Top 10 weber braai tips

Why Weber?

Usually the first question that is asked regarding braaing in a weber is why? Often the succulence and moisture that a weber provides in meat are overridden by the ambiance provided by an open fire. Not to take away from the skill and taste an open fire provides; but a weber has got the great ability to retain the moisture in meat and cook at a consistent heat. It is a good alternative to an open fire braai; especially during winter. There is less smoke although it can be used as a smoker for food using wood smoker dust and alternating airflow and heat with the lid and airflow vents. A Weber requires less constant attention and allows you to focus on multiple activities whilst the food is cooking, without fear of burning the meat.

Top 10 Weber tips

Below are some of the tips we thought are most useful for a variety of experience for those who like to use a Weber

1. Positioning your Weber 

Although a personal preference and depending on the layout of your apartment or house we had some thoughts on positioning your weber to keep it out of the wind and away from the house. This helps to prevent against any facias or outside structures that may get some soot on them as a result of igniting the weber. If it is safe to do so and there are not flames you can consider moving the weber using it’s smart design and roll it over to a more convenient spot once the coals have settled. In the event you are wanting to move the Weber to a position that is more accessible for the braaier. As a precaution for children always be aware that the weber is hot and children will most likely burn their fingers’ if they touch the weber whilst you are cooking.

2. Packing and managing the coals

There are a couple of options to getting your coals to the ideal temperature. You can place the charcoal briquette pieces on either side of the weber for consistent heat all round with some firestarters underneath each side. And pack the briquettes in such a way to get an even spread of heat from the firelighters. If you are keen to get things going a bit quicker; packing a charcoal starter with a turbo gas lighter in the centre of the weber can assist you to get an even burn over the briquettes alot quicker. Once the coals have changed to a red / grey colour you know you are ready to get the meat onto the Weber. Remember that charcoal briquettes burn more consistent than charcoal pieces for use in a weber as they are compressed. Where charcoal is best used to get a fire going quickly and add hardwood on top of the charcoal pieces for use in an open fire. You generally don’t use pieces of wood in a Weber (unless there is a specific need for using wood). Depending on what you are cooking you can also pack the coals at the bottom of the grid – outside of the coal holders. This can be used for an even spread of heat for indirect braaing or then need to add extra crispness to your meat. Remember that the likelihood that you will have flareups on the Weber with flames when the lid is closed is less likely.

3. When to put the meat on

Depending on the type and size of meat you are wanting to prepare on the weber it is best ensure you have the correct heat to cook your dish. e.g. For larger cuts of meat or meat that you would like to cook slower you would need a lower and more consistent heat. i.e. A steak can be prepared on the open coals to seal the meat; and give colour to the fat; and then rest on indirect heat to cook to your liking with the lid on. Whereas a whole chicken you would like to keep a medium heat more consistently over a long period of time – with only indirect heat. And something more specialised like a lamb shoulder you can also leave on indirect heat for a period of a couple of hours on low heat. For longer cooking meats that would be in excess of 5 hours you can always top up the charcoal holders in the Weber with more pre-prepped charcoal if required. The key rule is to make sure the colour of the charcoal pieces is grey / red and you have enough heat to cook the meat in the style you would like. The temperature gauge on the more modern weber’s is a great guide. Also don’t forget to pre-prep the meat to be placed onto the Weber to save on cooking time.

4. Direct heat vs indirect heat

Depending on the type of meat you are cooking you can always add the extra ambiance that an open fire provides. Guaranteed that if you just have the weber on the go that that your guests will swarm around you as soon as you prepping to open the lid – especially if they are hungry. This curiosity can almost be compared to a baby gender reveal party when you open that lid.

It is personal preference when to use direct or indirect heat. However as an example when braaing a steak you can use the flames to seal the meat and the fat in the beginning partially, and then cook the steak in the middle of the weber over indirect heat. A meat rack is also perfect for stacking the steaks to have their fat become a bit more crispy closer to the end of the braai. Be careful not to burn the fat as the heat and texture of what you are cooking over direct heat is now different. For boerewors you can also use the same method to give a bit more firm texture to the casing of the sausage intermittently. Be careful not to keep the sausage on the direct heat for too long that it becomes crispy.

5. To lid or not to lid

With a Weber you use the lid, direct or indirect heat, position of the meat, heat of coals and airflow to cook the meat to your liking. Rather than the height of the grid in an open fire and the heat of the coals. This takes some getting used to but once mastered you will enjoy your end products. Once the lid is placed the weber the flames tend to die down and the consistency of the heat normalises. If you are running low on coals or close to the end of the braai you can also remove the lid to get maximum value out of the remaining coals and boost their temperature. This is often great for use of toasting bread and braai broodjies at the end of a braai. Whilst intermittently placing the lid on the weber to get a consistent heat for melting cheese in braai broodjies. If you have got this timing correct then you have really mastered the weber very well.

In combination with the lid you can also manage the airflow with the vents. Where the air flows from bottom to the top of a weber – through the vents. You can also use the combination to have more or less smoke in the weber itself. This is especially useful when you are wanting to add a more smokey taste to what you are cooking. Using smoker oak dust can assist even more to add an extra flavour to meat. This is perfect if you are cooking a brisket or want to add extra flavour to pork. Remember to keep an eye on the airflow and the temperature to manage the flow of the smoke.

6. When to turn meat

Whilst you have the lid open it is also a good opportunity to season  spice the meat. Since the moisture is retained a lot more than an open fire you have less of a risk of drying out the meat with seasoning. There is also the benefit that you turn the meat less (depending on what your cooking) and that any fat is captured in the drip tray in the middle of the Weber to keep the Weber cleaner. Keep an eye on the meat you are cooking and open the lid less regularly than what you would turn meat on an open fire. And be sure to remove the meat when it is done and keep it warm in a braai bak.

7. Economy

There are always a couple of economical uses of a Weber. Especially the amount of briquettes that is required to cook a piece of meat compared to other cooking methods. Close the lid and vents to save coals for use in your next braai once you are finished braaing. Once the Weber has cooled down you can clean the Weber ash into the tray and have some small coals ready for your next braai. Since you starve the Weber fro oxygen the coals are extinguished and you have some extra to get going next time. These smaller coals also set alight a lot easier; as they are smaller. For extra economy you can also always only pack one side of the Weber with coals, although the heat will be less consistent. If you use this method you can also place the heat opposite to the vent of the lid of the Weber – to keep as much heat in the Weber as possible.

8. Variety of food

There are a variety of food types that you can cook on a Weber. And the options are actually limitless. Just be sure to add the relevant dish according to the heat that you would need to cook it. i.e. Make use of the combination of heat control techniques to ensure the meat is cooked to completion. Certain meats would stay on the weber longer than vegetables would as an example. And placing vegetables in a sealed foil dish and lid is always a great idea to get extra moisture in the veg (whilst the vegetables cook in their sauces). There are a variety of options to cook chicken; whether it is chicken pieces or a whole chicken that is placed vertically or horizontally in the Weber over indirect heat. There are even utensils for cooking pizza with a ceramic plate where the plate provides a similar experience to a pizza oven.

9. Storage & Cleaning

After the heat has cooled off on the weber give it a good wipe down and empty the ash from the bottom. Ensure that you have given the ash enough time to cool down before emptying it and throwing it away. Remember that if the ash bin is too full then you may also have ash vent into the weber – which gives meat a foul taste. For cleaning the grid you can use a grid cleaning kit after the braai or a grid brush before the braai. When using a grid brush it always helps to have the grid a bit more warm. You can try getting your coals ready and clean the grid while it’s hot. Remember a clean grid and braai affects the flavour of the meat; and no one likes a dirty braai.

10. Ambiance

To add extra ambiance you can always light a wood fire that people can gather around; close to the weber. To not have the open fire coals go to waste you can braai some alternative on the open fire – such as starter boerewors whilst you are slow cooking your favourite dish in the weber. A firepit is also a great idea to add an extra vibe during winter. Enjoy your weber and the time with friends and family – no matter how you enjoy to cook your food.