n European countries , such as RO MANI A,
SLOVE NIA, CROATIA , or GREECE, pleas e conta ct:
Weber-Stephen Deutschland GmbH.

For Balt ic state s, plea se contact:
Weber-Stephen Nordic ApS.

weber.com

WEBER-STEPHEN PRODUCTS LLC

www.weber.com

© 2018 Designed and engineered by Weber-Stephen Products LLC,

1415 S. Roselle Road, Palatine, Illinois 60067 USA.