![]() By cooking with the lid down another type of heat is created, convection heat. The conductive heat from the cooking grills is branding your steak with grill marks. The intense radiant heat from the fire is searing your steak as it sits over the direct heat. Again, we are going to imagine a steak cooking on your barbecue. To explain this one, we need to talk about different types of heat. How does barbecuing with the lid down lock in the meat’s juices? By cooking with your lid down you are trapping the smoke inside your barbecue and cooking your food in a cloud of flavour resulting in food with a beautiful smoky barbecue flavour that you just can’t get with cooking on an open barbecue, frying pan or oven. The fats and juices sizzle, smoulder and then turn into smoke. ![]() As the steak cooks the juices and fats will drip through the cooking grill, then fall onto the charcoal or Flavorizer Bars™. Imagine a steak cooking on your barbecue. How does cooking with lid down create flavour? But the single most important benefit is that your food will have the most amazing barbecue flavour. The food cooks quicker, you will use less gas, your food will be juicier, you will have fewer flare-ups and you will be able to use your barbecue like an oven to roast or bake. We cannot preach enough about the benefits of cooking with the lid down offers. Why should I cook on my barbecue with the lid down? ![]() When George cooked on his invented barbecue with a lid, it was the very day that George discovered the incredible benefits lid down cooking offered. One day he came up with an idea to create a barbecue with a lid. George loved to barbecue but was dissatisfied with the flat top brazier style barbecues, the only barbecue available at the time. The magic of lid down barbecuing began back in 1952, when George Stephen invented the very first Weber barbecue, the Weber Kettle. ![]()
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