Since its iconic design launched in 1952, Weber’s Original Kettle® has been synonymous with an authentic outdoor experience. This barbecue stands out not only for its timeless looks, but also for its innovations that make a difference to every barbecue. It offers a perfect combination of practicality, performance and unrivalled taste, ideal for beginners and BBQ enthusiasts alike. With new features such as the One-Touch cleaning system, an integrated thermometer in the lid and a practical utensil hook, this barbecue redefines the charcoal cooking experience. In addition, its airflow adjustability allows for precise cooking, whether it’s direct, indirect or smoked style.
Its versatility makes it suitable for any occasion: from preparing quick burgers to smoking a whole turkey. Available in different models and sizes, the Original Kettle® suits both those looking for a compact option and those who need a larger cooking space. With guaranteed resistance thanks to its high quality materials and a design that prevents rust and wear, this barbecue is a safe investment that will last for years to come.
One-Touch Cleaning System
The One-Touch system is an essential ally to keep your barbecue clean with the minimum of effort. At the touch of a lever, the ashes and charcoal residue are automatically swept into a removable aluminium ashtray. This ashtray is corrosion resistant and has a large capacity, which prevents spillage and makes it easy to remove in seconds.
This feature not only simplifies cleaning after cooking, but also ensures that the internal airflow remains optimal, which is essential for lighting the charcoal and maintaining a constant temperature. This makes the Original Kettle® a perfect barbecue for those looking for ease without compromising on performance.
Precise Heat Control
The clever design of the Original Kettle® allows total temperature control without the need to constantly open the lid. By adjusting the top vent regulator and vents in the bowl, you can modify the airflow to achieve anything from high temperatures for searing meats to moderate heat for slow cooking.
In addition, when the dampers are fully closed, the charcoal is safely shut off, eliminating the need for water. This level of precision allows for consistent results in every recipe, whether you’re grilling over direct heat, slow cooking or trying new techniques such as smoking.
Durability and Strength Guaranteed
The Original Kettle®’s bowl and lid are made from vitrified steel, a material that combines strength and aesthetics. Its enamel finish not only withstands high temperatures, but also prevents cracking, rusting and chipping, ensuring a long service life.
Thanks to these materials, this barbecue is ideal for extreme climates and intensive use, as it maintains its performance regardless of the conditions. Each model is backed by a warranty of up to 10 years, reaffirming Weber’s confidence in the quality of its design.
Compact but Complete Design
The Original Kettle® is offered in 47 cm and 57 cm sizes, with capacities ranging from couples’ barbecues to large family gatherings. Despite its compact size, its clever design includes ample cooking space and integrated hooks on the side handle for organising utensils.
Larger diameter models offer enough area to cook several foods at the same time, while smaller models are ideal for small spaces or easy transport. Whichever you choose, each barbecue comes equipped with weather-resistant wheels for portability and stability.
Integrated Thermometer and Utensil Hooks
The built-in thermometer in the lid allows you to monitor the temperature inside the barbecue without having to lift the lid. This is essential to maintain a constant heat and avoid interruptions in the cooking process.
On the other hand, the integrated hooks on the side handle offer a practical solution to keep your utensils organised and always at hand. From spatulas to tongs, every tool finds its place without taking up extra space, making cooking more efficient and tidy.
Low-n-Slow” Smoking Style
The advanced E-5730 model is designed specifically for those looking to master the art of smoking. Its adjustable ventilation system allows for optimal airflow to maintain the constant low temperatures essential for low-n-slow style smoking.
With this setting, you can experiment with unique flavours using different types of smoking wood. In addition, this model includes a high-capacity ash tray that prevents ashes from interfering with airflow during long cooking times, ensuring superior performance with every use.
Versatility for Direct and Indirect Cooking
The Original Kettle® offers the flexibility to use direct heat for foods that require fast cooking, such as burgers and steaks, and indirect heat for larger or more delicate cuts, such as ribs or whole chicken.
Thanks to its design, it is possible to divide the coals and use dividers to create specific heat zones. This allows you to grill, bake or smoke with precise and professional results, taking your cooking skills to the next level.
| Features |
E-4710 |
E-5710 |
E-5730 |
E-5730 (with Ignition Kit) |
| Grill diameter |
Ø 47 cm |
Ø 57 cm |
Ø 57 cm |
Ø 57 cm |
| Dimensions (cm) |
97 × 60 × 57 |
107 × 67 × 65 |
107 × 67 × 65 |
107 × 67 × 65 |
| One-Touch cleaning system |
Yes |
Yes |
Yes, with “Low-n-Slow” Smoke Setting |
Yes, with “Low-n-Slow” smoke setting |
| Ashtray |
Aluminium |
Aluminium |
High-capacity aluminium |
High capacity aluminium |
| Thermometer integrated in lid |
Yes |
Yes |
Yes |
Yes |
| Utensil hooks |
2 |
2 |
2 |
2 |
| Ventilation for smoking |
Yes |
Yes |
Yes, optimised |
Yes, optimised |
| Comfortable working height |
Standard feet |
Higher feet |
Higher feet |
Higher feet |
| Ignition kit included |
No |
No |
No |
Yes (chimney, pellets and briquettes) |
| Cooking capacity |
Small spaces and small portions |
Family and medium events |
Family and long cooking with smoking |
Family and long cooking with smoking |
- E-4710: More compact model, ideal for small spaces and fast cooking.
- E-5710: Larger, with comfortable working height, designed for families and gatherings.
- E-5730: Advanced version with smoking capabilities and optimised ashtray, ideal for long and technical cooking.
- E-5730 (with Ignition Kit): Includes a complete package for quick fire-starting, consisting of an ignition chimney, 2 kg of Weber® briquettes and ignition tablets. It is ideal for those looking for a complete, ready-to-start experience right out of the box.
Maintenance and Use of the Original Kettle® Barbecue
To enjoy your Weber barbecue for years to come and always get the best results every time you cook, it is essential to follow proper
use, cleaning and maintenance practices. Here are some key recommendations:
🔥 Proper Use
- Safe Location: Use the barbecue in an open, well-ventilated area, away from flammable structures and on a stable surface.
- Lighting the Charcoal: For efficient combustion without chemical residues, we recommend using a Rapidfire® chimney starter instead of flammable liquids.
- Temperature Control: Adjust the top and bottom vents to regulate the heat without having to constantly open the lid.
- Direct and Indirect Cooking: Distribute the coals according to the method you choose:
- Direct: For small, quick cuts (burgers, steaks).
- Indirect: For larger pieces that require longer cooking times (ribs, whole chickens).
- Proper Closure: Once cooking is complete, close the vents completely to safely extinguish the charcoal.
🧼 Maintenance and Cleaning
- Cleaning After Each Use:
- Cooking Grate: Use a stainless steel brush to remove residue while the grill is still hot.
- Ash Tray: Empty the One-Touch system regularly to prevent ash build-up from clogging the vents.
- Periodic Maintenance:
- Every 2-3 uses: Clean the inside of the lid and bowl with a damp cloth to remove grease and soot residue.
- Every month: Check the condition of the vent regulators and handles to ensure they are working properly.
- Every season: Apply vegetable oil to the grates to prevent rusting if not used for a long period of time.
- Protection and Storage:
- Use a Weber protective cover to protect it from rain and moisture.
- If you are not going to use it for several weeks, store it in a dry place to prevent dust and dirt from accumulating.
⚠️ Common Mistakes to Avoid
❌
Do not use water to extinguish the charcoal. This can damage the barbecue and create sticky ash.
❌
Do not line the bowl with aluminium foil. This prevents proper air circulation and affects cooking.
❌
Do not clean the grates with abrasive products. Always use brushes and sponges designed for barbecues.
❌
Do not use flammable liquids to light the charcoal. This can affect the taste of the food and be dangerous.
Maintenance and Use of the Original Kettle® Barbecue
To enjoy your Weber barbecue for years to come and always get the best results every time you cook, it is essential to follow proper
use, cleaning and maintenance practices. Here are some key recommendations:
🔥 Proper Use
- Safe Location: Use the barbecue in an open, well-ventilated area, away from flammable structures and on a stable surface.
- Lighting the Charcoal: For efficient combustion without chemical residues, we recommend using a Rapidfire® chimney starter instead of flammable liquids.
- Temperature Control: Adjust the top and bottom vents to regulate the heat without having to constantly open the lid.
- Direct and Indirect Cooking: Distribute the coals according to the method you choose:
- Direct: For small, quick cuts (burgers, steaks).
- Indirect: For larger pieces that require longer cooking times (ribs, whole chickens).
- Proper Closure: Once cooking is complete, close the vents completely to safely extinguish the charcoal.
🧼 Maintenance and Cleaning
- Cleaning After Each Use:
- Cooking Grate: Use a stainless steel brush to remove residue while the grill is still hot.
- Ash Tray: Empty the One-Touch system regularly to prevent ash build-up from clogging the vents.
- Periodic Maintenance:
- Every 2-3 uses: Clean the inside of the lid and bowl with a damp cloth to remove grease and soot residue.
- Every month: Check the condition of the vent regulators and handles to ensure they are working properly.
- Every season: Apply vegetable oil to the grates to prevent rusting if not used for a long period of time.
- Protection and Storage:
- Use a Weber protective cover to protect it from rain and moisture.
- If you are not going to use it for several weeks, store it in a dry place to prevent dust and dirt from accumulating.
⚠️ Common Mistakes to Avoid
❌
Do not use water to extinguish the charcoal. This can damage the barbecue and create sticky ash.
❌
Do not line the bowl with aluminium foil. This prevents proper air circulation and affects cooking.
❌
Do not clean the grates with abrasive products. Always use brushes and sponges designed for barbecues.
❌
Do not use flammable liquids to light the charcoal. This can affect the taste of the food and be dangerous.
Maintenance and Use of the Original Kettle® Barbecue
To enjoy your Weber barbecue for years to come and always get the best results every time you cook, it is essential to follow proper
use, cleaning and maintenance practices. Here are some key recommendations:
🔥 Proper Use
- Safe Location: Use the barbecue in an open, well-ventilated area, away from flammable structures and on a stable surface.
- Lighting the Charcoal: For efficient combustion without chemical residues, we recommend using a Rapidfire® chimney starter instead of flammable liquids.
- Temperature Control: Adjust the top and bottom vents to regulate the heat without having to constantly open the lid.
- Direct and Indirect Cooking: Distribute the coals according to the method you choose:
- Direct: For small, quick cuts (burgers, steaks).
- Indirect: For larger pieces that require longer cooking times (ribs, whole chickens).
- Proper Closure: Once cooking is complete, close the vents completely to safely extinguish the charcoal.
🧼 Maintenance and Cleaning
- Cleaning After Each Use:
- Cooking Grate: Use a stainless steel brush to remove residue while the grill is still hot.
- Ash Tray: Empty the One-Touch system regularly to prevent ash build-up from clogging the vents.
- Periodic Maintenance:
- Every 2-3 uses: Clean the inside of the lid and bowl with a damp cloth to remove grease and soot residue.
- Every month: Check the condition of the vent regulators and handles to ensure they are working properly.
- Every season: Apply vegetable oil to the grates to prevent rusting if not used for a long period of time.
- Protection and Storage:
- Use a Weber protective cover to protect it from rain and moisture.
- If you are not going to use it for several weeks, store it in a dry place to prevent dust and dirt from accumulating.
⚠️ Common Mistakes to Avoid
❌
Do not use water to extinguish the charcoal. This can damage the barbecue and create sticky ash.
❌
Do not line the bowl with aluminium foil. This prevents proper air circulation and affects cooking.
❌
Do not clean the grates with abrasive products. Always use brushes and sponges designed for barbecues.
❌
Do not use flammable liquids to light the charcoal. This can affect the taste of the food and be dangerous.
Maintenance and Use of the Original Kettle® Barbecue
To enjoy your Weber barbecue for years to come and always get the best results every time you cook, it is essential to follow proper
use, cleaning and maintenance practices. Here are some key recommendations:
🔥 Proper Use
- Safe Location: Use the barbecue in an open, well-ventilated area, away from flammable structures and on a stable surface.
- Lighting the Charcoal: For efficient combustion without chemical residues, we recommend using a Rapidfire® chimney starter instead of flammable liquids.
- Temperature Control: Adjust the top and bottom vents to regulate the heat without having to constantly open the lid.
- Direct and Indirect Cooking: Distribute the coals according to the method you choose:
- Direct: For small, quick cuts (burgers, steaks).
- Indirect: For larger pieces that require longer cooking times (ribs, whole chickens).
- Proper Closure: Once cooking is complete, close the vents completely to safely extinguish the charcoal.
🧼 Maintenance and Cleaning
- Cleaning After Each Use:
- Cooking Grate: Use a stainless steel brush to remove residue while the grill is still hot.
- Ash Tray: Empty the One-Touch system regularly to prevent ash build-up from clogging the vents.
- Periodic Maintenance:
- Every 2-3 uses: Clean the inside of the lid and bowl with a damp cloth to remove grease and soot residue.
- Every month: Check the condition of the vent regulators and handles to ensure they are working properly.
- Every season: Apply vegetable oil to the grates to prevent rusting if not used for a long period of time.
- Protection and Storage:
- Use a Weber protective cover to protect it from rain and moisture.
- If you are not going to use it for several weeks, store it in a dry place to prevent dust and dirt from accumulating.
⚠️ Common Mistakes to Avoid
❌
Do not use water to extinguish the charcoal. This can damage the barbecue and create sticky ash.
❌
Do not line the bowl with aluminium foil. This prevents proper air circulation and affects cooking.
❌
Do not clean the grates with abrasive products. Always use brushes and sponges designed for barbecues.
❌
Do not use flammable liquids to light the charcoal. This can affect the taste of the food and be dangerous.
Maintenance and Use of the Original Kettle® Barbecue
To enjoy your Weber barbecue for years to come and always get the best results every time you cook, it is essential to follow proper
use, cleaning and maintenance practices. Here are some key recommendations:
🔥 Proper Use
- Safe Location: Use the barbecue in an open, well-ventilated area, away from flammable structures and on a stable surface.
- Lighting the Charcoal: For efficient combustion without chemical residues, we recommend using a Rapidfire® chimney starter instead of flammable liquids.
- Temperature Control: Adjust the top and bottom vents to regulate the heat without having to constantly open the lid.
- Direct and Indirect Cooking: Distribute the coals according to the method you choose:
- Direct: For small, quick cuts (burgers, steaks).
- Indirect: For larger pieces that require longer cooking times (ribs, whole chickens).
- Proper Closure: Once cooking is complete, close the vents completely to safely extinguish the charcoal.
🧼 Maintenance and Cleaning
- Cleaning After Each Use:
- Cooking Grate: Use a stainless steel brush to remove residue while the grill is still hot.
- Ash Tray: Empty the One-Touch system regularly to prevent ash build-up from clogging the vents.
- Periodic Maintenance:
- Every 2-3 uses: Clean the inside of the lid and bowl with a damp cloth to remove grease and soot residue.
- Every month: Check the condition of the vent regulators and handles to ensure they are working properly.
- Every season: Apply vegetable oil to the grates to prevent rusting if not used for a long period of time.
- Protection and Storage:
- Use a Weber protective cover to protect it from rain and moisture.
- If you are not going to use it for several weeks, store it in a dry place to prevent dust and dirt from accumulating.
⚠️ Common Mistakes to Avoid
❌
Do not use water to extinguish the charcoal. This can damage the barbecue and create sticky ash.
❌
Do not line the bowl with aluminium foil. This prevents proper air circulation and affects cooking.
❌
Do not clean the grates with abrasive products. Always use brushes and sponges designed for barbecues.
❌
Do not use flammable liquids to light the charcoal. This can affect the taste of the food and be dangerous.
Smoked Lamb with Herb and Honey Crust on the Original Kettle® Barbecue
This unusual recipe exploits
all the advantages of the Original Kettle®, from its smoking capacity to its precise heat control for
perfect indirect cooking. The result is
juicy, tender lamb with a crispy herb crust and a subtle hint of sweet honey, ideal for surprising guests at any gathering.
🔥 Recipe features:
✅
Technique: Smoking and indirect cooking
✅
Difficulty: Medium
✅
Total time: 3 hours (including preparation and cooking)
✅
Serves: 4-6 people
✅
Key temperatures:
- Smoking: 120-130°C
- Crispy crust: 200°C
- Internal temperature of the lamb:
- Juicy pink: 57-60°C
- Medium: 63-66°C
- Well done: 70-75°C
📝 Ingredients
🥩 For the lamb:
- 1 leg of lamb (approx. 2 kg)
- 3 cloves of garlic, chopped
- 2 tablespoons of Dijon mustard
- 2 tablespoons of honey
- 3 tablespoons of olive oil
- Coarse salt and black pepper to taste
🌿 For the herb crust:
- 1 cup breadcrumbs
- ½ cup chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Zest of 1 lemon
- 2 tablespoons melted butter
🍂 For smoking:
- 2 handfuls of apple or walnut wood chips (soaked in water for 30 minutes)
- Weber® charcoal briquettes
🔥 Preparation in the Original Kettle®
1️⃣ Prepare the leg of lamb
- Mix the Dijon mustard, honey, olive oil, chopped garlic, salt and pepper in a bowl.
- Coat the entire leg of lamb with this mixture and leave to marinate for at least 1 hour (preferably overnight in the refrigerator).
2️⃣ Prepare the herb crust
- Mix the breadcrumbs, parsley, rosemary, thyme, lemon zest and melted butter in a bowl.
- Set aside for later.
3️⃣ Light the barbecue and set it up for smoking
- Place the Weber® briquettes on the sides of the lower grill (indirect cooking).
- Light the charcoal using the chimney starter and allow it to reach the right temperature.
- When the briquettes are lit and covered with white ash, place the wood chips on top of the charcoal.
- Close the lid and allow the temperature to stabilise at 120-130°C (use the built-in thermometer in the lid to monitor).
4️⃣ Cook the lamb with smoke and indirect heat
- Place the leg of lamb in the centre of the cooking grate, without placing it directly over the charcoal.
- Insert a meat thermometer into the thickest part of the lamb, without touching the bone.
- Close the lid and maintain a constant temperature for 1 hour and 30 minutes. Add more wood chips every 30 minutes to enhance the smoky flavour.
- Check the internal temperature with the thermometer:
- If you want juicy pink lamb, remove it when it reaches 57-60°C.
- For medium, wait until 63-66°C.
- If you prefer it well done, leave it until 70-75°C.
5️⃣ Add the herb crust and finish cooking
- Once the smoking time is up, brush the top of the leg with extra honey and cover with the herb and breadcrumb mixture.
- Increase the barbecue temperature to 200°C, opening the vents to generate more heat.
- Cook for an additional 30 minutes, until the crust is golden brown and crispy.
- Check the internal temperature of the lamb again before removing it.
6️⃣ Rest and Serve
- Remove the lamb from the barbecue and let it rest for 15 minutes before carving. This allows the juices to redistribute and the meat to become more succulent.
- Serve in thick slices accompanied by a fresh salad or charcoal-grilled potatoes.
🍷 Pairing and Final Tips
🥂
Recommended wine: A full-bodied red such as a
Rioja Reserva or an
Argentinian Malbec.
🔥
Expert tip: For an even more special touch, add a handful of cherry wood chips in the last 30 minutes for a deeper smoky aroma.
🌡
Temperature control: Use a
digital thermometer to ensure the lamb reaches the exact doneness you desire.
Recommended Internal Temperatures for Lamb
Doneness Internal Temperature
Juicy pink 57-60°C
Medium 63-66°C
Well done 70-75°C
Smoked Lamb with Herb and Honey Crust on the Original Kettle® Barbecue
This unusual recipe exploits
all the advantages of the Original Kettle®, from its smoking capacity to its precise heat control for
perfect indirect cooking. The result is
juicy, tender lamb with a crispy herb crust and a subtle hint of sweet honey, ideal for surprising guests at any gathering.
🔥 Recipe features:
✅
Technique: Smoking and indirect cooking
✅
Difficulty: Medium
✅
Total time: 3 hours (including preparation and cooking)
✅
Serves: 4-6 people
✅
Key temperatures:
- Smoking: 120-130°C
- Crispy crust: 200°C
- Internal temperature of the lamb:
- Juicy pink: 57-60°C
- Medium: 63-66°C
- Well done: 70-75°C
📝 Ingredients
🥩 For the lamb:
- 1 leg of lamb (approx. 2 kg)
- 3 cloves of garlic, chopped
- 2 tablespoons of Dijon mustard
- 2 tablespoons of honey
- 3 tablespoons of olive oil
- Coarse salt and black pepper to taste
🌿 For the herb crust:
- 1 cup breadcrumbs
- ½ cup chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Zest of 1 lemon
- 2 tablespoons melted butter
🍂 For smoking:
- 2 handfuls of apple or walnut wood chips (soaked in water for 30 minutes)
- Weber® charcoal briquettes
🔥 Preparation in the Original Kettle®
1️⃣ Prepare the leg of lamb
- Mix the Dijon mustard, honey, olive oil, chopped garlic, salt and pepper in a bowl.
- Coat the entire leg of lamb with this mixture and leave to marinate for at least 1 hour (preferably overnight in the refrigerator).
2️⃣ Prepare the herb crust
- Mix the breadcrumbs, parsley, rosemary, thyme, lemon zest and melted butter in a bowl.
- Set aside for later.
3️⃣ Light the barbecue and set it up for smoking
- Place the Weber® briquettes on the sides of the lower grill (indirect cooking).
- Light the charcoal using the chimney starter and allow it to reach the right temperature.
- When the briquettes are lit and covered with white ash, place the wood chips on top of the charcoal.
- Close the lid and allow the temperature to stabilise at 120-130°C (use the built-in thermometer in the lid to monitor).
4️⃣ Cook the lamb with smoke and indirect heat
- Place the leg of lamb in the centre of the cooking grate, without placing it directly over the charcoal.
- Insert a meat thermometer into the thickest part of the lamb, without touching the bone.
- Close the lid and maintain a constant temperature for 1 hour and 30 minutes. Add more wood chips every 30 minutes to enhance the smoky flavour.
- Check the internal temperature with the thermometer:
- If you want juicy pink lamb, remove it when it reaches 57-60°C.
- For medium, wait until 63-66°C.
- If you prefer it well done, leave it until 70-75°C.
5️⃣ Add the herb crust and finish cooking
- Once the smoking time is up, brush the top of the leg with extra honey and cover with the herb and breadcrumb mixture.
- Increase the barbecue temperature to 200°C, opening the vents to generate more heat.
- Cook for an additional 30 minutes, until the crust is golden brown and crispy.
- Check the internal temperature of the lamb again before removing it.
6️⃣ Rest and Serve
- Remove the lamb from the barbecue and let it rest for 15 minutes before carving. This allows the juices to redistribute and the meat to become more succulent.
- Serve in thick slices accompanied by a fresh salad or charcoal-grilled potatoes.
🍷 Pairing and Final Tips
🥂
Recommended wine: A full-bodied red such as a
Rioja Reserva or an
Argentinian Malbec.
🔥
Expert tip: For an even more special touch, add a handful of cherry wood chips in the last 30 minutes for a deeper smoky aroma.
🌡
Temperature control: Use a
digital thermometer to ensure the lamb reaches the exact doneness you desire.
Recommended Internal Temperatures for Lamb
Doneness Internal Temperature
Juicy pink 57-60°C
Medium 63-66°C
Well done 70-75°C
Smoked Lamb with Herb and Honey Crust on the Original Kettle® Barbecue
This unusual recipe exploits
all the advantages of the Original Kettle®, from its smoking capacity to its precise heat control for
perfect indirect cooking. The result is
juicy, tender lamb with a crispy herb crust and a subtle hint of sweet honey, ideal for surprising guests at any gathering.
🔥 Recipe features:
✅
Technique: Smoking and indirect cooking
✅
Difficulty: Medium
✅
Total time: 3 hours (including preparation and cooking)
✅
Serves: 4-6 people
✅
Key temperatures:
- Smoking: 120-130°C
- Crispy crust: 200°C
- Internal temperature of the lamb:
- Juicy pink: 57-60°C
- Medium: 63-66°C
- Well done: 70-75°C
📝 Ingredients
🥩 For the lamb:
- 1 leg of lamb (approx. 2 kg)
- 3 cloves of garlic, chopped
- 2 tablespoons of Dijon mustard
- 2 tablespoons of honey
- 3 tablespoons of olive oil
- Coarse salt and black pepper to taste
🌿 For the herb crust:
- 1 cup breadcrumbs
- ½ cup chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Zest of 1 lemon
- 2 tablespoons melted butter
🍂 For smoking:
- 2 handfuls of apple or walnut wood chips (soaked in water for 30 minutes)
- Weber® charcoal briquettes
🔥 Preparation in the Original Kettle®
1️⃣ Prepare the leg of lamb
- Mix the Dijon mustard, honey, olive oil, chopped garlic, salt and pepper in a bowl.
- Coat the entire leg of lamb with this mixture and leave to marinate for at least 1 hour (preferably overnight in the refrigerator).
2️⃣ Prepare the herb crust
- Mix the breadcrumbs, parsley, rosemary, thyme, lemon zest and melted butter in a bowl.
- Set aside for later.
3️⃣ Light the barbecue and set it up for smoking
- Place the Weber® briquettes on the sides of the lower grill (indirect cooking).
- Light the charcoal using the chimney starter and allow it to reach the right temperature.
- When the briquettes are lit and covered with white ash, place the wood chips on top of the charcoal.
- Close the lid and allow the temperature to stabilise at 120-130°C (use the built-in thermometer in the lid to monitor).
4️⃣ Cook the lamb with smoke and indirect heat
- Place the leg of lamb in the centre of the cooking grate, without placing it directly over the charcoal.
- Insert a meat thermometer into the thickest part of the lamb, without touching the bone.
- Close the lid and maintain a constant temperature for 1 hour and 30 minutes. Add more wood chips every 30 minutes to enhance the smoky flavour.
- Check the internal temperature with the thermometer:
- If you want juicy pink lamb, remove it when it reaches 57-60°C.
- For medium, wait until 63-66°C.
- If you prefer it well done, leave it until 70-75°C.
5️⃣ Add the herb crust and finish cooking
- Once the smoking time is up, brush the top of the leg with extra honey and cover with the herb and breadcrumb mixture.
- Increase the barbecue temperature to 200°C, opening the vents to generate more heat.
- Cook for an additional 30 minutes, until the crust is golden brown and crispy.
- Check the internal temperature of the lamb again before removing it.
6️⃣ Rest and Serve
- Remove the lamb from the barbecue and let it rest for 15 minutes before carving. This allows the juices to redistribute and the meat to become more succulent.
- Serve in thick slices accompanied by a fresh salad or charcoal-grilled potatoes.
🍷 Pairing and Final Tips
🥂
Recommended wine: A full-bodied red such as a
Rioja Reserva or an
Argentinian Malbec.
🔥
Expert tip: For an even more special touch, add a handful of cherry wood chips in the last 30 minutes for a deeper smoky aroma.
🌡
Temperature control: Use a
digital thermometer to ensure the lamb reaches the exact doneness you desire.
Recommended Internal Temperatures for Lamb
Doneness Internal Temperature
Juicy pink 57-60°C
Medium 63-66°C
Well done 70-75°C
Smoked Lamb with Herb and Honey Crust on the Original Kettle® Barbecue
This unusual recipe exploits
all the advantages of the Original Kettle®, from its smoking capacity to its precise heat control for
perfect indirect cooking. The result is
juicy, tender lamb with a crispy herb crust and a subtle hint of sweet honey, ideal for surprising guests at any gathering.
🔥 Recipe features:
✅
Technique: Smoking and indirect cooking
✅
Difficulty: Medium
✅
Total time: 3 hours (including preparation and cooking)
✅
Serves: 4-6 people
✅
Key temperatures:
- Smoking: 120-130°C
- Crispy crust: 200°C
- Internal temperature of the lamb:
- Juicy pink: 57-60°C
- Medium: 63-66°C
- Well done: 70-75°C
📝 Ingredients
🥩 For the lamb:
- 1 leg of lamb (approx. 2 kg)
- 3 cloves of garlic, chopped
- 2 tablespoons of Dijon mustard
- 2 tablespoons of honey
- 3 tablespoons of olive oil
- Coarse salt and black pepper to taste
🌿 For the herb crust:
- 1 cup breadcrumbs
- ½ cup chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Zest of 1 lemon
- 2 tablespoons melted butter
🍂 For smoking:
- 2 handfuls of apple or walnut wood chips (soaked in water for 30 minutes)
- Weber® charcoal briquettes
🔥 Preparation in the Original Kettle®
1️⃣ Prepare the leg of lamb
- Mix the Dijon mustard, honey, olive oil, chopped garlic, salt and pepper in a bowl.
- Coat the entire leg of lamb with this mixture and leave to marinate for at least 1 hour (preferably overnight in the refrigerator).
2️⃣ Prepare the herb crust
- Mix the breadcrumbs, parsley, rosemary, thyme, lemon zest and melted butter in a bowl.
- Set aside for later.
3️⃣ Light the barbecue and set it up for smoking
- Place the Weber® briquettes on the sides of the lower grill (indirect cooking).
- Light the charcoal using the chimney starter and allow it to reach the right temperature.
- When the briquettes are lit and covered with white ash, place the wood chips on top of the charcoal.
- Close the lid and allow the temperature to stabilise at 120-130°C (use the built-in thermometer in the lid to monitor).
4️⃣ Cook the lamb with smoke and indirect heat
- Place the leg of lamb in the centre of the cooking grate, without placing it directly over the charcoal.
- Insert a meat thermometer into the thickest part of the lamb, without touching the bone.
- Close the lid and maintain a constant temperature for 1 hour and 30 minutes. Add more wood chips every 30 minutes to enhance the smoky flavour.
- Check the internal temperature with the thermometer:
- If you want juicy pink lamb, remove it when it reaches 57-60°C.
- For medium, wait until 63-66°C.
- If you prefer it well done, leave it until 70-75°C.
5️⃣ Add the herb crust and finish cooking
- Once the smoking time is up, brush the top of the leg with extra honey and cover with the herb and breadcrumb mixture.
- Increase the barbecue temperature to 200°C, opening the vents to generate more heat.
- Cook for an additional 30 minutes, until the crust is golden brown and crispy.
- Check the internal temperature of the lamb again before removing it.
6️⃣ Rest and Serve
- Remove the lamb from the barbecue and let it rest for 15 minutes before carving. This allows the juices to redistribute and the meat to become more succulent.
- Serve in thick slices accompanied by a fresh salad or charcoal-grilled potatoes.
🍷 Pairing and Final Tips
🥂
Recommended wine: A full-bodied red such as a
Rioja Reserva or an
Argentinian Malbec.
🔥
Expert tip: For an even more special touch, add a handful of cherry wood chips in the last 30 minutes for a deeper smoky aroma.
🌡
Temperature control: Use a
digital thermometer to ensure the lamb reaches the exact doneness you desire.
Recommended Internal Temperatures for Lamb
Doneness Internal Temperature
Juicy pink 57-60°C
Medium 63-66°C
Well done 70-75°C
Smoked Lamb with Herb and Honey Crust on the Original Kettle® Barbecue
This unusual recipe exploits
all the advantages of the Original Kettle®, from its smoking capacity to its precise heat control for
perfect indirect cooking. The result is
juicy, tender lamb with a crispy herb crust and a subtle hint of sweet honey, ideal for surprising guests at any gathering.
🔥 Recipe features:
✅
Technique: Smoking and indirect cooking
✅
Difficulty: Medium
✅
Total time: 3 hours (including preparation and cooking)
✅
Serves: 4-6 people
✅
Key temperatures:
- Smoking: 120-130°C
- Crispy crust: 200°C
- Internal temperature of the lamb:
- Juicy pink: 57-60°C
- Medium: 63-66°C
- Well done: 70-75°C
📝 Ingredients
🥩 For the lamb:
- 1 leg of lamb (approx. 2 kg)
- 3 cloves of garlic, chopped
- 2 tablespoons of Dijon mustard
- 2 tablespoons of honey
- 3 tablespoons of olive oil
- Coarse salt and black pepper to taste
🌿 For the herb crust:
- 1 cup breadcrumbs
- ½ cup chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Zest of 1 lemon
- 2 tablespoons melted butter
🍂 For smoking:
- 2 handfuls of apple or walnut wood chips (soaked in water for 30 minutes)
- Weber® charcoal briquettes
🔥 Preparation in the Original Kettle®
1️⃣ Prepare the leg of lamb
- Mix the Dijon mustard, honey, olive oil, chopped garlic, salt and pepper in a bowl.
- Coat the entire leg of lamb with this mixture and leave to marinate for at least 1 hour (preferably overnight in the refrigerator).
2️⃣ Prepare the herb crust
- Mix the breadcrumbs, parsley, rosemary, thyme, lemon zest and melted butter in a bowl.
- Set aside for later.
3️⃣ Light the barbecue and set it up for smoking
- Place the Weber® briquettes on the sides of the lower grill (indirect cooking).
- Light the charcoal using the chimney starter and allow it to reach the right temperature.
- When the briquettes are lit and covered with white ash, place the wood chips on top of the charcoal.
- Close the lid and allow the temperature to stabilise at 120-130°C (use the built-in thermometer in the lid to monitor).
4️⃣ Cook the lamb with smoke and indirect heat
- Place the leg of lamb in the centre of the cooking grate, without placing it directly over the charcoal.
- Insert a meat thermometer into the thickest part of the lamb, without touching the bone.
- Close the lid and maintain a constant temperature for 1 hour and 30 minutes. Add more wood chips every 30 minutes to enhance the smoky flavour.
- Check the internal temperature with the thermometer:
- If you want juicy pink lamb, remove it when it reaches 57-60°C.
- For medium, wait until 63-66°C.
- If you prefer it well done, leave it until 70-75°C.
5️⃣ Add the herb crust and finish cooking
- Once the smoking time is up, brush the top of the leg with extra honey and cover with the herb and breadcrumb mixture.
- Increase the barbecue temperature to 200°C, opening the vents to generate more heat.
- Cook for an additional 30 minutes, until the crust is golden brown and crispy.
- Check the internal temperature of the lamb again before removing it.
6️⃣ Rest and Serve
- Remove the lamb from the barbecue and let it rest for 15 minutes before carving. This allows the juices to redistribute and the meat to become more succulent.
- Serve in thick slices accompanied by a fresh salad or charcoal-grilled potatoes.
🍷 Pairing and Final Tips
🥂
Recommended wine: A full-bodied red such as a
Rioja Reserva or an
Argentinian Malbec.
🔥
Expert tip: For an even more special touch, add a handful of cherry wood chips in the last 30 minutes for a deeper smoky aroma.
🌡
Temperature control: Use a
digital thermometer to ensure the lamb reaches the exact doneness you desire.
Recommended Internal Temperatures for Lamb
Doneness Internal Temperature
Juicy pink 57-60°C
Medium 63-66°C
Well done 70-75°C
