Sometimes firing up the Weber can seem like a barefoot walk across coals – hot, painful and with no end in sight. Will your lamb roast be charcoal or raw? Or will you sit down to a meal of infused lighter fluid seeping through every single mouthful??!!
So – how do you fire up the backyard roasting icon to deliver a memorable meal?
There are plenty of tricks to shift you from novice into backyard chef.
- First and foremost – invest in a chimney starter.
The charcoal chimney starter optimises airflow through and draws heat up through the beads – ensuring they all reach a peak glow and begin to turn to ash. In 20 minutes you’ll have your beads all raring to go!
- Keep the lid down and the air vents open.
As long as your thermometer is showing a maintained cooking temperature there’s no reason to give in to temptation and keep lifting the lid. Conversely – if you close the vents you’re starving the fire of oxygen and slowing the burning rate of the coals.
- Avoid lighter fluid.
One word – yuk. Paraffin starter cubes can also be tricky – make sure they are fully burned before distributing the burning coals from the chimney starter into the Weber.
A Weber works for both summer and winter feasts and family meals – just adjust the time and the temperature and you’ll be off and running!
