large pieces of meat – e.g. whole turkeys. It is also perfect for pizza, bread and cakes.

Arrange the hot briquettes in a ring all the way around the edge of the charcoal grate and remember to place a drip tray in the centre of the ring. If you barbecue more than 2–3 pizzas in a row, you will need to switch to a new stone during cooking. Otherwise, the stone may become too hot and burn the pizza base.


50-50 Barbecuing Method
This method is perfect for food that needs to be browned first, and then barbecued for a long time to ensure that it is cooked all the way through.

Once the briquettes are ready, place them onto one side of the charcoal grate. Place a drip tray with a little bit of liquid into it on the other side of the grate. Place the cooking grate in the barbecue and position the food over the briquettes.

Start by browning the meat – such as chicken drumsticks or tenderloin of pork. Then move the meat over to the other side of the barbecue, above the drip tray. Finish cooking it here using indirect heat. You can then cook side vegetables – such as potatoes, peppers and corn on the cob – over the briquettes.

You can use the same method for a gas barbecue with multiple burners.
In this case, simply reposition the meat above the inactive burners once you’ve browned it. If you are using a Weber® Q™ with a single burner, turn the regulator all the way down to LOW after browning the meat.