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Set up heat zones, use outdoor cooking tools, and care for charcoal grills, gas grills, and griddles.
Search this topicUse a suitable drip pan with some liquid in it, positioned as the grill’s cooking setup allows. Weber explains that a dry pan can turn the drippings into crisp burned residue. Keep the roast elevated above the liquid rather than sitting in it. A smoker’s separate water pan has a different job, so follow the equipment’s arrangement instead of moving pans arbitrarily.
Grill one side of the plain dough first until it firms and has marks. Move it to a board with the cooked side facing up, add the sauce and toppings there, then return it to the grill to cook the underside. This method gives the base enough structure for handling. Keep toppings prepared and suitable for the recipe’s brief finishing cook.
Lightly docking the stretched base with a fork helps prevent large bubbles from making it balloon as the first side cooks. Weber includes this step before placing the oiled dough directly on the grate. Make small punctures across the base without shredding it. This is specific to that grilled crust method; it is not a requirement for every style of oven pizza.
Exposed kernels develop more direct roasted flavor and visible char, while corn cooked inside its husk has a more steamed, tender character. Choose the method for the result you want. For husk cooking, pull it back to remove silk and then follow the recipe’s preparation and indirect heat directions. Do not expect a covered ear to look like corn grilled without its wrapping.
A dual pronged skewer anchors each piece at two points, so it turns with the tool instead of rotating loosely around one round shaft. Thread pieces securely and evenly, leaving room to handle the skewer. This design can help with awkward shapes, but it does not equalize different ingredients’ cooking times. Use the recipe’s piece sizes and check each component appropriately.
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Place trimmed, lightly oiled spears across the grate bars rather than running them in the same direction. Weber’s method uses direct medium heat, about 375–425°F, and turns the asparagus occasionally with the lid closed between checks. Six to eight minutes is its starting range; thickness affects timing, so look for tenderness and browned spots rather than blackened tips. Keep the spears together as you arrange and turn them so individual pieces do not slip into the gaps.
Source checks for these answers: September 23, 2026. Product instructions and local requirements can vary.