#Webber gas grill gets too hot full#

Preheat the grill to high until the smoke billows then lower the heat to the desired temperature for indirect grilling or barbecuing (or follow the manufacturer’s instructions). Put all the presoaked wood chips in the smoker box and position the box directly over one of the burners. There is a way to get around this problem. (This is not a problem on a charcoal grill, where the wood comes in direct contact with the glowing coals.) But if you run a gas grill on high, the temperature will be too hot for indirect grilling or barbecuing.

#Webber gas grill gets too hot full#

Many gas grills are equipped with smoker boxes (a metal box with holes in it to let the smoke out), but unless the grill is operating at full blast, it doesn’t get hot enough to make the wood smolder. Using Wood Chips on a Gas Grill Gas grills present a special challenge for the cook who wants to add the heady flavor of wood smoke. Again, adjust the gas flow so that the temperature inside the firebox stays around 275° to 300☏. Place the food and drip pan in the center. For a three-zone grill, set the front and rear (or left and right) burners on medium-low, leaving the center burner off. Adjust the gas flow so that the temperature inside the firebox stays around 275° to 300☏. Place the food to be cooked on the off side. Barbecuing on a Gas Grill To barbecue on a two-zone grill, reduce the heat on one side to medium-low and turn the other side off. Again, adjust the gas flow so that the temperature inside the firebox stays around 350☏. For a three-zone grill, set the front and rear (or left and right) burners on medium, leaving the center burner off. Adjust the gas flow so that the temperature inside the firebox stays around 350☏. Place the food and drip pan (if using-many gas grills have built-in drip pans) on the off side. To indirect-grill on a two-zone grill, reduce the heat on one side to medium-high or medium and turn the other side off. Preheat the grill to high, as described above. You’ll need a grill with at least two heating zones (right side and left side), preferably three (front, middle, and back or left, right, and center). Indirect Grilling on a Gas Grill Nothing could be easier than setting up a gas grill for indirect grilling. To direct-grill at medium-high heat, set the burner dials on medium-high, so that the internal temperature reaches at least 400☏. Once the desired temperature is reached, you can shut off one or more burners if you don’t need the whole surface of the grate. (The temperature is usually measured at the lid level of the firebox, so it may be somewhat higher than the temperature at the grate.) You’ll probably need to light all the burners to achieve this high heat. (It is best to preheat the grill to high then lower to the desired temperature.) Direct Grilling on a Gas Grill Set the burner dials on high and preheat the grill until the internal temperature is at least 500☏. Don’t skimp on this preheating time-that’s one of the most common mistakes people make when using a gas grill. Preheat the grill to the desired temperature. Once the master burner is lit, light the others, setting all on high. The firebox will fill with gas, and when the spark finally comes, the gas will ignite with explosive force. Many men (myself included), lack a patience gene (not to mention a common sense gene), so I mention this for anyone falling into that category: Do not keep the gas flowing while you keep pressing a balky ignition switch. Should the gas fail to light after you’ve pushed the ignition switch for a few seconds, shut the grill down, wait a few minutes to let the grill air out, and then try again. Most gas grills have a peephole located under the burner control knob for viewing the burner. Uncover the grill, set the starting burner on high, and light it with the ignition switch (or if you have an old model, a match). There’s nothing worse than starting to cook a whole brisket or ham and running out of gas halfway through. Lighting the Grill First, be sure you have enough gas (that’s where the gas gauge comes in). You don’t need a degree in engineering to light a gas grill, but here, too, there are a few watch points.