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I recently acquired an older Weber Genesis E-330 and after putting it through it's paces I've concluded that it just doesn't have the lagniappe to properly sear meat, fish or wild fowl and it will not get above 550 degrees with the lid down. The orifices are clear and put out a nice, uniform, complete combustion flame; I may consider drilling them out ever so slightly if I can't improve performance otherwise, but I suspect that the flavorizor bars may be the culprit. They can't possibly have enough thermal mass to put out the infrared necessary for a good sear, so they really turn the grill into an outdoor convection oven. It's more than a little disappointing, actually.
I suspect that replacing the flavorizer bars with a vented ceramic grate may cure or at least improve the performance problems. Has anyone ever done something like that?
Why not just buy a grill that does what you want? It can't be that hard...
This is just a project; I already have a Hasty-Bake that does everything I want (except be ready to cook quickly).
"BOOM" is a little dramatic. I'm not likely to mess with the LP orifices and included that bit about considering drilling them out more to preempt such a suggestion than anything, but even if you can get the fuel to air ratio under the closed lid of a grill to optimal for an explosion, you're still going to get a WUMP more than a BOOM.
I recently acquired an older Weber Genesis E-330 and after putting it through it's paces I've concluded that it just doesn't have the lagniappe to properly sear meat, fish or wild fowl and it will not get above 550 degrees with the lid down. The orifices are clear and put out a nice, uniform, complete combustion flame; I may consider drilling them out ever so slightly if I can't improve performance otherwise, but I suspect that the flavorizor bars may be the culprit. They can't possibly have enough thermal mass to put out the infrared necessary for a good sear, so they really turn the grill into an outdoor convection oven. It's more than a little disappointing, actually.
I suspect that replacing the flavorizer bars with a vented ceramic grate may cure or at least improve the performance problems. Has anyone ever done something like that?
I don't know what to tell you really, but I have an older Genesis Gold with an insulated lid. It can regularly exceed the 600 deg on the thermometer. It is only 3 burner and 36000 BTU.
I guess my point is, are you sure this is operating correctly if you can't get it above 550?
I bought a used Genesis E-320 last year and I can get it up to 600 as well. I got it cheap from someone who was relocating and it had been neglected a little bit, so I did have to put some work into it to make it work 100% like new.
I replaced the burner tubes and the flavorizer bars. While the new burner tubes are genuine Weber, the flavorizer bars are aftermarket (thicker gauge stainless steel than the OEM Weber pieces).
I bought a used Genesis E-320 last year and I can get it up to 600 as well. I got it cheap from someone who was relocating and it had been neglected a little bit, so I did have to put some work into it to make it work 100% like new.
I replaced the burner tubes and the flavorizer bars. While the new burner tubes are genuine Weber, the flavorizer bars are aftermarket (thicker gauge stainless steel than the OEM Weber pieces).
That's my suggestion as well. I have a 3 year old Genesis and with the sear burner, I can get it up to about 700 degrees if blasted for 20 minutes.
My guess is that the burners are clogged or just plain old and should be replaced.
My father has a 20+ year old Weber Genesis C that gets above 500 easily. My Ducane Affinity 3200 (Weber built) jumps over 500 in just a couple of minutes.
Here are a few things to look into;
1) Is it a natural gas or propane grill? NG will not get as hot as propane.
2) Replacing the flavorizer bars will make a difference and is part of the general maintenance, you can opt for stainless bars that last longer but cost more.
3) Weber offers grates in thin porcelain coated, cast iron, porcelain coated cast iron, and stainless. The first being the cheaper that do not hold heat as well as a cast iron would.
4) Have you blown the pipes? Removing the burners and blasting them with air to clean them out or slightly more dangerous, you can turn the gas on, let it build then ignite to burn off any spider webs or other clogged items.
5) The regulator itself could use a change.
Drilling out holes in the burners is not going to do anything as the fuel is still coming through at a set pressure. I wouldn't recommend it because a larger holes does not necessarily mean a larger flame, and you may end up screwing with the even cooking of the grill since the fuel may not reach the end of the burner as it did with smaller holes.
Hi - I had the same problem with my Weber Genesis. It is just an oven - not a Grill.
Customer service says 500 - 550 degrees is normal ( lid closed and burners on full throttle for 20 mins !)
I am not telling anyone what to do, but here is what I did.
I got myself new orifices and had them drilled to a #54 gauge - cost about $ 20.
Put them in and adjust the venturis on the burners to max. air flow. With standard regulator I now
have a Grill - it heats up quickly and reaches 700 degrees. I can sear steak and grill with lid open.
hope that helps
cheers
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it works now!
