The emblem on many Weber gas grills may shows signs of aging long before other parts of the grill. Here are the steps to restore the emblem to a like-new state.
Remove the emblem from the lid. It may be fastened with nuts or friction clips. If clips, work them off from inside the lid using a small straight blade screwdriver and needle nose pliers.
Use a stiff wire brush to remove any flaking paint. Clean the surface with a solvent such as lacquer thinner.
Spray the surface with high-temp gloss or semi-gloss black paint. Allow paint to dry thoroughly
Sand the emblem to remove paint from the raised surface, leaving black paint in the negative space. Place a piece of 100 grit sandpaper on a flat work surface and place the emblem face-down on the sandpaper. Move the emblem in a circular motion to remove paint. Check the emblem frequently. Don’t sand more than necessary to remove paint.
Repeat with 150 grit, 220 grit, 320 grit, and 400 grit sandpaper until a smooth finish has been achieved.
Reinstall the emblem and enjoy your handiwork!
In some instances, the black background may be in good shape, as in the example shown below. This emblem just needs a good cleaning followed by sanding.
Thanks to members Steve Counts for the before/after photos, Bob U (Queens) for the partially sanded emblem photo, and Chad Bman and LMichaels for sharing the restoration steps on The Virtual Weber Bulletin Board.
You cannot just toss that tank in the trash. It’s bad on two counts. One is that it’s considered hazardous material. Another is that it contains a lot of good steel that can be recycled into your next propane tank or gas grill!
Here’s the right way to lose that old tank:
Contact your local garbage hauler. They can tell you where to drop-off your old tank.
Contact your city or county hazardous materials department. Where I live, the county sponsors free drop-off locations where they accept old propane tanks along with other hazardous household materials.
Go to the place where you have your tank refilled and ask if they will accept old tanks for recycling.
Contact the tank manufacturer. They may be able to tell you about a recycling location near you.
Contact a scrap metal recycler to see if they will accept old tanks for recycling.
You can drop-off tanks for recycling at any Blue Rhino exchange location. Just write RECYCLE on the tank. They will collect and refurbish the tank, is possible, otherwise they will recycle it.
On June 8, I posted about buying a Weber plancha for my Summit gas grill. The first thing I cooked using my new toy was bacon cheeseburgers. Yum!
I preheated the plancha for 10 minutes over medium-high heat, then fried-up some thick-sliced bacon over medium heat.
Once the bacon was done, I used some long tongs and a wad of paper towels to sweep the bacon fat to the drain. Next I grilled the burgers to medium doneness. A friend recommended that I try Prather Ranch ground beef from the Campbell Farmer’s Market. Very nice meat, but about twice the price of regular ground beef. Not an everyday thing but definitely a nice treat.
I formed the patties by hand and seasoned both sides generously with kosher salt and coarsely ground black pepper.
This Weber Genesis 2 redhead is owned by TVWBB member Steve Counts from Richardson, Texas. Steve bought it new in 1992. At some point he added the optional side burner and later the casters. The plastic lid handle shown here is not original and was part of Steve’s restoration project.
Steve did some deep cleaning, repainted the firebox, replaced some rusted bolts in the frame, and installed that new lid handle. “One of these days I would like to get a wooden handle for looks, but the plastic one from Weber is functional,” says Steve. The Flavorizer bars had been replaced in recent years, so they stayed.
One of the biggest efforts was replacing the wooden slats. “The wood is cedar that I got at Lowes,” says Steve. “I stained it with Defender fence stain. Should hold up well to the weather.”
As finishing touches, Steve replaced the burner control knobs and cooking grates, restored the Weber emblem, and created a new gas gauge label using a Brother P-Touch label printer.
Steve comments, “I haven’t repainted the frame, just cleaned and polished it with Soft Scrub to remove oxidation.
“It amazes me how well it’s held up and how little was needed to restore it.”
Sunday is Father’s Day, and I want to extend my greetings to all the dads out there!
I hope you get to spend time with your dad on his special day. Maybe take over the grill and treat him to his favorite meal. If you can’t see your dad in person, give your dad a phone call and tell him how much you love him. If you’re into the high-tech stuff, use Facetime. Just make sure to tell him.
And if your dad is no longer with us, think a happy thought about him and honor his memory on Sunday.
Here’s my dad with his Weber gas grill. This grill was my first gas grill, and I gave it to him when I bought my Weber Summit. Sometimes I wish I still had that redhead. But I know it’s in good hands.
We’ll organize the dogs into divisions and grill them together for the same amount of time on the same gas grill. Each dog will be judged using the 2014 KCBS scoring system for appearance, taste, and tenderness/texture. Hot dogs will be sampled plain, without buns or condiments. Judging will be conducted by me and my wife, Julie.
To simplify and standardize the taste-off, we’re limiting the competition to all-beef hot dogs of standard length (not bun length) weighing about 2 ounces each. All hot dogs are purchased at supermarkets in San Jose, CA.
First up: The Big Brand Basic Division
This division consists of basic beef franks from the heavy hitters of corporate hot dogdom:
Oscar Mayer (Kraft): $2.98
Ball Park (Hillshire): $2.98
Farmer John (Clougherty/Hormel): $3.64
(Note that in these photos, the hot dogs are always shown in the order listed above.)
The hot dogs were grilled together and served to the judges. There were some obvious differences in the way each brand grilled up. It should also be said that the front edge of the grill may run a bit hotter than the back.
Once the hot dogs were grilled but not overly cooked, they were brought indoors and immediately judged on appearance, then sampled and judged on taste and tenderness/texture.
Oscar Mayer plowed-under Farmer John by a margin of 2.3 points and sent Ball Park to the showers with a commanding 8.6 point victory.
Here are the weighted scores:
Oscar Mayer: 66.8572
Ball Park: 58.2856
Farmer John: 64.5828
Judges’ Comment Cards
Oscar Mayer: Nice sheen and color; balanced salty/smoky flavor; snappy exterior, good interior texture
Ball Park: Tastes like bologna; too soft; spongy texture
Farmer John: Good browning; nice smoky flavor
So Oscar Mayer is the winner of the Big Brand Basic Division! Stay tuned for our next division contest: The Big Brand Premium Division.
I recently posted an item called Turn Off The Gas Supply in which I discussed the importance of doing just that each time you finish grilling. In that post, I showed this photo of a typical 20 lb. propane tank that I got from Wikimedia Commons:
Notice anything special about this tank? Let’s take a closer look.
See that number “01-99” stamped into the valve guard? That’s the manufacturing date of this tank—January 1999.
Propane tanks can be refilled for up to 12 years after their manufacturing date. For this tank, that was until the end of January 2011. After that date, reputable propane dealers will not refill the tank unless it has been recertified. You can get tanks recertified for a fee at larger commercial propane dealers. Recertified tanks get an additional stamp or mark on the valve guard and can be used for an additional 5 years, at which time they need to be recertified again.
What causes a tank to fail recertification? Extensive rust is one thing. And if valve requirements have changed by law, you may need to have the valve replaced in order to recertify.
Why do I know anything about this subject? Because last year I took a tank to the A-1 Rental Center near my home for a refill and was told that they would refill it one last time, but next time they would not because it had expired. Surprise!
Of course, this issue is not relevant if you do the tank exchange thing at the supermarket, gas station, or big box store. Tank exchange is very convenient, but at least where I live, if you do the math, it’s cheaper to own a tank and refill it over 12 years than it is to do tank exchange, so that’s the route I have chosen.
But when my tank expired, I decided it wasn’t worth the hassle of trying to find a place to recertify it and pay the fee, so I just bought a new tank.
Now…how to get rid of an old propane tank? That’s coming up in a future post.
I ask because in my experience, only the hardest of hardcore fans knows that Weber makes built-in gas grills for outdoor kitchens and grilling islands.
Two models are offered in the Summit line: the S-460 4-burner and S-660 6-burner. Both grills come with infrared rotisserie, Sear Station burner, and a smoke box with dedicated burner as standard equipment. Both come in propane and natural gas versions.
So if you’re about to embark on an outdoor kitchen project this summer, consider including a Weber built-in gas grill in your plans. Your investment in Weber quality will pay dividends for years to come!
If you’ve grilled your fair share of tri-tip roasts, you’ve probably encountered a few that were very thick, especially on one side. The one shown in this photo is an example of that. I had seared both sides nicely, but that big, thick edge was just begging for a good sear, too.
I was aware of techniques like using wadded-up aluminum foil to prop-up meat on edge, but while grilling this roast I noticed a solution sitting right in front of me: the swing-up part of the grate on my Summit 450 that allows access to the smoker box.
Just pop open that grate, lean the tri-tip against it with the thick side facing down, and sear away to your heart’s content.
If you have a grill with a swing-up grate, I hope you can take advantage of this simple but effective tip.
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