Weber have reintroduced the simplicity and versatility of the electric BBQ. The Weber Pulse gives you all of the traditions and flavours of a BBQ with the simplicity and convenience of electric power. The delicious smoky flavours you’ve come to expect from your Weber BBQ will only be enhanced by the cooking precision of the Pulse Weber electric BBQ.
The Weber Pulse 1000 & 2000
The Weber Pulse comes in two models which have been designed with superior functionality in mind. They have incorporated high tech electronic temperature control with Smart technology and the usual standard Weber quality components.
The Smart technology incorporated into both models allows you to keep accurately check temperature variance and follow the progress of your meal as it cooks to perfection via the iGrill App (iGrill Android or iGrill Apple Store) on your chosen device.
No more standing around the BBQ to work out when it is ready to cook. With the alerts and settings with the iGrill the BBQ will tell you when it’s ready to cook. The smoke circulates through the cast aluminium lid infusing all the smoky flavours that BBQing has to offer.
Differences between the 1000 and 2000
|Weber Pulse 1000||Weber Pulse 2000|
|Total cooking area||41 x 31 cm||49 x 39 cm|
|Power||1800 W / 230 V||2200 W / 230 V|
|Meat probes included||1||2|
- Porcelain-enamelled, cast iron cooking grills
- Cast aluminium lid and body
- Integrated iGrill technology / For use with free Weber iGrill app
- Grease Management System
- Removable components and front control panel
- Power Button with Integrated RCD Safety Function
- Integrated clip for safe routing of cord
- Electronic temperature control
- Status Indicator Light
- Digital Thermometer with LED display
- Front access grease tray with catch pan
- Stainless steel lid handle
- Aluminium Heat Retention Liners
Is the Weber Pulse outdoor grill versatile?
Eating outdoors is a long held Australian tradition, regardless of the space limitations we may have. The Weber Pulse has been designed with versatility in mind. It is small enough to fit on a balcony in an apartment, small patio area, rooftop or boat. Electric barbecues retain heat just as well as a gas grill.
As for mouth watering seared steak on the BBQ, you will still be able to have the lid open and marvel at those sear marks.
What accessories are available for the Weber Pulse?
Must have Weber BBQ cooking accessories include:
- The Pulse Bonnet cover
- The Pulse cart
- Rib rack
- Pizza Stone
Electric BBQ Recipes
Here are some of our favourite recipes to get you started on your Weber Pulse
Prosciutto wrapped asparagus
Prep time: 10 minutes
Cooking time: 5 minutes
- 15 asparagus spears
- 15 slices of prosciutto
- 1 lemon, finely zested
- Prepare the barbecue for direct cooking over medium heat (180°C to 230°C)
- Wrap each individual asparagus spear tightly in a piece of prosciutto
- Barbecue the asparagus spears over direct medium heat, close the lid and cook for 3 to 4 minutes, turning once, or until the prosciutto is crispy
- Serve the asparagus on a plate and garnish with the finely grated lemon zest
Mixed seafood grill with thai chilli dressing
Prep time: 40 minutes (including marinating time)
Cook time: 10 minutess
- 2 red chillies, finely chopped
- 1 jalapeno chilli, finely chopped
- ½ cup fresh coriander, finely chopped
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 2cm ginger, finely grated
- 2 limes, juiced
- 2 kaffir lime leaves, finely chopped
- 2 teaspoons soy sauce
- 2 teaspoons red wine vinegar
- 2 teaspoons palm sugar
- 1 ½ tablespoons olive oil
- 6 prawns, shelled, head and tails intact
- 2 blue swimmer crabs, whole
- 6 oysters, shucked
- In a medium bowl, combine the chillies, coriander, shallot, garlic, ginger, lime juice, kaffir lime leaves, soy sauce, vinegar and sugar. Pour half of the dressing into a small serving dish, reserve to dress the oysters. Add the olive oil to the remaining mixture
- Add the prawns and marinade for 30 minutes. If using wooden skewers for the prawns, soak in water for at least 30 minutes
- Prepare the barbecue for direct and indirect cooking over medium heat (190°C to 230°C)
- Thread the prawns onto the skewers
- Place the crabs over direct medium high heat and barbecue for 3 to 4 minutes on each side. Add the prawn skewers to the barbecue and cook over direct medium heat for 2 minutes on each side. Add the oyster to the barbecue and cook over indirect medium heat for 4 minutes
- Remove all the seafood from the barbecue and serve onto a platter. Finally, spoon the reserved Thai dressing over the oysters
Prosciutto wrapped tenderloin
Prep time: 2.5 hours (including refrigeration)
Cook time: 20-25 minutes
- 100g pitted prunes, roughly chopped
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1 ½ tablespoons (30ml) port
- 2 sprigs rosemary, leaves finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 400g pork tenderloin
- 4 slices prosciutto
- In a medium bowl, mix together the prunes, shallot, garlic, port, rosemary, salt and pepper. Set aside until required.
- Using a sharp filleting knife, trim and remove any silver skin from the pork tenderloin. To butterfly the pork tenderloin: Horizontally slice the pork fillet, slicing through the centre of the meat, but not all the way through. Open the pork fillet like a butterfly. Lay a large piece of plastic wrap on the bench. Place the butterflied pork onto the plastic wrap, cover with another sheet of plastic wrap. Pound the meat until it is approximately 7mm thick, trying to keep the meat an even thickness. Remove the top layer of plastic wrap.
- Lay a fresh sheet of plastic wrap on the bench. Vertically lay the prosciutto onto the plastic wrap, slightly overlapping the prosciutto. Flip the pork tenderloin on top of the prosciutto, removing the plastic wrap that was under the tenderloin.
- Spread the prune mixture evenly over the pork tenderloin. Starting at the longest edge, roll up the pork tenderloin tightly, using the plastic wrap as you roll. Once rolled, refrigerate for at least two hours to ‘set’ the meat. Alternatively tie the tenderloin with twine to keep it together when cooking.
- Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber ® Q barbecue, set up your barbecue with a convection tray and a trivet.
- Roast the pork over indirect medium heat, with the lid closed, until cooked through, about 20 minutes.
- If desired, move the pork tenderloin over direct medium heat (180°C to 230°C) for 2 minutes each side, to crisp up the prosciutto.
- Remove from the barbecue and leave to rest for 5 minutes before slicing
Tips on Cleaning & Maintenance for Electric BBQ
Check out our tips and tricks blog for full instructions on keeping your BBQ clean.
- Keeping your Weber electric BBQ clean will give your grill a longer life and a better cooking outcome. There are some important points to keeping your Weber electric clean that should be undertaken.
- Before cleaning the BBQ make sure the power is off and the unit is cool.
- DO NOT use metal scrubbing pads at all on the grill. This could lead to short circuiting the BBQ as metal pieces may be dislodged and this may cause an electric shock.
- When cleaning the controller and power cord use warm soapy water. Make sure they are thoroughly dry prior to using the BBQ again. Do not fully immerse in water.
- Cleaning the heating element is not required. Any remnants will burn off when the element is heating.
- Excess grease from the bowl liner must be removed otherwise there is risk of a grease fire. This can be done by scraping the liner with a plastic scraper. Remove the liner and wash with warm soapy water if there is a excess of built up grease. The bowl liner should then be completely dry before placing it back into the unit.
- Cooking grates can be cleaned immediately after cooking if required. Let the grill cool to a warm temperature and with a Weber stainless steel bristle brush you can brush the excess food from the grates. If you want a more comprehensive clean, wait until the grill has completely cooled. Use the bristle brush to again remove any remnants and then wash them in warm soapy water. Dry the plates with either a clean cloth or paper towel. DO NOT soak the grates in water or place on a stand to air dry.