Rebuilding a Weber Gas Grill....

[gb387]

I am in the middle of rebuilding a weber gas grill cleaning, new wood, repainting and so on... Not to sure if I need some new burners does any one know how to tell if the burners are bad?

[Tim Lingor]

Hey,

The burners usually burn out on the seams above the burner holes. You may also notice that the food has been burning more than usual as well. Make sure to buy the correct burner with the correct BTU's.

Tim

[gb387]

Thanks they look very good, I just wanted to make sure there wasn't something that I was missing. Thank you

[2000]

Originally posted by 2hotford
Hey,

The burners usually burn out on the seams above the burner holes. You may also notice that the food has been burning more than usual as well. Make sure to buy the correct burner with the correct BTU's.

Tim

expert detailer, and expert griller....you are the man!

[rdarwa]

We had half the burner missing on your last grill and never knew it till we decided to "clean" it. ha ha half the burner was GONE! We have some big flames sometimes, but nothing to indicate the burner was fried!

[jfelbab]

I just went over mine. Remove and clean the grills and the flavorizer™ bars with a brass brush. Vacuum any loose grit and ash then clean the inside of the grill with a plastic putty knife and warm soapy water and a cloth. Take a steel brush to the burners using an up and down and not side to side motion. Fire up the burners. You should be able to notice if any burner ports are blocked or overly enlarged. You should see even blue flames from all the burner ports. If any ports are clogged poke a steel safety pin or equivalent into them to open them back up. If the burners are badly rusted or if you have some enlarged ports that cause uneven flame then replace the burners. Remove the bottom tray and scrape clean with the plastic putty knife. Wash in warm soapy water and rinse.

Put it all back together and check for leaks. Heat it up and slap on the steaks.

Weber Customer service: 800-446-1071

[IceColdOne]

Gas grill?? COme on!! YOu GOTTA go charcoal.. I used to do the gas thing, but I swithed over to charcoal and i use a CHIMNEY STARTER http://www.weber.com/bbq/img/accesso...l_05_large.jpg and I'm ready to cook in 25 mins!

[gb387]

Originally posted by jfelbab
I just went over mine. Remove and clean the grills and the flavorizer™ bars with a brass brush. Vacuum any loose grit and ash then clean the inside of the grill with a plastic putty knife and warm soapy water and a cloth. Take a steel brush to the burners using an up and down and not side to side motion. Fire up the burners. You should be able to notice if any burner ports are blocked or overly enlarged. You should see even blue flames from all the burner ports. If any ports are clogged poke a steel safety pin or equivalent into them to open them back up. If the burners are badly rusted or if you have some enlarged ports that cause uneven flame then replace the burners. Remove the bottom tray and scrape clean with the plastic putty knife. Wash in warm soapy water and rinse.

Put it all back together and check for leaks. Heat it up and slap on the steaks.

Weber Customer service: 800-446-1071

I am guessing you have a weber... bo you have stainless or porcelain enamelled Flavorizer Bars and cooking grates?

[jfelbab]

Originally posted by gb387
I am guessing you have a weber... bo you have stainless or porcelain enamelled Flavorizer Bars and cooking grates?

I replaced the porcelain bars about 5 years ago with stainless. I got my Weber in 1992. The SS bars hold up well.

[Desertdawg]

Gas grill?? COme on!! YOu GOTTA go charcoal..

Charcoal????


I end up using wood more than anything, Lot's of Mesquite and Iron Wood out here. And I make sure to bring home some Oak every time I go camping in Northern Arizona.

[gb387]

Originally posted by jfelbab
I replaced the porcelain bars about 5 years ago with stainless. I got my Weber in 1992. The SS bars hold up well.

sounds like stainless is the way to go... I am ordering everything this week from weber. Thanks for the help, if anyone else has any other suggestions let me know!

[jfelbab]

I'd go with stainless flavorizer™ bars and either stainless or cast iron griddles. The porcelin is ok but doesn't last. I grill, on average 2-3 times a week year round. The stainless seems to hold up very well and doesn't rust.

I grill about the best chinook salmon, ribeyes, ny strips, baby backribs, filet mignon and pork tenderloins you'll ever eat. My grilled vidalias are great too. What do you grill?

[gb387]

Thanks for the help... not to big on grilling yet but burgers, steaks best of all... pork tenderloins! Just kind of getting started. I got the grill from my father, he just got a top of the line Vermont Castings and gave me his 1995 Weber so.... I am taking it all apart cleaning it good! Putting a fresh coat of high temp paint on it and new cooking grates, flavorizer bars, igniter and some small parts here and there. But its still much cheaper than a new one!

[Lost Pup]

I had a Weber for 12 years now and they do hold up well. The vinyl Weber grill cover helps quite a bit. I have had the urge to wash it down and 303 it but I had restrain myself. When I cleaned it last year inside the garage I did try polishing/waxing the green enamel cast iron lid. It came up really nice. I see they have replaced the wooden slat shelves with a plactic now as well. Replaced mine with cedar a few years ago. Overall a great grill.

[Tim Lingor]

Hey,

What model of Weber BBQ's is everyone using?

Tim