I think this question can only be answered by somebody who owns a Weber Summit 6-burner. I'm wondering what general temps you get with just one or two burners lit on low? What I'm getting at is how easy/difficult is it to maintain lower internal temps in the 225-250 degree range. If you put one burner on low on one end of the grill, can you maintain 225 for a long slow cook at the other end where there's no burner going? That's the kind of info I'm seeking. Thanks in advance for any help.
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I have a Summit Gold 6 burner. To run low and slow, I set the farthest regular burner to medium and the
one next to it to low. That generally gives me 225-250 F on the other end of the grates, depending on the
outside air temp. That will hold pretty steady for a long time, after the grill warms up. I sometimes get fooled
because it takes a long time to warm up all the metal on the Summit. So it is good to watch and adjust the
burner levels for the first hour or so. But running a long cook at low temp isn't a problem. -
Ditto what theroc said. I've got a Summit 6 burner as well and generally turn the right most two to about medium and leave the other side off when doing grilled chicken. I then transfer the chicken to the hot side for a final sear. Turning the middle one down would probably give you a fine tuning. My question to you is, what are you trying to accomplish? Are you attempting to smoke something on a gas grill? Just curious...Comment
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Troutman I have been a die hard pellet guy for years. I've had 3 different pellet poopers over the last 10 years. I've finally decided that I am tired of having a smoker that is great for only 1 thing. I want to be able to do much more without having to buy 2 or 3 different grills. I do smoke and a I do a fair amount of cooking low and slow, but I also want a lot of flexibility to grill and rotisserie and do other things. And FWIW... No matter what the pellet pooper people say, I have seen a lot of them and I don't think any of them grill well at all. I'd rather grill well and sacrifice a bit on smoking than have a great smoker and not be able to grill at all. That's where I'm coming from.Comment
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Before I got my smokers, I used to smoke a lot on my Summit 6 burner gasser. Follow Meathead's directions for setup, and you can get some pretty tasty smoked food from it. As others have said, one burner full on and the one next to it used for fine tuning of the temp works pretty well. Plus the temp stays pretty stable during the entire cook.
I love my Summit gasser--it's a real workhorse. With Grill Grates on it and a Grate Griddle, it's a heckuva good setup for reverse searing and a good deal more.
KathrynComment
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