Weber Q100 Series Installation and operation manual

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Q’ology 101: Crib Notes
Stating the Obvious. You must preheat the grill before you cook on it. First, open the lid,
unfold the work surfaces (if applicable), and turn the burner control knob to START/HI.
Press the igniter button to light the grill. Shut the lid, let it go for 10 minutes, and you’re
good to grill.
Down, Boy. While some grilling gurus may tell you to grill with the lid up, we suggest
you grill with the lid down. Why? Grilling with the lid down will reduce the chances of
flare-ups, and cook your food faster and more evenly. And while grilling, resist the urge
to open the lid to check on your dinner every couple of minutes. Every time you lift the
lid, heat escapes causing your food to take longer to cook. So keep a lid on it; in the
end you’ll shave a couple of minutes off your hunger.
Don’t Flip Out. You’re practicing the art of grilling, not a circus act. Unless the recipe
calls for it, flip your food just once.
Easy on the Squeeze. Resist the urge
to use your spatula to press down on foods
such as burgers. You’ll only succeed in squeezing
out all of the flavor, not making it cook faster.
Moisturize. A light coating of oil will help brown your food
evenly and keep it from sticking to the cooking grate. Always brush or spray oil on your
food, not the cooking grate.
Forego the Fork. You’ve probably seen people poking their meat with a barbecue
fork–maybe you’ve done it, too. If so, stop immediately! It causes juices and flavor to
escape and dries out your food. Relegate the fork to the job of lifting food from the grill
and nothing more.
Cut It Out. Trim excess fat from steaks, chops, and roasts leaving no more than a scant
1/4 inch-thick layer. Less fat guards against unwanted flare-ups and unsightly love
handles.
Adjust to Your Environment. Grilling times listed in the recipes are approximate. Allow
more time on cold or windy days or at higher altitudes.
Procrastinate. When using a marinade, sauce, or glaze with a high sugar content or
other ingredients that burn easily, brush on food only during the last 10 to 15 minutes
of grilling.

Size. Make sure the height of your food fits in your grill with the lid down. You should
have at least 1" clearance between your food and the lid.
Is Dinner Ready Yet? A kitchen timer and an instant-read thermometer are your best
defenses against overcooked foods. Use the thermometer to check on doneness in
roasts, chickens, or thick cuts of meat.
Clean Up Your Act. Don’t forget to regularly brush off your cooking grate and clean out
the drip pan under the grill.
Practice Safe Sizzle
• Follow the instructions in your Weber® QTM owner’s manual on safely lighting and
operating your grill. We know, owner’s manuals generally aren’t spellbinding, but
they do have information you need to know and you shouldn’t skim over.
• Keep your grill at least 2 feet from any combustible materials, including but not
limited to your house, garage, deck railing, etc.
• Never use a grill indoors–that includes a garage, breezeway, covered patio, or an
unprotected roof or overhang.
• Never use a grill that wobbles, leans, or is in any way unstable.
• Use barbecue mitts at all times.
• Keep sleeves and garments out of the line of fire–literally. Roll up your sleeves and
keep the loose, billowy outfits for après grilling.
• Never pour water on a grease fire. Instead, turn the burner control knob OFF and
close the lid.
• Keep children and pets a safe distance away from the hot grill.
• When you’re finished, turn off the grill.
Food Safety
• Wash your hands thoroughly with soap and warm water before starting any meal
preparation and after handling fresh meat, fish, or poultry.
• Thoroughly defrost foods in the refrigerator, not on the countertop.
• Use a clean spatula or tongs to remove food from the grill.
• Never place cooked food on the platter used to
carry the uncooked food to the grill.
• Always grill ground meats to at least
160° (170° for poultry).
Now light up and have fun!

Basic Training
Over the years, we’ve found that the most
common questions we receive are those
about the most basic foods to grill–a
plain chicken breast, pork chops, steaks,
and burgers. It seems there is still a bit
of mystery in how to do the simple stuff.
Here we clear the smoke with these
instructions for the basics. Once you’ve
got these down, you’ll be ready to move
on to more advanced recipes.
Burgers
Grill Direct/Medium
Serves 4
1 pound ground chuck (80% lean)
Kosher salt
Freshly ground black pepper
4 Hamburger buns
Ketchup (optional)
Mustard (optional)
Shape the ground chuck into 4 burgers
of equal size and thickness (about 3/4
inch thick), and season with the salt
and pepper. Grill the burgers over Direct
Medium heat until the burgers reach
an internal temperature of 160°F for
medium, 8 to 10 minutes, turning once
halfway through grilling time.
During the last 30 seconds, grill the
buns over Direct Medium heat until
lightly toasted. Serve the burgers hot on
the buns with ketchup and mustard, if
desired.
Steaks
Grill Direct/Medium
Serves 4
4 New York strip, tenderloin, T-Bone,
sirloin, or rib-eye beef steaks, about
3/4 pound each and 1 inch thick
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Allow the steaks to stand at room temper-
ature for 20 to 30 minutes before grilling.
Lightly spray or brush both sides of the
steaks with the olive oil and then season
with the salt and pepper. Grill over Direct
Medium heat until the internal tempera-
ture reaches 145°F for medium rare, 8 to
12 minutes, turning once halfway through
grilling time. Remove the steaks from the
grill and allow to rest for 3 to 5 minutes.
Serve the steaks warm.

Pork Chops
Grill Direct/Medium
Serves 4
4 boneless pork loin chops, about
1 inch thick, trimmed of excess fat
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Allow the pork chops to stand at room
temperature for about 20 minutes before
grilling. Lightly spray or brush both sides
of the chops with the olive oil and then
season with the salt and pepper. Grill
over Direct Medium heat until the juices
run clear, about 10 to 12 minutes, turn-
ing once halfway through grilling time.
Serve warm.
Boneless Chicken Breasts
Grill Direct/Medium
Serves 4
4 boneless, skinless chicken breast
halves, about 6 ounces each
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Rinse the chicken breasts under cold
water and pat dry with paper towels.
Lightly brush or spray both sides of the
chicken breasts with the olive oil and
then season with the salt and pepper.
Grill over Direct Medium heat until the
juices run clear and the meat is no longer
pink in the center, 8 to 10 minutes, turn-
ing once halfway through grilling time.
Serve warm.
Type-A Rub
Makes 2 tablespoons
This rub is the overachiever of the family:
It’s good on virtually everything. Multiply
the recipe, store it in a tightly sealed jar,
and massage it into whatever needs a
quick pick-me-up before it hits the grill.
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground
black pepper
Combine the ingredients in a small bowl.
Press the rub into all sides of the meat or
fish. To intensify the flavors, refrigerate for
1 hour prior to grilling.

Chicken Wings with Orange-Mustard “Q” Sauce
For the sauce:
2/3 cup cider vinegar
1/3 cup Dijon mustard
1/3 cup orange marmalade
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon sesame oil
1/2 teaspoon curry powder
1/2 teaspoon freshly ground
black pepper
1/4 teaspoon ground ginger
12 chicken wings, tips removed
Grill Direct/Low
Serves 4 to 6
The Sauce
In a medium saucepan whisk together the sauce ingredients. Bring the sauce to a boil,
then lower the heat and simmer for 10 to 15 minutes, stirring occasionally. Allow to
cool to room temperature.
The Chicken
Rinse the chicken wings under cold water and place them in a large, resealable plastic
bag. Pour half of the sauce into the bag; reserve the other half. Press the air out of
the bag and seal tightly. Turn the bag to coat the chicken wings, place in a bowl, and
refrigerate for 1 to 2 hours, turning the bag occasionally.
Remove the wings from the bag and discard the sauce left in the bag. Grill the wings
over Direct Low heat until the meat is no longer pink at the bone (cut one open to
check), 30 to 40 minutes, brushing with the reserved sauce and turning occasionally.

Thin-Crusted Pizzas with Yesterday’s
Grilled Chicken and Vegetables
1 four-inch ball ready-made
pizza dough
Extra-virgin olive oil
2 cups good-quality tomato sauce
4 grilled chicken breasts,
thinly sliced
2 cups thinly sliced grilled bell peppers
1/2 cup sliced black olives
1/2 cup tightly packed fresh basil leaves,
torn into small pieces
The Dough
Cut the dough into 4 equal pieces. Roll each piece into a round about 1/4 inch thick.
Lightly brush both sides of each round with olive oil. Grill each round over Direct
Medium heat until well marked on one side, 1 to 3 minutes.
The Sauce and Toppings
Remove the rounds from the grill and place on a work surface, grilled side up. Spread
about 1/2 cup of the sauce over each round, leaving a 1/2-inch border around the
edges. Arrange the chicken, peppers, olives, and basil over the sauce. With two large
spatulas, move the pizzas to the grill.
Grill until the crusts are crisp, 2 to 4 minutes. Move the pizzas to a cutting board. Cut
into wedges. Serve warm.
Grill Direct/Medium
Makes 4 small pizzas
For more recipes, visit www.weber.com®.

Grilling Guide
The following cuts, thicknesses, weights, and grilling 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 desired doneness. Grill using the Direct Method for
the time given on the chart or to the desired doneness, turning once halfway through
grilling time. Cooking times for beef and lamb are for USDA’s definition of medium
doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick chops and
steaks rest for 5 to 10 minutes before carving. The internal temperature of the meat will
rise by 5 to 10 degrees during this time.
Beef
Steak: New York, porterhouse, rib-eye, T-bone, or tenderloin
3/4 inch thick 6 to 8 minutes High
1 inch thick 8 to 10 minutes High
1 to 1-1/2 inches thick 14 to 16 minutes; sear 10 minutes High,
grill 4 to 6 minutes Low
Flank steak
1-1/2 to 2 pounds, 3/4 inch thick 12 to 15 minutes Medium
Kabob
1 to 1-1/2 inch cubes 10 to 12 minutes Medium
Tenderloin, whole
3-1/2 to 4 pounds 45 to 50 minutes (medium rare);
sear 12 minutes High (turning 4 times),
grill 33 to 38 minutes Low
Ground beef patty
3/4 inch thick 8 to 10 minutes Medium
Rib roast
7 to 7-1/2 pounds 2-1/4 hours Low (grill bone side down)
Game
Duck breast, boneless
7 to 8 ounces 10 to 15 minutes Low
= Cuts that can only be grilled on the Weber®QTM, Weber®QTM 200 series and Weber®QTM 300 series gas grills

Pork
Chop: rib, loin, or shoulder
3/4 to 1 inch thick 10 to 15 minutes; sear 6 minutes High,
grill 4 to 8 minutes Low
1-1/4 to 1-1/2 inches thick 14 to 18 minutes; sear 8 minutes High,
grill 6 to 10 minutes Low
Loin chop, boneless
3/4 to 1 inch thick 10 to 12 minutes; sear 6 minutes High,
grill 4 to 6 minutes Low
Loin roast: blade, sirloin, or center rib
3 to 5 pounds 1-1/4 to 1-3/4 hours Low (on roasting rack)
Ribs: baby back or spareribs
3 to 4 pounds 1-1/4 to 1-1/2 hours Low (on rib rack)
3 to 4 pounds (Weber® Baby Q™, 1 to 1-1/4 hours Low; 30 minutes bone side
Weber® Q™ 100, Weber® Q™ 120) down, then turn every 10 to 15 minutes
Tenderloin, whole
3/4 to 1 pound 25 to 30 minutes; sear 10 minutes High
(turn 3 times), grill 15 to 20 minutes Low
Lamb
Chop: loin, rib, shoulder, or sirloin
3/4 to 1-1/4 inches thick 8 to 12 minutes Medium
Rack of lamb
1 to 1-1/2 pounds 25 to 35 minutes Medium
Poultry
Chicken breast, boneless, skinless
6 ounces 8 to 12 minutes Medium
Chicken, whole
3-1/2 to 5 pounds 1 to 1-1/2 hours Low (on roasting rack)
Chicken pieces, bone-in
breast/wing 30 to 40 minutes Low
leg/thigh 40 to 50 minutes Low
= Cuts that can only be grilled on the Weber®QTM, Weber®QTM 200 series and Weber®QTM 300 series gas grills

Cornish game hen
1-1/2 to 2 pounds 30 to 35 minutes Low
Turkey breast, bone-in
4 to 5 pounds 1 to 1-1/2 hours Low
Fish and Seafood
Fish, fillet or steak
1/4 to 1/2 inch thick 3 to 5 minutes High
1/2 to 1 inch thick 5 to 10 minutes High
1 to 1-1/4 inches thick 10 to 12 minutes High
Shrimp 2 to 5 minutes High
Scallop 3 to 6 minutes High
Fruit
Banana, halved lengthwise 6 to 8 minutes Medium
Peach, pit removed, halved lengthwise 8 to 10 minutes Medium
Pineapple, peeled and cored
1/2 inch rings or 1 inch wedges 5 to 10 minutes Medium
Note: Grilling times for fruit will depend on ripeness.
Vegetables
Artichoke, whole Steam 20 to 25 minutes; cut in half
and grill 8 to 10 minutes Medium
Asparagus 6 to 8 minutes Medium
Beet 1 to 1-1/2 hours Low
Bell pepper
whole 10 to 12 minutes Medium
halved or quartered 6 to 8 minutes Medium
Chile 7 to 9 minutes Medium
Corn
husked 10 to 12 minutes Medium
in husk 25 to 30 minutes Medium