Question about my grill

[Marcos]

I was gifted a kinda new Weber grill from the family. It's nice but is struggling to get up to a good temp. I have read reviews of the grill online and it seems this particular model has this issue. It takes a good 15min to get to 450-500 degrees and it doesn't seem to sear very well. I was wondering a few things. Is there a way to increase the BTU output from this 2 burner grill? Another thought was to replace the porcelain grillgrate with a stainless one in hopes ofbetter heat conduction and better sear. Any thoughts? Thanks

 

[AngryFishH]

Does it use the flavorizer bars or lava briquettes? I have a "red top" and it takes about 10 minutes to come to temp with the bars, but I have found that I use less propane overall once the grill is ready.


Fish

 

[denverdog]

Weber states that "The barbecue should reach 500 to 550 degrees in 10 - 15 minutes" so this doesn't sound too far off. I have a Genesis Silver and I was having issues. I found that I had tripped the regulator safety device which basically restricts the gas flow. Once I reset it it definitely gets hotter but it does take the full 10-15 mins. Link

 

[Marcos]

It is a Genesis Silver A. It uses the flavorizer bars. Don't get me wrong, it is a good grill but the smoke and sizzle are MIA. My temp eventually rises to over 400 so I assume that the info in that link doesn't apply to me. The grill grates are supposedly cast iron covered with porcelain. Cast iron should hold and distribute the heat well but I was wondering if the stainless grill grates might do the trick a little better. Who knows?

 

[AVB]

I don't have a Weber but I do have stainless steel grills. I question why you want 500 degrees to begin with. I don't think I ever cooked anything at that temp on the grill. What am I missing? 400 or less seems to to just fine for what I do.

 

[AngryFishH]

AVB,

You should be cooking your steaks at 500+ degrees, if not you are missing something fantastic.

I cook most things at 190-230 following the slow and low methodology. At this heat level you cook your for a long long time depending on size/cut. But, if I am going to sear something or cook something thin, jack up the heat! I cut my NY strip or Porterhouse steaks about 1 1/2'"-2" thick. It takes about 8-10 minutes per side for a seared, crispy outside and a medium rare inside. Steakhouse grills are even hotter at 800 degrees, which is why it's so hard to duplicate that flavor at home.


Fish

 

[Shooter]

AVB,

You should be cooking your steaks at 500+ degrees, if not you are missing something fantastic.

I cook most things at 190-230 following the slow and low methodology. At this heat level you cook your for a long long time depending on size/cut. But, if I am going to sear something or cook something thin, jack up the heat! I cut my NY strip or Porterhouse steaks about 1 1/2'"-2" thick. It takes about 8-10 minutes per side for a seared, crispy outside and a medium rare inside. Steakhouse grills are even hotter at 800 degrees, which is why it's so hard to duplicate that flavor at home.


Fish

Ditto

 

[bmd34202]

Another thought was to replace the porcelain grillgrate with a stainless one in hopes ofbetter heat conduction and better sear. Any thoughts? Thanks

I would switch out the grate. That porcelain will probably eventually chip off anyway. I have a 4 burner Weber with the stainless grates and get a great sear.

If you really don't think the grill is working up to par don't hesitate to call Weber support either. The stainless steel burners on my grill had a few corrosion spots on them clogging a few of the holes and I had to keep poking them clear. I finally got tired of that and called them. Weber not only sent me new burners but sent someone out to replace them also. :thumbs:

 

[Cigar Smokin Chef]

I was gifted a kinda new Weber grill from the family. It's nice but is struggling to get up to a good temp. I have read reviews of the grill online and it seems this particular model has this issue. It takes a good 15min to get to 450-500 degrees and it doesn't seem to sear very well. I was wondering a few things. Is there a way to increase the BTU output from this 2 burner grill? Another thought was to replace the porcelain grillgrate with a stainless one in hopes ofbetter heat conduction and better sear. Any thoughts? Thanks

My suggestion is to rip out the burner and fill it with charcoal (preferably char-wood) in a chimney lighter. 500 degrees in 15 min. More BTU? add more charcoal


"You should be cooking your steaks at 500+ degrees, if not you are missing something fantastic.

I cook most things at 190-230 following the slow and low methodology. At this heat level you cook your for a long long time depending on size/cut. But, if I am going to sear something or cook something thin, jack up the heat! I cut my NY strip or Porterhouse steaks about 1 1/2'"-2" thick. It takes about 8-10 minutes per side for a seared, crispy outside and a medium rare inside. Steakhouse grills are even hotter at 800 degrees, which is why it's so hard to duplicate that flavor at home.


Fish"

Even with low and slow cooking a good sear early in the cooking is important to seal in juices and flavors. And dont stick a fork in it use tongs.

Mark