Direct, indirect and the snake

Direct heat

The manual's direct method. Charcoal for the 57 cm kettle: 30 Weber briquettes, 40 other briquettes or 0.87 kg lumpwood.

1. Spread the lit charcoal evenly over the charcoal grate.
2. Fit the cooking grate.
3. Close the lid, vents fully open, and preheat 10 to 15 minutes to about 260 °C.
4. Brush the hot grate with a stainless-bristle brush.
5. Cook with the lid closed.
6. Open by sliding the lid sideways and hanging it on the lid hook: lifting straight up can draw ash onto the food.

Indirect heat, coals at the sides

The manual's indirect method. No charcoal rails come with the Premium: the manual lets you "spread the coals directly onto the fuel (bottom) grate on opposite sides of the bowl", or use Weber charcoal rails, sold separately (fit them).

1. Pour the lit charcoal onto the charcoal grate in 2 heaps on opposite sides of the bowl. For the first hour, per side: 15 Weber briquettes, 20 others or 0.36 kg lumpwood.
2. Keep the charcoal away from the bowl handle and from under the thermometer and lid damper (the manual).
3. Set a drip pan between the heaps.
4. Fit the cooking grate with its hinged flaps over the coals.
5. Put the food in the middle and close the lid, damper and thermometer away from the coals.
6. For each extra hour, add 4 Weber briquettes, 7 others or 0.12 kg lumpwood per side through the flaps.

Two zones and the snake

Two set-ups from Weber UK's temperature guide and how to use a charcoal barbecue.

1. Pour all the lit charcoal onto one side for two zones.
2. Sear over the coals, then slide the food to the cool side to finish.
3. For the snake, lay unlit briquettes in a curved line round the edge of the charcoal grate.
4. Add a small number of lit briquettes at one end. They light the line little by little over several hours.
5. Set the lid damper an eighth to a quarter open, bowl vents open.
6. Put a thermometer's air probe near the food: the lid dial reads the dome, not the grate (Weber UK).