Weber Way of Cooking

The Art and Science of Cooking

Master the art and science of cooking on Weber grills, and create delectable dishes in every food prep session you would have with friends and family. Follow these 10 steps an you'll be on your way to grilling perfection.

	Preheat the Grill Fire up the grill for 10-15 minutes with the lid closed, ensuring it reaches 260°C before cooking. This will burn off any residual food debris and essentially sanitize your grill. This will also be within the ideal temperature to start high-heat grilling.
	Clean the Grill Use a grill brush to scrape off any leftover food debris. This is to ensure that charred debris (food or charcoal), don't stick to the meat and food items you put on the grill, as such debris may affect how you control the cooking temperature and give off a burnt taste.
	Oil the Food Lightly coat your food with oil to prevent sticking and encourage even browning without creating excessive smoke or residue.
	Keep the Lid Down Avoid opening the lid too often. Keeping it down retains heat, ensures consistent temperature control, and adds a rich smoky flavor to your food.
	Master Time & Temp Use a meat thermometer to ensure your food reaches the perfect internal temperature without any guesswork.
	Know your Heat Zones Use direct heat for quick searing or thin cuts and indirect heat for larger cuts to cook through without burning.
	Control the Heat Regulate airflow to raise or lower the temperature. This keeps cooking consistent and prevents overcooking or burning.
	Tame the Flames Be alert to flare-ups. Move food to a cooler zone or adjust the heat as needed to maintain control and safety.
	Caramelization is the Key Let your meats and vegetables brown to add layers of flavor and texture.
	Say no to Lighter Fluid Use a chimney starter or lighter cubes to ignite your charcoal, preserving the flavor of your food.