Trying to learn grilling has been hard to learn for me. Several mistakes and I get away from it for a while but recently got back to it by reading your grilling/barbeque forum many messages. Getting low temps is hard to do. I had a hard time with the AmazeN tube using mesquite pellets but think I have it working well now. One mistake I made was partially filling the expandable tube and the outer cover covered the air holes blocking the air to get it started with a propane cylinder torch but not trying to get the flame too deep. A slight movement uncovered the holes. Raising the grates to better smoke and get a lower temp I tried but on my old grill and the best way was to remove one grate and turn it sideways to be able to use metal cans to hold it up and have food clearance. A main question is after the grill is warmed up to make the grates safe for food and turning them off and put the smoking tube underneath, how low of a temp can I safely use to smoke only back ribs for a while before slow grilling them with gas and the smoke tube? I noticed that my burner tubes and some grate bars are getting bad and should look for replacements. Any suggestions besides Weber ? My 3 tubes run the less desirable direction of L to R when facing the grill.
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Genesis 1100 nat gas grill
- Thread starter H. Wilson
- Start date
LMichaels
TVWBB 2-Star Olympian
If you learn to work with it those are actually FAR more desirable and useful
Steve Hoch
TVWBB Olympian
Most of the aftermarket burner tube sets for that grill work fine for a lot less money than the Weber branded ones. You shouldn't have any problems maintaining lower temperatures on that grill by starting all three burners on low and adjusting from there. Maybe you end up with one off, one on low, and one on medium for example. Those are very versatile grills so you should be able to dial in whatever temp you want.
LMichaels
TVWBB 2-Star Olympian
Length of the burner has nothing to do with how much heat it makes. Heat is dependent on how much gas flows fully combusted. The longer tube gives you better distribution, and allows wonderful low and slow by turning on only one burner in front, placing food at the back and the heat/smoke flow naturally out and over the food. Also allows for perfect rotisserie cooking as it fully blankets the spinning protein in a nice wall of high but indirect heat. They're the best grills ever made
Jonas-Switzerland
TVWBB Super Fan
A small addendum on @LMichaels post, the length of the mixing tube is very important for a clean combustion. If you see some simple and strong propane/wok burners in the 12kW to maybe 16kW range, you see them having a long stick before the actual flaming part. That's the mixing tube.
Not sure if the gas burners work as a combined mixing and burning tube, but for combustion efficiency I believe its an advantage.
160F is the ballpark when you get into cold smoking. If you cook for people with special risks, like immuno-compromised, or pregnant people keep it above 200F for a solid safety margin. Unless you are doing fish, there is little reason to go below 200F anyways IMO.
Also if you are still having trouble with too much heat, you can put a simple tray below your raised grate as a heat shield and drip tray. Possibly even as a waterpan.
Not sure if the gas burners work as a combined mixing and burning tube, but for combustion efficiency I believe its an advantage.
160F is the ballpark when you get into cold smoking. If you cook for people with special risks, like immuno-compromised, or pregnant people keep it above 200F for a solid safety margin. Unless you are doing fish, there is little reason to go below 200F anyways IMO.
Also if you are still having trouble with too much heat, you can put a simple tray below your raised grate as a heat shield and drip tray. Possibly even as a waterpan.