5 Do’s and don’ts every Weber owner should know about

A few weeks ago, we attended a fun and informative Weber cooking experience and learnt a few tricks and tips like how to get a good air supply for your fire while circulating the heat inside the braai evenly.

Here are a few more crucial things that everyone who owns (or uses) a Weber should be aware  of…

1. Remove leftover ashes before you braai

Every time you want to use your charcoal braai, remember to remove cold ashes from the bottom of the kettle. This prevents airflow problems next time you braai. Ashes also absorb moisture, which may cause premature rusting of the cleaning system on your Weber.

2. Clean it regularly

The easiest thing you can start doing is cleaning your braai regularly. To make it as hassle-free as possible, keep a wire T-brush, braai cleaner and a sponge near your braai for quick, easy and regular clean ups. 

TRY: Chilli and garlic chicken on the weber

3. Check the temperature

Take the guesswork out of grilling. Use a thermometer and a timer that lets you know when it’s time to take the food off the grill. Checking meats for internal temperatures is the best way to determine if the food is properly cooked.

4. Position your Weber correctly

When setting up your braai, pay attention to the direction of the wind. Your Weber has three legs – two with wheels and one without. You should point the leg without a wheel into the wind at all times. Keep the vents on the lid open, and point them in the same direction as the leg. This provides consistent and even heat throughout. 

TRY: Prime rib with roasted mushrooms

5. Use the proper braai utensils

Long-handled tools and long barbecue mitts will protect you from the heat. Use forks only to lift fully-cooked foods from the grill and tongs or turners to turn them – forks pierce food and flavourful juices are lost.

Now… we want YOUR tips!

Tweet us @Food24 with your best Weber tip and the hashtag #BraaiFriday and you could WIN a new Weber braai! 

See Ts and Cs.