The answers to the most frequently asked questions will help you stay fired up about your grill.
Q. My LP gas grill won't get hotter than 250 to 300 F, even with
all burners on high. Why?
Bypass
Since 1995 all regulators (the part that attaches to the gas tank to regulate the flow of gas) have included a safety device that restricts the flow of gas in the event of a gas leak. This safety device can be inadvertently activated in two ways, putting the grill into what is commonly called “bypass”. The first way for the device to be activated is to leave one or more burner control knobs in the “ON” position when the LP cylinder valve is opened. The second is not to wait long enough to “start” the grill after opening the LP cylinder valve. The safety device in the regulator is activated each time that the LP cylinder valve is opened. The device resets itself when the gas pressure equalizes between the closed burner control valve and the regulator, through the hose. If a burner control knob is turned on before the gas pressure can equalize, the device will remain in “bypass”. The length of time necessary to wait to “start” the grill after turning on the LP cylinder valve is dependent on the length of the hose and outside air temperature. It is always good practice to wait a few seconds after opening the LP cylinder valve before turning on the burner control knob to start the grill.
Keep in mind that the safety device reacts to a gas leak. If a grill is in bypass the gas connections and hose should be tested for leaks with a soap and water solution.
If the grill is in bypass, after checking for gas leaks do the following to get the grill out of bypass:
Cart Based Models
- Close the LP tank valve
- Turn all burner control knobs to the OFF position
- Open the grill lid
- Turn the LP tank valve until it is completely open
- Wait several seconds
- Turn the front burner to the HI/Start position
- Press the igniter until the burner is lit.
- Turn remaining burners to High
- Close the lid.
- The grill should preheat to 500-550 degrees in 10-15 minutes
Weber Q 100 and 200 series with an adapter hose and the Q 300 series.- Close the LP tank valve
- Turn all burner control knobs to the OFF position
- Open the grill lid
- Turn the tank valve until it is completely open
- Wait at least 1 minute
- Turn the burner control knob to Hi/Start
- Press the igniter to light the burner
- Turn any remaining burner control knobs to High
- The grill should preheat to 500-550 degrees in 10-15 minutes.
Q. I see what I think is peeling paint inside the lid of my grill!
What should I do?
A. Don’t worry, it’s not paint. The inside surfaces of our grill lids are not painted,
they are coated with baked-on porcelain enamel which cannot peel. What you are
noticing is a deposit of grease and smoke that collects during normal use. During
use, the grease and smoke vapors slowly oxidize into carbon and collect on the inside
of your lid. This deposit will eventually peel, and looks very similar to paint.
The peeling normally starts in the center of the lid and spreads outward. It may come
off in sheets or flakes, and is shiny on one side and dull on the other. These carbon
deposits are non-toxic. But you might want to regularly remove the build-up. Fortunately, the
peeling is easy to remove. Simply brush off all loose particles with a brass brush before you
start grilling. To prevent future build-up, after every grilling session, while the grill lid
is warm—not hot—wipe it with paper towels or a mild soap-and-water solution.
Q. My grill won't light. What could be the reason?
If you can light the grill with a match you may have an
ignition switch problem. Check your igniter switch. Is it making a
clicking noise? If the igniter does not click, it is not aligned correctly
with the gray rocker switch. To align it, remove the control panel
(consult your owner's manual for instructions). Once the control panel
is removed, check the position of the igniter. It should be tightly
secured with the lock nut in the smaller hole of the keyhole frame. If the igniter has
clips on the sides, rather than a lock nut, make sure it is
completely “snapped" into place. If the igniter is aligned properly, make sure the control panel is
not loose. There should be two fasteners holding the panel in place.
Next, check to see if the igniter wires are loose. The white and
black wires should be secured at both ends. Then check the position
of the metal tab protruding from the cookbox where the white wire
attaches. This tab must be 45 degrees away from the cookbox to avoid
a shorted circuit.
Finally, very humid or rainy weather can cause moisture to collect
on the end of the probe and make the igniter unable to spark. To remedy
this condition, light the grill with a match. The heat from the grill
will warm the probe and should fix the problem.
If you cannot light the grill with a match you probably
have a gas flow problem. Have you cleaned your burner tubes recently?
It is very important that the portholes of the burner tubes are clear
of any blockage. If the gas flow is restricted, the igniter will struggle
to light. To clean your tubes, brush the portholes with a steel wire
brush in an up and down motion. This cleaning should be part of your
routine maintenance.
If you are still having problems, please call 1-800-446-1071.
Customer service and support is available seven days a week from 7am-11pm CST.
Q. My Flavorizer Bars need a cleaning. Any tips?
Maintaining your Flavorizer Bars is simple and easy. Regularly doing
the burn-off/brush routine should keep your Flavorizer Bars clean.
Start by doing a burn-off (turning all burners on high for 15 minutes
with the lid closed) before or after grilling. (If you have cast iron
grates, remove before burning off.) This will turn the accumulated
debris on your Flavorizer Bars into ashes. Then when the grates are
cool, lift them out and brush off the bars with a brass brush.
If a more thorough cleaning is necessary, take the bars out of the
grill, put them in the sink and clean with some soapy water and an
SOS pad. If using dishwashing liquid in the water, do not use anything
lemon-or citrus-based. Rinse thoroughly and towel dry. Do not let them drip
dry, as this may cause them to rust prematurely. We do not recommend
putting Flavorizer Bars in the dishwasher. The amount of debris they
release may cause your drain to clog.
Q. How do I use the thermometer that came with my Weber grill?
Can I leave it in the food while grilling?
Because your thermometer is an instant-read, you cannot
leave it in food while its cooking; the glass face could shatter.
It is a dual-purpose thermometer designed to be used as a probe to
quickly gauge the internal temperature of cooking meats and to monitor
the cooking temperature inside the grill. Allow a few seconds for
the temperature to register; the needle will slow and stop briefly
at the correct reading. After each reading, return the thermometer
to its place in the lid.
Heres how to get an accurate read on different foods:- Steaks and chops: Insert probe through side of meat so
that tip is in the center of meat.
- Roasts: Insert probe so tip is in center of meat but not
touching fat or bone.
- Turkey breast: Insert probe so tip is in thickest part
of breast.
- Whole turkey: Insert probe so tip is in thickest part of
thigh but not touching bone.
Q. Whats the difference between Direct and Indirect cooking?
Direct cooking is simply grilling foods directly over the heat source.
For Indirect cooking the heat source is placed to the side of the
food, not directly under it. As a general rule, foods that take less
than 25 minutes to cook, like boneless chicken breasts, pork chops,
and steak, are grilled by the Direct Method.Foods that require longer
cooking times at lower temperatures, like whole birds and roasts,
should be cooked by the Indirect Method. You can use either method
on both Weber charcoal grills and Weber gas grills. For complete instructions,
see Direct/Indirect
Cooking instructions.
Q. I lost my Weber owners manual, can you replace it for me?
Yes, we'll replace any lost or damaged owners manual at no cost to
you. Just email us or
call Weber Customer Service at 800/446-1071. It is important to us
that you are always able to use your grill properly and safely. To expedite your request,
please be sure to include your full name, address, phone number and grill serial number.
Q. There are flecks in the color finish of my grill. Why is that?
Some Weber grills have a little bit of black flecking in the colored
finish of their porcelain lid for shading purposes.
Q. Which are better, stainless steel, porcelain-coated cast iron or
porcelain enamel cooking grates?
All have their merits, so it is mostly a matter of personal preference. All require
little maintenance and give great sear marks. Porcelain-coated cast iron grates will hold the
heat longer so you don’t have to cook with higher temperatures. Stainless steel grates have a
longer warranty, followed by porcelain-coated cast iron, then porcelain enameled. Replacements
are readily available for all styles.
Q. How do I care for my cast iron cooking grates/griddle? They have rust on them.
Note: If you have porcelain-coated cast iron grates, no seasoning is required. Follow the same
maintenance procedures as for porcelain coated grates.
Click here for care and upkeep
directions for your grill
To maintain the wonderful searing/grilling performance of your cast
iron grates or griddle, as well as their longevity, some special care is required.
As with any cast iron cooking tool, proper seasoning is most important.
First time use: Before using a
cast iron grate or griddle, wash it thoroughly with a mild dishwashing liquid
to remove the protective wax coating applied for shipping. Rinse with
hot water and dry completely with a soft cloth or paper towel. NEVER
ALLOW TO DRAIN DRY, OR WASH IN A DISHWASHER. Now season the grates/griddle
to prevent rust and sticking.
Seasoning: A solid vegetable shortening
is recommended for the initial seasoning. Spread a thin coating of
solid vegetable shortening over the entire surface, including
all corners, with a paper towel. Do not use salted fats such as butter
or margarine. Proceed as follows:
Gas grills: Preheat grill for 15 minutes, place grates/griddle in grill.
Turn burners to Medium-Off-Medium with lid closed. Allow grill to heat grates/griddle for 1 to 1½
hours. Turn all burners to OFF, and leave cooking grates/griddle in grill until they are cool.
Charcoal: Arrange prepared coals for Indirect Method. Place cooking
grate/griddle in grill; place lid on grill. Allow grill to heat grate/griddle for 1 to 1½ hours.
Close vents to extinguish coals, leaving grate/griddle in grill until it is cool.
Your cast iron cooking grates/griddle are now ready to use. To prevent rusting, they should be
re-seasoned frequently, particularly when new. If rust occurs, clean with a steel brush. Reapply
vegetable shortening and heat as indicated above.
Maintenance (every time you grill):
Dont do a burn-off after you grill, but rather leave the
cooking residues on the grates/griddle to keep a protective coating on the
cast iron. Then do a burn-off just before you grill. Brush
off charred residues with a steel brush rather than a brass brush.
Notes: The more you use your cast iron grates/griddle,
the easier the maintenance will be. If you store your grates/griddle for extended
periods of time, grease very lightly with vegetable shortening, then
wipe dry with a paper towel. Store in a dry place.
If rust appears, it is an indication that
the grates/griddle have not been seasoned properly or enough. Or, if the burn-off
method has been used after grilling, the seasoning has also been burned
off. You must begin the seasoning process again, after brushing all
rust away with a steel wire brush.
Q. I noticed what looks like frost on my regulator. Is this normal?
If your LP tank has recently been filled and you notice frost on
the body of the regulator, you may have an overfilled tank. Please:
- Turn off the grill.
- Call the filling station that filled your tank and explain the
situation. If your filling station is unable to help, call your
local fire department and tell them you may have an overfilled tank.
- Call Weber Customer Service at 800/446-1071. The regulator may
have been damaged and needs to be replaced.
Q. A funny noise is coming from my grill. What should I do?
Rushing noise: Immediately after turning on the gas tank
valve, you may hear a "rushing" noise. This is just gas rushing into
the supply hose and manifold.
Groaning or metallic cracking and popping: As Flavorizer
Bars, burner tubes, and cooking grates heat and cool, they expand
and contract, causing these sounds.
Fluttering noise: If the slide-out bottom tray is not fully
pushed into place, excess air may be drawn into the cookbox, causing
a "fluttering" sound. The burner tubes and Crossover ignition may
also cause this sound when the lid is open and air is drawn into the
cookbox from above. Finally, the flame in the crossover ignition tube
may fluctuate after ignition, which will cause a fluttering sound.
Humming or whistling from the regulator: Outside temperature,
humidity, barometric pressure, and the gas level within the tank may
cause the rubber diaphragm inside the regulator to vibrate, making
a humming or whistling sound. Although this sound may be alarming,
this is NOT dangerous as long as it is not accompanied by the smell
of gas. If the humming sound persists, a change in atmospheric conditions
will eventually stop the vibration.
Q. I think my liquid propane tank may have a leak. What should
I do?
If you see, smell, or hear gas escaping from the LP tank and it is
not attached to the grill:
- Move the tank away from the house or anything combustible.
- Call your LP dealer or the tank manufacturer at the 800-number
on the tank label, and follow their recommendations on how to correct
the problem, or call your local fire department for help.
If it is attached to the grill:
- Disconnect the hose from the tank.
- Move the tank away from the house or anything combustible.
- Call your LP dealer or the tank manufacturer at the 800-number
on the tank label, and follow their recommendations on how to correct
the problem, or call your local fire department for help.
|