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Solution. The barbecue needs to cool down a
bit, so that the gas is not carried away from
the igniter by heat rising. Turn off the gas and
allow 5 minutes before relighting.
Problem. Gas doesn’t travel all the way
around the burner, therefore not producing
even heating of the grill.
Solution. Hole(s) in the burner tube are
blocked by something that has fallen from
above. Lift out the cooking grill, and use a
paper clip or safety pin to clean out any
residue from the burner holes.
Problem. Black residue from the cooking grill
sticks to the meat.
Solution. Ensure that the cooking surface is
clean before you start barbecuing. A quality
grill brush will remove the stubborn residue,
while hot water and detergent will remove the
barbecue grease.
Practise Weber Big Family Q™ safety
• Follow the instructions in your Weber Big
Family Q™ owner’s manual for safe lighting and
operating your barbecue.
• Keep your barbecue at least 60cm from any
combustible materials, including your house,
garage, deck railing, etc.
• Never use a barbecue indoors – that includes
a garage or enclosed patio.
• Never use a barbecue on a table or stand
that wobbles, leans, or is in any way unstable.
• K eep sleeves and garments at a safe distance
from the heat.
• If for some reason you ever have a fat fire,
turn off the gas at the bottle and close the lid,
then stand away. Never pour water on a fat
fire.
• Keep children and pets a safe distance away
from the barbecue when it is hot.
• When you’ve finished cooking, turn off the
barbecue at the burner control and at the gas
bottle.
• Before you start cooking check and empty
any accumulated fat from the aluminium tray
located below the barbecue.
Food Safety
• Wash your hands thoroughly with soap and
hot water before starting any meal prepara-
tion and after handling fresh meat, fish, or
poultry.
• Thoroughly defrost foods in the refrigerator,
not on the bench top.
• Use a clean spatula or tongs to remove food
from the barbecue.
• Never place cooked food on the platter that
was used to carry the uncooked food to the
barbecue.
• Always cook minced meats until they are at
least medium (71°C internal temperature) and
poultry until well done (77°C).
Cooking times
In this cooking guide each recipe has the esti-
mated cooking time included. In addition, the
last six pages are a general guide to help you
with cooking times for other cuts and thick-
nesses of meat.
Barbecuing and roasting times listed in this
guide are approximate. You may have to allow
more time or use more heat on cold or windy
days.
Try using a timer; you’ll find it really handy.
It’ll give you a reminder when your barbecue is
pre-heated, when your meat needs turning and
when the meat is cooked.