The Weber Barbecue Kettle
Portuguese marinade on Chicken Maryland cooked using indirect method
There are two articles that touch on this concept written before. You can read them here: Part I; Part II
When most people speak of barbecues today, we are referring to gas burners underneath a hot plate. Not many people buy charcoal these days. You go to a store and 1 out of 12 barbecues will be a charcoal barbecue.
Why have our preferences changed?
- Less mess created with gas burner
- Lighting coals takes a long time
- During summer, charcoal barbecues are banned on bushfire warning days
- Hazardous fumes while coals are lighting
- Environmental impacts of charcoal briquettes used
- Ash goes everywhere on a windy day
- More time spent on cleaning up afterward
- Risks of getting burnt are greater by accidentally touching the bbq
- Too much smoke created during cooking process
I am a recent owner of the Weber kettle but its great to have access to a tried and trusted method of cooking meat. I was a child since the last time we owned a charcoal barbecue. During this absence we used a 4 burner gas bbq for outdoor cooking. I definitely missed the taste of charred meat done by the coals.
There is more work and preparation time needed to cook this way, as well as more mess to clean up afterward. Although, I think it is worth every minute.
I am new to the indirect method of cooking. This is what the Weber bbq kettle is most known for. I tried it the other day but committed several mistakes. Details below.
- The grilling plate was not pre-heated above the coals before the chicken was added
- The lid of the kettle was taken off at various times to check on progress (mainly due to excitement, anxiety and curiosity). Doing this would reduce the temperature of the oven every time, delaying the approximated finish.
- Not enough coals were used
I will take on board the mistakes of the last bbq as I continue to learn about the world of charcoal cooking. I can’t wait for this weekend’s session as I plan to cook some steaks and sausages.