Weber Tips & Techniques before Cooking
Here’s some Weber tips & techniques to take the worry out of using your gas or charcoal bbq, even if it’s been a while. Even if you weren’t thinking about barbequing, playing with your Weber will have you in the mood in no time. What time is the butcher open ‘til?
Weber Tips for your Gas BBQ
Check for leaks
Whenever you change LPG tanks check for leaks. You do this by applying a soapy water solution to the connection. With the control knobs off, turn on the tank. If there are bubbles, DO NOT use the bottle, there is a leak. Try a different tank.
Brush burner tubes
Use a stainless-steel brush to brush across the portholes to eradicate all oxidisation and debris trapped in the holes. Avoid brushing longways as this may push more unwanted matter into the holes. Blocked portholes may be susceptible to flare-ups.
Check the cook box
You are probably a little alarmed by what pools in the bottom of the grease box but unwanted grease can collect on the sides of the grease box as well. Scrape these down to the bottom of the box.
Clean out the bottom grease tray
Grease is flammable. Use a plastic scraper and scrape as much grease as possible into the catch pan.
Empty the catch pan and dispose of the liner
Cooking on a BBQ comes with responsibilities. Do not try to save a dollar by thinking you will get another meal out of your Weber before you change the liner. Change it often otherwise you are at risk of a fire.
Weber Tips to Cook the Perfect Rotisserie Chicken
It is easy to go and get the store-bought chicken but it’s even more satisfying to know where and how your chicken has been cooked, not to mention that delicious roast chicken smell lingering around your outdoor area for an extended period of time.
Whether you are cooking on charcoal or gas, the premise is much the same.
- You need to place the chicken in the centre of the cooker.
- Cooking a chicken required indirect heat so only start the burners on the outside of a Weber gas BBQ or place charcoal on one side of a Weber Kettle BBQ.
- Chicken on a rotisserie will create a lot of dripping fat. To catch this, you will need a drip tray. You need to catch this so it does not create flare up or clog your Weber.
- Temperature wise, aim for medium heat.
- Truss the chicken together (tie string around it) to keep the legs and wings together.
- Cut off any excess fatty areas such as the wing tips to minimise extra dripping fat.
- Place the rotisserie probe through the chicken and season over a bowl.
- Place the rotisserie probe into the motor, turn on the rotation and close the lid.
Depending on size, the chicken will take between 1.25 and 1.5 hrs to cook.