Weber Gas Go-Anywhere User manual

The Weber®Go-Anywhere™

WARRANTY
Thank you for choosing a Weber Go-
Anywhere™ barbecue. Your new barbecue is
the perfect travelling companion. With your
Go-Anywhere, you can take real barbecue
     
already a charcoal cooking enthusiast, or



directly over charcoal.
If you ever have any questions, suggestions
or need any advice, please call or email our

out of their way to try to help you.
Australia
Ph: 1300 301 290
Email: [e-mail]
Web: www.weberbbq.com.au
New Zealand
Ph: 0800 493 237
Email: [e-mail]
Web: www.webernz.co.nz
Weber-Stephen Products Co (Aust.) Pty Ltd
care of R McDonald Co Pty Ltd of Level 1,
142-144 Fullarton Road, Rose Park SA 5067.
Telephone: [phone], Facsimile: (08) 8221
6211, Email: [email protected] and
Weber-Stephen Products New Zealand care of
R McDonald Co. New Zealand Ltd of 6 Maurice
Road, Penrose, Auckland, 1643, Telephone:
0800 493 237, Email: [e-mail],
hereby warrants to the original purchaser of
the Weber Barbecue (providing it is assembled
and operated in accordance with the printed
instructions accompanying it) that it will be free
from defects in material and workmanship from
the date of purchase.
Weber shall at no cost to the consumer, upon
such defects occurring, at its option repair or
replace such faulty materials or workmanship.
Our goods come with guarantees that cannot
     
Law. You are entitled to a replacement or refund
for a major failure and for compensation for any
other reasonably foreseeable loss or damage.
You are also entitled to have the goods repaired
or replaced if the goods fail to be of acceptable
quality and the failure does not amount to a
major failure.
This limited warranty does not cover any
    
damage caused due to accident, abuse, misuse,
alteration, misapplication, improper installation,
connection of any other apparatus other
than authorised Weber products, improper
maintenance or service or failure to perform
normal and routine maintenance.
Weber may require proof of the date of
purchase of the Weber barbecue and therefore
the consumer should retain the sales docket
and return the Weber Customer Care Card
immediately.
      
in addition to all the other rights and remedies
to a consumer under the Commonwealth of
Australia Competition and Consumer Act 2010
or other Commonwealth or State legislation
and this warranty does not purport to limit or

THANK YOU

CONTENTS
Cooking on your Go-Anywhere™ 2
The Direct Cooking Method 2
Troubleshooting and Useful Tips 4
Lamb Cutlets 7
Prawn Satay with Peanut Dipping Sauce 7
Marinated Chicken Breasts 9
Salmon with Thai Cucumber Relish 9
Outback Steakhouse-Style Steak 11
Barbecue Guide 12

       
food can be cooked using a cast iron hotplate
placed on the cooking grill directly above the
      
should also be cooked on a hotplate using the
direct cooking method.
To prepare your Go-Anywhere for direct cooking:
1. Open the top and bottom vents on the
barbecue, and remove the lid.
2. Remove the cooking grill (top grill).


(bottom grill).

and, using a pair of tongs and heatproof
gloves, add the required number of Weber
   
briquettes is a good guide. Cover the lit
     
rough pyramid shape. Make sure that all
      
leaving the barbecue.
2
Cooking on your Go-Anywhere™
The Weber Go-Anywhere is a great way to
      
you, anywhere you go. It may be a little
     
used before, so we suggest that you follow
the cooking instructions below to get the
best results. Using the Weber direct cooking

like steaks, chops, sausages and chicken with

out and about.
Why should I barbecue with the lid down?
This is one of the greatest things about
    
      
the lid down. Over the last 60 years, Weber
has perfected lid down cooking to create

    
with the lid down, you will create an amazing
       

from the barbecue smoke that is trapped
under the lid. It circulates around your food,

The Direct Cooking Method
The direct cooking method is all about
cooking your food directly above the heat
source. In the case of your Go-Anywhere,

best cooking results when using the direct
method, we recommend that you turn your
food once, halfway through the cooking time.
The direct cooking method can be used for
grilling steaks, chicken, burgers and skewers
       
Food containing a lot of fat, like lamb chops
or fatty sausages, should not be cooked
directly on the grill unless much of the fat has
been removed. Fat dripping from fatty food
     
1
2

       

establish itself to be suitable to cook on. This
can take up to 25 to 30 minutes for Weber
     

lid is left off and the vents are open.
4. After about 25 to 30 minutes, the
briquettes should be mostly covered with
grey/brown ash. This is the best indicator
that they are ready for cooking.
Cooking using the direct method:
        
tongs and heatproof gloves or mitts to
spread the lit coals evenly across the charcoal
grill (bottom grill).
2. Place the cooking grill (top grill) on the
barbecue.
3. Place the lid on the barbecue and preheat
the grill for 5 to 10 minutes. Ensure that the
vents are open.
4. Open the lid, place your food directly on
the grill above the lit briquettes. Put the lid
back in place.
5. Halfway through the estimated cooking
time, open the lid and turn your food. Put the
lid back in place.
Your food will cook using the heat directly
underneath the grill. We recommend that
you turn your food once, halfway through
the cooking time when using the direct
cooking method.
Even when direct cooking, the Go-
AnywhereTM performs best with the lid on.
Barbecue smoke created by fat and juices
smouldering on the hot briquettes will
circulate around your food and impart a
     
lid when direct cooking, you minimise the
       
       
the lid on, you also minimise the impact of
environmental factors such as wind and rain,
which can affect cooking times when cooking
outside.
Controlling the temperature
The temperature inside the barbecue is
determined by the amount of fuel burning
       
In this guide, based on testing with Weber
Barbecue Briquettes, we recommend you
use about 20 briquettes for normal grilling. If
more or less heat is required for your recipe,
use more or less fuel accordingly.
3
1
3
4

Troubleshooting and Useful Tips
Problem Possible Cause Solution
Fat dripping into ash
catcher.
Fatty food such as chops
and sausages are being
cooked by the direct
method.
Carefully remove the meat
and cooking grill (use
heatproof gloves or mitts
for the grill). Remove the
food and trim off all the

type of food, use a hotplate.
Firelighters burn but do
not successfully ignite
briquettes.
Firelighters may have
lost their potency due to
the evaporation of the

Barbecue briquettes may
be damp.

lighters. Be careful, some
briquettes may be very hot.
Use tongs to do this.
Remove the briquettes
with tongs and replace with
dry briquettes. Allow damp
briquettes to dry before
attempting to reuse them.
Food tastes like kerosene. Food has been placed on
the barbecue while the

or before the barbecue
briquettes have mostly
ashed over.

you cook ensure that the

burnt away and that the
coals are mostly ashed
over before you commence
cooking.
Food takes too long to
cook.

to create adequate cooking
temperature.
Fire not properly
established.
One or more vents are not
properly opened or are
partially blocked by ash or
briquettes.
Use correct fuel quantities
as detailed on page 2.
Add the additional fuel
required and leave the lid
off the barbecue until the
briquettes have mostly
ashed over before
recommencing cooking.
Remove the lid from
the barbecue until the
briquettes have mostly
ashed over before
recommencing cooking.
Check ventilation. Carefully
clear any blockages and
remove the barbecue lid

and the briquettes have
mostly ashed over before
recommencing cooking.

5
Useful Tips
1. Do not move the barbecue when hot.
2. Make sure that the top and bottom vents
are fully open before placing the lid on the
barbecue to commence cooking. If this is not

3. Before lighting your barbecue, make sure
that the vents at the bottom are not
obstructed by ash or leftover briquettes
from previous cooking.
4. Heating briquettes used for slow
combustion stoves are not suitable for
cooking in Weber® portable charcoal
barbecues. These briquettes contain quite



not stand over the barbecue inhaling these
fumes.
6. Before cooking, it is necessary to wait
until the briquettes are mostly coated with
ash. Any briquettes which are not burning
properly will reduce the temperature inside
your barbecue.
7. Wind cools the surface of the Weber®
barbecue. On a windy day this will lengthen
the cooking time. Remember - never use
the barbecue indoors and make certain you
choose a sheltered area with adequate
ventilation.
8. Do not continually lift the lid to check the
food while cooking. This will cause
considerable heat loss and lengthen the
cooking time.

remember to close the top and bottom



Saving fuel will save you money and is
better for the environment.
Problem Possible Cause Solution
Food takes too long to
cook.
Barbecue is cooking
in windy conditions
resulting in lower cooking
temperatures.
Wrong fuel being used.
Wood or poor quality
briquettes may smoke,
go out or not produce
the required cooking
temperatures.
Try to choose a sheltered
area with adequate
ventilation to use your
barbecue. Remember -
never use the barbecue
indoors.


cool. Then remove this fuel
and replace it with Weber
barbecue fuel.

LAMB CUTLETS
Ingredients
6 lamb cutlets, fat trimmed
1 tablespoon olive oil
1 garlic clove, crushed
1 tablespoon lemon juice

1 tablespoon oregano leaves, freshly chopped
or dried
Salt and pepper, to taste
Method
In a shallow dish combine the olive oil,
garlic, lemon juice, lemon rind and oregano.
Place lamb chops in the marinade while the
barbecue is preheating.
Just before placing the lamb cutlets on the
barbecue, season with salt and pepper, to
taste.
Once the barbecue is preheated, place the
lamb cutlets directly on the grill.
Close the lid and cook for 2 to 3 minutes. Open
the lid and turn the lamb cutlets.
Close the lid and cook for a further 2 to 3
minutes or until cooked through.
Remove from the grill and leave them to rest
for a few minutes.

7
PRAWN SATAY WITH
PEANUT DIPPING SAUCE
Ingredients
20 large green prawns (about 450g),
peeled and deveined
1 tablespoon vegetable oil
¼ teaspoon chilli powder
¼ teaspoon curry powder
¼ teaspoon freshly ground black pepper
½ teaspoon salt
For the sauce
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
¼ cup smooth peanut butter
1 tablespoon soy sauce
¼ teaspoon freshly ground black pepper
¼ teaspoon Tabasco sauce (or more, to taste)
1 tablespoon fresh lime juice
Method
To make the sauce take a small saucepan and
warm the oil over medium-high heat. Add
the garlic and ginger and cook until fragrant,
about 1 minute, stirring occasionally. Add ½
cup of water, followed by the peanut butter,
soy sauce, pepper and Tabasco sauce. Whisk
until smooth.
When the sauce comes to a simmer, remove
it from the heat. Just before serving, reheat
the sauce over medium heat and add the lime
juice and 2 to 3 tablespoons of water, whisking
vigorously to achieve a smooth consistency.
Lightly brush or spray the prawns with oil.
Season with the chilli powder, curry
powder, pepper and salt. Thread the prawns
onto skewers, either one per skewer for

course.
Barbecue for 1 to 3 minutes each side or until
opaque. Serve with the peanut dipping sauce.


MARINATED CHICKEN BREASTS
Ingredients
2 chicken breasts
1 lemon, juiced
2 cloves garlic, crushed
1 tablespoon fresh mint, chopped
1 tablespoon olive oil
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
Method
Slice each chicken breast horizontally into
two even pieces.

salt and pepper together in a bowl. Add the
chicken breasts to the marinade, coating
them evenly. Cover and refrigerate to let the
chicken marinate for an hour.
Once the barbecue is preheated, place the
chicken breasts directly on the grill.
Close the lid and cook for 5 to 6 minutes.
Open the lid and turn the chicken.
Close the lid and cook for a further 5 to 6
minutes or until cooked through.
Remove from the grill and leave them to rest
for a few minutes.
9

SALMON WITH THAI
CUCUMBER RELISH
Ingredients
Salmon steaks, 150g to 200g each and
20mm thick
3 tablespoons Asian (toasted) sesame oil
Freshly ground black pepper
For the relish
2 tablespoons fresh lime juice

1 tablespoon soy sauce
1 tablespoon sugar


1 teaspoon minced fresh chilli
½ teaspoon minced garlic

cucumber
Method
In a medium bowl, whisk together all the

Add the cucumber, stir well and allow to
stand at room temperature for at
least 15 minutes.
Lightly brush or spray the salmon all over
with oil. Season with pepper to taste.
Barbecue the salmon for 4 to 5 minutes each
side or until opaque throughout. Serve with
the relish spooned over the top.


OUTBACK STEAKHOUSE-STYLE STEAK
Ingredients
4 porterhouse steaks, about 3 cm thick
Olive oil


1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon sea salt
½ teaspoon white pepper
Timing Guide
(These times are intended as a guide only.
Timing will vary depending on the thickness
of the steak)
Rare - 3 minutes per side
Medium Rare - 4 minutes per side
Medium - 5 minutes per side
Well Done - 6 minutes per side
Method
An hour before you plan to cook your
steak, combine all the spice rub ingredients
together in a large bowl.
Generously season the steaks with the spice
rub on both sides. Cover and refrigerate for
30 minutes.
Remove the steaks from the fridge and
lightly brush with olive oil.
Once the barbecue is preheated, place the
steaks on the grill. Using the back of your
tongs, gently press down on the steak to
ensure good contact with the grill.
Close the lid and cook for between 3 to 6
minutes per side, depending on how well
done you would like the steaks cooked (see
timing guide). Turn the steaks once, halfway
through the total cooking time.
Remove the steaks from the barbecue and

11


Barbecuing Guide
The following cuts, thicknesses, weights and barbecuing times are meant to be guidelines
rather than hard and fast rules. Cooking times are affected by such factors as altitude, wind,
outside temperature and how well done you like your meat. Cooking times for beef and lamb
are for medium unless otherwise noted. Let roasts and larger cuts of meat rest for 5 to 10
minutes before carving.
Beef

12mm thick barbecue 2½ to 3 minutes per side
20mm thick barbecue 3 to 4 minutes per side
25mm thick barbecue 4 to 5 minutes per side

25mm thick barbecue 5 to 6 minutes per side
Kebab
25mm to 30mm cubes barbecue 5 to 6 minutes per side

20mm thick barbecue 4 to 5 minutes per side
Sausages
thin barbecue 3 to 4 minutes per side
thick barbecue 4 to 5 minutes per side
Pork

12mm to 15mm thick barbecue 4 to 6 minutes each side

12mm to 15mm thick barbecue 4 to 6 minutes each side
Lamb

12mm to 15mm thick barbecue 4 to 6 minutes each side
Poultry
 barbecue 5 to 6 minutes each side
Fish and Seafood

6mm to 13mm thick barbecue 3 to 5 minutes
13mm to 25mm thick barbecue 3 to 5 minutes each side
25mm to 32mm thick barbecue 5 to 6 minutes each side
Prawns barbecue 1 to 3 minutes each side
 barbecue 3 to 6 minutes
Mussel  
Oyster in shell barbecue 3 to 5 minutes

Fruit
 barbecue 4 to 6 minutes
 barbecue 6 to 8 minutes
 barbecue 8 to 10 minutes
 barbecue 10 to 12 minutes
 barbecue 5 to 10 minutes
Note: Barbecuing times for fruit will vary with ripeness.
Vegetables

whole steam 20 to 25 minutes; cut in half and barbecue 8 to 10 minutes
 barbecue 6 to 8 minutes

whole barbecue 10 to 12 minutes
halved or quartered barbecue 6 to 8 minutes
Chilli barbecue 7 to 9 minutes
Corn
husked barbecue 10 to 12 minutes
in husk barbecue 25 to 30 minutes

sliced barbecue 8 to 10 minutes
halved barbecue 12 to 15 minutes
 barbecue 14 to 16 minutes
Mushrooms barbecue 8 to 12 minutes
 barbecue 8 to 12 minutes
Potato
thickly sliced barbecue 14 to 16 minutes

halved barbecue 20 to 25 minutes

thickly sliced barbecue 8 to 10 minutes

thickly sliced barbecue 2 to 4 minutes
halved barbecue 6 to 8 minutes

halved barbecue 6 to 8 minutes
whole barbecue 8 to 10 minutes
Zucchini
thickly sliced barbecue 6 to 8 minutes
halved barbecue 6 to 10 minutes

Weber-Stephen Products Co. (Aust) Pty. Ltd.
Patents, trademarks and copyright.
Weber®, the kettle shape and the kettle silhouette are registered trademarks of Weber-Stephen
Products LLC, 1415 South Roselle Road, Palatine, Illinois 60067. Weber® Genesis®, Summit®,
Weber® Q™, Weber® baby Q™ and Weber® Family Q™, Flavorizer® are trademarks of Weber-
Stephen Products LLC, 1415 South Roselle Road, Palatine, Illinois 60067. The shape of the Weber®
Q™ is a registered trademark. This booklet incorporates material which is copyright 2016 and
owned by © Weber-Stephen Products LLC, © R. McDonald Co. Pty. Ltd.
18/3/18 AU Weber®Go-Anywhere™
New Zealand Representative
R. McDonald Co. New Zealand Ltd.
6 Maurice Road, Penrose, Auckland, 1643.
Consumer information phone [phone].
To learn more or to register your Weber®barbecue online,
visit www.webernz.co.nz
Australian Representative
R. McDonald Co. Pty. Ltd.
A.C.N. 007 905 384.
Level 1, 142-144 Fullarton Road, Rose Park, South Australia, 5067.
Consumer information phone [phone].
To learn more or to register your Weber®barbecue online,
visit www.weberbbq.com.au
HG00186
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