Weber Spirit E-310 User manual

Cooking with Weber®Spirit®E-310
Gas Barbecue for Australia
Cooking with Weber®Spirit®E-310 Gas Barbecue for Australia
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® QTM is a registered trademark.
The Q design is covered by the following Australian patents: Patent No. 2007202420 – Weber Q grill and support
frame assembly, Patent No. 2005274149 – Weber Q fuel support apparatus, Patent No. 2004220587 – Gas
burner with flame stabilization structure for Weber Q, Patent No. 2003300872 – Barbecue grill and support
frame assembly for Weber Q, Patent No. 2003297113 – Heat distributing cooking grate with grease control
structure for Weber Q and Patent No. 2003241363 – Curvilinear burner tube for Weber Q and the following
pending Australian applications: Patent Application No. 2007286136 – Bayonet connection for Weber Q burner
tube. An application to register the ‘Q’ logo has been filed and approved for publication. This booklet incorporates
material which is copyright 2016 and owned by © Weber-Stephen Products LLC, © R. McDonald Co. Pty. Ltd.
30/6/16 Weber® Spirit E310
Australian Representative
R. McDonald Co. Pty. Ltd.
A.C.N. 007 905 384.
104 South Terrace, Adelaide, South Australia, 5000.
Consumer information phone [phone].
To learn more or to register your Weber®barbecue online,
visit www.weberbbq.com.au
HG00171
SPIRIT E310
HANDBOOK AND DVD

1
Thank you for choosing a Weber Spirit
barbecue.
Whether this is your first experience with
a gas barbecue or you’re already an avid
barbecue chef, the Spirit is an amazing
piece of equipment for memorable outdoor
cooking and entertaining. No matter if you’re
barbecuing for a crowd, searing restaurant
quality steaks, roasting a Sunday lunch or
even baking pizzas and desserts, your Spirit
will cook food with the most amazing flavour.
Since Weber pioneered the ‘FlavorizerTM
System’ in 1985, Weber gas barbecues have
been the benchmark for flavour and quality,
and your new Spirit is no exception. It is the
latest evolution of Weber’s incredible covered
cooking system and we know you’re going to
love it.
If you ever have any questions, suggestions
or need any advice, please call or email our
customer service team. You’ll find they’ll go
out of their way to try to help you.
Australia
Ph: 1300 301 290
Email: [e-mail]
New Zealand
Ph: 0800 493 237
Email: [e-mail]
Weber®Spirit®E-310
THANK YOU
WARRANTY
Weber-Stephen Products Co (Aust.) Pty Ltd care of
R McDonald Co Pty Ltd of 104 South Terrace, Adelaide, SA 5000,
Telephone: [phone], Facsimile: [phone],
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: [phone], Email: [email protected],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 be excluded under
the Australian Consumer 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 defects, failures,
operating difficulties or 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.
The benefits conferred by this warranty are 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 exclude such rights and
remedies.

3
We’d like to introduce you to your new Weber®Spirit®barbecue
I already know how to barbecue. Why should I read this book? 1
Why should I barbecue with the lid down? 1
Get to know your barbecue
The porcelain enamel lid 3
Cooking grills 3
Flavorizer®bars 3
Cleaning system 3
The two Weber®cooking methods
The direct cooking method 5
The indirect cooking method 5
Cooking on your barbecue
How to barbecue (direct cooking) 7
How to roast (indirect cooking) 9
How to bake (indirect cooking) 11
How to cook pork crackling (indirect cooking) 13
Low and slow cooking (indirect cooking) 15
Rotisserie cooking 17
Smoking 17
How to read the recipes in this book 17
Cleaning and maintaining your Spirit 19
Recipes
Barbecued Breakfast 21
Pancakes 21
Buffalo Wings 23
Roast Chicken Wings 23
Sweet & Slow Spicy BBQ Pork Ribs 25
Steak 27
Steakhouse Spice Rub 27
Diane Sauce 27
Traditional Barbecue 29
Marinated Chicken Thighs 29
Spice Rubbed Lamb Burgers with Yoghurt Sauce 31
Beef Burgers 33
Roast Leg of Lamb 35
Maple Roasted Pumpkin 35
Baked Jacket Potatoes 35
Roast Turkey 37
Stuffing Balls 37
Roast Pork 39
Apple Sauce 39
Cedar Plank Salmon Fillets 41
Simple Whole Baked Snapper 41
Mexican Corn Cobs 43
Char Grilled Vegetable Stacks with Rocket and Pine Nut Salad 45
Mixed Berry Cobbler 47
Chocolate Chip Cookies 47
Barbecuing Guide 48
Gas Barbecue Accessories 50
CONTENTS

5
I already know how to barbecue.
Why should I read this book?
Your Weber Spirit is different to other barbecues
you may have used before. This book will show
you how to master Weber’s ‘direct’ and ‘indirect’
cooking methods, so you can cook incredible
food you may never have thought possible on a
barbecue.
We’ll show you how your Spirit works and you’ll
find some suggested methods and recipes to get
you started, but remember – barbecuing and
outdoor cooking on a Weber should be an amazing
journey!
We encourage you to get to know your new
Spirit, master the Weber cooking methods, and
then start experimenting! Try different foods
and cooking styles. Take your favourite tried
and tested recipes and try cooking them on your
Spirit. Even better, add your own flavours to make
them your own.
Above all, have fun discovering the magic of
outdoor cooking and entertaining on a Weber
barbecue.
If you have any questions, or just want to talk
about your ideas or recipes, we’d love to hear
from you at Weber customer service.
Why should I barbecue with the lid down?
This is one of the greatest things about your
new Weber Spirit. It’s actually been specifically
designed to be used with the lid down. Over
the last 60 years, Weber has perfected lid
down cooking to create incredible flavours and
memorable meals.
Whether you’re barbecuing or roasting, by cooking
with the lid down, you will create an amazing
barbecue flavour that you just can’t get by cooking
with the lid open. This comes from the barbecue
smoke that is trapped under the lid. It circulates
around your food, giving it a wonderful barbecue
flavour.
With the lid down, the heat produced by the
burners circulates evenly around your food. That
means you can use your barbecue to produce
amazing outdoor roasts, pizzas and desserts. But
even when you’re barbecuing things like steak,
chops or sausages, cooking with the lid down
results in beautifully seared, evenly cooked food
with more natural juices retained.
Finally, the Spirit will save you time, gas and
money. Instead of wasting gas on producing
heat that escapes straight into the atmosphere,
your barbecue is finely tuned to be as efficient as
possible, but still easily powerful enough to sear
restaurant quality steaks, chops, sausages and
chicken.
We’d like to introduce you to your new Weber®Spirit®barbecue
1

The porcelain enamel lid
Cooking grills
Cleaning system
Flavorizer®bars
Get to know your barbecue

7
Flavorizer®bars
The Flavorizer bars rest under the cooking grills
of your Spirit, and they’re responsible for the
barbecue smoke that gives your food that unique
Weber flavour. These angled bars sit above the
burners of your barbecue, meaning they get
incredibly hot when you’re cooking. As meat
juices and fat comes away from your food on the
grill above, it drops onto the hot Flavorizer bars.
There it sizzles and smoulders, creating all that
wonderful barbecue smoke.
The Flavorizer bars also prevent fat dropping from
your food into lit the burners below. That means
you can cook almost anything on the grill with
minimal chance of any unwanted flare ups.
Cleaning system
As excess fat and juices drop safely past the
burners, they’re collected in the Weber Spirit
cleaning system. You may have seen barbecues
with sand traps, fat soakers or lava rocks before,
but your Spirit is different. The removable, sloped
tray guides fat and juices from cooking, down
into a disposable aluminium pan. And when the
drip pan is full, it’s as easy as disposing of the
contents and replacing the used pan with a new
one. For anything solid that doesn’t make it to
the aluminium pan, the sloped tray can be easily
removed, and as it is porcelain enamel coated, it’s
easy to clean too.
The porcelain enamel lid
Under the Weber®lid is where all the magic
happens. You’ll discover that cooking with the
lid closed means that food cooks more quickly
and evenly than you could ever hope for on a
traditional, open top barbecue.
You’ll soon find that it’s far more efficient too –
you’ll save gas and money because heat is kept in
and circulated all around your food.
But best of all, cooking with the lid down is the
only way to get that famous Weber flavour when
barbecuing.
The lid on your Spirit is high quality steel, sealed in
gleaming black porcelain enamel, so it won’t rust,
peel, burn or scratch for years and years.
Cooking grills
The porcelain enamel coated steel cooking grills
give you an ideal surface for cooking. The porcelain
enamel coated steel retains and conducts heat
evenly, so you’ll get beautifully seared and evenly
cooked food across the entire cooking area. We
recommend that you cook everything you can,
with the exception of very fatty meat, directly
on the grill. Save the hotplate supplied with your
barbecue for things like eggs, pancakes and onion
rings. By cooking on the grills, your food will be
healthier and you’ll produce better flavour, as fat
and meat juices fall onto the hot Flavorizer bars
below.
Get to know your barbecue
Your Spirit®is an amazing barbecue. It’s probably a little different from any barbecue you’ve used before,
and we think it’s important that you get to know, and love, your new barbecue. Here we’ll show you how
all the parts work together to produce incredible results.
3

Direct Cooking
Indirect Cooking

9
The indirect cooking method
The indirect cooking method is similar to roasting
or baking, but with a barbecued texture and
flavour you can’t get in an oven. Food is not cooked
directly above a heat source.
For most indirect cooking (roasting and baking)
we recommend that you cook with the left and
right burners on and the centre burner off. Food
is placed over the centre burner and cooked by
the indirect heat produced by the left and right
burners. Heat rises and reflects off the lid of the
barbecue, and hot air circulates to cook food
evenly on all sides, so there’s no need to turn your
food when using the indirect cooking method.
Indirect cooking is best used for roasting thick cuts
of meat, poultry or whole fish. It is also the cooking
method to use for baking desserts, bread or pizza.
Slow cooking can also be achieved on your Spirit
by using the indirect method (see ‘Low and slow
cooking’).
The direct cooking method
The direct cooking method is what you might
think of as traditional barbecuing. Food is cooked
directly above a heat source. On your Spirit, that
means cooking directly above a lit burner. When
using the direct method we recommend that you
turn your food once, half way through the cooking
time. The direct cooking method can be used with
the burners on high, medium or low, depending on
the level of heat required for the recipe.
Direct cooking is used for searing meat, cooking
traditional barbecue food like lamb chops,
sausages and steak, and grilling chicken, seafood
or vegetables. The direct method should also be
used when using the hotplate supplied with your
barbecue for cooking food such as eggs, pancakes
and onion rings.
The direct cooking method will sear and brown
(or caramelise) food, giving a characteristic
barbecued appearance, texture and flavour. This
is what happens when your food comes in contact
with the hot grill or hotplate.
The two Weber®cooking methods
Your Spirit®barbecue is designed to cook sensational barbecues – steaks, chicken, chops and sausages –
but with Weber’s lid down cooking system, your barbecue can also produce amazing roasts, pizzas, slow
roasted food and even desserts, all with incredible flavour. There are two cooking methods you’ll use
on your Spirit – direct cooking and indirect cooking. An explanation of the two methods follows. When
cooking anything on your Spirit, you’ll use either direct or indirect cooking (or a combination of both).
Whether you are using the direct or indirect method, it is always important to preheat your barbecue
before use and always cook with the lid closed.
5

11
Preheating for barbecuing:
Whenever you use your Spirit for barbecuing, it
is important that you preheat the barbecue first,
with the lid closed. This ensures that the porcelain
enamel coated steel cooking grill or hotplate is
searing hot when you start cooking.
To preheat your Spirit for barbecuing:
1. Check that all burner control knobs are in the off
position and check that there is sufficient gas in
your bottle (for LP models).
2. Open the lid.
3. Turn the gas supply on at the source.
4. Light all three main burners according to the
instructions in the owner’s guide.
5. Close the lid and preheat the barbecue with the
three main burners on HIGH for 10 minutes.
Barbecuing:
1. After preheating for 10 minutes , your barbecue
is ready to cook. Turn the burners to the settings
suggested in the recipe.
2. Open the lid and place your food directly on the
grill (or hotplate, if you are using one).
3. Close the lid and cook for half the estimated
cooking time (refer to the relevant recipe for
timing).
4. Open the lid and turn the food over.
5. Close the lid and cook for the remaining cooking
time.
Note: Your Spirit will perform at its best when you
let natural convection do its work under the lid.
Try to resist the temptation to open the lid or turn
the food unnecessarily. Your food cooks faster,
more evenly and with more flavour if you leave
the lid closed as much as possible.
How to barbecue (direct cooking)
Preheat Direct (10 mins)
Spirit E-310 Barbecuing
Barbecuing
Traditional barbecuing usually involves using the direct method to cook chops, sausages and steak on the
cooking grill or hotplate.
Lamb chops and sausages on your Spirit®are great, but you don’t need to be limited to cooking traditional
favourites like these. Barbecuing or grilling on your Spirit is a delicious way to add flavour to fish, pork,
chicken and vegetables.
7

13
How to roast (indirect cooking)
Barbecue roasts are a huge part of outdoor cooking culture in Australia and New Zealand. Australians
were introduced to the magic of the outdoor barbecue roast on the Weber®Kettle in the 1970s, and we
believe there is still no better way to cook a leg of lamb, roast a beautiful Christmas turkey or crackle an
amazing pork roast. Your Spirit®is capable of this and much more – you can cook an impressive baked
ham, and even perfect pizzas using the indirect method on your barbecue.
Preheating for roasting:
Whenever you use your Spirit for roasting, it is
important that you preheat the barbecue first,
with the lid closed. Like a convection oven, the
barbecue should be hot when you put your food
in to achieve the best results.
To preheat your Spirit for roasting:
1. Check that all burner control knobs are in the off
position and check that there is sufficient gas in
your bottle (for LP models).
2. Open the lid.
3. Turn the gas supply on at the source.
4. Light all three main burners according to the
instructions in the owner’s guide.
5. Turn the centre burner to LOW (L) and close the
lid. Preheat the barbecue with the two outside
burners on HIGH (H) and the centre burner on
LOW for 10 minutes.
Roasting:
1. After preheating for 10 minutes, your barbecue
is ready to cook. Turn the centre burner to OFF and
turn the two outside burners to TWO NOTCHES
GREATER THAN MEDIUM, which is the roasting
setting (pictured).
2. Open the lid and place your food directly on the
grill above the centre burner.
3. Close the lid and cook for the estimated cooking
time.
Note: Your Spirit will perform at its best when
you let natural convection do its work under
the lid. Try to resist the temptation to open the
lid unnecessarily. Your food cooks faster, more
evenly and with more flavour if you leave the lid
closed as much as possible. As your food will cook
using indirect heat when roasting, there is no need
to turn the food during the cooking time.
9
Roast setting
Spirit E-310 Roasting
Preheat Roasting (10 mins)
Roasting

15
How to bake (indirect cooking)
What better way to finish off a beautifully cooked roast outside on your Weber barbecue, than to end the
night with a perfectly baked dessert. Wow your family and friends with a dessert that you have baked
outside on your Spirit barbecue. Using the indirect baking method, you can create delicious baked desserts
such as cakes, puddings, pastries and slices - the list is endless.
Preheating for baking:
Whenever you use your Spirit for baking, it is
important that you preheat the barbecue first,
with the lid closed. Like a convection oven, the
barbecue should be hot when you put your food
in, to achieve the best results.
To preheat your Spirit for baking:
1. Check that all burner control knobs are in the off
position and check that there is sufficient gas in
your bottle (for LP models).
2. Open the lid.
3. Turn the gas supply on at the source.
4. Light all three main burners according to the
instructions in the owner’s guide.
5. Turn the centre burner to LOW and close the
lid. Preheat the barbecue with the two outside
burners on HIGH and the centre burner on LOW
for 10 minutes.
Baking:
1. After preheating for 10 minutes, your barbecue
is ready to cook. Turn the centre burner to OFF
and turn the two outside burners to ONE NOTCH
GREATER THAN MEDIUM, which is the baking
setting (pictured).
2. Open the lid and place your food directly on the
grill above the centre burner.
3. Close the lid and cook for the estimated cooking
time.
Note: Your Spirit will perform at its best when
you let natural convection do its work under
the lid. Try to resist the temptation to open the
lid unnecessarily. Your food cooks faster, more
evenly and with more flavour if you leave the lid
closed as much as possible. As your food will cook
using indirect heat when baking, there is no need
to turn the food during the cooking time.
Spirit E-310 Baking
Preheat baking (10 mins)
Baking
11
Baking setting

17
Preheating for pork crackling:
Whenever you use your Spirit®for roasting, it is
important that you preheat the barbecue first,
with the lid closed. Like a convection oven, the
barbecue should be hot when you put your food
in to achieve the best results.
To preheat your Spirit for roasting pork crackling:
1. Check that all burner control knobs are in the off
position and check that there is sufficient gas in
your bottle (for LP models).
2. Open the lid.
3. Turn the gas supply on at the source.
4. Light all three main burners according to the
instructions in the owner’s guide.
5. Turn the centre burner to LOW and close the
lid. Preheat the barbecue with the two outside
burners on HIGH and the centre burner on LOW
for 10 minutes.
Cooking pork crackling:
1. After preheating for 10 minutes, your barbecue
is ready to cook. Leave the outside burners on
HIGH and turn the centre burner OFF.
2. Open the lid and place your pork directly on
the grill above the centre burner and cook for 20
minutes.
3. After 20 minutes, turn the two outside burners
to TWO NOTCHES GREATER THAN MEDIUM,
which is the roast setting.
4. Cook for the remaining estimated cooking time.
Note: Your Spirit will perform at its best when
you let natural convection do its work under
the lid. Try to resist the temptation to open the
lid unnecessarily. Your food cooks faster, more
evenly and with more flavour if you leave the lid
closed as much as possible. As your food will cook
using indirect heat when roasting, there is no need
to turn the food during the cooking time.
How to cook pork crackling (indirect cooking)
The secret to perfect pork crackling on your barbecue is to cook at a very high temperature at the start to
blister and bubble the skin, then finish cooking the pork through at normal roasting temperatures.
Spirit E-310 Pork Crackling
Preheat Pork Crackling (10 mins)
Pork Crackling (20 mins)
Roasting
13
Roast setting

19
Preheating for low and slow cooking:
Whenever you use your Spirit®for low and slow
cooking, it is important that you preheat the
barbecue first, with the lid closed. The barbecue
should be at the optimum cooking temperature
(about 120°C to 130°C) when you put your food in
to achieve the best results.
To preheat your Spirit for low and slow cooking:
1. Check that all burner control knobs are in the off
position and check that there is sufficient gas in
your bottle (for LP models).
2. Open the lid.
3. Turn the gas supply on at the source.
4. Light the right burner according to the
instructions in the owner’s guide.
5. Turn the right burner to TWO NOTCHES
GREATER THAN MEDIUM and close the lid.
Preheat with the left and centre burners OFF
and the right burner on TWO NOTCHES GREATER
THAN MEDIUM for 10 minutes.
Cooking low and slow:
1. After preheating for 10 minutes, your barbecue
is ready to cook. Leave the left and centre burners
OFF and leave the right burner on TWO NOTCHES
GREATER THAN MEDIUM, which is the low and
slow setting (pictured).
2. Open the lid and place your food directly on the
grill above the left burner.
3. Close the lid and cook for the estimated cooking
time.
When cooking at the low temperatures required
for low and slow cooking, it is important to
regularly monitor the cooking temperature
inside the barbecue using the lid thermometer.
If required, make small adjustments to the right
burner setting to achieve the desired temperature
of approximately 120°C to 130°C.
Spirit E-310 Low and Slow
Preheat Low and Slow (10 mins)
Cooking Low and Slow
Low and slow cooking (indirect cooking)
Secondary cuts of meat like ribs, shoulder, shanks and brisket are tougher and can be fattier than other
cuts of meat you would normally roast. These tougher cuts will benefit from being cooked ‘low and slow’
– that is, cooked using a very low heat (about 120°C to 130°C) for many hours. This is the method used
for traditional American barbecue dishes like pulled pork, beef brisket and pork spare ribs. Although the
cooking process takes much longer and requires some attention, the results are well worth the effort.
Your meat will be incredibly tender, while staying juicy and retaining a lot of natural flavour.
15
Low and Slow
Setting
Note: Your Spirit®will perform at its best when
you let natural convection do its work under the
lid. Try to resist the temptation to open the lid
unnecessarily. As your food will cook using indirect
heat cooking low and slow, there is no need to turn
the food during the cooking time.

21
Rotisserie cooking
Cooking on a rotisserie adds another exciting
dimension to cooking on a barbecue - food will
cook beautifully and evenly as it turns throughout
the cooking process. As the food is constantly
rotating, it bastes in its own juices, resulting
in wonderfully moist and tender meat with a
delicious outside.
A rotisserie kit is available as an accessory for
your Spirit®and should be used with the roasting
and baking settings described here in this guide.
Instructions for using a rotisserie are included
with the Spirit Rotisserie.
Smoking
Adding wood smoke to your barbecue during
cooking opens up a whole new world of flavours.
Different types of wood produce different
flavours and complement different meat and
cooking styles.
A smoker box is available as an accessory for
your Spirit and Weber®produces a variety of
different smoking woods for you to try. Using a
smoker box in your barbecue lets you add wood
smoke flavours to any meat – think smokey pork
ribs, fish, chicken or even a ‘wood smoked’ pizza.
Instructions for using a smoker box are included
with the smoker box accessory.
How to read the recipes in this book
The collection of recipes in this book are designed
to show you what your Spirit is capable of, as well
as giving you some ideas for different meals you
might like to cook. There are recipes that range
from very simple to a little more complex. If you’re
new to Weber, a good suggestion is to try some
simple meals first, to understand and master the
cooking methods, then move on to some of the
more detailed recipes or start trying your own.
At the top of each recipe, we indicate the cooking
method used (direct or indirect) and the burner
setting (high, medium, roast, bake, pork crackle
or low and slow). It’s important to note that
your barbecue can accommodate both cooking
methods at once. If you leave one burner off and
light the two others, you’re able to cook ‘direct’
over the lit burners and ‘indirect’ over the unlit
burner.
Where we have indicated cooking times, it’s
important to remember that they are only there
as a guide. Wind, ambient temperature and the
temperature of the meat when you start cooking
can all influence the amount of time required.
One of the best ways to make sure you get
your meat cooked just the way you like it is
to use a meat thermometer. With a standard
meat thermometer you can read the internal
temperature of the meat, so you can tell when
it’s cooked to your liking. An internal meat
temperature cooking chart is included at the end
of this book.
17