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How to use a Weber kettle BBQ

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In short

Light charcoal in a chimney starter, tip it into the kettle in the layout you need, fit the grate and put the lid on with both vents open. Cook steaks and sausages directly over the coals and thicker food on the cooler side with the lid closed. Close the top vent partly to lower the heat, and shut both vents completely to put the fire out when you finish.

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The Weber kettle has barely changed in shape for decades because it works. A round bowl, a lid, a bottom vent and a top vent give you a grill, an oven and a smoker in one. The trick is understanding how the vents and lid control the fire. This guide uses the popular 57 cm Original Kettle, but the same method suits the 47 cm and 67 cm sizes and other kettle brands.

Parts that matter

The charcoal grate sits low in the bowl and holds the fuel. The cooking grate sits above it. The bottom vent, worked by the One-Touch handle on most models, lets air in and also sweeps ash into the ash catcher. The top vent in the lid lets hot air and smoke out.

Air in feeds the fire; air out draws air through. Open vents mean a hotter fire. Partly closed vents mean a cooler, slower fire. Fully closed vents starve the fire of oxygen and put it out.

Light the charcoal

A chimney starter is the easiest way. Fill it with charcoal, light a couple of natural firelighters underneath, and wait until the top coals are covered in grey ash. Our how to light a charcoal BBQ guide covers this in detail, and how much charcoal for a BBQ helps with quantities.

  1. 1

    Open the bottom vent fully and remove the lid.

  2. 2

    Light a full or half chimney of charcoal on the charcoal grate.

  3. 3

    When the top coals are ashed over, wear gloves and tip them out in your chosen layout.

  4. 4

    Fit the cooking grate, put the lid on with the top vent open and let the grate heat for about 10 minutes.

  5. 5

    Brush the hot grate clean and start cooking.

Choose a charcoal layout

Most kettle cooking uses one of three layouts. Pick by what you are cooking.

  • directindirect

    Kettle

  • highhighoffdirectindirect

    Three-burner gas

  • directindirect with a deflector

    Kamado

  • Hot, direct zone and heat flow
  • Cool, indirect zone

With the lid closed, hot air rolls from the direct side over the food on the indirect side and out through the top vent.

Two zones on a kettle, a three-burner gas grill and a kamado: sear on the direct side, finish on the indirect side.
LayoutHowUse for
DirectCoals spread across the whole grateBurgers, sausages, thin steaks, vegetables
Two-zoneCoals banked on one side, nothing on the otherSearing then finishing, chicken pieces, thick chops
IndirectCoals in two baskets at the sides, drip tray in the middleWhole chicken, joints, roasting
Snake or fuseA ring of unlit briquettes lit at one endLong, low smoking
Common kettle set-ups

Lid on or off, and using the vents

Cook with the lid on for almost everything. It traps heat, cooks the top of the food, reduces flare-ups and stops the fire racing. Lift it only to turn or check food. For quick direct grilling of thin foods you can leave the lid off briefly, but expect the coals to burn faster.

Control heat mainly with the top vent and leave the bottom vent open, unless you need to slow the fire a lot. Position the top vent over the food on indirect cooks so smoke is drawn across it. Make small changes and wait 10 to 15 minutes to see the effect, as the kettle responds slowly.

Smoking on a kettle

For a gentle smoke, set up two-zone or a snake of briquettes, add two or three wood chunks to the lit coals, and close the top vent to a small opening. Place the food on the cool side with the top vent above it. Add more charcoal through the hinged grate on GBS models, or by lifting a section of the grate.

Check that meat is cooked safely with a probe thermometer. The core-temperature table gives Food Standards Agency figures.

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Shutting down and cleaning

When you finish, close the lid and shut the top and bottom vents completely. The fire goes out within an hour or so, and any unburnt charcoal can be reused next time. Once the ash is completely cold, often the next day, sweep it into the ash catcher with the One-Touch handle and empty it into a metal bin.

Brush the cooking grate while warm before your next cook. Our best charcoal BBQs guide covers kettles with closed ash systems if you want less mess.

Note:Never move a lit kettle or empty warm ash into a plastic bin. Keep the kettle on level, non-flammable ground away from fences and sheds.

Frequently asked questions

Should the vents be open or closed on a Weber kettle? Open both to light and heat up. Partly close the top vent to cool the fire, and close both to put it out.

Do you cook with the lid on a Weber kettle? Yes, for most foods. The lid traps heat and cooks evenly.

How long does a Weber kettle take to heat up? Around 20 to 30 minutes including lighting a chimney of charcoal. See how long a BBQ takes to heat up.

Can you reuse charcoal in a Weber kettle? Yes. Closing the vents puts the fire out, and leftover pieces can be lit with fresh charcoal next time.

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