Question about Weber Genesis Silver B Grill

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Black smoke Our grill is emitting black sooty smoke to the point our meat gets covered with black. We have taken the coals and deflector plate out and cleaned everything. Nothing helps. We do get flame throughout the burners. Are the burners bad or is it some other problem?

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  • jreb92803 Jul 27, 2008

    We are having the exact same problem. In addition, we notice a stronger than normal gas smell.

  • Anonymous Apr 29, 2009

    Yes, black soot all over food even after thorough cleaning of grill and its parts!

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  • 116 Answers

Your gas pressure to the grill may be too low. This can be caused bu low supply pressure from the source. Or it could be the cause of a faulty pressure regulator which is attached to the supply line. This is the circular grey coloured metal thing on the supply hose. This can not be repaired, only replaced. Home Depot carries a generic replacement part if you cannot find a supplier locally.

Posted on Jul 28, 2008

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Posted on Jan 02, 2017

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How do you set the airvents for cooking a chicken? How many coals do use?


you need to experiment a bit, good method is to have very hot grill, step meat inside for 5min with vents open - this will from outside skin, then close the vents and lower the temperature to allow meat to cook.

i usually close airvents for any meat as this preserves bit of humidity and meat is soft and tender inside, last two to five minutes i open airvents to allow formation of the skin on the meat.

usually you keep grilling time 1kg/1h you can extend that for game meat up to 1h20min/1kg and you need to reduce it for fish to 30min/1kg

you can actually smoke your meat, chicken or fish in your grill as well. but you did not ask for that :-)

now, how many charcoals, check what is the weight of the meat and about 1/3 to 1/2 of that weight is needed to cook it, in general, per kilogram of meat you need sufficient charcoal for sustaining fire for 1hr, that rule applies to any charcoal or wood cookers, grills or bbq. brand is irrelevant, even from this same brand, you need to experiment a bit to get best results. enjoy!

Jul 26, 2010 | Weber One-Touch Gold 18.5 Grill

Tip

Smoked meat secrets. Fall off the bone fantastic!


Here's the secret. You want to get a digital thermometer with a remote you can keep in the house that reads the air temp and meat temp of the inside of the grill so you can monitor the temps. All you care about is getting the meat's internal temp to 175F and keeping it exactly on that number. When the meat first goes in you can have the air temp around 400f but over the next 2 hours gradually lower it. You can do this in 2 steps to save yourself too much effort. As the meat's internal temp reaches 150F you need to get the air temp in the smoker to 225-250 and keep it there until the meat reaches 175. That is the temp at which the connective tissue in the meat breaks down and gives it that "falling off the bone" quality we all love. Keep the meat's internal temp at 175F until it reaches the desired tenderness. If you do that you're friends will all envy you're smoker skills. Trust me you will be amazed. Now for the vents. It's very simple, Once the coals are good and hot (they should be ash colored) then add a chunk of hickory or applewood. You can buy it at the grocery store in chunks where they sell charcoal. The set the intake vent on the bottom of the fire box to about one and a quarter inches open. Then set the chimney vent so it's only open about the width of a standard pencil. The wood will start to smoke almost immediately. Once it stops add about 8-9 more lumps of charcoal and one more lump of hardwood and just keep an eye on it. After the meat reaches the desired color and looks really savory and covered in smoke then wrap it in foil and finish it in the oven at the temps I mentioned earlier. That way you can really regulate the temp evenly and get perfectly tender smoked meat. Good Luck!

on Jul 09, 2010 | Grilling

1 Answer

How do you condition a new grill?


Start some coals with the grate off the grill. As the coals are heating up, coat the grate in *vegetable* shortening using a paper towel. Place the grate back on the grill over the hot coals and cover. Allow the coals to burn off; this process will coat the grate with a protective layer of oil.

You might also consider running the grate through a burnoff process BEFORE curing to remove any coating the manufacturer used for protection during shipping. To do this, burn some coals for roughly 30 minutes under the grate with the lid down, let cool, then condition per previous instructions.

Jun 24, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

Cooking info


You can print a new manual off of www.chargriller.com. But, the basics are:
1) Take cooking grates off of grill
2) Put enough charcoal on the grill to cover the desired cooking area two coal layers high
3) Pile up desired amount of charcoal (laid out in step 2)
4) Spray lighter fluid all over charcoal pile
5) Light the pile
6) Let the pile burn until the flames die out and most of the coal has turned white
7) Spread the coals back out (use tongs they will be hot). Put any coals that are still black on top of the white ones.
8) Put your cooking grates back on the grill and let the last black coals turn white and the grates heat up.
9) Now cook!

Apr 14, 2010 | Char-Griller Super Pro

1 Answer

First time user and its taking a long time for coals to get hot. when cooking is the vent open on top?


yes it's allways open some and you keep the bottom open also.. 1/2 way on both. If your meat is 1 inch or less keep the cover off 2" or more keep it on...2inch or less coals under and 2" and thicker or whole birts/fish/roasts coals to both sides not under.4 inch wide x10 in long 3 in deep inch piles..

Apr 08, 2010 | Weber Performer Grill

1 Answer

Coal starts dying out the moment I put the Grill


even with all the vents open the air is restricted with the top on. This is what makes the kettle such a remarkable cooking machine. If you wish to grill then leave the lid off and cook directly over the coals, if you are grilling a thicker cut of meat such as a 1 1/2" thick porterhouse you might want to put the lid on for a while to more or less bake or broil the meat without blackening the surface of the meat and to achieve the desired internal doneness of the cut. you can also stack your briquettes/lump to one side and put the lid on so the exhaust is opposite to create a non direct cooking environment for cuts such as butts, ribs, briskets, whole chickens etc

Sep 12, 2009 | Weber One Touch Silver Charcoal Grill

1 Answer

I have purchased a used upright New Braunfels Smoker and need an instruction manual on how to use it, ie. how much charcoal, cooking times, etc.


fill it almost half way spread it evenly and make sure the coal is fully fired before you but any meat in. If charcoal still burning not fully fire and red do not put any meat in the grill. Cooking will depend on what you cooked and quantity of meat. The more the meat the longer it will take. My suggestion is to keep your eyes on what your cooking and if need to pull the meat out and test it if needs to. By testing the meat here and there paying attention with hands on will give you and idea how your grill works. everyone cook or smoke differently, some like it juicy and other like it juicy/dry or fully cooked. Buying a grill is like having a new girlfriend, you have to get the feel to know that person. Smoking will take a bit longer than standard grilling. Hope that help some..enjoy!

Jul 10, 2009 | New Braunfels Cattleman Smoker 99204805

1 Answer

Forgot how many coals to use for Weber 18 inch grill


as much as it takes to cover the bottom of the grill that is under the food..ex..if grill is covered with food then make sure the bottom is covered and spread out evenly. If just two types of meat make sure the bottom under them have coals not necessary to cover whole bottom..if any help please rate me and let me know..

Jul 10, 2009 | Weber One-Touch Gold 18.5 Grill

1 Answer

Low temperature


I have the same smoker but not this problem. Is it possible that you have not let the coal get hot enough prior to putting your meat in it. When I feel that the temp is not hot enough I try to leave a little crack with the lid to allow air to flow from bottom to top stoking the coal. When you get the nack of it, this thing cooks an awesome turkey.

Sep 22, 2008 | Brinkmann Smoke 'n Grill Double-Grill...

2 Answers

How do I use the wood for the smoker


I notice you have an offset smoker. The idea is to get the coals going in the firbox (the smaller circular chamber). The heat from the coals will rise into the main smoking chamber (the large circular chamber) where the food is.

It is difficult to keep your temp set right (about 250) when smoking ribs, brisket or pork **** on a less expensive offset smoker. I don't know what kind you have but it looks like a Brinkman or Charbroil. I'm not being snobby about this as I have a Silver Smoker myself ($185 at Menards).

The solution is to modify it. Search the web for terms like "smoker mod/s". You should be able to find directions on inserting a heat deflection plate, extending your smoker pipe, even adding bricks to the bottom of the smoker chamber to hold the heat. Good luck.

Aug 23, 2008 | Brinkmann Stillwater Heavy-Gauge...

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