Weber Genesis Silver B. Achieves 550F or so at the grate. Want more heat.
Running on an LP tank of fuel.

Willing to modify burners, carbuerators, manifold, or replace regulator with
something with greater supply (I assume this is where the bottleneck is but
what little research I've done shows no bigger regulator can be had). If you
have an answer, great! If you wish to preach about safety you'll be talking
to yourself.

Jason in Dallas wrote:
Weber Genesis Silver B. Achieves 550F or so at the grate. Want more heat.
Running on an LP tank of fuel.

Willing to modify burners, carbuerators, manifold, or replace regulator with
something with greater supply (I assume this is where the bottleneck is but
what little research I've done shows no bigger regulator can be had). If you
have an answer, great! If you wish to preach about safety you'll be talking
to yourself.


Exact same grill that I have. Are you sure that it's adjusted
properly for gas/air mix? Something seems wrong to me. Mine will go
WELL over that with all three burners on high and the lid shut.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

"Jason in Dallas" wrote in message
m...
Weber Genesis Silver B. Achieves 550F or so at the grate. Want more heat.
Running on an LP tank of fuel.

Willing to modify burners, carbuerators, manifold, or replace regulator
with
something with greater supply (I assume this is where the bottleneck is
but
what little research I've done shows no bigger regulator can be had). If
you
have an answer, great! If you wish to preach about safety you'll be
talking
to yourself.
Jason,
You can get a higher output regulator, but you won't be able to get much
more heat without replacing the burners, just the nature of the design,
they're designed for even heating, not ball burning. The chamber type
burners get a mind of their own if you put too much pressure into them, the
gas just doesn't mix properly. You need a more direct plenum type burner,
but modifying your Weber? Get a small infrared grill to compliment your
Weber.

Dave

"Jason in Dallas" wrote in message
m...
Weber Genesis Silver B. Achieves 550F or so at the grate. Want more heat.
Running on an LP tank of fuel.

Willing to modify burners, carbuerators, manifold, or replace regulator
with
something with greater supply (I assume this is where the bottleneck is
but
what little research I've done shows no bigger regulator can be had). If
you
have an answer, great! If you wish to preach about safety you'll be
talking
to yourself.
Jason,
You can get a higher output regulator, but you won't be able to get much
more heat without replacing the burners, just the nature of the design,
they're designed for even heating, not ball burning. The chamber type
burners get a mind of their own if you put too much pressure into them, the
gas just doesn't mix properly. You need a more direct plenum type burner,
but modifying your Weber? Get a small infrared grill to compliment your
Weber.

Dave

Jason in Dallas wrote:

Weber Genesis Silver B. Achieves 550F or so at the grate. Want more heat.
Running on an LP tank of fuel.

Willing to modify burners, carbuerators, manifold, or replace regulator with
something with greater supply (I assume this is where the bottleneck is but
what little research I've done shows no bigger regulator can be had). If you
have an answer, great! If you wish to preach about safety you'll be talking
to yourself.


Step 1. Gut the grill.

Step 2. Fill with LOX.

Step 3. Ignite.

Temp should reach 5,000 degrees in about, oh, 1.5 seconds.


Seriously, you need to get not only a regulator that allows more gas
through put, but you also need to open the orficices (sp) and the holes
on the burners.

When I had the restaurant I needed black pipe running from the LP tank
to the building. 3" black pipe in addition to a large regulator. Hooked
up to our fryer, flat top and char grill. The char grill would hit 800
degrees about one inch away from the meat. This will sear a steak.

I got a Sunshine grill that will hit about 750 right at the point the
heat hits the meat right out of the box. But this type of grill is not
intended for smoking or roasting.

Hope this helps.

Gene

Jason in Dallas wrote:

Weber Genesis Silver B. Achieves 550F or so at the grate. Want more heat.
Running on an LP tank of fuel.

Willing to modify burners, carbuerators, manifold, or replace regulator with
something with greater supply (I assume this is where the bottleneck is but
what little research I've done shows no bigger regulator can be had). If you
have an answer, great! If you wish to preach about safety you'll be talking
to yourself.


Step 1. Gut the grill.

Step 2. Fill with LOX.

Step 3. Ignite.

Temp should reach 5,000 degrees in about, oh, 1.5 seconds.


Seriously, you need to get not only a regulator that allows more gas
through put, but you also need to open the orficices (sp) and the holes
on the burners.

When I had the restaurant I needed black pipe running from the LP tank
to the building. 3" black pipe in addition to a large regulator. Hooked
up to our fryer, flat top and char grill. The char grill would hit 800
degrees about one inch away from the meat. This will sear a steak.

I got a Sunshine grill that will hit about 750 right at the point the
heat hits the meat right out of the box. But this type of grill is not
intended for smoking or roasting.

Hope this helps.

Gene

"Jason in Dallas" wrote in message
m...
Weber Genesis Silver B. Achieves 550F or so at the grate. Want more heat.
Running on an LP tank of fuel.

Willing to modify burners, carbuerators, manifold, or replace regulator
with
something with greater supply (I assume this is where the bottleneck is
but
what little research I've done shows no bigger regulator can be had). If
you
have an answer, great! If you wish to preach about safety you'll be
talking
to yourself.


Forget the regulator, that is not a problem as it will flow plenty for you.
If you open up the orifice, the regulator will still maintain the 11inchs of
pressure while increasing the gas volumeflow . All you need to do is drill
the output orifices with a drill size as determined by a lookup in a LP
chart. Chances are the 3 burner Weber a drill size 62 or 63 given the
individual burner is rated in the 11Kbtu range. Personally I wouldn't worry
about it(all in hindsight). My JennAir 480 is now setup for 60Kbtu (15K each
with drillsize 57) and I can hit ~850deg under the lid (probably more but I
didn't want to melt anything) with the recalibrate burners and exhaust
modification. This is really only good for a faster preheat or minimizing
smoke loss when using a single burner and a wood pan to do low and slow (I
can do as low as 175 with lid closed and really good smoke penetration due
to the less venting). I've found myself always turning the knobs to stay
the 500-600 degree range after a few minutes of preheat at max. Your weber
has minimal exhausting anyhow to the point you have to open to top to keep
temps low so that isn't an option for you .(if it were, you trade off lower
minimum temps for the greater heat retention-not a good trade off for most)

Jason, with your cast iron grates you will not notice any better searing
jacking the output up. An IR burner or charcoal will get you a better sear
not because of a greater heat output but rather because it can crisp up more
of the meat surface because of the radiant energy source. A gas grill has
some radiant output but the majority of the heat transfer is due to the
conduction and convection. This means most of the crust is developed only
where the meat touches the grate. A salamander broiler on the otherhand like
this wolf(http://www.wolfstoves.com/Wolf/Salam...Salamander.htm) will
sear the entire top surface. These are able to get really hot but just not
able to cook as well as you would think because they are low BTU device.
They are perfect for blue steaks. Remember a match can melt the tip of a
needle but it can't cook a pot roast. You can do the exact same thing with
boneless steaks just by putting a cast iron pan on the grill for searing and
finishing on the grate. I'm now using a heavy pan in place of one of the
radiants to allow for wood and charcoal. Gas grill convenience and the
advantages of charcoal taste w/gas lighting all in one.

Hope this helps, basically I'm saying to not waste your time or risk messing
up the weber.

-CAL

"Jason in Dallas" wrote in message
m...
Weber Genesis Silver B. Achieves 550F or so at the grate. Want more heat.
Running on an LP tank of fuel.

Willing to modify burners, carbuerators, manifold, or replace regulator
with
something with greater supply (I assume this is where the bottleneck is
but
what little research I've done shows no bigger regulator can be had). If
you
have an answer, great! If you wish to preach about safety you'll be
talking
to yourself.


Forget the regulator, that is not a problem as it will flow plenty for you.
If you open up the orifice, the regulator will still maintain the 11inchs of
pressure while increasing the gas volumeflow . All you need to do is drill
the output orifices with a drill size as determined by a lookup in a LP
chart. Chances are the 3 burner Weber a drill size 62 or 63 given the
individual burner is rated in the 11Kbtu range. Personally I wouldn't worry
about it(all in hindsight). My JennAir 480 is now setup for 60Kbtu (15K each
with drillsize 57) and I can hit ~850deg under the lid (probably more but I
didn't want to melt anything) with the recalibrate burners and exhaust
modification. This is really only good for a faster preheat or minimizing
smoke loss when using a single burner and a wood pan to do low and slow (I
can do as low as 175 with lid closed and really good smoke penetration due
to the less venting). I've found myself always turning the knobs to stay
the 500-600 degree range after a few minutes of preheat at max. Your weber
has minimal exhausting anyhow to the point you have to open to top to keep
temps low so that isn't an option for you .(if it were, you trade off lower
minimum temps for the greater heat retention-not a good trade off for most)

Jason, with your cast iron grates you will not notice any better searing
jacking the output up. An IR burner or charcoal will get you a better sear
not because of a greater heat output but rather because it can crisp up more
of the meat surface because of the radiant energy source. A gas grill has
some radiant output but the majority of the heat transfer is due to the
conduction and convection. This means most of the crust is developed only
where the meat touches the grate. A salamander broiler on the otherhand like
this wolf(http://www.wolfstoves.com/Wolf/Salam...Salamander.htm) will
sear the entire top surface. These are able to get really hot but just not
able to cook as well as you would think because they are low BTU device.
They are perfect for blue steaks. Remember a match can melt the tip of a
needle but it can't cook a pot roast. You can do the exact same thing with
boneless steaks just by putting a cast iron pan on the grill for searing and
finishing on the grate. I'm now using a heavy pan in place of one of the
radiants to allow for wood and charcoal. Gas grill convenience and the
advantages of charcoal taste w/gas lighting all in one.

Hope this helps, basically I'm saying to not waste your time or risk messing
up the weber.

-CAL

"cl" wrote in message
...

..cut
Hope this helps, basically I'm saying to not waste your time or risk
messing
up the weber.

-CAL


One other thing Jason. The gold webers have a double walled lid that allows
for a better heat retention that the silver series does not .

-CAL

"cl" wrote in message
...

..cut
Hope this helps, basically I'm saying to not waste your time or risk
messing
up the weber.

-CAL


One other thing Jason. The gold webers have a double walled lid that allows
for a better heat retention that the silver series does not .

-CAL

"Steve Calvin" wrote in message
s.com...
Jason in Dallas wrote:
Weber Genesis Silver B. Achieves 550F or so at the grate. Want more
heat.
Running on an LP tank of fuel.

Exact same grill that I have. Are you sure that it's adjusted
properly for gas/air mix? Something seems wrong to me. Mine will go
WELL over that with all three burners on high and the lid shut.

I'm not sure at all. On a good day it might hit 625F at the grate. I suppose
I could fiddle with the "carbuerators" at the ends of the burner tubes and
adjust the gas/fuel mix. I do know the burner tubes are good as I replaced
them this year.

"Steve Calvin" wrote in message
s.com...
Jason in Dallas wrote:
Weber Genesis Silver B. Achieves 550F or so at the grate. Want more
heat.
Running on an LP tank of fuel.

Exact same grill that I have. Are you sure that it's adjusted
properly for gas/air mix? Something seems wrong to me. Mine will go
WELL over that with all three burners on high and the lid shut.

I'm not sure at all. On a good day it might hit 625F at the grate. I suppose
I could fiddle with the "carbuerators" at the ends of the burner tubes and
adjust the gas/fuel mix. I do know the burner tubes are good as I replaced
them this year.

"cl" wrote in message
...

One other thing Jason. The gold webers have a double walled lid that
allows
for a better heat retention that the silver series does not.

Sure, but my goal is to apply greater heat to the bottom side of the meat
without cooking the sides and top of the meat. I want more fire, not better
insulation.

"Jason in Dallas" wrote in message
m...
"cl" wrote in message
...

One other thing Jason. The gold webers have a double walled lid that
allows
for a better heat retention that the silver series does not.

Sure, but my goal is to apply greater heat to the bottom side of the meat
without cooking the sides and top of the meat. I want more fire, not
better
insulation.


Why do you think a K gets so hot and not an open pit or kettle? Greater heat
retention. Remember that temperature is basically just the measure of
energy-heat in a volume. The more you contain, the hotter it gets. Also,
if you have the A/F ratio correct, you do not burn hotter by increasing the
gas input of the burner. You just increase the amount contained so it gets
hotter(BTUs/hr). The first law of thermo shows tells you this


What you want to do is retain more heat. This can be done by decreasing heat
loss or increasing energy output. The better insulated lid accomplishes
this as well as increasing the burner output.. By containing more of this
heat, the radiant elements and grate will get hotter during the preheat.

You just said in another reply that on a good day you can hit 625. Why do
you think it varies? Different ambient temperatures and conditions(wind,
rain, temp, humidity). The double walled lid will make the inside temps less
dependent on the outside conditions.

Like I also said, I can run mine well over 800deg at the lid (pbly around
900-1000 at the CI grate) and you gain nothing in cooking ability. Your
grill is in the prime cooking temperature range already.

Have fun experimenting, however I bet you will also find that extreme high
temps are unnecessary.


-CAL

"Jason in Dallas" wrote in message
m...
"cl" wrote in message
...

One other thing Jason. The gold webers have a double walled lid that
allows
for a better heat retention that the silver series does not.

Sure, but my goal is to apply greater heat to the bottom side of the meat
without cooking the sides and top of the meat. I want more fire, not
better
insulation.


Why do you think a K gets so hot and not an open pit or kettle? Greater heat
retention. Remember that temperature is basically just the measure of
energy-heat in a volume. The more you contain, the hotter it gets. Also,
if you have the A/F ratio correct, you do not burn hotter by increasing the
gas input of the burner. You just increase the amount contained so it gets
hotter(BTUs/hr). The first law of thermo shows tells you this


What you want to do is retain more heat. This can be done by decreasing heat
loss or increasing energy output. The better insulated lid accomplishes
this as well as increasing the burner output.. By containing more of this
heat, the radiant elements and grate will get hotter during the preheat.

You just said in another reply that on a good day you can hit 625. Why do
you think it varies? Different ambient temperatures and conditions(wind,
rain, temp, humidity). The double walled lid will make the inside temps less
dependent on the outside conditions.

Like I also said, I can run mine well over 800deg at the lid (pbly around
900-1000 at the CI grate) and you gain nothing in cooking ability. Your
grill is in the prime cooking temperature range already.

Have fun experimenting, however I bet you will also find that extreme high
temps are unnecessary.


-CAL