The Weber Performer GBS Ø 57 cm series brings the iconic kettle to a trolley format with a work table and the Gourmet BBQ System (GBS), designed for precise, convenient and modular charcoal cooking. Three versions —Performer GBS, Performer Premium GBS and Performer Deluxe Gourmet GBS— share a vitrified bowl and lid, One-Touch cleaning, Tuck-Away lid holder and large capacity ash tray, and differ in terms of folding or fixed table, CharBin storage, timer and, in the Deluxe, Touch-N-Go gas ignition to revive embers at the touch of a button.
🔩 Materials and construction
All feature enamelled steel bowl and lid for outstanding heat retention and high corrosion resistance. They include a handle with heat shield and stable steel cart frame, charcoal grate and hinged GBS cooking grate for adding fuel without removing the entire grate.
🧰 Key features
The One-Touch system simplifies ash management and airflow control; the removable aluminium ash tray keeps the area clean; the Tuck-Away holder holds the lid during cooking; and the built-in thermometer provides direct readings. The Premium adds a CharBin for charcoal storage and a removable LCD timer; the Deluxe adds Touch-N-Go ignition to speed up charcoal lighting.
🔥 Performance and efficiency
The spherical design and enamel coating promote convection and even heat distribution, allowing for high-seal direct cooking and very stable indirect/low & slow cooking thanks to the Char-Basket. The One-Touch acts as a bottom damper for precise draught control, and the GBS opens the door to accessories that concentrate or diffuse heat depending on the technique.
🧪 Design and aesthetics
The trolley format turns the kettle into a workstation. The basic Performer has a folding metal table to save space; the Premium/Deluxe has a large fixed metal table with a lower shelf. The classic black finish blends in well with terraces and gardens, with wheels for easy movement and locking front wheels on the Premium/Deluxe for greater stability.
⚙️ Compatibilities and accessories included
All include enamelled bowl/lid, charcoal grill, GBS grill, Tuck-Away, ash tray, One-Touch and briquette measuring cup. The Premium adds CharBin and timer; the Deluxe also adds Touch-N-Go. The GBS ecosystem accepts a griddle, wok, pizza stone, poultry roaster, etc., greatly expanding its uses.
🍖 Benefits according to cooking style
For traditional roasts and varied barbecues, the 57 cm diameter offers enough surface area for families and groups. For smoking and low & slow cooking, the baskets and air control stabilise the fire for hours. For pizzas and breads, the GBS with stone maintains uniform radiant heat. And for stir-frying/wok cooking, the central heat source with GBS accessories reaches high temperatures.
🛡️ Safety and ease of use
The handle with heat shield, the lid support that prevents it from being left on the ground, and the closed ash tray reduce risks. The locking wheels on the Premium/Deluxe models improve stability, and safety guidelines remind users not to use alcohol or petrol for lighting.
🏕️ Applications beyond barbecuing
Beyond recreational grilling, the trolley with table turns the Performer into an outdoor kitchen station for events, show cooking or casual catering: prepare mise en place, rest meat and serve without the need for extra tables, keeping the area tidy thanks to the CharBin and the lower shelf.
🧭 Use and Maintenance
This plan brings together best practices for safely
lighting, cooking, cleaning, and maintaining your Performer with consistent results. The key is to
control the air, keep the
grill clean, and
protect the enamel so that your barbecue performs like new.
Lighting and temperature control
- Fully open the top and bottom vents (One-Touch).
- Place briquettes in the Char-Basket baskets; light with a chimney starter (Performer/Premium) or Touch-N-Go (Deluxe).
- For direct cooking: place the baskets together under the GBS zone. For indirect cooking: place the baskets on the sides and the water tray in the centre.
- Stabilise: lower the top vent to 2/3 and adjust the One-Touch in small increments every 5–10 minutes until the target temperature is reached.
Cleaning after each use
- While the grill is still warm, brush the GBS grill.
- When cool, activate the One-Touch to drop the ashes into the ash pan and empty it.
- Wipe the table, handles and exterior with a cloth and mild soapy water; dry to prevent marks.
Regular maintenance
- Monthly: thoroughly clean the tub; remove build-up from diffusers/char-baskets; check the trolley's screws.
- Quarterly: lightly oil the GBS grill hinges; check the thermometer setting; inspect seals and wheels.
- Annually: replace grills if they are severely warped; replace utensil hooks if they are loose.
Essential safety
- Use only outdoors, on a stable surface.
- Do not use alcohol or petrol; wear heat-resistant gloves when handling lids and grates.
- Keep children and pets away; on Premium/Deluxe models, lock the wheels before cooking.
Storage and protection
- Store charcoal in CharBin (Premium/Deluxe) or in an airtight container.
- Use a breathable cover; if you live near the sea, rinse the exterior with fresh water from time to time to minimise salinity.
Troubleshooting
- Low temperature: add briquettes through the GBS hinges, open vents and allow to oxygenate for 5 minutes.
- Temperature spikes: partially close the top vent and adjust One-Touch in small increments; remove some of the fuel if necessary.
- Acrid smoke: clean ash and debris; use quality charcoal/briquettes and dry wood.
🧭 Use and Maintenance
This plan brings together best practices for safely
lighting, cooking, cleaning, and maintaining your Performer with consistent results. The key is to
control the air, keep the
grill clean, and
protect the enamel so that your barbecue performs like new.
Lighting and temperature control
- Fully open the top and bottom vents (One-Touch).
- Place briquettes in the Char-Basket baskets; light with a chimney starter (Performer/Premium) or Touch-N-Go (Deluxe).
- For direct cooking: place the baskets together under the GBS zone. For indirect cooking: place the baskets on the sides and the water tray in the centre.
- Stabilise: lower the top vent to 2/3 and adjust the One-Touch in small increments every 5–10 minutes until the target temperature is reached.
Cleaning after each use
- While the grill is still warm, brush the GBS grill.
- When cool, activate the One-Touch to drop the ashes into the ash pan and empty it.
- Wipe the table, handles and exterior with a cloth and mild soapy water; dry to prevent marks.
Regular maintenance
- Monthly: thoroughly clean the tub; remove build-up from diffusers/char-baskets; check the trolley's screws.
- Quarterly: lightly oil the GBS grill hinges; check the thermometer setting; inspect seals and wheels.
- Annually: replace grills if they are severely warped; replace utensil hooks if they are loose.
Essential safety
- Use only outdoors, on a stable surface.
- Do not use alcohol or petrol; wear heat-resistant gloves when handling lids and grates.
- Keep children and pets away; on Premium/Deluxe models, lock the wheels before cooking.
Storage and protection
- Store charcoal in CharBin (Premium/Deluxe) or in an airtight container.
- Use a breathable cover; if you live near the sea, rinse the exterior with fresh water from time to time to minimise salinity.
Troubleshooting
- Low temperature: add briquettes through the GBS hinges, open vents and allow to oxygenate for 5 minutes.
- Temperature spikes: partially close the top vent and adjust One-Touch in small increments; remove some of the fuel if necessary.
- Acrid smoke: clean ash and debris; use quality charcoal/briquettes and dry wood.
🧭 Use and Maintenance
This plan brings together best practices for safely
lighting, cooking, cleaning, and maintaining your Performer with consistent results. The key is to
control the air, keep the
grill clean, and
protect the enamel so that your barbecue performs like new.
Lighting and temperature control
- Fully open the top and bottom vents (One-Touch).
- Place briquettes in the Char-Basket baskets; light with a chimney starter (Performer/Premium) or Touch-N-Go (Deluxe).
- For direct cooking: place the baskets together under the GBS zone. For indirect cooking: place the baskets on the sides and the water tray in the centre.
- Stabilise: lower the top vent to 2/3 and adjust the One-Touch in small increments every 5–10 minutes until the target temperature is reached.
Cleaning after each use
- While the grill is still warm, brush the GBS grill.
- When cool, activate the One-Touch to drop the ashes into the ash pan and empty it.
- Wipe the table, handles and exterior with a cloth and mild soapy water; dry to prevent marks.
Regular maintenance
- Monthly: thoroughly clean the tub; remove build-up from diffusers/char-baskets; check the trolley's screws.
- Quarterly: lightly oil the GBS grill hinges; check the thermometer setting; inspect seals and wheels.
- Annually: replace grills if they are severely warped; replace utensil hooks if they are loose.
Essential safety
- Use only outdoors, on a stable surface.
- Do not use alcohol or petrol; wear heat-resistant gloves when handling lids and grates.
- Keep children and pets away; on Premium/Deluxe models, lock the wheels before cooking.
Storage and protection
- Store charcoal in CharBin (Premium/Deluxe) or in an airtight container.
- Use a breathable cover; if you live near the sea, rinse the exterior with fresh water from time to time to minimise salinity.
Troubleshooting
- Low temperature: add briquettes through the GBS hinges, open vents and allow to oxygenate for 5 minutes.
- Temperature spikes: partially close the top vent and adjust One-Touch in small increments; remove some of the fuel if necessary.
- Acrid smoke: clean ash and debris; use quality charcoal/briquettes and dry wood.
🧭 Use and Maintenance
This plan brings together best practices for safely
lighting, cooking, cleaning, and maintaining your Performer with consistent results. The key is to
control the air, keep the
grill clean, and
protect the enamel so that your barbecue performs like new.
Lighting and temperature control
- Fully open the top and bottom vents (One-Touch).
- Place briquettes in the Char-Basket baskets; light with a chimney starter (Performer/Premium) or Touch-N-Go (Deluxe).
- For direct cooking: place the baskets together under the GBS zone. For indirect cooking: place the baskets on the sides and the water tray in the centre.
- Stabilise: lower the top vent to 2/3 and adjust the One-Touch in small increments every 5–10 minutes until the target temperature is reached.
Cleaning after each use
- While the grill is still warm, brush the GBS grill.
- When cool, activate the One-Touch to drop the ashes into the ash pan and empty it.
- Wipe the table, handles and exterior with a cloth and mild soapy water; dry to prevent marks.
Regular maintenance
- Monthly: thoroughly clean the tub; remove build-up from diffusers/char-baskets; check the trolley's screws.
- Quarterly: lightly oil the GBS grill hinges; check the thermometer setting; inspect seals and wheels.
- Annually: replace grills if they are severely warped; replace utensil hooks if they are loose.
Essential safety
- Use only outdoors, on a stable surface.
- Do not use alcohol or petrol; wear heat-resistant gloves when handling lids and grates.
- Keep children and pets away; on Premium/Deluxe models, lock the wheels before cooking.
Storage and protection
- Store charcoal in CharBin (Premium/Deluxe) or in an airtight container.
- Use a breathable cover; if you live near the sea, rinse the exterior with fresh water from time to time to minimise salinity.
Troubleshooting
- Low temperature: add briquettes through the GBS hinges, open vents and allow to oxygenate for 5 minutes.
- Temperature spikes: partially close the top vent and adjust One-Touch in small increments; remove some of the fuel if necessary.
- Acrid smoke: clean ash and debris; use quality charcoal/briquettes and dry wood.
Recipe for ‘3-2-1’ ribs with apple and bourbon
An iconic recipe to get you started with low & slow cooking. The ribs are tender, with a mild applewood smoke flavour and a glossy glaze.
Ingredients
Steps
Remove the membrane, spread mustard and sprinkle rub.
Set up indirect heat: baskets on the sides, tray with water in the centre; stabilise at 120–135 °C.
“3”: smoke for 3 hours, spraying with juice every 45 minutes.
‘2’: coat each rack with butter and bourbon; cook for 2 hours.
“1”: without foil, brush with BBQ sauce every 20 minutes until caramelised.
Rest for 10 minutes and cut between the bones.
Vegetarian recipe for pumpkin and cauliflower ‘ribs’ 3-2-1
Recreate the juicy texture using pumpkin wedges and whole cauliflower. Same preparation, mild smokiness and shiny glaze.
Ingredients
1 whole cauliflower in large ‘trees’
1 butternut squash, cut into thick wedges
2 tablespoons mustard
4 tablespoons BBQ rub (vegetarian version)
2 handfuls of apple chunks
40 g butter or olive oil
60 ml apple juice
120 ml BBQ sauce
Briquettes and water for tray
Steps
Coat vegetables with mustard and rub.
Set up indirect heat at 150–165 °C; smoke for 30–40 minutes.
Wrap in batches with a touch of butter/oil and juice; cook for 20–25 minutes.
Remove foil, glaze with BBQ sauce and finish for 10–15 minutes until browned and tender.
Rest for 5 minutes and serve in portions.
Picanha with chimichurri recipe
A Brazilian cut with character. Use the fixed table and timer to get each stage and doneness just right.
Ingredients
1–1.3 kg of picanha
Coarse salt and black pepper
Briquettes and 2 baskets
Chimichurri: parsley, oregano, garlic, vinegar, olive oil and salt
Steps
Prepare indirect heat at ~150 °C. Place the picanha with the fat on top until it reaches an internal temperature of 45–48 °C.
Switch to direct heat (GBS centre) and sear on all sides to 52–54 °C.
Rest for 8–10 minutes, then slice against the grain.
Mix the chimichurri and serve generously.
Vegetarian variation – Zucchini ‘a la picanha’ with chimichurri
All the show of searing and resting, but with meaty and juicy zucchini, perfect for absorbing the chimichurri.
Ingredients
4 medium courgettes, cut into thick strips (4–5 cm)
Olive oil, salt and pepper
Briquettes and 2 baskets
Chimichurri: parsley, oregano, garlic, vinegar, olive oil and salt
Steps
Set up direct medium-high and indirect heat to one side.
Brush courgettes with oil, season with salt and pepper. Cook on direct heat for 2–3 minutes on each side.
Move to indirect heat for 5–7 minutes until tender but firm.
Rest for 3 minutes and drizzle with chimichurri.
Express Neapolitan pizza recipe
The Deluxe shines with the Touch-N -Go: quick ignition and well-preheated GBS stone for a crispy base and airy crust. Ingredients
2 balls of dough (250 g each)
200 g passata
200 g well-drained mozzarella
Basil leaves
Flour or semolina for rolling out
Briquettes for high heat
Steps
Place the GBS stone. Light with Touch-N-Go, create a ring of briquettes and preheat thoroughly.
Roll out the dough, cover with passata and mozzarella.
Bake for 3–4 minutes, turning halfway through; finish with basil and oil.
Vegetarian variation – Pizza quattro verdure
Same quick base, topped with sautéed vegetables to maintain texture and sweetness.
Ingredients
2 balls of dough (250 g each)
180 g passata
1 courgette, cut into half-moons
1 red pepper, cut into strips
100 g sliced mushrooms
1/2 red onion, sliced
120 g ricotta or goat's cheese (optional)
Olive oil, salt
Steps
Preheat the stone as in the basic recipe.
Quickly sauté the courgette, pepper, mushrooms and onion; season lightly.
Roll out the dough, add the passata and vegetables; sprinkle with cheese if using.
Bake for 4–5 minutes, turning halfway through; serve immediately.
