Locating the model and serial number of your Weber gas grill can be tricky, especially on older grills that have been out in the weather for years. You may need your model and serial number when registering a gas grill with Weber Customer Service or when trying to order replacement parts from Weber.
On current and recent grills, the model and serial number are printed on a sticker inside the storage cabinet. Sometimes it’s horizontal, like in this Weber Summit S-670:
You fire-up your Weber gas grill and it’s not coming up to temp like it normally does and the flames don’t look right. Here are the things you should be looking at to troubleshoot and solve this problem.
Check The Fuel Level
If the heat and flame pattern in your grill seem low and you’ve got a propane grill, your first instinct is probably to check the fuel level of the tank. That’s a good start…maybe it’s time for a propane tank refill.
Clean Or Replace The Burners
Remove the cooking grates and Flavorizer bars and check the condition of the burners. They may be clogged with cooking debris or corrosion. The burner holes can usually be cleaned and cleared and returned to good working order. In the worst case scenario, the burners may need to be replaced. You should also check the spider screens to make sure nothing is blocking them.
To the untrained eye, this circa 2005 Weber Genesis Platinum C gas grill looks like a piece of junk, ready for the scrap heap. But Scott P. from Porter, TX knew better. He picked it up on Craigslist for $50, gave it some spit and polish, and it’s ready for many more years of grilling.
Scott gave the grill a thorough cleaning inside and out, then removed the storage enclosure and did some repair to the floor pan using a rust converter, bonding primer, and graphite spray paint.
A little more polishing of the stainless steel and gray painted surfaces and this gasser was ready for action!
“The burners all work well. It got up to 500°F in about 6 minutes and 600°F a bit later,” says Scott. “I could have spent more time sanding and grinding to smooth out the rust and old paint, but I was looking to do this quick.”
The Toast Test is a great way to visualize any hot spots on your gas grill’s cooking surface. I’ve known for some time that my 2002 Weber Summit 450 4-burner gas grill has some hot spots…I grill a bunch of burgers and some seem to cook faster than others. In fact, I may end up overcooking a few burgers in the process. You’d think I would know the quirks of my grill, having cooked on it for almost 15 years, but I keep making the same mistakes over and over again.
It’s not uncommon to encounter a rusted-out screw hole when restoring an old Weber gas grill. How do you repair a rusted-out screw hole? In some cases, it’s easy enough to clean-out whatever remains of the hole and replace the original screw with a bolt and nut. But in some cases, you’ll want (or need) to repair the screw hole so the original screw can be used again.
Here’s a quick tip: When you purchase any herb, spice, rub or pantry ingredient and you care about the freshness of that ingredient, simply write the month/year somewhere on the bottle or package as a reminder of when you purchased it.
Now you can easily check any ingredient to see how old it is. I replace all my ground spices every two years; whole spices like peppercorns and nutmeg every four years. Baking ingredients like baking soda and baking powder I replace annually. Salt is the exception—it never goes bad and doesn’t need to be replaced.
If you can’t write directly on the side or lid of a container, apply a sticker to the container and write the date on the sticker.
I recently made meatloaf burgers using a recipe from Cook’s Country magazine. In the Cook’s recipe, you make a meatloaf mixture using typical ingredients, then form into patties and sear in a non-stick skillet on the stove top over medium-high heat for 3 minutes per side. Once you’ve got a crusty exterior on the patties, they move to a wire rack over a rimmed baking sheet pan in a 350°F oven and cook for another 15-20 minutes until 160°F internal temperature.
I adapted this recipe to the Weber gas grill by searing the patties in a cast iron skillet over medium heat on the grill, then moved them to a wire rack over a rimmed baking sheet pan on the grill and continued cooking until reaching 160°F internal temperature.