Page 2 of 2 FirstFirst 12
Results 11 to 15 of 15

Thread: Seeking Input on S-470 Upgrades

  1. #11
    New Member
    Join Date
    Nov 2018
    Location
    Redding, California
    Posts
    13
    LMichaels,

    Thank you very much for your continued input. It is very valuable to me and greatly appreciated! (So is Rockford, Ill., as UPS Airlines is the horse that pulls our business cart.

    The Summit arrived today, so I'm married to it now, potential firebox corrosion issues and all. As you clearly explain, I suspected those were more a matter of the environment within, rather outside, the box, particularly due to the acids/salts from meats and moisture being drawn in from the atmosphere. (We pilot-types understand that - or at least are supposed to). Again though, I was unaware of the porcelain cracking problem. Based on your advice, the plan at this point will be to keep a "hawk's eye" out for any cracking and make a warranty claim as soon as it appears. If it becomes a persistent problem, we do have some aircraft-grade, high-temp coatings available that might be able to mitigate the issue. (Wouldn't it be great if Dave were to fashion a 304 stainless box though?)

    Regarding low-end temperature control, I'm hopeful we might even get it down into the low 200's using either the Sear Station or smoker burner on low. I was able to get the S-330 down to under 275 using only the Sear Station burner. With the Summit being a littler larger cavity, it hopefully will at least get a little below that, but even the same 275 will work for my purposes. If you think it would helpful, I have a Thermoworks Smoke and Dot, so can do some testing to measure the grate temps using different burner set-ups and report them back.

    On changing the grates, please understand – like several others around here – I'm a GrillGrates fan, and they will best be utilized centered on the Sear Station so as to get them as hot as possible. Short of removing (in which case I couldn't do a reverse sear) or replacing the original rod grates with the narrower 600-series type, there doesn't appear to be any other practical way to do that. Jon and Bruce asked for pics of the setup (which I will try to honor) and think those will better explain the intent (gonna' be next week though).

    Regarding the IR burner, that was the primary motivation for upgrading from the 330 to a 470. We are planning on trying a Prime Rib roast for Christmas (with a dry run in between), but after having done a bunch of rotisserie chickens on the 330, I was concerned about not having a good crust on the roast. Also, we have a big pizza stone, but I never thought about using the IR for pizza. That is a brilliant idea and we we will definitely try it next time!

    Again, your input is invaluable. Let's see.. so far, you've saved me a bunch of money on flavorizer bars, taught me to watch for cracking porcelain in the fire box and to use the IR burner for pizza.

    Thank you so much!

    Victor
    Last edited by Victor Clarke; 11-06-2018 at 11:42 PM.

  2. #12
    New Member
    Join Date
    Nov 2018
    Location
    Redding, California
    Posts
    13
    Hey Bruce,

    Well, actually, she told me tonight to "quit spending so much on barbecue stuff". She said the same thing when I got our Mak smoker though... until she tasted the ribs that came off it. Haven't heard a complaint since. Hoping it will be the same this time .

  3. #13
    TVWBB Diamond Member LMichaels's Avatar
    Join Date
    Oct 2012
    Location
    Rockford IL
    Posts
    3,806
    Victor you fly into KRFD? If you are doing so wave as you fly over my house. Your planes (depending on wind/weather conditions) sometimes come in so low over my yard that when we're outside in the summer/fall enjoying a bonfire the landing lights will flood my yard with light. I am about 4 miles E/NE of the airport. Maybe you can look me up for a brew and que on a layover LOL but remember 24 hours between bottle and throttle. Honestly I think if you give the grill a chance to do it's thing you will find GrillGrates to be an entire waste of time and $$$.
    The grill puts out so much heat per sq in there is no need. If you get past the mistakes Weber made on them pertaining to longevity (the fire box issues) the Summit especially in the X70 configuration is about as nice a cooking machine as $$$ will buy. It will outperform the Genesis by a good margin (the new style ones 2011 and on) not so much the old ones especially the 1st generation ones.
    I cannot offer any advice to increase longevity of the fire box as it seems to be a luck of the draw on how the porcelain holds up. Take our mod Chris for example, he is happily using his 1st gen Summit with no fire box issues, yet people like myself have had 2 front panels fail in rapid order. Go figure. I know it's not environmental. Perhaps something to do with heat/cool cycles. But I can tell you that you will enjoy cooking on it immensely. If you like pizza on the grill search for some of my photo shoots of pizza on my Wolf using the IR burner. Most of the photos are using a premade pizza crust due to time constraints with wife working and such, But, when she has the time she makes a pizza dough to die for especially on the grill.
    Have fun!!
    Last edited by LMichaels; 11-07-2018 at 04:13 AM.

  4. #14
    New Member
    Join Date
    Nov 2018
    Location
    Redding, California
    Posts
    13
    LMichaels,

    Nope, won't be flying over your house. Our company is referred to as a "small feeder" contractor to UPS. We fly smaller, prop-driven airplanes (e.g., Cessna Caravans) covering an area from Fresno in Central California north to the Oregon border delivering UPS next-day air shipments to smaller communities. Basically, the UPS jets (or "brown tails" as we call 'em) fly in from Louisville and Rockford to Sacramento and Oakland, then we take it out from there in the morning and bring back local outbound shipments in the afternoon.

    Very interesting you should note the heat/cool cycles. One of the things we face in aircraft air-cooled piston engines is cylinder cracking due to rapid heating and/or cooling. Evidently, the problem is related to the fact that the cylinders are made of an alloy, which tend to separate into base metals during the heating/cooling cycle. The phenomena is highly exacerbated by rapid rates of heating/cooling, much more so than the actual amount of temperature change. It would make sense that the dissimilar porcelain and steel material properties would also have that tendency (possibly to a much greater degree than alloys). If I understand correctly, Chris lives in the very moderate climate of the Bay Area (where "really cold" means anything below 50), so the rate of temperature change is slower there, both up & down, than in Rockford (particularly in Winter). Who knows for sure if that's the issue? (But it's fun to speculate.)

    Regarding the GrillGrates, I obviously can't yet speak to how they'll work on the Summit, but they did help a lot on the S-330. Plus, I already own them and they fit the Summit, so no sense in not at least trying them out. That being said, my wife prefers searing on the back (flat) side of the GrillGrates, so I will also be trying the Weber griddle and GBS skillet prior to settling on any particular method. I figure the big deal is to get whatever will be used centered over the Sear Station in order to obtain max temp.

    I will definitely check out your pizza photos. We have a 16" stone and buy the pre-made stuff too for the same reasons. I must ask though, why are you doing pizza at all? Chicago-land pizza is probably the most sinfully-good meal I've ever had. It's like a drug. One "hit" and you're addicted. Probably the only reason I'm not is that we can't get 'em out here. I've got a cousin in Morton Grove who I hardly know and think about making an excuse to fly out and see her just so we can go out to Lou Malnati's or one of the others. Man, that is good stuff! Of course, my sister's in Phoenix and they have a Malnati's now. Oh, then there's a convention I could go to in Scottsdale... (Maybe pizza rehab is the better option

  5. #15
    TVWBB Diamond Member LMichaels's Avatar
    Join Date
    Oct 2012
    Location
    Rockford IL
    Posts
    3,806
    Well Chicago area is not out here where "Moses lost his sandals" LOL WE oddly enough do have a Portillo's in nearby to me Rockford. I have it occasionally but while it's pretty good stuff I really don't eat it that often. My tastes for say the old fashioned Italian Beef leaned more to the little stands one finds throughout Chicago which sell old fashioned Chicago dogs, Polish and beef. Many times wrapped in parchment paper and wonderfully greasy french fries. I just don't get into the "city" much if at all. Closest I get to now is my dad's in Arlington Hts. and I was there just last week and guess what..............we picked up Lou Malnati's for him, his brother (my uncle now 93), my uncle's grand son and one of my cousins and we had a nice feast.
    Lou's is great pizza perhaps the best there is when looking for deep dish Chicago style. After all it was Lou himself along with his brothers and a couple others who "invented" the very deep pan style pizza and introduced it to Chicago in the 50's at the also famous Pizzeria Uno (and now Due') when we started going there there was only Uno LOL But I get a hankering for pizza like it's made in Italy. Flash cooked in VERY VERY hot wood fired ovens, very thin crust and very little on top. A little tomato, some Mozzarella and a little fresh basil. Light, VERY crispy, and wonderfully flavorful. My Wolf can mimic that pizza very well. Your 470 will also be able to do it. You will need the stone though as the stock grates from Weber are a little too far spaced but it may be at least worth a try without the stone. If you can do it without do so as you will get a very flavorful crust. Deep dish requires a totally different technique using a pan (I use my cast iron pans when we do them). Lower heat and MUCH longer cooking times. We do them on the grill also. But that is another chapter LOL.
    Funny you mention Moron Grove (the misspelling is intentional) as I hate the place. My dad moved us out of the city after grade school to MG and I to this day have not forgiven him for that. Though I still have a very good friend who lives there not far from Oriole Park.
    As an adult and on my second marriage I moved back to the city. Still miss it to this day. Anyway it was a long way around as to why we make home made very thin pizza on our own grill
    Maybe one day you can work your way up to a brown tail.............. Anyway enjoy your Summit, mind that front panel, give it a chance without gimmicks it's a great grill to cook on. I may have a lot of gripes with Weber but as a company not with the performance of the grill(s) especially the older original based designed ones. TO me a Genesis with NS burners is NOT a Genesis. Only an EW burner layout qualifies as "Genesis".
    Have fun!

Page 2 of 2 FirstFirst 12

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •