Weber® Gas Barbecue - Direct Cooking
Grilling with a direct heat source is the most common technique among the experienced and inexperienced alike because of its speed and effectiveness for cooking the bulk of barbecue dishes. Ideal for meats and veg with a relatively short cooking time such as burgers, sausages and chicken pieces, an intense heat is applied from below which sears the meat on one side which can then be flipped over to cook the other leaving no rawness in the middle. Ensure you fully preheat your barbecue and food is placed directly above the burners on full power. Try only lifting the lid to flip the meat and check for doneness at the end of the suggested cooking period.
Weber® Gas Barbecues - Indirect Cooking
Indirect grilling (also known as roasting) works similar to your kitchen oven allowing you to thoroughly cook large joints of meat and full poultry because it is the air convecting around the meat that heats up rather than the meat directly. Heat has time to penetrate right through the meat rather than singeing the outer layer. Simply turn off half the burners (or the burners directly below the food) once the BBQ has preheated and rest the meat in a Weber® Rib / Roast Holder if available so that air can fully circulate the elevated food.
By placing a Weber® Large Drip Tray below, the juices collect and can be reused in sauces and also save on clean up time! (psst, add water to the drip tray to regulate temperature during longer cooking periods which will help keep the meat moist and prevent the juices burning). Try only lifting the lid to baste the meat and check for doneness at the end of the suggested cooking period.