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CHARCOAL & GooO-ANYWHERE ® GRILL OWNER’S GUIDE & RE CIPES Do not discard. This contai ns impor tant product dangers, wa rnings, and cautions. MANUEL DE L ’UTILISA TEUR ET DE RE CETTES POUR WEBER GO-ANY WHERE ® & GRILS DE CHARBONS Ne pas jeter. Contient des informa tions impor tantes concernant ce produit ; dangers, mises en gardes[...]

Gener al Safe ty . . . . . . . . . . . . . . . . . . . . . . 5-6 Helpful Hints ........................ 7- 8 Charcoal Grill Cooking, Direct Meth od ............... 10 Charcoal Grill Cooking, Indirect Method ............. 11 Grilling Guide ..................... 12 -13 R ecipes ........................... 14 -18 Cons ignes de Sécurité Générales .[...]

m SAFETY SYMBOLS will alert you to important SAFETY information. m Signal words DANGER, WARNING, or CAUTION will be used with the SAFETY SYMBOL . m DANGER will identify the most serious hazard. m Please carefully read all safety information contained in this Owner’s Guide. m DANGER • This grill is designed for outdoor use only. I[...]

m WARNING • Keep the grill in a level position at all times. • Remove the lid from the grill while lighting and getting the charcoal started. • Always put charcoal on top of the charcoal grate and not directly into the bottom of the bowl. • Never touch the cooking or charcoal grate or the grill to see if they are hot. • Use barbecue mi[...]

TO ST ART A CHARCOAL GRILL • R emove the lid and open all air vents be fore building the fire. NO TE: F or pro per airflow , remove accumulated ashes from the bottom of the grill if present (only after the coals are fully e xtinguished) . Charcoal requir es o xygen to burn, so be sure nothing clogs the vents. • Moun d the briquets into a pyrami[...]

• R esist the urg e to o pen the lid to check on yo ur dinner every couple of minutes. E very time you lift the lid heat escapes, which means it will take long er to get dinner on the table. • Unless the recipe calls for it, turn yo ur food over only once. • Y ou will control flare-ups, reduce cooking time, and ge t altoge ther better results[...]

EASY GRILL CARE Add years to the life of your Weber ® grill by giving it a thorough cleaning once a year. IT’S EASY TO DO: • Make sure the grill is cool and coals are totally extinguished. • Remove the cooking and charcoal grates. • Remove ashes. • Wash your grill with a mild detergent and water. Rinse well with clear water and wipe dry.[...]

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 grilling time. Use the Direct Method for foods that take less than 25 minutes to cook: steaks, chops, kabobs, vegetables, and the like. 1. Open all vents. 2. Heap the recommended amount of cha[...]

INDIREC T METHOD Use the Indir ect Meth od for foods that require 25 minutes or more of grilling time or for foods so delica te that direct exposur e to the hea t sour ce would dry them out or scorch them. Exam ples includ e roasts, bone-in poultry pieces, and whole fish as well as delicate fish fillets. T o set up for Indirect cooking, prepar ed c[...]

The following cuts, thicknesses, weights, and grilling 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. Two rules of thumb: Grill steaks, fish fillets, boneless chicken pieces, and vegetables using the Direct Method for the time[...]

Poultry Thickness/Weight Approxim ate Grilling Time chicken breast, bon eless, skinless 6 to 8 ounces 8 to 1 2 minutes direct medium chicken thigh, boneless, skinless 4 ounces 8 to 1 0 minutes direct medium chicken breast, bon e-in 1 0 to 1 2 ounces 30 to 40 minutes indirect medium chicken pieces, bone-in leg/thigh 30 to 40 minutes indirect medium [...]

WHOLE ROAST CHICKEN Indirect/ M edium 1 whole chicken, 4 - 5 lbs. Olive oil Kosher salt Freshly ground black pepper Rinse chicken and pat dry with paper towels. Twist wing tips under back and tie legs together with string. Brush entire outer surface of chicken with oil and lightly season with salt and pepper. Grill chicken, breast side up, over ind[...]

BASIC BURGERS Direct/Medium 1½ lbs. ground beef (80% lean) Kosher salt Freshly ground black pepper 4 hamburger buns Ketchup (optional) Mustard (optional) Gently shape the ground bee f into four burgers of equal size and thickness (about ¾” thick) . Season with salt and pepper. Grill the burgers over direct medium heat until the internal temper [...]

CLASSIC BONELESS CHICKEN BREASTS Direct/Medium 4 boneless, skinless chicken breast halves, about 6 oz. each Kosher salt Freshly ground black pepper Extra-virgin olive oil Rinse the chick en breasts under cold water , pat dry with paper towels, and season with salt and pepper . Lightly brush or spray both sid es with olive oil. Grill the chicken ove[...]

SALMON STEAK KYOTO Direct/Medium For the marinade: ¹⁄ 3 cup soy sauce ¼ cup orange juice concentrate 2 tablespoons olive oil 2 tablespoons tomato sauce 1 tablespoon spring onion and top, minced 1 teaspoon lemon juice ½ teaspoon prepared mustard ½ teaspoon minced ginger root 1 clove garlic, minced 4 salmon steaks, about 1" thick Olive oil[...]

GRILLED RED PEPPERS STUFFED WITH MOZZARELLA Indirect/Medium 1 small loaf crusty Italian bread 3 tablespoons olive oil 3 medium sweet red bell peppers 1 cup fresh mozzarella cheese, cut into small cubes 1½ teaspoons dried basil 1 clove garlic, finely chopped 1 tablespoon olive oil Kosher salt Freshly ground black pepper Thinly slice bread, remove c[...]

© 2008 W e ber-Stephen Pr oducts Co. W e ber, th e ke ttle silho uette, and th e ke ttle congur ation are r egistered trad emarks of W e ber-Stephen Pr oducts Co., 200 East Daniels Road, Pala tine, Illinois 60067 USA. 62620 09/08 WWW . WEBER.COM ®[...]