Summit 650

[Paul Kastner]

I have just purchased a Summit 650. It is a natural gas model. This grill does not have a sear burner.

Ok here is the problem. Since the flavor bars seem to block flare up a little too good I am not getting the right look on my steaks. They look and taste as if I used a broiler. I have had many many gas grills and none of them have ever done this. I used to get some flare up which I liked. I almost think I am baking the steak instead of grilling. I preheat the 650 for at least 15 mins and it is about 450 when I put the steak on. I also light all six burners since it is cold. I like a med rare steak not rare and I seem to cook for 15 to 20 mins. and I think is excessive. I can see the the flavor bars are glowing red hot. What can I do to improve my situation?

 

[Phil Perrin]

Paul,congrats on the purchase. If I could have afforded it,that's the grill I would have bought. That said,NG does not burn as hot as propane. But if you say the plates are glowing red,I'm not sure what the problem is. I guess you are just going to have to keep practicing until you get it right.

 

[Paul Kastner]

Believe me I have used NG for 32 years. This is very confusing to me. Yes it is a nice grill that I got a very good deal on. I will keep on practicing.

 

[Mike Raggett]

Paul,
Did you get this figured out? I'm currently having an S-660 installed and want to make sure i don't run into a similar problem.

Thanks,
Mike

 

[Phil Hartcher]

Paul
I just read your post, Sorry for the late answer. After 15 minutes you should be at 600F+, the fact that you are only at 450 tells me that you have a gas flow/pressure/mixture problem. You will never get medium rare steaks with any sort of good caramalization and searing at 450F.
The Summit requires a good gas flow and pressure. You should first check your gas line, It should be a minimum of 1" ID from the meter if not that will probably be the cause. If it is the next step is to get a gas fitter (do you have them in America) to check out the gas flow and pressure. The final step is to call Weber CS and get the to check out the BBQ, If you can provide Weber CS with the report from the gas fitter it will put the onus on them to sort it out. We have had several issues in Australia with Summits not producing enough heat and each time it was the incorrect sized supply line or low pressure/flow. Never the BBQ. Several Customers changed to LPG as the cost of replacement of the gas pipes was much too expensive.

I hope this helps

 

[Phil Hartcher]

Paul
I should have added in my previous post - LPG burns hotter than NG and therefore when using NG the BBQ has to be correctly configured for NG use. This is why flow and pressure are extremely important as is the correct jet size. All these factors affect the air/gas mixture and therefore the heat output.

Cheers

 

[Paul Kastner]

Thanks for the tips. I let the thing preheat for almost a 1/2 hour and that got her to 550. Got a good sear and this time I over cooked them. Next time will be the test to see if I got this thing down. I have never had this good piece of equipment so I am learning. As of this time I have not found any hot spots to move the steaks on to give the sear but I am getting better.

 

[Shawn W]

If your gas line was installed to code where I live the line shouldn't be a problem. It would be sized appropriately, at least 1/2" but possibly larger depending on the length and other gas appliances hanging off the line.

The unit is designed for 4.5" of water column (AFTER the regulator) and pressure here is typically 7" (so I've heard).

I agree with Phil, get your line tested, right to the end of the hose going in to the unit to rule out gas line pressure and gas hose obstruction. It could be a faulty regulator on the unit.

 

[Phil Hartcher]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
If your gas line was installed to code where I live the line shouldn't be a problem. It would be sized appropriately, at least 1/2" but possibly larger depending on the length and other gas appliances hanging off the line.

The unit is designed for 4.5" of water column (AFTER the regulator) and pressure here is typically 7" (so I've heard).

I agree with Phil, get your line tested, right to the end of the hose going in to the unit to rule out gas line pressure and gas hose obstruction. It could be a faulty regulator on the unit. </div></BLOCKQUOTE>

Keep in mind that the BBQ needs both pressure and flow, you can have the right pressure but have restricted flow and that makes the BBQ asthmatic which is the reason that I always recommend to use 1" ID pipe.

Cheers