Weber Family Q User Manual

Cooking with the
Weber® Family Q™ for Australia
and New Zealand

WARRANTY

Weber-Stephen Products Co (Aust.) Pty
Ltd care of R McDonald Co Pty Ltd of
104 South Terrace, Adelaide, SA 5000,
Telephone: [phone], Facsimile: (08)
8221 6211 [e-mail] and
Weber-Stephen Products New Zealand
care of R McDonald Co. New Zealand Ltd of
6 Maurice Road, Penrose, Auckland, 1643,
Telephone: [phone], webernz@xtra.
co.nz, hereby warrants to the original
purchaser of the Weber Barbecue (providing
it is assembled and operated in accordance
with the printed instructions accompanying it)
that it will be free from defects in material and
workmanship from the date of purchase.

1. a) Aluminium castings 5 years
b) Paint 2 years
c) Igniter 5 years
d) Burners 5 years
e) Cooking grill 5 years
f) Thermoplastic and thermoset parts
(excluding fading) 5 years
g) All remaining parts 2 years

Weber shall at no cost to the consumer, upon
such defects occurring, at its option repair or
replace such faulty materials or workmanship.

Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law. You are entitled to a replacement or
refund fo r a major failure and fo r compensatio n
for any other reasonably foreseeable loss
or damage. You are also entitled to have the
goods repaired or replaced if the goods fail to
be of acceptable quality and the failure does
not amount to a major failure.

This limited warranty does not cover any
defects, failures, operating difficulties or
damage caused due to accident, abuse,
misuse, alteration, misapplication, improper
installation, connection of any other apparatus
other than authorised Weber products,
improper maintenance or service or failure to
perform normal and routine maintenance.

Weber may require proof of the date of
purchase of t he Weber barbecu e and therefore
the consumer should retain the sales docket
and return the Weber Customer Care Card
immediately.

The benefits conferred by this warranty are in
addition to all the other rights and remedies
to a consumer under the Commonwealth of
Australia Competition and Consumer Act 2010
or other Commonwealth or State legislation
and this warranty does not purport to limit or
exclude such rights and remedies.

THANK YOU FOR CHOOSING A
WEBER® FAMILY Q BARBECUE

We know you will quickly begin to enjoy
many memorable barbecued meals on your
Weber Q. To help you get started we’ve
included this Weber Q cooking guide which
includes some of our favourite recipes. To get
the best results, you need to use the correct
heat settings as shown in the barbecuing
and roasting instructions. In addition to the
recipes, you’ll find a ‘barbecuing and roasting
guide’ on the last few pages. This provides an
estimate of the cooking times for many of the
dishes you may like to try.
If you need advice or would like some help you
can either call us on:
1300 301 290 (Australia)
0800 493 237 (New Zealand)
or email us at:
[e-mail] (Australia)
[e-mail] (New Zealand)
You’ll find the people in our company will go
out of their way to help you.
If you would like to fill in your warranty
details or need information about any of our
barbecues or accessories visit our website at
www.weberbbq.com.au (Australia)
www.webernz.co.nz (New Zealand)
Thank you again, and happy Weber-Q-ing.

CONTENTS

How to get the best from your Weber® Family QTM 2
Helpful hints for the Weber Family Q 3

Recipes

Sunday Breakfast 7
Salmon Fillet with Crispy Skin & Thai Cucumber Salad 9
Meat Lovers Pizza 11
Porterhouse Steaks 13
Prawn Satay with Peanut Dipping Sauce 15
Greek Style Roast Leg of Lamb 17
Roast Chicken 19
Baked Snapper 21
Traditional Bread and Butter Pudding 23
Christmas Turkey 25

Barbecuing and Roasting Guide 26
Weber Q Accessories 29

How to get the best from your Weber® Family Q™

Your Family QTM has been designed to cook

Barbecuing

magnificent steaks. To get the best results with
steak , cook on the g rill bars ra ther than o n a hotplate.
Only use a hotplate when there is the potential for
a lot of fat to come away from the meat or when
cooking eggs, pancakes and the like. When a recipe
in this cooking guide requires you to ‘barbecue’, it
is recommended that you turn the meat only once,
halfway through cooking. Always barbecue with

the lid closed, these barbecues are not designed
to cook with the lid up. Even when cooking on a
hotplate always cook with the lid down.

Whether you are barbecuing meat on the grill
or on a hotplate, it is important that you preheat
the barbecue before cooking. The instructions for
preheating your Family Q follow.

Preheating and barbecuing

To preheat your Family Q, open the lid and turn
both control knobs to START/HI (photograph A).
Immediately press the ignition button to light the
barbecue. Once alight, close the lid and allow the
barbecue to heat up for 10 minutes. Your Family
Q is preheated and ready for barbecuing. Leave
both burners set on START/HI throughout the
barbecuing process when using the grill. Remember
to always cook with the lid down. If you are cooking
with a hotplate you will need to allow time for it to
heat up. Always preheat the plate with the lid down
and test it with a droplet of water to make sure it’s
hot enough to cook on. For more information on
barbecuing and using a hotplate on your Family
Q, have a look at the videos on our website at
www.weberbbq.com.au (Australia)
www.webernz.co.nz (New Zealand)

A

When a recipe in this book requires you to ‘roast’

Roasting and baking

or ‘bake’, it is recommended that you remove the
hotplate (if you have one), place both cooking grills
in the barbecue and use a Family Q convection
tray and Family Q trivet. The convection tray and
trivet will transform your Family Q from cooking
in barbecue mode to oven mode in seconds. The
convection tray is engineered with vents designed
to circulate the heat perfectly all around the food.
The vents allow the fat from the roast to drain
away, falling between the grill bars and into the drip
pan below.
To set up your Family Q for roasting and baking,
place a convection tray on the grill so the four
locating tabs sit inside the covered areas of your
cooking grill. The tray should now be positioned in
the middle of your Family Q cooking grill. Place the
Family Q trivet on the tray (photograph B). You are
now set up to roast or bake.

B

position and leave the large burner control knob
on START/HI (photograph D). Continue cooking
using these settings until the end of the cooking
time. IMPORTANT: Do not leave the small burner

control knob on for longer than 25 minutes while
roasting or baking. Unlike an indoor oven, your Q

uses natural convection, allowing you to cook at
higher temperatures. This is how your Q is able to
produce such wonderful, flavoursome roasts and
that’s why it is essential to use a convection tray
and trivet when roasting with these settings. It is
normal for there to be a slight drop in temperature
when you open the lid and put your food in the
barbecue. Don’t worry; the temperature will rise
again over the cooking time. Remember, there
is no need to turn the meat when roasting, so
try not to open the lid unnecessarily. For more
information on roasting and baking on your Family
Q, have a look at the videos on our website at
www.weberbbq.com.au (Australia)
www.webernz.co.nz (New Zealand)

C

D

Getting the timing right so that your roast is cooked

Roasting tip

to your liking can be difficult at times when cooking
outside. Wind, ambient temperature and the
temperature of the meat when you start cooking
all influence the amount of time a roast needs to be
cooked.
One of the best ways to make sure you get your
roast cooked just the way you like it is to use a meat
thermometer. With a standard meat thermometer
you can read the internal temperature of the meat,
so you can tell when it’s cooked to your liking. An
internal meat temperature cooking chart is included
in the ‘Barbecuing and roasting guide’ at the end of
this booklet.

Helpful hints for the Weber Family Q

Always cook with the lid closed

No matter whether you are cooking a roast, a
barbecue or breakfast on a hotplate, always cook
with the lid closed. Why?
First, cooking with the lid closed creates natural
convection of the air inside the barbecue. This
results in more even cooking with more natural
juices being retained.
Second, you will achieve outstanding barbecue
flavour that you can’t get by cooking with the lid
open. This is produced when barbecue smoke is
circulated all around the meat, imparting a beautiful
smokey flavour.
Third, cooking times are greatly reduced (about half
of what you might expect on an open barbecue),
which means you can barbecue the same amount
while using a lot less gas. As less gas is required to
cook the food, you don’t need to fill the gas bottle
anyw here near as often (a 9kg gas bottle will last for
over 20 hours of cooking).

When you are roasting or baking you must preheat
the barbecue. The instructions for preheating the
Family Q for roasting or baking follow.

Preheating and roasting or baking

To preheat your Family Q, open the lid and place
the convection tray and trivet in position. Turn
both control knobs to START/HI (Photograph A).
Immediately press the ignition button to light the
barbecue. Preheat the barbecue for 10 minutes
with both burner control knobs on START/HI and
the lid closed. Once your Family Q is preheated, turn
the small burner control knob to the low setting
(photograph C). Your Family Q is ready for roasting
and baking. You can now place your food inside
the Family Q. After cooking for 20 to 25 minutes,
turn the small burner control knob to the OFF

2

Use ‘natural convection’

to get the best results

Remember, these barbecues use natural convec tion
to cook food perfectly. To assist convection, try not
to cover more than two thirds of the cooking grill
at one time. Whilst they will cook with the whole
cooking surface covered, the results are far better if
you barbecue in two or three batches when feeding
a crowd.
When roasting, make sure the height of your food
fits inside with the lid closed. To allow the air to
circulate properly you should use a convection tray
and Q™ trivet and make sure you have clearance
between your food and the lid.

3

How often should you turn the meat?

Your Family Q will produce the most impressive
food when you let the ‘convection process’ do its
work with minimum interruption. For this reason,
resist the temptation to continually turn the food.
Each time you turn the food you have to raise the
lid, allowing the hot air to escape. When barbecuing
meat, outstanding results are achieved if you use
tongs to turn the meat (once only) halfway through
the cooking time. Roasts, on the other hand, should
never need turning.

Food sticking to the grill

When barbecuing food, the meat can sometimes
stick to the hot grill. If the meat is properly branded
(2½ to 3 minutes) before you turn it, it will not stick.
People trying to turn the meat too early often have
this ‘sticking’ problem. Don’t tear it, just leave the
meat where it is and it will come free once properly
branded.

Using sauces and glazes

Only apply sauces or glazes that have a high sugar
content during the last 10 to 15 minutes of cooking.
If applied too early they will spoil the food, because
the sugar in the glaze will caramelise and turn black.

Regular cleaning is necessary

Allowing lots of fat to build up inside the barbecue
below the cooking grill can result in a fat fire. If
excess fats are cleaned away every four or five
times the barbecue is used this should never be a
problem. If you ever do have a fat fire turn the gas
off at the gas bottle and open the lid to let the heat
escape. Remove the food. Do not throw water on
the fire, just allow the fire to burn ou t with the lid up.
It could burn for five or ten minutes.
For more informaton on cleaning your Q
have a look at the videos on our website at
www.weberbbq.com.au (Australia)
www.webernz.co.nz (New Zealand)

How to clean your cooking grill quickly

The cooking sur face on your Weber Family Q is easy
to clean. For day to day cleaning the best method
is to use a Weber grill brush. After preheating the
barbecue on high for 10 minutes, use a grill brush to
scrape any solid debris from the cooking grill. Use
a pair of long handled tongs to rub a damp cloth or
paper towel over the grill bars to remove any excess
grease. Your Family Q cooking grill is now ready to
cook on.

TM

Problem. Meat tastes stewed and lacks

Troubleshooting

expected barbecue flavour.
Solution. Temperature is not hot enough. Make sure
that you preheat your barbecue as directed under
‘barbecuing’ on page 2. Always cook all food with
the lid closed.

• Follow the instructions in your Weber® Family Q

Practise Family Q

owner’s manual for safe lighting and operating your
barbecue.

• Keep your barbecue at least 60cm from any
combustible materials, including your house,
garage, deck railing, etc.

safety

• Never use a barbecue indoors – that includes a
Problem. Food does not cook in the estimated
cooking time.
Solution. Temperature is not hot enough. Make sure
that you preheat your barbecue as directed under
‘barbecuing’ on page 2. Always cook all food with
the lid closed.

garage or enclosed patio.

• Keep sleeves and garments at a safe distance from

the heat.

• If for some reason you ever have a fat fire, turn off

the gas at the bottle and open the lid, then stand
away. Never pour water on a fat fire.

• Never use the barbecue on a boat. Bottled gas is
Problem. Strong wind blows gas flame out.
Solution. Turn off gas and allow 5 minutes before
relighting. If possible move your barbecue to a
position that is protected from the wind. If this is
not possible, face the back of your barbecue into
the wind, so that the wind cannot blow into the
barbecue through the air vents on either side.

denser than air and can accumulate in the bottom
of the boat.

• Keep children and pets a safe distance away from

the barbecue when it is hot.

• When you’ve finished cooking, turn off the

barbecue at the burner control and at the gas
bott le. If your barbecue is on natural gas tur n off the

barbecue at the burner control knob and disconnect
Problem. The gas will not relight after you’ve been
cooking.
Solution. The barbecue needs to cool down a bit,
so that the gas is not carried away from the igniter

the hose at the bayonet fitting.

• Before you start cooking check and empty any

accumulated fat from the aluminium tray located

below the barbecue.
by heat rising. Turn off the gas and allow 5 minutes
before relighting.

Food safety

• Wash your hands thoroughly with soap and hot
Problem. Flame doesn’t travel all the way around
the burner, therefore not producing even heating
of the grill.
Solution. Hole(s) in the burner tube may be blocked
by something that has fallen from above. Lift out
the cooking grill and use a paper clip or safety pin to
clean out any residue from the burner holes.

water before starting any meal preparation, and
after handling fresh meat, fish or poultry.

• Thoroughly defrost foods in the refrigerator, not

on the bench top.

• Use a clean spatula or tongs to remove food from

the barbecue.

• Never place cooked food on the platter that was

used to carry the uncooked food to the barbecue.
Problem. Black residue from the cooking grill sticks
to the meat.
Solution. Ensure that the cooking surface is clean

• Always cook minced meats until they are at least

medium (71°C internal temperature) and poultry

until well done (74°C).
before you start barbecuing (see ‘How to clean your
cooking grill quickly’ on page 4).

Cooking times

In this cooking guide each recipe has the estimated
Problem. Black smoke is coming from the barbecue.
Solution. Black smoke is a sure sign that there is a
fire inside your barbecue (see ‘Regular cleaning is
necessary’, page 4). Grey smoke is fine, this grey
smoke imparts flavour to your food.

cooking time included. In addition, pages 26 to 28

are a general guide to help you with cooking times

for other cuts and thicknesses of meat.

Barbecuing and roasting times listed in this guide

are approximate. You may have to allow more time

or use more heat on cold or windy days.

Try using a timer; you’ll find it really handy. It’ll give

you a reminder when your barbecue is preheated,

when your meat needs turning, and when the meat

4 5

is likely to be cooked.

SUNDAY BREAKFAST

Barbecue on Hotplate

Ingredients

Eggs

Bacon rashers

Sausages (optional)

Tomato halves

Method

You will need an oiled hotplate (accessory). If cooking sausages, place them on the preheated

hotplate for 6 to 8 minutes with the lid down. Turn them only once or twice.

Add the eggs, bacon and the tomato halves (flat side down) and continue cooking for 3 to 4

minutes, or until the cooked to your liking.

7

SALMON FILLET WITH CRISPY SKIN

& THAI CUCUMBER SALAD

Barbecue on Hotplate

Ingredients

Salmon fillet pieces with skin on, 200g to 250g each and about 50mm thick

Olive oil

Salt

For the salad

2 continental cucumbers

½ cup chopped coriander

6 large shallots, sliced thinly

1 medium red chilli, seeded and finely diced

1 tablespoon brown sugar

1 tablespoon fish sauce

1 tablespoon fresh lime juice

2 tablespoons rice wine vinegar

2 tablespoons peanut oil

Freshly ground black pepper

Method

Lightly brush the salmon fillets all over with olive oil. Season with salt.

Barbecue the salmon on the hotplate, skin side down, for 4 minutes. Turn the fillets and

barbecue for another 2 or 3 minutes.

To make the salad: Peel the cucumbers. Use a vegetable peeler to slice strips of cucumber

from one end to the other. Discard the centre seeds.

Place cucumber in a colander and allow to drain for around 30 minutes.

Toss cucumber with the chopped coriander, shallots and chilli, and set aside until ready to

serve.

To make the dressing, in a bowl dissolve the brown sugar in the lime juice and fish sauce,

then whisk in the vinegar. Season with black pepper and add the peanut oil. Mix well before

pouring over salad to serve with salmon.

9

MEAT LOVERS PIZZA

Bake on Q Pizza Stone and Q Trivet with Convection Tray

Ingredients

Thin pizza base

3 tablespoons of pizza sauce

125g shredded ham

125g sliced pepperoni

100g sliced mild salami

200g of pizza cheese

Method

Prepare the pizza on your Weber Q Pizza Tray. Spread pizza sauce evenly over the pizza

base. Place a small amount of cheese on top. Cover with a mix of smoked ham, salami and

pepperoni, and finish with a handful of cheese over the top.

Preheat your Q and pizza stone as per the instructions included with the Q pizza stone. Place

the pizza tray with pizza directly on top of the pizza stone. Cook the pizza for around 15

minutes with the lid closed, or until the cheese on top has browned and the base is crispy.

11

PORTERHOUSE STEAKS

Barbecue

Ingredients

Porterhouse steaks, about 25mm thick (one per person)

Extra virgin olive oil

½ teaspoon salt

½ teaspoon freshly ground black pepper

Method

Lightly brush the steaks with olive oil. Season evenly with the salt and pepper.

To cook to medium, barbecue the steaks for about 4 minutes each side. If you like your steak

rare, barbecue for 2 to 3 minutes each side. For well done, try 5 to 6 minutes each side.

13

PRAWN SATAY WITH PEANUT DIPPING SAUCE

Barbecue

Ingredients

20 large green prawns (about 450g), peeled and deveined

1 tablespoon vegetable oil

¼ teaspoon chilli powder

¼ teaspoon curry powder

¼ teaspoon freshly ground black pepper

¼ teaspoon salt

For the sauce

1 tablespoon vegetable oil

1 tablespoon minced garlic

1 tablespoon minced ginger

¼ cup smooth peanut butter

½ cup water

1 tablespoon soy sauce

¼ teaspoon freshly ground black pepper

¼ teaspoon Tabasco sauce (or more, to taste)

1 tablespoon fresh lime juice

Method

To make the sauce, take a small saucepan, add the oil and warm over medium high heat. Add

the garlic and ginger and cook until fragrant, about 1 minute, stirring occasionally.

Add ½ cup of water, followed by the peanut butter, soy sauce, pepper and Tobasco sauce.

Whisk until smooth. When the sauce comes to a simmer, remove it from the heat.

Just before serving, reheat the sauce over medium heat and add the lime juice and 2 to 3

tablespoons of water, whisking vigorously to achieve a smooth consistency.

Lightly brush or spray the prawns with oil. Season with the chilli powder, curry powder,

pepper and salt. Thread the prawns onto skewers, either 1 per skewer for hors d’oeuvres or 4

per skewer for a main course. Barbecue for 1 to 2 minutes each side, or until opaque.

Serve with the peanut dipping sauce.

15

GREEK STYLE ROAST LEG OF LAMB

Roast on Q Trivet and Convection Tray

Ingredients

1 leg of lamb, approximately 2kg

2 or 3 cloves of garlic, peeled and cut into slivers

Sprigs of rosemary

½ a lemon

Salt

Freshly ground black pepper

Method

Using a sharp knife, make around 8 to 10 incisions in the skin all over the leg of lamb. Place a

sliver of garlic and a small sprig of rosemary into each one. Squeeze the lemon and smear the

juice all over the skin. Season with salt and pepper.

Roast the lamb for about 80 to 100 minutes, depending on the thickness. To determine the

cooking time, measure the leg of lamb at its thickest part. As a guide, to cook the lamb to

medium, roast the meat for 1 minute per millimetre of thickness. For example, if the roast is

90mm thick, cook for 90 minutes.

17

ROAST CHICKEN

Roast on Q Trivet and Convection Tray

Ingredients

Whole chicken, 1.8kg to 2.0kg

Oil

Salt

Freshly ground black pepper

Method

Wash the chicken thoroughly and pat it dry. Tuck the wings behind the back. Brush the chicken

with oil and season with salt and pepper.

Place the chicken on the Q trivet inside the barbecue and cook, with the lid down, for

approximately 1 hour. The chicken will be juicy and golden brown with crispy skin.

Serve it with your favourite gravy and vegetables.

Note: Two small chickens can be cooked side by side on the Family Q

19

BAKED SNAPPER

Roast on Q Trivet and Convection Tray

Ingredients

Whole baby snapper, cleaned and scaled, around 2kgs

Fresh oregano

Fresh thyme

1 lemon, sliced

Splash of white wine

Salt

Freshly ground black pepper

Method

Lay the snapper on a double layer of good quality aluminium foil. Make sure there is enough

foil all around the edges to fold to create a parcel later.

Stuff the cavity with the lemon slices, and bunch of oregano and thyme. Then splash some

white wine all over the fish, and season generously with salt and pepper.

Wrap the aluminium foil around the fish, making sure the parcel is completely sealed. Cook for

approximately 45 minutes.

21

TRADITIONAL BREAD AND BUTTER PUDDING

Bake on Q Trivet and Convection Tray

Ingredients

4 eggs

1 tablespoon sugar

1 teaspoon vanilla essence

600ml milk

1 tablespoon sultanas

1 tablespoon chopped walnuts

3 slices bread, buttered with crusts removed

1 teaspoon sugar, extra

1 teaspoon ground cinnamon

Method

Beat the eggs with the sugar, vanilla and milk. Strain this into a lightly buttered aluminium

drip tray. Add the sultanas and walnuts.

Cut the buttered bread into triangles and float them on top of the egg and milk mixture.

Sprinkle the pudding with the extra sugar and cinnamon.

Cook for 30 to 40 minutes, or until the custard is set.

Serve warm with whipped cream or ice cream.

23

CHRISTMAS TURKEY

Roast on Q Trivet and Convection Tray

Ingredients

4kg turkey

Oil

Salt

Freshly ground black pepper

Method

Ensure that the turkey is full thawed to refrigerated temperature (no ice left deep inside the

cavity).

Rub the skin with vegetable oil to coat it evenly, then season with salt and pepper to taste.

Roast the turkey, allowing 20 minutes and an additional 20 minutes per kilo (e.g. for a 4 kilo

turkey allow 20 minutes plus 4 x 20 minutes or a total of 100 minutes). Allow the cooked bird

to stand for 10 minutes before commencing carving.

Turkey tip:

Turkeys cooked without stuffing are less likely to dry out. This because juices in the cavity

steam up through the breast while cooking. If you like stuffing, cook it in a foil pan beside the

turkey.

25

Barbecuing and Roasting Guide

The following chart gives a guide to how well done your meat will be, based on the internal temperature of
the meat. The internal temperature of the meat should be measured with a meat thermometer. You can
estimate when your food will be ready, but the meat thermometer confirms it for you. The thermometer
should be inserted into the thickest part of the meat, avoiding any bone. Most standard meat thermom­eters will give you an accurate reading in a matter of seconds or minutes, so it is a good idea to only use the
thermometer when you think the meat is cooked.

Internal Meat Temperature Guide:

Beef / Lamb Rare 600C
Beef / Lamb Medium Rare 630C
Beef / Lamb Medium 710C
Beef / Lamb Well Done 740C

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 how
well done you like your meat. Cooking times for beef and lamb are for medium unless otherwise noted. Let
roasts and larger cuts of meat rest for 5 to 10 minutes before carving.

Beef

Steak: rump, porterhouse, fillet, T-bone, or sirloin (medium)
12mm thick barbecue 2½ to 3 minutes per side
20mm thick barbecue 3 to 4 minutes per side
25mm thick barbecue 4 to 5 minutes per side
30mm to 40mm thick 14 to 16 minutes (total) barbecue 5 minutes per side
and roast 2 to 3 minutes per side

Roast fillet of beef
(70 to 80mm thick) roast 70 to 80 minutes on Q™ trivet
Rib Roast
(90mm to 100mm thick) roast 1½ to 1¾ hours on Q trivet (cook bone side down)

Veal loin chop
25mm thick barbecue 5 to 6 minutes per side
Kebab
25mm to 30mm cubes barbecue 5 to 6 minutes per side
Minced beef patty
20mm thick barbecue 4 to 5 minutes per side
Sausages
thin barbecue 3 to 4 minutes per side
thick barbecue 4 to 5 minutes per side

Ham, fully cooked (to reheat) 60
Ham, fresh (raw) 710C
Poultry 740C
Minced meat / Sausage 710C

0

C

Pork

Loin chops

12mm to 15mm thick barbecue 4 to 6 minutes each side

Spare ribs

12mm to 15mm thick barbecue 4 to 6 minutes each side

Rolled loin roast

1.5kg to 2.5kg roast 1¼ to 1¾ hours on roasting trivet

(first 25 to 35 minutes on higher setting)

Lamb

Loin or chump chops

12mm to 15mm thick barbecue 4 to 6 minutes each side

Leg of lamb

1.5kg to 2kg roast 1½ to 2 hours on roasting trivet

Rack of lamb

450g to 650g roast 30 to 40 minutes on roasting trivet

Poultry

Chicken breast barbecue 5 to 6 minutes each side

Chicken Maryland roast 30 to 40 minutes on roasting trivet

Chicken, whole

2.2kg to 2.4kg roast approx 1¼ to 1 ½ hours on Q trivet

Chicken, half

570g to 650g roast 30 to 40 minutes on roasting trivet

Rolled turkey breast

1.5kg to 1.8kg roast 1¼ to 1¾ hours on roasting trivet

Fish and Seafood

Fish: fillet or steak

6mm to 13mm thick barbecue 3 to 5 minutes

13mm to 25mm thick barbecue 3 to 5 minutes each side

25mm to 32mm thick barbecue 5 to 6 minutes each side

Fish, whole

450g roast 15 to 20 minutes on roasting trivet

900g to 1.2kg roast 30 to 40 minutes on roasting trivet

Prawns barbecue 1 to 3 minutes each side

Scallop barbecue 3 to 6 minutes

Mussel barbecue 5 to 6 minutes (discard any that don’t open)

Oyster in shell barbecue 3 to 5 minutes

Game

Quail, whole
150g roast 15 to 20 minutes on Q trivet
Duck, whole roast 1½ to 2 hours on Q trivet

1.6 kg to 2 kg
Duck breast, boneless
200g to 230g roast 10 to 15 minutes on Q trivet

26

27

Barbecuing and Roasting Guide

Weber® Family Q™ Accessories

Fruit

Apple thick rounds barbecue 4 to 6 minutes
Banana halved lengthwise barbecue 6 to 8 minutes
Peach, pip removed halved lengthwise barbecue 8 to 10 minutes
Pear halved lengthwise barbecue 10 to 12 minutes
Pineapple rings barbecue 5 to 10 minutes
Note: Barbecuing times for fruit will vary with ripeness.

Vegetables

Artichoke:
whole steam 20 to 25 minutes; cut in half and barbecue 8 to 10 minutes
Asparagus barbecue 6 to 8 minutes
Capsicum:
whole barbecue 10 to 12 minutes
halved or quartered barbecue 6 to 8 minutes
Chilli barbecue 7 to 9 minutes
Corn:
husked barbecue 10 to 12 minutes
in husk barbecue 25 to 30 minutes
Eggplant:
sliced barbecue 8 to 10 minutes
halved barbecue 12 to 15 minutes
Garlic:
whole roast 45 to 60 minutes
Leek barbecue 14 to 16 minutes
Mushrooms barbecue 8 to 12 minutes
Onion thickly sliced barbecue 8 to 12 minutes
Potato:
whole (small) roast 45 to 60 minutes
thickly sliced barbecue 14 to 16 minutes
Potato: new
halved barbecue 20 to 25 minutes
Pumpkin:
half small butternut roast 50 to 60 minutes
small pieces barbecue 20 to 30 minutes
Sweet potato:
whole roast 50 to 60 minutes
thickly sliced barbecue 8 to 10 minutes
Tomato: garden
thickly sliced barbecue 2 to 4 minutes
halved barbecue 6 to 8 minutes
Tomato: roma
halved barbecue 6 to 8 minutes
whole barbecue 8 to 10 minutes
Zucchini:
thickly sliced barbecue 6 to 8 minutes
halved barbecue 6 to 10 minutes

28

Now you really can cook everything outside on

Weber Q Ware

your Weber Q. The Q Ware frying pans allow you to

cook omelettes, schnitzels, potato bakes, desserts

and more! The Platinium Teflon coated surface is

easy to clean and the detachable handle makes it

easy to take the pans on and off your Weber Q.

Enjoy juicier, more succulent roasts. The

Q Trivet (left)

Weber roasting trivet creates natural
convection, allowing super heated air to circulate
all around the meat.

Weber Q Convection Trays

Together with the Weber Q Trivet the convection
tray transforms your Weber Q from cooking in
barbecue mode to oven mode in seconds. The trays
are engineered with vents designed to circulate the
heat above, below and all around the food.
No more fiddling with foil, no fuss, just great food.
Sit your trivet inside the convection tray, pop the
food in and close the lid. Your Weber Q has now
become a convection oven that’s cooking perfectly.

29

Weber® Family Q™ Accessories

Turn your Weber Family Q into a pizza oven and enjoy fantastic gourmet pizzas in your own backyard.
Includes comprehensive cooking instructions and recipe ideas.

Stainless Steel Tools

Dishwasher proof tongs and spatula are for use
with the Family Q.

Weber Q Pizza Stone with Easy-Serve Pizza Tray

Replacement Drip Trays

High quality heavy gauge pans designed for bar­becue use. Can be cleaned and reused.

30

These grill brushes make it easy to get

3 Sided Grill Brushes

between grill bars and other difficult

places. Available in long or short handle.

This full length cover is made from heavy duty

Premium Cover for Family Q™

vinyl and designed to withstand the harshest of
climates.

Weber Q Stainless Steel Grill Pan

Ideal for flame grilling small or delicate food like
fries, fish or vegetables.

31

Weber® Family Q™ Accessories

Three LED lights illuminate the cooking surface of

Weber Family Q Handle Light

your Weber Family Q making cooking even easier.

An instant read digital thermometer will accurately

Instant Read Thermometer

read the internal temperature of your food in a
matter of seconds.

Digital Meat Thermometer

Take the guesswork out of barbecuing. Pre
programmed with cooking temperatures, you’ll
never have to guess when your food is ready.

High Temperature Premium Gloves

Made of aramid fibres, these gloves protect you

from the high heat of barbecuing. The silicone grip

on the palm means you can easily handle hot pizza

stones, hotplates and tools.

Weber Q Cleaner

This Weber Q cleaner will keep your Weber Q looking

its best. It has a unique formula made to specifically

remove grease, fat and smoke stains.

Take your grilling repertoire to a whole new level

Family Q Rotisserie

with a Family Q rotisserie. It comes complete with
a rotisserie spit with two spit forks that can handle
a whole chicken or large roast. It is powered by
a heavy duty electric motor to ensure smooth
turning for even cooking all the way around.

Made to fit all of the Weber Family Q barbecues,

Weber Family Q Half Hotplate

this porcelain coated surface gives great cooking
results and is rust resistant.

Dual Probe Remote Digital Meat Thermometer

Roast meat lovers should all have a Dual Probe
Remote Digital Meat Thermometer. It beeps to let
you know when your roast is cooked to your liking. It
doesn’t even need to be near the barbecue; you can
carry it around on your belt or leave it somewhere
handy.

32 33

Need more room? Add additional cooking space to

Family Q Warming Rack

your Weber Family Q with a warming rack.

Weber-Stephen Products Co. (Aust) Pty. Ltd.

Australian Representative

R. McDonald Co. Pty. Ltd.

A.C.N. 007 905 384.

104 South Terrace, Adelaide, South Australia, 5000.

Consumer information phone [phone].

To learn more or to register your Weber

visit www.weberbbq.com.au

New Zealand Representative

R. McDonald Co. New Zealand Ltd.

6 Maurice Road, Penrose, Auckland, 1643.

Consumer information phone [phone].

To learn more or to register your Weber

visit www.webernz.co.nz

Patents, trademarks and copyright.
Weber®, the kettle shape and the kettle silhouette are registered trademarks of
Weber-Stephen Products LLC, 200 East Daniels Road, Palatine, Illinois 60067. Weber® Q
Weber® baby Q
200 East Daniels Road, Palatine, Illinois 60067. The shape of the Weber® Q
trademark.
The Q design is covered by the following Australian patents: Patent No. 2007202420 –
Weber Q grill and support frame assembly, Patent No. 2005274149 – Weber Q fuel
support apparatus, Patent No. 2004220587 – Gas burner with flame stabilization structure for
Weber Q, Patent No. 2003300872 – Barbecue grill and support frame assembly for Weber
Q, Patent No. 2003297113 – Heat distributing cooking grate with grease control structure
for Weber Q and Patent No. 2003241363 – Curvilinear burner tube for Weber Q and the
following pending Australian applications: Patent Application No. 2007286136 – Bayo­net connection for Weber Q burner tube. An application to register the ‘Q’ logo has been
filed and approved for publication. This booklet incorporates material which is copyright
2013 and owned by © Weber-Stephen Products LLC, © R. McDonald Co. Pty. Ltd. and
© McDonald-Kirkwood Pty. Ltd.

TM

and Weber® Family Q

TM

are trademarks of Weber-Stephen Products LLC,

®

barbecue online,

®

barbecue online,

TM

is a registered

TM

,

AU Weber® Family Q™ 13/1/16

57724 HANDBOOK
Q3100/Q3200