Weber Baby Q Premium (Q1200AU) Questions & Answers (page 4 of 4)

Hi there, using foil under the trivet instead of a convection tray might be a cause of more smoke - it shouldn't be a problem - but the foil may not be allowing the fats to drain away as effectively as the trays. If you do need to use foil, be careful to double layer the foil, keeping it really flat on the grill, and carefully create holes in the foil between the grill bars to allow the fats to drain away without hitting the bars, if they do, you will get heaps more smoke. The convection trays are pre-cut with the holes to ensure the majority of fats drain away and not burn.
As you know, smoke isn't a bad thing, it's the reason we get amazing flavour. I learnt very early on at Weber that white smoke is good smoke, black smoke is not.... and the saying is definitely "where there's smoke, there's flavour". :)
Any more questions or concerns please let me know.
Dave@WeberAustralia

Hi Carol - check out the video on cooking pizzas on the DVD that came with the unit - or it's on our website on www.weberbbq.com.au.
With pizzas, we can all be guilty of overloading them with all those yummy toppings - but if you do that, it can be difficult to get the top cooked before the bottom burns. IT's therefore vital that you follow the setup advice, use a convection tray directly on the grill, then the trivet sits on top, with the pizza stone on top of that. Preheat on high with the lid down for 20 mins to get the stone really hot, put your pizza on the tray (this comes with the Weber pizza stone), then on top of the stone. If your base is not super thick, and the toppings aren't over board, your pizza should take around 15mins to cook perfect. BUT like everything, you will need to play around a bit to get the result you want.
Hope that helps - Happy Webering.
Dave@WeberAustralia

Hi Tim - it's an interesting thing, as barbecues are an outside appliance, there are many factors that can influence the temp which is shown on the gauge. So, in all of our instructions we actually don't mention the temp on the gauge - it's a really good guide to what's going on, but we refer to settings on the control knob to achieve the results. Basically, when roasting or baking in a bbq outside, we have found that temperatures higher than what you use inside are much more effective. To answer your question about baking breads, cakes etc you should try the baking setting as seen in your instructional booklet, and I would think the gauge would show around 200 - 220 C when using those settings. Try this, and I think you'll be amazed at how well it works. I've cooked breads, cakes & muffins with great success.
Let me know how you go, and if you need any other ideas advice don't hesitate. Cheers, Dave@WeberAustralia