FAQ

Why has covered cooking become a Weber tradition?

Weber pioneered in this feature to answer the disadvantages of open cooking. Charring flare-ups are prevented while the airflow through the vents is sufficient for both coals and gas burners. A closed lid greatly reduces cooking time and seals in the natural flavor of all kinds of foods.

What causes uneven heat?

Lower-priced grills may only have one or two burners that can create hot and cold spots cross the grilling surfaces. A clogged burner might also be a cause of uneven heat.

How often do I need to give my gas grill a major clean-up?

A gas grill would require at least once a year of thorough cleaning that would involve taking it apart. The gas should be disconnected and the grill parts lifted out layer by layer. The burner should be inspected for anything that will get in the way of the gas flow.

Is there anything that can be done for a grill that produces too much smoke?

Too much smoke is typically caused by a large build-up of grease in the grill. This can be remedied by a good cleaning and preheating it from 15 minutes to burn-off any residue.

What causes a yellow or orange flame?

The flame should be blue with yellow tips. Yellow or orange flame can be checked by cleaning the burner and making sure that the Venturi tubes are properly aligned. Venturi shutters might need adjustment.

How do I check if the food is done?

Visual clues offer the best indications. Grillers should also check the timer, read the meat thermometer and make sure that juices run clear for poultry.

How do you determine how hot the fire is in the charcoal grills?

Hot coals are barely covered with gray ash, medium coals glow through a layer of gray ash and low coals are covered with a thick layer of gray ash.

Is grilling food a healthy way to cook?

Healthy grilling is attained by choosing foods that are low in fat, high in nutrients and full of flavor. The formation of substances that cause cancer should be reduced as much as possible. These chemicals are formed by putting food, especially meats in contact with intense heat and flame. Grilling is not the only cooking method that causes these agents thus fat heated to extreme temperatures should be avoided primarily by trimming excess fat from foods.