Summit 620 vs 670


 
M

MaryRM

New member
Hi all,

I am a new member and enjoying reading all the helpful tips this far!

I was hoping you can help me with my dilemma. My husband & I ordered a weber S620 because we wanted more cooking area - we also saw the S670 in the store w/all the features. I am now torn. I really like the rotisserie & may use the sear (though rotisserie the real selling point). I won't use the smoke feature & in fact this steered me away b/c this feature takes cooking space away in the S670. The price diff is $600 more for the S670 - I guess I'm wondering if u think it's "worth it" in light of the rotisserie feature, etc. I know the S620 comes with an attachment but doesn't have the same cooking rotisserie burner in the 670.

Would love feedback from anyone owning either grill - thx!!!

Mary
 
I do not own a Summit grill, so I can not speak from experience. However, I don't think an infrared sear burner is worth $600 as it seems that it's the only feature you're interested in. It may assist in cooking, but I guarantee your guests won't be able to tell if your rotisserie was cooked with an infrared burner or with the traditional burners. The end result will taste delicious regardless.

If it were me, I'd go with the 620 and spend the savings on meet and booze! :D
 
Agree with Dan. If the only draw to the 670 is the sear and rotisserie feature, I'd pass. Honestly I can do beer butt chickens on a $100 kettle every bit as good as a rotisserie chicken done on a $2800 gasser. I don't mind paying for the "real" items that make a quality grill like the 620. IMHO, the $600 for the 670 is extra for gimmicky things that are more about "show" than "go".
 
Having the ability (because of owning them) to use a Summit (without rotisserie burner), an old style Genesis II (which has the EW burner design so is arguably better at rotisserie), an old Ducane gas with a conventional rotisserie burner (not infrared) and a 6 burner Wolf grill with an infrared rotisserie burner, I will give you my true experience since rotisserie is one of my favorite things.
I will rate the grills in order of rotisserie performance and more importantly WHY I rate them this way.
#1 The ugly old Ducane 2004 model. the conventional burner on it also features a wood chip tray just above the burner. Rotisserie done on this (with or without chips) is amazing. Perfectly browned moist and succulent. It does an amazing job. It is actually the only reason I keep the grill around because as a "grill" it is not very good.
#2 The Wolf. Like the Ducane because the burner is in back of the food there is never a worry of flare up, gravies are easy to make as the drippings do not burn in the catch pan. As to why #2? Well the grill is so enormous (I truly think I could fit an entire small pig in there) and because the burner is infrared the heat getting in to the meat varies tremendously by the size of the roast. IOW the larger diameter of the food the better the performance. Well I don't usually cook enormous cuts of meat so the meat surface tends to be so far away from the heat source it does not perform as well as the Ducane. Trust me though it is still LIGHT YEARS better than my last choice.
#3 The old style Genesis. The beauty of this grill is being older it has the very deep firebox plus the E/W burner design (IOW the tubes run from left to right rather than from front to back). In some ways this actually beats the Wolf but with one disadvantage. Because the burner(s) are positioned under the meat some flare up does happen if not careful (especially on large roasts like beef standing rib) which can if not careful cause an off flavor in the meat. Also it is more difficult to save drippings for gravy. But again despite the shortcomings still light years ahead of last choice
#4 the Summit. Now a disclosure. Yes the Summit is nowhere near as good at this than it's companions BUT it WILL turn out a respectable result so is definitely not to be misconstrued as BAD. Because the Summit has short burners running front to back the heat produced tends to collect and concentrate on the ends of the roast/bird consequently it will not roast as evenly as it's contemporaries which have burner(s) running across the meat (same direction of the rotisserie rod) and that is truly the secret to turning out the best rotisserie product (even more important than the type of burner infrared vs conventional).
So there you have it. I own and use every grill I mentioned here on a regular basis. So while I can turn out wonderful product on any of them one type will stand out as better always and easier to produce reliable consistent results.
So my opinion is if the 620 does NOT have a rotisserie burner and you REALLY want top notch rotisserie don't buy it. Buy the 670. You will not be sorry you did. Note; I cannot comment on a "sear station" nothing I own has one so for that I cannot help.
Best of luck!
 
Thank you to everyone especially LMichaels for the comprehensive formative input on the grills you own. All the feedback was very helpful.

I decided to get the S670 instead. I was able to pay just $450 more which helped me re: sticker shock. I really like the rotisserie concept and believe I will use the sear station (though not necessarily a selling point). I hope to not have to buy a grill for at least another 10 years so I decided to go for it and get what I truly want!

Thanks again for all your help.
 
Take good care of that grill Mary and you'll be handing it down to your kids. My Genesis is 22 years old and I replaced my first burner (note not burners) last summer. Just keep after the little stuff, like the grease collection system and such, if you see a little corrosion on something don't ignore it, you should have 20+ years of enjoyment
 
"I decided to go for it and get what I truly want". Now that's the best way I know to avoid buyers remorse. Gongrats on your new S670, you're going to have a great summer.
 
Whatever you do, invest in a good cover and use it religiously. I've seen too many rotted out Summit and Genesis grills that were not very old but were also not taken care of.
Enjoy your grill!
 
Thanks - yes, I already picked up the cover today - I made sure I had it before the grill arrives on Friday - LOL.

Wow, G Savrnoch, I cannot believe the grill is only 3 years old - what a shame is right:-((
 
G Savrnoch said:
MaryRM congrats on your new Summit. And agree with Greg Y, a cover is important. All of my Webers are covered. It's a shame when I see such nice grills capable of soooo many years of service neglected like junk.

Look at this 3 year old Summit for sale in my area.......what a shame.

http://www.kijiji.ca/v-bbq-outdoor-cooking/belleville/webber-summit-bbq-propane/581613226?enableSearchNavigationFlag=true
Click to expand...

Glad to hear you got a cover, I have a 1997 Genesis Silver B that is like new because if it ain't cookin it's covered. I have four Webers and that is a large investment so a cover for them is cheap insurance.
 
Rich, we are the same way - if we aren't using it, the grill is covered! Peter K - grill center sounds amazing - that will be my next purchase 20 years from now:-))) Seems like you were happy w/the S670 - if you can give me any tips, I would love to hear them.

thanks everyone.
 
If you don't want the smoke box and you don't want the infrared, just buy the Summit 620 and get the corresponding Weber model 7571 rotisserie for the Summit 620 for about $100.

The expensive part of the upgrade to the 670 is the infrared.
 
Maryrm,

Have u used the rotisserie or sear burner yet? How'd u like it?
My 670 was just delivered late last night!
 
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