Question for you Weber Kettle Gurus

Hi All
So I've outfitted my weber performer with their gourmet searing grate. I've yet to cook on it but temps are in the '50s today and the urge is there :-D

As recent empty nesters I'm just cooking for the two of us and curious about cooking on this thing using a minimum of briquettes.

To that end please tell me what you think of this method - I haven't tried it yet.

I think this method might be effective with kabobs? We'll rarely eat steak, but do you think a single layer this close to the searing grate will sear a couple of 8oz steaks? Will flare ups be more of an issue with briquettes this close to the grate?

Let me know what you think. It will be 5 days or so before I need to bbq again and looking forward to input here from the old hands.

1. Baskets are moved out of the way and the chimney with X amount of briquettes is started over the propane assist.





2. Baskets are put back in place, then the "other" grate that came with the gourmet system over them, then the briquettes are placed over that grate in a single layer.




3. Then the searing grate is placed over the baskets and allowed to heat up.

I've read with the Performer this isn't so much the case with air being able to enter via the hole around the gas pipe.

I'll look for some hanger steak this week and try grilling both steak and kabobs and see how the single layer works out. If this method will allow me to cut briquette usage by 50% that would be pretty cool.

landarc said:

It will provide enough heat for a short period of time, which should work fine for kabobs. I find a double layer of charcoal tends to be a more efficient heat source. I believe you are on the right track though. Remember also, that once you are done cooking, if you shut all the vents, the charcoal can usually be reused as a base layer for the next cook.

Click to expand...

Maiden voyage on the Performer is tomorrow. I got a lb of ground lamb spiced up with per Reichlin's Kebbeh recipe and ready to go on the skewers. Got some endive that will be sliced in half and hit with EVOO and grilled face down.

When I have my buds over I will want lots of horsepower, but it will be interesting to see if I can do kabobs for two with an elevated single layer. Maybe not. We'll see.

I'll post a pic to this thread tomorrow night after cooking.

I'd just load up your two baskets and put em together over the burner. I get great sears on a couple of steaks like that, even with the stock grate.

Webers are great grills and I'm all for being frugal. However, I'd suggest focusing more on buying big bags of charcoal for small amounts of cash.

Not to mention that the cooking grate insert won't stand up to direct contact with coals for too long.

This is my first season using Charcoal. When is it HD has their sale on the blue? Costco's $4 off coupon on two bags of K-comp is good starting tomorrrow, but it's still spendy.

Hunterman95 said:

And wait for a 1/2 price sale, then stock up!

Click to expand...

Thanks for the replies. I decided there was no valor in fighting city hall so loaded up the baskets and let the propane light 'er up.

Reichlin's recipe for Kebbeh (spiced ground lamb skewers) was awesome - my Wife dug in and said it was easily her favorite thing I've yet cooked. They were darned good!

I slow-timed some split endive and eggplant slices around the periphery of the searing grate then centered them for a quick sear before taking them off.
A couple of minutes after the food was off and the vents shut I decided to go back out and toast a pita for my wife over the coals. Nothing doing, they were starved of oxygen and were dark and giving off a nasty smell. That confirmed for me that the Performer will shut down coals pretty quickly.

My first Weber kettle voyage and I was happy as a pig in poop :biggrin1: