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The answers to the most frequently asked questions will help you stay fired up about your grill.
Q. I see what I think is peeling paint inside the lid of my grill! What should I do?
A. Don't worry, it ain't paint; the inside surfaces of our grill lids are not painted, they are coated with baked-on porcelain enamel which cannot peel. What you are noticing is a deposit of grease and smoke that collects during normal use. During use, the grease and smoke vapors slowly oxidize into carbon and collect on the inside of your lid. This deposit will eventually peel, and looks very similar to paint. The peeling grease normally starts in the center of the lid and spreads outward. It may come off in sheets or flakes, and is shiny on one side and dull on the other. These carbon deposits are non-toxic, but you might want to regularly remove the build-up. Fortunately, the peeling is easy to remove. Simply brush off all loose particles with a brass brush or crumpled aluminum foil before you start grilling. To prevent future build-up, after every grilling session, while the grill lid is warm-not hot-wipe it with paper towels or a mild soap-and-water solution.
Q. My LP gas grill won't get hotter than 250 to 300 F, even with all burners on high. Why?
Since 1995, all regulators (the part that attaches to the gas tank to regulate the flow of gas) have included a safety device that restricts the gas
flow in the event of a gas leak. But, you can inadvertently activate the safety device without having a gas leak. This typically occurs if you open the LP tank valve rapidly, or if one or more of the burner control knobs is in an open position when opening the LP tank valve. If you do activate the gas regulator safety device, the grill will only reach temperatures between 250 and 300F even with all burners on the high setting. To reset the gas regulator safety device:
- Close the LP tank valve.
- Turn all burner control knobs to the OFF position.
- Disconnect the regulator from the LP tank.
- Open the lid of the grill.
- Wait at least five minutes if the barbecue has been lit.
- Re-connect the regulator to the LP tank.
- SLOWLY turn the LP tank valve all the way open.
- With the lid open, turn the front burner control knob to the HIGH position (for Summit gas grills, turn on the left burner in the selected Heat Zone).
- Ignite the grill by pushing the crossover ignition button several times.
- After the front burner is lit, turn the middle burner control knob (if your barbecue has three burners) and then the rear burner control knob to the HIGH position. (For Summit gas grills,
turn on the right burner)
- Close the barbecue lid.
- The barbecue should reach 500 to 550 degrees in 10 - 15 minutes.
To keep the regulator flow valve from tripping again, when you are done grilling always:
- Turn all burner control knobs to the OFF position
- Turn off the LP tank valve last
Q. My grill won't light. What could be the reason?
If you can light the grill with a match you may have an ignition switch problem. Check your igniter switch. Is it making a clicking noise? If the igniter does not click, it is not aligned correctly with the gray rocker switch. To align it, remove the control panel (consult your owner's manual for instructions). Once the control panel is removed, check the position of the igniter. It should be tightly secured with the lock nut in the smaller hole of the keyhole frame. If the igniter is aligned properly, make sure the control panel is not loose. There should be two fasteners holding the panel in place.
Next, check to see if the igniter wires are loose. The white and black wires
should be secured at both ends. Then check the position of the metal tab protruding from the cook box where the white wire attaches. This tab must be 45 degrees away from the cook box to avoid a shorted spark.
Finally, very humid or rainy weather can cause moisture to collect on the end of the probe and make the igniter unable to spark. To remedy this condition,
light the grill with a match. The heat from the grill will warm the probe and should fix the problem.
If you cannot light the grill with a match you probably have a gas flow problem. Have you cleaned your burner tubes recently? It is very important that the portholes of the burner tubes are clear of any blockage. If the gas flow is restricted, the igniter will struggle to light. To clean your tubes, brush the portholes with a steel wire brush in an up and down motion. This cleaning should be part of your routine maintenance.
If you are still having problems, please call 1-800-446-1071. Customer support is available 24/7.
Q. My Flavorizer Bars need a cleaning. Any tips?
Maintaining your Flavorizer Bars is simple and easy. Regularly doing the
burn-off/brush routine should keep your Flavorizer Bars clean. Start by doing a burn-off (turning all burners on high for 15 minutes with the lid closed) before or after grilling. (If you have cast iron grates, remove before burning off.) This will turn the accumulated debris on your Flavorizer Bars into ashes. Then when the grates are cool, lift them out and brush off the bars with a brass brush.
If a more thorough cleaning is necessary, take the bars out of the grill, put them in the sink and clean with some soapy water and an SOS pad. If using dishwashing
liquid in the water, do not use anything lemon-based. Rinse thoroughly and towel dry. Do not let them drip dry, as this may cause them to
rust prematurely. We do not recommend putting Flavorizer Bars in the dishwasher. The amount of debris they release may cause your drain to clog.
Q. How do I use the thermometer that came with my Weber grill? Can I leave it in the food while grilling?
Because your thermometer is an instant-read, you cannot leave it in food while its cooking; the glass face could shatter. It is a dual-purpose thermometer designed to be used as a probe to quickly gauge the internal temperature of cooking meats and to monitor the cooking temperature inside the grill. Allow a few seconds for the temperature to register; the needle will slow and stop briefly at the correct reading. After each reading, return the thermometer to its place in the lid.
Here’s how to get an accurate read on different foods:
- Steaks and chops: Insert probe through side of meat so that tip is in the center of meat.
- Roasts: Insert probe so tip is in center of meat but not touching fat or bone.
- Turkey breast: Insert probe so tip is in thickest part of breast.
- Whole turkey: Insert probe so tip is in thickest part of thigh but not touching bone.
Q. What’s the difference between Direct and Indirect cooking?
Direct cooking is simply grilling foods directly over the heat source. For
Indirect cooking the heat source is placed to the side of the food, not directly under it. As a general rule, foods that take less than 25 minutes to cook, like boneless chicken breasts, pork chops, and steak, are grilled by the Direct Method. Foods that require longer cooking times at lower temperatures, like whole birds and roasts, should be cooked by the Indirect Method. You can use either method on both Weber charcoal grills and Weber gas grills. For complete instructions, see Direct/Indirect Cooking instructions.
Q. I lost my Weber owners manual, can you replace it for me?
Yes, well replace any lost or damaged owners manual at no cost to you. Just email us or call Weber Customer Service at 800/446-1071. It is important to us that you are always able to use your grill properly and safely.
Q. There are flecks in the color finish of my grill. Why is that?
Some Weber grills have a little bit of black flecking in the colored finish of their porcelain lid for shading purposes.
Q. Which are better, cast iron or porcelain-enamel cooking grates?
Both grate types have their merits, so it is mostly a matter of personal
preference. Cast iron grates give you better sear marks, hold the heat longer so you don't have to cook with higher temperatures, and have a longer warranty, but require more maintenance. Porcelain grates are durable, give wide grill marks and require less maintenance.
Q. How do I care for my cast iron cooking grates? They have rust on them.
To maintain the wonderful searing/grilling performance of your cast iron
grates, as well as their longevity, some special care is required. As with any cast iron cooking tool, proper seasoning is most important.
First time use: Before using a cast iron grate, wash it thoroughly with a mild dishwashing liquid to remove the protective wax coating applied for shipping. Rinse with hot water and dry completely with a soft cloth or paper towel. NEVER ALLOW TO DRAIN DRY, OR WASH IN A DISHWASHER. Now season the grates to prevent rust and sticking.
Seasoning: A solid vegetable shortening is recommended for the initial seasoning. Spread a thin coating of solid vegetable shortening over the entire surface, including all corners, with a paper towel. Do not use salted fats such as butter or margarine. Proceed as follows:
Gas grills:
Preheat grill for 15 minutes; place grates in grill. Turn burners to Medium-Off-Medium with lid closed. Allow grill to heat grates for 1 to 1-1/2 hours. Turn all burners to OFF, and leave cooking grates in grill until they are cool.
Charcoal:
Arrange prepared coals for Indirect Method. Place cooking grate in grill; place lid on grill. Allow grill to heat grate for 1 to 1-1/2 hours. Close vents to extinguish coals, leaving grate in grill until it is cool.
Your cast iron cooking grates are now ready to
use. To prevent rusting, they should be re-seasoned frequently, particularly when new. If rust occurs, clean with a steel brush. Reapply vegetable shortening and heat as indicated above.
Maintenance (every time you grill): Don’t do a burn-off after you grill, but rather leave the cooking residues on the grates to keep a protective coating on the cast iron. Then do a burn-off just before you grill. Brush off charred residues with a steel brush rather than a brass brush.
Notes: The more you use your cast iron grates, the
easier the maintenance will be. If you store your grates for extended periods of time, grease very lightly with vegetable shortening, then wipe dry with a paper towel. Store in a dry place.
If rust appears, it is an indication that the grates have not been seasoned properly or enough. Or, if the burn-off method has been used after grilling, the
seasoning has also been burned off. You must begin the seasoning process again, after brushing all rust away with a steel wire brush.
Q. I noticed what looks like frost on my regulator. Is this normal?
If your LP tank has recently been filled and you notice frost on the body of the regulator, you may have an overfilled tank. Please:
- Turn off the grill.
- Call the filling station that filled your tank and explain the situation. If your filling station is unable to help, call your local fire department and tell them you may have an overfilled tank.
- Call Weber Customer Service at 800/446-1071. The regulator may have been damaged and needs to be replaced.
Q. A funny noise is coming from my grill. What should I do?
Rushing noise: Immediately after turning on the gas tank valve, you may hear a "rushing" noise. This is just gas rushing into the supply hose and manifold.
Groaning or metallic cracking and popping: As Flavorizer Bars, burner tubes, and cooking grates heat and cool, they expand and contract, causing these sounds.
Fluttering noise: If the slide-out bottom tray is not fully pushed
into place, excess air may be drawn into the cook box, causing a "fluttering" sound. The burner tubes and Crossover ignition may also cause this sound when the lid is open and air is drawn into the cook box from above. Finally, the flame in the crossover ignition tube may fluctuate after ignition, which will cause a fluttering sound.
Humming or whistling from the regulator: Outside temperature,
humidity, barometric pressure, and the gas level within the tank may cause the rubber diaphragm inside the regulator to vibrate, making a humming or whistling sound. Although this sound may be alarming, this is NOT dangerous as long as it is not accompanied by the smell of gas. Simply adjust the burner settings and usually the sound will subside. If the humming sound persists, a change in atmospheric conditions will eventually stop the vibration.
Q. I think my liquid propane tank may have a leak. What should I do?
If you see, smell, or hear gas escaping from the LP tank and it is not attached to the grill:
- Move the tank away from the house or anything combustible.
- Call your LP dealer or the tank manufacturer at the 800-number on the tank label, and follow their recommendations on how to correct the problem, or call your local fire department for help.
If it is attached to the grill:
- Disconnect the hose from the tank.
- Move the tank away form the house or anything combustible.
- Call your LP dealer or the tank manufacturer at the 800-number on the tank label, and follow their recommendations on how to correct the problem, or call your local fire department for help.
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