If you are new to cooking on your Weber Q grill then in this recipe I am going to teach you how to make the most perfect, juicy Weber Q roast pork with crackling that you have ever tasted.
Yes! The weekend is finally here, and you have your family and friends around for the weekend. Oh, but wait. What are you going to cook?
If you are one of the lucky few that happen to have a Weber Q sitting on their back patio, then you’re in for a treat.
By reading my step-by-step guide until the end, you will have nailed pork crackling every time, and yes, even pork that comes vacuum-sealed in a bag with a little trick I am going to teach you.
Trust me; it’s a game-changer. The key is to get the skin really dry before cooking. So, give it a good rub with salt and let it sit uncovered in the fridge for at least a couple of hours, or even overnight if you can.
Then, when you’re ready to cook, crank up the heat on your Weber Q and get that pork crackling sizzling. It’s as easy as that!
Which cut of pork is best for crackling?
I remember my first time attempting to make roast pork with crackling. I had prepared everything perfectly, but when it was time to serve, the crackling was disappointing. It was chewy and lacked the desired crunch.
I soon discovered that the cut of pork makes a significant difference in achieving perfect crackling. After some research and experimentation, I found that pork belly was the number one best cut for crackling.
Pork belly has a thick layer of fat that, when seasoned correctly, can create the perfect crispy crackling. The fat melts while cooking, allowing the skin to become crispy and flavorful.
The key to achieving the perfect crackling is to score the skin before cooking and make sure it is dry before seasoning. It’s also essential to cook the pork at a high temperature initially to get the crackling started, then reduce the heat to avoid overcooking the meat.
So, if you’re looking to impress your guests with perfect roast pork and crackling, go for the pork belly cut. Trust me; you won’t be disappointed.
How do you get crackling with vacuum-sealed pork?
Yes, I know, you could go to the local butcher, but hey, sometimes I am lazy and like the convenience.
But if you are like me and bought home a vacuum-sealed pork leg, then this is how you’re going to get crispy crackling every time.
TIP: This method will also work with meat that has not been vacuum-sealed, and I recommend you do this every time to guarantee your odds of achieving crackling around every part of the skin.
Once you have your pork out of the packaging, it’s important to give it a good pat down with a paper towel to remove any excess blood and moisture.
This will ensure your pork cooks evenly and doesn’t become too soggy.
Next, take a sharp carving knife and start scoring the skin, making sure not to cut too deeply into the meat.
It’s important to do this every 2 centimetres apart throughout the skin to ensure that the skin will be crispy.
If you find that your carving knife is blunt, a sharp box cutter will work just as well.
Once the pork has been scored, sprinkle granulated salt over the skin, allowing some to fall into the score marks.
This will draw out the moisture from the skin, giving you that perfect crackling.
Cover the pork and leave it to sit at room temperature for a few hours before cooking, or pop it into the fridge uncovered.
This will allow the salt to work its magic and help to create that crispy, delicious crackling.
How to Prepare Your Weber Q for Roasting?
When cooking with a Weber Q, it’s crucial to keep in mind that it serves as both a grill and an oven, offering two distinct methods of cooking.
For a successful weber q roast pork without any burnt spots, it’s essential to transform your Weber into a convection oven.
To do this, you will need what is called a convection tray made from aluminium, and you will also need a trivet to lift your meat above the convection tray so heat can circulate around the meat.
The holes in the convection tray are so the fat can escape and drip to the tray at the bottom of Weber Q.
Before placing anything onto the grill, make sure your Weber Q is clean. If you have a lot of fat build-up, it can become unsafe and cause a fire.
Check and clean your grill, change your drip tray and check to make sure the large hole at the bottom is clear of any fat build-up.
There are four grooves in the grill, two on each side. Make sure to place the convection tray into those grooves so the tray doesn’t move around.
Then place the trivet in the middle of the convection tray.
Next, we want to move on to preheating our Weber Q BBQ.
How to preheat the Weber Q?
There are two different Weber Q models, one that has a temperature gauge, and the other does not.
So how do we tell the temperature of our Weber Q?
We need to have something like what I have called the iGrill. This great little tool is a must-have for anyone with a Weber Q.
You must know the temperature of your Weber at all times. Otherwise, you could essentially burn your meat.
The iGrill 2 comes packaged with two probes.
Probe one is placed on the convection tray inside your Weber. This will tell you the temperature of the grill.
And probe two is inserted into the centre of your meat, giving you direct access to the porks internal temperature.
If you’re not confident in your ability to check if your Pork is ready, then grab yourself an iGrill 2 Meat Thermometer.
Then you can sit back, pick up your phone and check the temps of both the Weber Q and the meat without leaving your seat.
Now it’s time to fire up your Weber Q by turning both gas control knobs to the Start/High position and pressing the red ignition switch until you hear the gas going.
The lid must be closed at times during the preheating and cooking process.
Preheat the bbq for at least 10 to 15 minutes before placing your roast pork into the Weber Q.
How do you get good crackling on a pork leg?
Providing you have followed my previous instructions and pre-salted the skin, the next part of the crackling process will be simple.
I recommend using sea salt flakes when salting your pork for the second time. I have found when using this type of salt. The skin will bubble and become much more crunchy.
I haven’t had a great deal of success with table salt.
Cover the pork with sea salt, and I mean plenty of it. Rub it all over the skin, making sure to get it into the score marks you made previously.
Work the salt into every nook and cranny on the skin. By doing this, you will maximize your chances of getting all of the skin to crackle.
When you are happy that every square inch of the skin is salted, you will want to pour a layer of olive oil onto the surface, as well as the bottom of the pork.
By doing this, you will help to lock in the juices inside the pork and prevent it from burning.
Then finally, sprinkle some more sea salt onto the skin and rub it in.
Your Weber Q roast pork is now ready to roll!
It’s time to blast the pork with heat!
Once your Weber Q has been preheated, we need to turn down the small control knob to the low position. After all, we don’t want to charcoal our meat.
Next, place your pork onto the centre of the trivet, and listen to it sizzle hmmm.
If you have a meat probe such as the iGrill 2 Meat Thermometer, insert it into the centre of the meat.
If your pork has a bone, make sure not to let the probe touch the bone; otherwise, the internal temperature of the meat will give you a false positive. In other words, it won’t be accurate.
The reason we cook the Weber Q roast pork at such a high temperature for a short time is to begin to get the skin to crackle quickly.
If the temp is too low when putting in our meat, it will not have enough heat to crackle the skin. Instead, it will be soft and rubbery during the cooking process.
Continue to cook with the small knob on the low setting and the large knob in the high position for 25 to 30 minutes. Please try not to be tempted to lift the lid during this time.
Trust your Weber Q to do its job.
What is the roast setting on a Weber Q grill?
After you have blasted your pork with heat, we need to turn it down.
You will want to turn off the small control knob completely. And turn down the large control knob to the medium setting.
Provided your Weber Q is not out in the open air on a windy day, you should not need to change this setting again.
But just in case there is a lot of fluctuation in the temperature, you can adjust the roast control knob between the HI/MEDIUM setting to keep the temperature within the ballpark of where it needs to be to roast.
What is the roasting temperature on a Weber Q grill?
If you have an iGrill meat thermometer, then this will be easy for you to monitor.
The Weber Q was never designed to be like the Weber kettle, where you can roast at temperatures as low as 170°C to 180°C.
This bbq needs heat to do its job correctly.
To successfully achieve a Weber Q roast pork with crunchy crackling, you need to maintain the temperature between 190°C to 230°C at all times. Or 375°F to 450°F.
You should also make sure to keep the Weber out of the wind and the elements, as this will cause it to struggle to maintain its correct temperature.
And you will often find yourself battling to keep the temp within this zone if left in the elements.
Can I roast vegetables in a Weber Q?
Absolutely! And I encourage it, especially if you are lucky enough to own the medium and family series grill.
I have always added potatoes and pumpkin side by side with my Weber Q roast pork, lamb or chicken.
That smoky aroma that comes from the pork will be absorbed into your vegetables, giving them a unique and subtle smell and flavour.
I tend to add my potatoes and pumpkin when the internal temperature of the meat is at about 45°C or 113°F.
If adding vegetables, make sure to add them as quickly as possible to the trivet and close the lid so as not to let a lot of heat escape.
Remembering to bring the roast control setting back up if required.
Check out my Super Crunchy Weber Q Roast Potatoes recipe
How long does it take to cook a Weber Q roast pork?
To know the time it takes to cook a Weber Q roast pork is dependent on its weight and thickness.
I go by neither method. This takes me back to when I talked earlier about the importance of having a meat probe in your arsenal.
Because honestly, if you have one of these, it doesn’t matter. A roast of any kind will cook when it cooks.
But to give you an example: If I have a roast that weighs approximately 2 1/2kg then I know I am going to be looking at about 2 1/2 hours to cook.
It is generally 1hr of cooking time to every 1kg of weight. This method worked for me in my Weber kettle days because I was cooking my roast pork at around 180°C.
But trying to do this method on a Weber Q is impossible because of the higher temperatures it will cook your meat. The Weber Q was never designed to cook meat at such low temperatures.
The other method is to measure the thickness of the meat. We do this because meat absorbs heat from the outside to its core. Theoretically the thicker the meat, the longer it will take to cook.
Place a ruler at the large and thickest part of the pork. Make a note of the measurement and do some quick maths.
For every millimetre, you add one minute of cooking time. For example, if a pork roast was 110 millimetres thick, it would take about 110 minutes of cooking time.
I tend to not worry about doing this and rely on my iGrill meat thermometer.
I always allow extra time to preheat, blast the pork skin for 25-30 minutes and finally, the roasting faze. And I still manage to have my roast rested and served before 6 pm, after starting the whole process at about 2:30 pm.
What should the internal temperature of a boneless pork roast be?
Always be mindful of the internal temperature of your Weber Q roast pork, it is white meat and if consumed while undercooked can make you sick.
A boneless pork roast is safe to take out of your Weber Q when the internal temperature reaches 155°F or 68°C.
Allow 15 to 20 minutes to rest as the internal temperature will begin to rise to bring the pork up to a juicy 160°F or 71°C.
Another way to be sure the meat is cooked perfectly is to make an incision into the side and check if the juice is running clear.
The best part is carving your Weber Q roast pork!
As the title above says, this is the best part.
If you have followed my steps correctly, you should have a delicious, juicy pork roast when you begin carving into it. Crackling so crunchy your tastebuds are on overload.
This is the love the Weber Q provides, and I don’t know if I can ever go back to my Weber kettle.
If you had a go at cooking a Weber Q roast pork, then please let me know how you went in the comments.
If it didn’t work out for you, then I am more than happy to help you figure out where it went wrong.
What else can be cooked in a Weber Q BBQ?
Luckily you own one of the most universal BBQs available on the market, and thankfully the list is endless to what you can roast in it, Such as:
- Weber Q Roast Lamb
- Weber Q Roast Chicken
- Weber Q Roast Potatoes
- Roasted Root Vegetables With Garlic and Rosemary
And surprisingly, you can even bake on your Weber Q. And I have the proof.
The possibilities are endless, and I would like to share just some of the recipes I have tried and tested.
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Ultimate Weber Q Roast Pork with Crackling
- 2.5 kg Boneless Pork Leg
- Extra Virgin Olive Oil
- Sea Salt Flakes
- Use a sharp knife to score the pork skin leaving a gap of about 2 centimetres between each mark, being careful not to cut into the flesh underneath.
- Sprinkle a generous amount of granulated salt over the entire surface of the skin. Don't worry about working it into the parts you have scored. This is to draw out any moisture trapped within the skin so you can double your chances of getting the perfect crackle. Cover and let pork get up to room temperature for a couple of hours.
- When you are ready to start you will need to get your Weber Q ready for convection oven cooking. Place a new convection tray onto the grill, noticing that Weber Q trays will line up with the holes on the grill, this will prevent movement. Then place a trivet on top of the convection tray.
- Turn on the gas bottle that is connected to your Weber Q and turn both control knobs to the START/HI position. Then push the ignition switch to fire up the BBQ. If you have a Weber Q Baby then turn the control knob to START/HI. If you have 2 meat probes handy, then this is the time to rest the first probe onto the convection tray. This will give you the temperature of the Weber Q BBQ. Run at this setting for 10-15 minutes to get the Weber Q nice and hot, with the lid closed.
- While your Weber Q is heating up, now is the time to prep your roast pork for the second time. Rub a large amount of sea salt flakes onto the skin, making sure to work the salt into every score mark that you made previously. Then splash a generous amount extra virgin olive oil over the skin, including the bottom and sides of the pork. Lastly proceed to sprinkle more sea salt over the skin making sure to check you haven't missed any spots that have been scored. Now it's ready to be blasted with heat!
- Place the pork onto the centre of the Trivet, and if the Weber is hot enough you will hear it sizzle. Now is the time to insert your other meat probe into the centre of the pork. If your roast has a bone, make sure the probe does not make contact with it, as this will give you a false internal temperature reading of the pork. Make sure you remember to close the lid to stop heat from escaping.
- If you have the Medium or Family Q series turn down the small control knob to the LOW position and leave the large control knob in the HI position. If you have a Weber Q Baby then don't change any positions on the control knob and continue with this method. Leave your pork roast for at least 25 to 30 min at this setting and please avoid the temptation of lifting the lid to check if the crackle process has begun.
- After 30 minutes the pork will already have crackle. By this stage, you are welcome to take a to peek. Next, you need to turn the smaller control knob to the OFF position, and the large control knob to the ROAST position. As seen in the above image.
- The temperature will be high at first but turning the control knob to the medium position will soon bring the temperature down. And don't worry you won't burn the roast. Keep the roast at between 190°C to 230°C or 375°F to 450°F at all times. You can maintain this easily by keeping an eye on your temperature and adjusting the control between HI and Medium as required.
- Once the internal temperature of the pork has reached 45°C or 113°F, it is time to add any vegetables that are required for roasting. Place your vegetables around the roast pork, so they can absorb the smokey aroma and flavors of the pork.
- Monitor the temperature of the Weber Q and meat throughout the cooking process with your meat probe. Once the internal temperature of the pork has reached 155°F or 68°C lift the lid and remove the meat probe, making sure to wear gloves so as not to burn yourself. Place the pork onto a serving plate and set aside to rest for 15 to 20 minutes. This will bring the internal temperature to around 160°F or 71°C which is considered safe for eating. After resting remove the crackling and break up into bite-size pieces. Carve your meat and serve with roast vegetables and ENJOY!
Just finished our trial run for xmas Crackle 10/10 and cooked to perfection
Followed your recipe to the letter
Hubby excited to get his igrill bluetooth thermometer for Xmas
Thank you so much
No problem at all, I’m very pleased it turned out for you in time for Christmas. And your husband won’t know himself when he starts using the iGrill 🙂
Perfect result for pork and crackling, thanks, only thing is put too much salt as crackling was bit salty
Well done Ray, very glad it turned out for you. I have also been guilty of oversalting the skin. Just take a knife and scrape any excess salt away from the top and in between the crackle, and that should sort you out.
Yep, followed your directions and it turned out perfect. I have a mid-sized Weber Q and i think the secret is keeping the cooking temp high as per your suggestions.. I kept it above 200 deg C for the entire time and used a probe to ensure core temp was reached – thanks, Pedro
Good on you Pedro, well Done!
My Webber has a temperature gauge, which goes up to 600, so when I am heating up Webber do I let that reach 600 or less. I did 400 but was disappointed with crackle, I must admit I did not use the specified salt, even so I would like to know exactly what temperature do I start with , put pork in for ? Then turn down temperature to? to finish. Need some help here please appreciate if you could assist, please
Hi Julie, You didn’t mention whether you have a Family Q or Baby, So I will briefly explain the instructions for both. Make sure to salt your pork the night before and refrigerate, especially if the pork is vacuum-sealed. The idea is to draw out as much moisture as possible.
Family Q: Turn both gas control knobs to the highest position/s and preheat for 10 minutes. Pop the pork in and turn the small gas control knob to low and leave the large on High for 30-35 minutes Temp should reach upwards of 250C to 270C. Then turn the small gas control knob off and the large gas control knob to medium/middle position for the remainder of the cook. Maintain a temp between 190C and 230C at all times once turned down.
Baby Q: Same instructions as the Family Q, but with only the one gas control knob. Final tip: Course sea salt is more effective to achieve an awesome crackle. Good Luck!
Hi I have a new family Q and igrill 2. I cooked a boneless pork leg to 68°, temperature controlled beautifully between 190°-200°. Pulled it off at recommended 68° I wrapped it in foil and let it sit for 20 minutes, unfortunately it was dry which confused me as I did everything you suggested. Did I let it sit to long or should I not have wrapped it after. Amy help would be fantastic. Great blog by the way
Hi Tammy. Sorry to hear your pork roast didn’t turn out. As pork rests, the temp will continue to rise. Wrapping the pork in foil will continue to cook it rapidly as it’s insulated. Just leave it to rest in the open; it will be perfect next time. Cheers!