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Old 09-08-2006, 12:02 PM   #1
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Weber Q Indirect grilling

I have downsized my gas grill to a Weber Q. I love its easy cleanup when you are just one person but does anyone have any idea how you could do indirect grilling on it?? I used to do roasts on the big gas grill but gave it away and would like to do more than steaks and hot dogs.

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Old 09-08-2006, 12:16 PM   #2
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Since the Weber Q's burner is rectangular, indirect cooking of a small roast or chicken would be done in the center of the grill, in the space within the rectangle.

Lee
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Old 09-08-2006, 12:16 PM   #3
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Is it the 100, 200, or 300 series? What do plan to cook via indirect heat?
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Old 09-08-2006, 12:40 PM   #4
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Weber Model

It says Weber model 396000, 12,000 BTU on the grill.

I would like to be able to prime rib, a beef tenderloin, and a beef rib roast. Maybe 5 pounds max for me and the shih tzus.
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Old 09-08-2006, 01:09 PM   #5
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I wonder if you could wrap foil around the gas jets at the end away from where the gas comes in... effectively closing off half (or whatever) of the direct heating surface.
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Old 09-08-2006, 02:54 PM   #6
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I'm thinking you could use bricks somehow to deflect the heat.
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Old 09-08-2006, 03:20 PM   #7
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Quote:
Originally Posted by QSis
Since the Weber Q's burner is rectangular, indirect cooking of a small roast or chicken would be done in the center of the grill, in the space within the rectangle.
The only problem is that it's not a huge cooking surface with a cool spot in the middle. The grill surface is iron (I think) which tends to heat pretty evenly (not like a wire rack). I don't think the center area would be big enough, nor the surface cool enough, to do indirect cooking there.
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Old 09-08-2006, 03:24 PM   #8
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Quote:
Originally Posted by The Z
The only problem is that it's not a huge cooking surface with a cool spot in the middle. The grill surface is iron (I think) which tends to heat pretty evenly (not like a wire rack). I don't think the center area would be big enough, nor the surface cool enough, to do indirect cooking there.
I was thinking about that too. Space will be a factor, especially if you are cooking a roast.
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Old 09-08-2006, 08:51 PM   #9
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Considering what you have to work with and the ultimate result of all the suggestions, you'll be a lot better off using your oven where you can control the heat and not have to spend a major effort to jury rig a grill that wasn't meant for indirect cooking.
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Old 08-27-2007, 05:23 PM   #10
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Maybe this will be of some help. I do a lot of indirect cooking with my weber kettle so I have an idea for the Q since I just scored one really cheap this weekend. How about if you get a throwaway alluminum pan that fits inside the Q and place a roasting rack inside the pan so that the meat doesn't sit in the juice.
Here's a pic to make you all hungry

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