The Weber Spirit Premium Cover is the must-have accessory for those who want to keep their barbecue in perfect condition all year round. Designed with high quality materials, this cover offers superior protection from the elements, ensuring your equipment stays clean, dry and damage free.
Made from 100% polyester, its breathable and waterproof design prevents moisture build-up and deterioration from prolonged exposure to sun, rain or snow. And thanks to its fastening straps, it ensures a secure fit even in high wind conditions.
Available in two sizes, this cover fits the Spirit II and Spirit 200 and 300 series barbecue models, offering perfect coverage for each model. If you are looking for a reliable solution to extend the life of your barbecue, the Weber Spirit Premium Cover is the best choice.
Waterproof and Durable
The weather can be unpredictable, but with the Premium Spirit Cover, your barbecue will always be protected. Heavy rain, snow and moisture can cause rust and deterioration of the metal, reducing the lifespan of your equipment. Thanks to its waterproof coating, this cover prevents water from coming into contact with the surface of the barbecue, keeping it in top condition at all times.
In addition, wind and dust can cause dirt build-up on grills and other sensitive parts. The Premium Spirit Cover acts as an effective barrier against these external factors, avoiding the need for constant cleaning and ensuring that your barbecue is always ready for the next barbecue.
Long Lasting Protection
Barbecues that remain outdoors are constantly exposed to the sun, which can cause wear and discolouration over time. The Premium Spirit Cover is designed with a special fabric with UV inhibitors, allowing it to withstand prolonged exposure without fading or fading.
While other covers may deteriorate after a few months of use, this cover maintains its strength and appearance for years, ensuring that both the barbecue and the cover always look as good as new.
No Worries about Wind
One of the most common problems with barbecue covers is that the wind can dislodge them or even tear them off completely, leaving the equipment exposed. Weber’s Premium Spirit Cover solves this problem with its sturdy tie-down straps, which allow it to be fixed firmly and securely in place.
These straps ensure that the case stays in place even during storms or strong gusts of wind. Forget about finding your cover in the neighbour’s garden or, worse still, discovering that your barbecue has been left unprotected after a windy night.
Practical for Everyday Use
Despite its strength and durability, the Weber Spirit Premium Cover is surprisingly light and easy to handle. This makes it extremely easy to put on and take off, which is ideal for those who use their barbecue frequently.
In addition, its breathable design prevents moisture from building up inside, reducing the risk of mould, corrosion or odours. While other covers can generate condensation that can damage the barbecue materials, this cover allows for proper air circulation, keeping your equipment in perfect condition at all times.
Care and Use
To maximise the lifespan of your
Weber Premium Spirit Cover and maintain its protective effectiveness, it is important to follow the correct care instructions. With a few simple steps, your cover will be able to withstand years of outdoor exposure without losing its properties.
1. Spot cleaning to remove dirt and stains
The cover is designed to resist dirt, but over time it may accumulate dust, pollen, leaf debris and other particles from the environment. To clean it:
- Use a damp cloth or soft sponge with warm water and mild soap.
- Gently rub the surface to remove stains without damaging the fabric.
- Avoid strong detergents or harsh chemicals, as these can degrade the cover’s waterproofing.
2. Proper drying to prevent moisture build-up
After cleaning, it is essential to ensure the cover is completely dry before putting it back on the barbecue. Trapped moisture can cause
unpleasant odours, mould or deterioration of the material. To dry it properly:
- Leave it spread out in the sun for at least 1–2 hours until there are no traces of moisture left.
- If the weather is damp or rainy, place it in a well-ventilated area until it is completely dry.
3. Storage during periods of non-use
If you do not plan to use the cover for an extended period, it is advisable to store it correctly to prevent unnecessary wear and tear. Follow these steps:
- Fold it carefully, ensuring it is not excessively creased to prevent deformation.
- Store it in a dry, well-ventilated place, away from damp and sources of intense heat.
- For added protection, you can place it in a breathable storage bag to prevent dust build-up.
4. Regular inspection and preventive maintenance
Check your cover every
3–6 months to ensure there is no wear, small tears or signs of deterioration. If you notice any minor tears:
- You can reinforce the area with waterproof adhesive tape or waterproof fabric patches.
- If the cover has lost its waterproofing, you can apply a fabric waterproofing spray to restore its water resistance.
5. Proper use to avoid unnecessary damage
To ensure greater durability:
- Avoid placing sharp objects on the cover, as they may puncture or tear it.
- Do not use it on hot surfaces; ensure the barbecue is cool before placing it on.
- Always secure the fastening straps to prevent the wind from moving or blowing it off.
By following these tips, the
Weber Spirit Premium Cover will provide you with
years of reliable protection, ensuring your barbecue remains in perfect condition for every occasion.
Care and Use
To maximise the lifespan of your
Weber Premium Spirit Cover and maintain its protective effectiveness, it is important to follow the correct care instructions. With a few simple steps, your cover will be able to withstand years of outdoor exposure without losing its properties.
1. Spot cleaning to remove dirt and stains
The cover is designed to resist dirt, but over time it may accumulate dust, pollen, leaf debris and other particles from the environment. To clean it:
- Use a damp cloth or soft sponge with warm water and mild soap.
- Gently rub the surface to remove stains without damaging the fabric.
- Avoid strong detergents or harsh chemicals, as these can degrade the cover’s waterproofing.
2. Proper drying to prevent moisture build-up
After cleaning, it is essential to ensure the cover is completely dry before putting it back on the barbecue. Trapped moisture can cause
unpleasant odours, mould or deterioration of the material. To dry it properly:
- Leave it spread out in the sun for at least 1–2 hours until there are no traces of moisture left.
- If the weather is damp or rainy, place it in a well-ventilated area until it is completely dry.
3. Storage during periods of non-use
If you do not plan to use the cover for an extended period, it is advisable to store it correctly to prevent unnecessary wear and tear. Follow these steps:
- Fold it carefully, ensuring it is not excessively creased to prevent deformation.
- Store it in a dry, well-ventilated place, away from damp and sources of intense heat.
- For added protection, you can place it in a breathable storage bag to prevent dust build-up.
4. Regular inspection and preventive maintenance
Check your cover every
3–6 months to ensure there is no wear, small tears or signs of deterioration. If you notice any minor tears:
- You can reinforce the area with waterproof adhesive tape or waterproof fabric patches.
- If the cover has lost its waterproofing, you can apply a fabric waterproofing spray to restore its water resistance.
5. Proper use to avoid unnecessary damage
To ensure greater durability:
- Avoid placing sharp objects on the cover, as they may puncture or tear it.
- Do not use it on hot surfaces; ensure the barbecue is cool before placing it on.
- Always secure the fastening straps to prevent the wind from moving or blowing it off.
By following these tips, the
Weber Spirit Premium Cover will provide you with
years of reliable protection, ensuring your barbecue remains in perfect condition for every occasion.
Care and Use
To maximise the lifespan of your
Weber Premium Spirit Cover and maintain its protective effectiveness, it is important to follow the correct care instructions. With a few simple steps, your cover will be able to withstand years of outdoor exposure without losing its properties.
1. Spot cleaning to remove dirt and stains
The cover is designed to resist dirt, but over time it may accumulate dust, pollen, leaf debris and other particles from the environment. To clean it:
- Use a damp cloth or soft sponge with warm water and mild soap.
- Gently rub the surface to remove stains without damaging the fabric.
- Avoid strong detergents or harsh chemicals, as these can degrade the cover’s waterproofing.
2. Proper drying to prevent moisture build-up
After cleaning, it is essential to ensure the cover is completely dry before putting it back on the barbecue. Trapped moisture can cause
unpleasant odours, mould or deterioration of the material. To dry it properly:
- Leave it spread out in the sun for at least 1–2 hours until there are no traces of moisture left.
- If the weather is damp or rainy, place it in a well-ventilated area until it is completely dry.
3. Storage during periods of non-use
If you do not plan to use the cover for an extended period, it is advisable to store it correctly to prevent unnecessary wear and tear. Follow these steps:
- Fold it carefully, ensuring it is not excessively creased to prevent deformation.
- Store it in a dry, well-ventilated place, away from damp and sources of intense heat.
- For added protection, you can place it in a breathable storage bag to prevent dust build-up.
4. Regular inspection and preventive maintenance
Check your cover every
3–6 months to ensure there is no wear, small tears or signs of deterioration. If you notice any minor tears:
- You can reinforce the area with waterproof adhesive tape or waterproof fabric patches.
- If the cover has lost its waterproofing, you can apply a fabric waterproofing spray to restore its water resistance.
5. Proper use to avoid unnecessary damage
To ensure greater durability:
- Avoid placing sharp objects on the cover, as they may puncture or tear it.
- Do not use it on hot surfaces; ensure the barbecue is cool before placing it on.
- Always secure the fastening straps to prevent the wind from moving or blowing it off.
By following these tips, the
Weber Spirit Premium Cover will provide you with
years of reliable protection, ensuring your barbecue remains in perfect condition for every occasion.
Recipe for Grilled Ice Cream with Smoked Caramel and Toasted Nuts
If you think barbecues are only for meat and vegetables, get ready to surprise everyone with this
completely different and spectacular recipe.
Grilled ice cream with smoked caramel and toasted nuts is an unexpected combination of temperatures and textures: the cold of the ice cream, the smokiness of the hot caramel and the crunch of the nuts create a unique experience on the palate.
This dessert blends the sweetness of the caramel with a
subtle smoky note and the intensity of the nuts roasted over hot coals. It’s the perfect way to round off a barbecue meal in an original and sophisticated way.
Ingredients for 4 people
For the smoked caramel:
- 200 g white or brown sugar
- 50 ml water
- 50 ml single cream (minimum 30% fat)
- 1 teaspoon unsalted butter
- ½ teaspoon sea salt
- 1 small piece of apple or walnut wood for smoking (preferably wood chips)
- Aluminium foil for wrapping
For the toasted nuts:
- 50 g whole almonds
- 50 g walnuts
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- 1 pinch of salt
- 1 teaspoon butter or coconut oil
To serve:
- 4 large scoops of vanilla or dulce de leche ice cream (you can use another flavour if you prefer)
- Fresh mint leaves for garnish (optional)
Steps to prepare grilled ice cream with smoked caramel and toasted nuts
- Prepare the smoked caramel
The caramel will be the soul of this dessert, providing a silky texture with a delicate smoky flavour.
- Caramelise the sugar:
- In a heatproof frying pan or a heavy-based saucepan, place the 200 g of sugar together with the 50 ml of water over a medium heat.
- Allow the sugar to dissolve without stirring.
When it starts to bubble and turns golden, stir gently with a wooden spoon.
- Cook until it reaches a dark amber colour, but without burning (approximately 7–10 minutes).
- Add the cream and butter:
- Remove the pan from the heat and gradually add the single cream, stirring constantly to prevent lumps.
- Add the butter and the sea salt, mixing well until you have a smooth, shiny caramel.
- Smoking the caramel:
- Light the barbecue on a medium heat and place a handful of apple or walnut wood chips in aluminium foil.
- Wrap the chips, leaving one end open to allow the smoke to escape, and place them on the embers or the barbecue grill.
- Place the pan with the caramel on the grill, close the lid and leave it to infuse with the smoke for 10–15 minutes.
Tip: If you want a more intense smoky flavour, you can leave it for up to 20 minutes, but stir occasionally to prevent it from thickening too much.
- Prepare the mixture:
- In a bowl, mix the almonds and walnuts with the honey, ground cinnamon and a pinch of salt.
- Add 1 teaspoon of butter or coconut oil to enhance the flavour.
- Cook on the barbecue:
- Place the nuts on a aluminium tray or a cast-iron grill.
- Toast over a medium heat, stirring occasionally, for 5–7 minutes or until golden and crispy.
- Remove from the heat and allow to cool slightly so that they harden and become even crispier.
- ‘Grilling’ the ice cream on the barbecue
This step is what makes the recipe truly unique. We’re going to apply an
extreme temperature contrast to create a thin caramelised crust on the base of the ice cream.
- Pre-chill a cast-iron griddle:
- Place a cast-iron griddle in the freezer for 30–45 minutes before using it.
- You can also use a very cold cast-iron frying pan.
- Briefly cook the ice cream:
- Remove the griddle from the freezer and place it directly onto the hot grill for 1–2 minutes to bring it up to a high temperature.
- Quickly place the ice cream scoops onto the hot griddle for 2–3 seconds so that the base caramelises without melting completely.
- Use a spatula to remove them immediately and place them on individual plates.
Tip: If you prefer a less risky version, you can skip this step and simply serve the ice cream with the caramel and nuts.
- Assembly and presentation
- Serve the ice cream on chilled plates to prevent it from melting too quickly.
- Pour the hot smoked caramel over each scoop of ice cream, allowing it to flow slowly down the sides.
- Sprinkle the toasted nuts on top, ensuring they are evenly distributed.
- Garnish with fresh mint leaves for a touch of colour and freshness.
Variations and suggestions
Vegan option:
If you prefer a dairy-free version:
- Replace the single cream with canned coconut milk (thick).
- Use vegetable margarine or coconut oil instead of butter.
- Opt for vegan cashew, coconut or almond ice cream.
Other recommended ice cream flavours:
- Dark chocolate: It contrasts beautifully with the smoked caramel.
- Coffee or espresso: Adds an intense note that pairs well with the nuts.
- Pecan or hazelnut: Brings out the sweetness of the caramel and the toasted flavour of the nuts.
This
grilled ice cream with smoked caramel and toasted nuts is an innovative way to use the barbecue to make desserts. The fusion of
sweet, smoky and crunchy results in a sophisticated and unique dessert, ideal for surprising barbecue lovers with something unexpected.
Give it a try and discover how your barbecue can be the key to a spectacular dessert!
Recipe for Grilled Ice Cream with Smoked Caramel and Toasted Nuts
If you think barbecues are only for meat and vegetables, get ready to surprise everyone with this
completely different and spectacular recipe.
Grilled ice cream with smoked caramel and toasted nuts is an unexpected combination of temperatures and textures: the cold of the ice cream, the smokiness of the hot caramel and the crunch of the nuts create a unique experience on the palate.
This dessert blends the sweetness of the caramel with a
subtle smoky note and the intensity of the nuts roasted over hot coals. It’s the perfect way to round off a barbecue meal in an original and sophisticated way.
Ingredients for 4 people
For the smoked caramel:
- 200 g white or brown sugar
- 50 ml water
- 50 ml single cream (minimum 30% fat)
- 1 teaspoon unsalted butter
- ½ teaspoon sea salt
- 1 small piece of apple or walnut wood for smoking (preferably wood chips)
- Aluminium foil for wrapping
For the toasted nuts:
- 50 g whole almonds
- 50 g walnuts
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- 1 pinch of salt
- 1 teaspoon butter or coconut oil
To serve:
- 4 large scoops of vanilla or dulce de leche ice cream (you can use another flavour if you prefer)
- Fresh mint leaves for garnish (optional)
Steps to prepare grilled ice cream with smoked caramel and toasted nuts
- Prepare the smoked caramel
The caramel will be the soul of this dessert, providing a silky texture with a delicate smoky flavour.
- Caramelise the sugar:
- In a heatproof frying pan or a heavy-based saucepan, place the 200 g of sugar together with the 50 ml of water over a medium heat.
- Allow the sugar to dissolve without stirring.
When it starts to bubble and turns golden, stir gently with a wooden spoon.
- Cook until it reaches a dark amber colour, but without burning (approximately 7–10 minutes).
- Add the cream and butter:
- Remove the pan from the heat and gradually add the single cream, stirring constantly to prevent lumps.
- Add the butter and the sea salt, mixing well until you have a smooth, shiny caramel.
- Smoking the caramel:
- Light the barbecue on a medium heat and place a handful of apple or walnut wood chips in aluminium foil.
- Wrap the chips, leaving one end open to allow the smoke to escape, and place them on the embers or the barbecue grill.
- Place the pan with the caramel on the grill, close the lid and leave it to infuse with the smoke for 10–15 minutes.
Tip: If you want a more intense smoky flavour, you can leave it for up to 20 minutes, but stir occasionally to prevent it from thickening too much.
- Prepare the mixture:
- In a bowl, mix the almonds and walnuts with the honey, ground cinnamon and a pinch of salt.
- Add 1 teaspoon of butter or coconut oil to enhance the flavour.
- Cook on the barbecue:
- Place the nuts on a aluminium tray or a cast-iron grill.
- Toast over a medium heat, stirring occasionally, for 5–7 minutes or until golden and crispy.
- Remove from the heat and allow to cool slightly so that they harden and become even crispier.
- ‘Grilling’ the ice cream on the barbecue
This step is what makes the recipe truly unique. We’re going to apply an
extreme temperature contrast to create a thin caramelised crust on the base of the ice cream.
- Pre-chill a cast-iron griddle:
- Place a cast-iron griddle in the freezer for 30–45 minutes before using it.
- You can also use a very cold cast-iron frying pan.
- Briefly cook the ice cream:
- Remove the griddle from the freezer and place it directly onto the hot grill for 1–2 minutes to bring it up to a high temperature.
- Quickly place the ice cream scoops onto the hot griddle for 2–3 seconds so that the base caramelises without melting completely.
- Use a spatula to remove them immediately and place them on individual plates.
Tip: If you prefer a less risky version, you can skip this step and simply serve the ice cream with the caramel and nuts.
- Assembly and presentation
- Serve the ice cream on chilled plates to prevent it from melting too quickly.
- Pour the hot smoked caramel over each scoop of ice cream, allowing it to flow slowly down the sides.
- Sprinkle the toasted nuts on top, ensuring they are evenly distributed.
- Garnish with fresh mint leaves for a touch of colour and freshness.
Variations and suggestions
Vegan option:
If you prefer a dairy-free version:
- Replace the single cream with canned coconut milk (thick).
- Use vegetable margarine or coconut oil instead of butter.
- Opt for vegan cashew, coconut or almond ice cream.
Other recommended ice cream flavours:
- Dark chocolate: It contrasts beautifully with the smoked caramel.
- Coffee or espresso: Adds an intense note that pairs well with the nuts.
- Pecan or hazelnut: Brings out the sweetness of the caramel and the toasted flavour of the nuts.
This
grilled ice cream with smoked caramel and toasted nuts is an innovative way to use the barbecue to make desserts. The fusion of
sweet, smoky and crunchy results in a sophisticated and unique dessert, ideal for surprising barbecue lovers with something unexpected.
Give it a try and discover how your barbecue can be the key to a spectacular dessert!
Recipe for Grilled Ice Cream with Smoked Caramel and Toasted Nuts
If you think barbecues are only for meat and vegetables, get ready to surprise everyone with this
completely different and spectacular recipe.
Grilled ice cream with smoked caramel and toasted nuts is an unexpected combination of temperatures and textures: the cold of the ice cream, the smokiness of the hot caramel and the crunch of the nuts create a unique experience on the palate.
This dessert blends the sweetness of the caramel with a
subtle smoky note and the intensity of the nuts roasted over hot coals. It’s the perfect way to round off a barbecue meal in an original and sophisticated way.
Ingredients for 4 people
For the smoked caramel:
- 200 g white or brown sugar
- 50 ml water
- 50 ml single cream (minimum 30% fat)
- 1 teaspoon unsalted butter
- ½ teaspoon sea salt
- 1 small piece of apple or walnut wood for smoking (preferably wood chips)
- Aluminium foil for wrapping
For the toasted nuts:
- 50 g whole almonds
- 50 g walnuts
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- 1 pinch of salt
- 1 teaspoon butter or coconut oil
To serve:
- 4 large scoops of vanilla or dulce de leche ice cream (you can use another flavour if you prefer)
- Fresh mint leaves for garnish (optional)
Steps to prepare grilled ice cream with smoked caramel and toasted nuts
- Prepare the smoked caramel
The caramel will be the soul of this dessert, providing a silky texture with a delicate smoky flavour.
-
- Caramelise the sugar:
- In a heatproof frying pan or a heavy-based saucepan, place the 200 g of sugar together with the 50 ml of water over a medium heat.
- Allow the sugar to dissolve without stirring.
When it starts to bubble and turns golden, stir gently with a wooden spoon.
- Cook until it reaches a dark amber colour, but without burning (approximately 7–10 minutes).
- Add the cream and butter:
- Remove the pan from the heat and gradually add the single cream, stirring constantly to prevent lumps.
- Add the butter and the sea salt, mixing well until you have a smooth, shiny caramel.
- Smoking the caramel:
- Light the barbecue on a medium heat and place a handful of apple or walnut wood chips in aluminium foil.
- Wrap the chips, leaving one end open to allow the smoke to escape, and place them on the embers or the barbecue grill.
- Place the pan with the caramel on the grill, close the lid and leave it to infuse with the smoke for 10–15 minutes.
Tip: If you want a more intense smoky flavour, you can leave it for up to 20 minutes, but stir occasionally to prevent it from thickening too much.
-
- Prepare the mixture:
- In a bowl, mix the almonds and walnuts with the honey, ground cinnamon and a pinch of salt.
- Add 1 teaspoon of butter or coconut oil to enhance the flavour.
- Cook on the barbecue:
- Place the nuts on a aluminium tray or a cast-iron grill.
- Toast over a medium heat, stirring occasionally, for 5–7 minutes or until golden and crispy.
- Remove from the heat and allow to cool slightly so that they harden and become even crispier.
- ‘Grilling’ the ice cream on the barbecue
This step is what makes the recipe truly unique. We’re going to apply an
extreme temperature contrast to create a thin caramelised crust on the base of the ice cream.
-
- Pre-chill a cast-iron griddle:
- Place a cast-iron griddle in the freezer for 30–45 minutes before using it.
- You can also use a very cold cast-iron frying pan.
- Briefly cook the ice cream:
- Remove the griddle from the freezer and place it directly onto the hot grill for 1–2 minutes to bring it up to a high temperature.
- Quickly place the ice cream scoops onto the hot griddle for 2–3 seconds so that the base caramelises without melting completely.
- Use a spatula to remove them immediately and place them on individual plates.
Tip: If you prefer a less risky version, you can skip this step and simply serve the ice cream with the caramel and nuts.
- Assembly and presentation
-
- Serve the ice cream on chilled plates to prevent it from melting too quickly.
- Pour the hot smoked caramel over each scoop of ice cream, allowing it to flow slowly down the sides.
- Sprinkle the toasted nuts on top, ensuring they are evenly distributed.
- Garnish with fresh mint leaves for a touch of colour and freshness.
Variations and suggestions
Vegan option:
If you prefer a dairy-free version:
- Replace the single cream with canned coconut milk (thick).
- Use vegetable margarine or coconut oil instead of butter.
- Opt for vegan cashew, coconut or almond ice cream.
Other recommended ice cream flavours:
- Dark chocolate: It contrasts beautifully with the smoked caramel.
- Coffee or espresso: Adds an intense note that pairs well with the nuts.
- Pecan or hazelnut: Brings out the sweetness of the caramel and the toasted flavour of the nuts.
This
grilled ice cream with smoked caramel and toasted nuts is an innovative way to use the barbecue to make desserts. The fusion of
sweet, smoky and crunchy results in a sophisticated and unique dessert, ideal for surprising barbecue lovers with something unexpected.
Give it a try and discover how your barbecue can be the key to a spectacular dessert!
