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Low and Slow heating to temperature - Weber Genesis Silver B Grill

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  • anthonysmom Jul 10, 2008

    my gril does this every once in a while. It wont get past 2oo degress unless all the burners are on high. It used to go to 350 with just 2 burners on 1/4 of the way. ive hooked and unhooked the propane tanka few times to see if that was the problem becuase it seem like it fixed the problem last time but ive grill on with this tank at least 4 times not so i know its not too full.

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Have you recently changed propane tanks or refilled the propane tank?
What cycle are you using to turn it off and on?

Posted on Jun 24, 2008

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Not smoking


Traeger grills just will NOT smoke at temps much above 200 degrees. I have to stand by my grill continually in the summer to keep opening and closing the lid to let the heat out. That also lets the smoke out. I also have turned the grill off and on to try to maintain the temperature at 180 degrees where it smokes best and cooks low and slow. It's less of a problem in the winter months. Then I find myself setting the temperature higher turning it from low to medium and back to maintain the temperature I want.

Mar 30, 2014 | Traeger Industries BBQ070 All-in-One Grill...

1 Answer

Does not heat to right temp.


You didn't give any specifics which makes it difficult to respond because there are many reasons why a Traeger grill might not heat to the right temperature.

One of the most common is problems is the outside temperature. If it's hot, the Traeger may overheat unless it is tended constantly. When it's cold, the Traeger may not get as hot as it should based on a normal setting and you may have to set it higher to reach the temperature you want.

Other reasons could be mechanical in that the hot rod may not be keeping the firebox as hot as it should or the fan may not be running as hard as it should to get the temperature to the right setting.

If your firebox has not been cleaned, ash will effectively insulate the fire, preventing heat from building up in the cooker.

Some people clean their Traeger thoroughly after every use. Some never clean theirs until something goes wrong. I clean mine after every 4-6 uses, depending on how long my cooking sessions have been.

If I've been cooking pork shoulder low and slow for many hours, I'll clean it more often than if I had grilled steaks multiple times for 15-20 minutes at a time.

Likely, if you're cooking in "normal" outside temperature of 60-80 degrees, your Traeger should be holding fairly close to the temperature you've set. If it's not then you may have a fan or hot rod problem and you ought to contact Traeger to set what they suggest.

Mar 03, 2014 | Traeger Industries BBQ075 All-in-One Grill...

1 Answer

What kind of charcol do we use for this item


Brandi, Electric Smokers do not use charcoal at all. Only wood chips. The electric heating element produces the heat. Smoking is a low temperature slow process. When mastered it can produce some fantastic food.
In case you have misplaced your Owner's Manual, I have included a link to it that you can download and print for future reference. In addition to the assembly instructions, it will walk you the process of curing the new smoker and how to smoke different foods.

http://www.masterbuilt.com/pdf/manuals/07092010%2020070910%20Manual.pdf


Hope this helped you. Enjoy your smoker!

Jul 08, 2011 | Masterbuilt 20070106 Electric Smoker

1 Answer

I never used a smoker grill when smoking do you put charcol in the side box and grill


In the side box. And the food to be smoked on the grill. Remember to keep the grill's hood/lid closed while smoking. Smoking is a low heat (225 - 250 Degrees) slow process. I always call it a "Low and slow process with big rewards."

Enjoy!!!

Jun 12, 2011 | Grills & Smokers

1 Answer

Low Heat ? i have a brand new napoleon grills. paid a lot to get quality. I dont find it very performant. It seems there is heating problem. I read a lot about regulator reset. I tried it but im not...


Not sure what you're grilling, that would require 500 degrees or higher. Unless, you're really trying to char-broil and I do mean char. In any event, it may simply be the thermometer on the hood of your grill, reading incorrectly. Keep in mind, the thermometer is not reading the temp at the cooking grate surface, it's reading the air temperature when the hood is closed.

I do a lot of grilling, I do grill shows for local food stores and I love to grill. But, I have learned to never rely on what the grill thermometer says. I use an oven thermometer that sits off to the side, on top of my grill grates. When I compare the temp on the grill thermometer to the oven thermometer on the cooking grates, there will be a difference of 50 degrees. Now, certainly the temp will drop some, when the hood is opened after preheating. That's normal. But the heat loss, at cooking grate level, is not more than 10 degrees, depending on the outside ambient air temperature. Of course if it's the dead of Winter, the temperature will drop significantly. In that case, grill with the hood closed 90% of the time.

With all of the above said, what do the flames and flame heights look like on each burner? Do they respond as they should when you raise and lower the flames? If not, then you have a gas pressure problem. That can be resolved by turning OFF the tank valve, disconnect the hose from the tank and waiting 5 minutes. Then reconnect the hose to the tank and open the tank valve VERY, VERY, SLOWLY (slow motion, slow). Once the valve is fully open, light the burner farthest from the tank first and turn it to high. Do the flames look higher than they did previously? If so, light the remaining burners following the same procedure as the first burner. Do all the flame heights look correct. If so you solved the problem of low flame height.

I hope all of this has helped you troubleshoot and solve the problem, if there is one. Please let me know. Thanks and Happy Grilling!!

May 12, 2011 | Napoleon "Prestige I P450RBNSS" Gas Grill

1 Answer

How long do i need to smoke ribbs


Depends on how many pounds you're smoking, as well as are they pork or beef? Country style or Baby Back? And how much smokey flavor to you want?

Baby Back Pork Ribs require the least amount of time, as they don't have as much beat on the bones as Country Style Beef ribs Never-the-less, my own personal theory of smoking meats is "Low and Slow." "Low" meaning no more than 225 to 250 degrees. "Slow" meaning at least 2 to 3 hours for Pork Baby Back Ribs. 4 to 6 hours for Beef Country Style Ribs.

The first 30 minutes to an hour time the crucial for smoking. That's when the fibers or the meat are most open and will absorb the most smoke. After that, you're basically slow cooking for tenderness.

Always wait until the last 30 minues to brush or mop on any BBQ sauce.

Seasoning the ribs prior to smoking is very important. Whether you use a dry or wet rub. The choice is yours. Once the rub is applied, warp it tightly in plastic wrap and refrigerate for at least 2 hours. Over night is better. Take the ribs out of the frig, unwrap them and allow them to come to room temperature before placing on the smoker. That way, the meat fibers will open some.

Once on the smoker, DON'T PEEK! Every time you open the lid, you loose smoke and heat. You want to try to maintain that 225 - 250 degrees without loosing it and having to bring the smoker back up to temperature.

Once you remove the ribs or any kind of meat, for that matter, let it rest for at least 5 minutes before cutting it. That way, you won't loose all those delicious juices.

The weekend is not that far off, so start planning now and enjoy the fruits of your labors, this weekend.

Hope this helps to get you started. Please let me know how they truned out. Or better yet, send me a sample to taste. :-)

Mar 01, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

Flame volume does not change much from low to high setting; very low heat; have changed gas tanks but no difference; new grill


Smokers use much lower levels of heat to do the job, if you have a friend with a smoker ask their advise. I do turkeys and fish in my smoker and between 225 and 275 degrees is normal. The smokers do the job over a long period of time as opposed to a grill, which can have temperatures for a steak of around 500. Also your manual will give you guidence as to appropriate temperatures, if you have a question as to the temperature indicator (if equipped) add a "standalone" thermometer under the hood.

Feb 17, 2011 | Kenmore Grills & Smokers

2 Answers

Is meat placed in main grill or in attached box


The "offset" box is your firebox. This is where you will put your charcoal. The meat goes in the larger chamber on the grill. This type of cooking is known as indirect cooking where the heat source is not directly under the meat. A grill cooks direct with the heat source coming from charcoal or gas burners located directly under the cook grills. Smoker can really deliver some great tasting food. Be patient and learn the ins and outs of cooking with a smoker. The most important thing is to cook low and slow. try to keep your temps in the cook chamber around 225. I hope this helps.

Jun 29, 2010 | Char-Broil Sierra Offset Smoker

1 Answer

Silver C 2000 Model heats to 420 degrees with all 3 burners on Low. Normal? Weber support service has given me conflicting information. With 2 burners on Low it heats to 310-320 degrees.


That's fairly common with the lid closed and a day that is not too cool. Keep in mind that a gas flame is about 800F. Try using only one burner on low or between on and high to get a lower temperature. This is a grill, not a smoker or slow cooker.

It will run cooler with a large amount of food.

Feb 08, 2010 | Weber Genesis Silver C Grill

3 Answers

Low and Slow heating to temperature on grill


Hello,

Here are some tips:
Check: The excess flow safety device, which is part of the barbeque to cylinder connection, may have activated.

Fix: To reset the excess flow safety device turn all burners control knobs and the cylinder valve OFF. Disconnect the regulator from the cylinder. Turn burner control knobs to HIGH. Wait at least 1 minute. Turn burner control knobs OFF. Reconnect the regulator to the cylinder. Turn cylinder valve on slowly. Then use your like you normally do.
Now the line is purged.

Fireplace-Girl

Apr 29, 2008 | Weber Genesis Silver C Grill

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