How To Make Gas Grill Hotter

• #1

Hi All - This is my starting time post here. I only bought a used Genesis grill. It was but used about 12 times for $400. I thought it was a good deal. I call up it is the previous model of the Genesis line. Anyways, I have searched here for means to brand information technology hotter and I have merely constitute suggestions to employ Grillgrates. I read varying opinions about Grillgrates...some similar em some don't, My last grill got hot fast and got up to 700-800 degrees. This grill takes longer and seems to only get to 500-550 maybe 600 if I await long enough.

Is Grillgrates the merely fashion to make it hotter? or are in that location other ways? Increase gas flow to the burners? a different regulator?

Thanks in advance!

Hither is a motion-picture show of my grill.

Best,
Boyd

• #2

Welcome Boyd,

Cleaning the burners may improve the heat output.

Pull the grates and flavorizer bars and make clean the burners actually well. If the burner openings are rusted that could be limiting.

Remove the burners and make sure nothing is blocking flow on the inside is some other step.

New burners are not very expensive and then if cleaning does not help, it might be worth trying new burners.

Take yous tested your thermometer with a boiling water temp cheque? If it's off that could be misleading you.

Good luck and let us know how things turn out.

Last edited: November 3, 2021

• #iii

Weber gas grills that I've used ever seemed to accept less BTUs than other brands I've used. As low usage as your grill has, I would not look information technology to have any clogging of the burners from either food or corrosion (yes, even stainless steel corrodes, it's just a gray color instead of red rust and it'southward much slower process, but accelerated by rut).

In society to put out more heat, information technology needs more gas menses. That means opening upwards or adding more holes in the burners, along with opening the gas jet at each burner control. Mind you, we're talking most very pocket-size dimensional increases in diameter on both the burner holes and the jets. The other outcome is getting more air in the pre-mixer. I've built propane burners and had to construct the burner and holes along with adjusting the jet pigsty size. It's frail balance that takes some trial and error. The boosted air menstruum required may not be plenty difference to affair and may have intendance of itself. Perchance some of the members here have done this mod and can tell you. Or search online for a solution. I'd be interested in any successes people have had in this area.

But this low estrus output is the principal reason I haven't replaced my onetime BBQ Galore Capt n Cook with one of the Webers. It has iv burners that each put out much more than heat than each of the 3 Weber burners in about the aforementioned grill area. So, I spent a couple hundred $$ rebuilding my sometime gasser last year.

You might watch some YouTube videos on burner adjustments. Information technology could either assistance your state of affairs or requite you some tips on how to brand your burner output higher.

I found Weber's output for your model. It's 39,000 btu total for the grill burners. My Capt n Cook is sixty,000 btu. I consider it adequate and convenient to heat upward. I think it'due south reasonable to think you could increase the heat output of yours to go somewhere near that without a lot of modifications.

Terminal edited: Nov 3, 2021

• #5

Boyd,

Side by side time I'm at my friends house with a front end control EP-310 I'll crank it up and time how long it takes to get to 500. I've checked the hat thermometer on it and it is accurate.

I tin test my E330 this weekend and not utilise the sear burner, however mine was converted from NG to LP so it may non be an authentic test.

• #6

Maybe some of the members here take done this mod and tin tell you. Or search online for a solution. I'd be interested in any successes people have had in this area.

I think the consensus hither is modifying the jets, and or burners, valves or regulators are risky and should not be considered lightly.

I accept cooked on an identical ( except for color ) 2016 ( AR date code ) Gen E - 310 LP front control and it gets plenty hot.

Possibly non 700F as I've never tried to cook pizza on it.

• #8

Concord with Rick.

My sometime Argent B clearly runs hotter with the GGs. I've measured it.

One question is why exactly do you lot want to cook at 600+ degrees?

If that is (presumably) for searing, you can easily get more searing oomph several different ways other than just increasing overall temps. Use hot metallic (flat side of GGs, griddle, cast iron skillet) since induction ever transfers much more energy into the steak than convection/hot air will at the aforementioned temperature.

Or you can sear with a weed burner or flame thrower or torch. Works bang-up and a lot of fun.

• #ten

How-do-you-do All - This is my outset post here. I but bought a used Genesis grill. It was simply used nigh 12 times for $400. I thought it was a good deal. I think it is the previous model of the Genesis line. Anyways, I accept searched hither for ways to make it hotter and I accept only found suggestions to employ Grillgrates. I read varying opinions about Grillgrates...some like em some don't, My terminal grill got hot fast and got up to 700-800 degrees. This grill takes longer and seems to only get to 500-550 maybe 600 if I expect long enough.

Is Grillgrates the only way to brand it hotter? or are there other ways? Increment gas flow to the burners? a different regulator?

Thanks in advance!

Hither is a motion picture of my grill.

Best,
Boyd

View attachment 39987

What do you demand to do at 800 degrees?

• #11

I gotta laugh at this. The Maillard reaction takes place at 350F. So having a blow torch for a grill is nothing just bragging rights IMO. OP have your valves out ream the orifices out to 1/8" should have all the heat you want...................for a short while anyway. Just SMH

• #13

Thank you all! Great suggestions. ...one asked why 800? I similar to get information technology existent hot for a steak and sear and have it flame upwards, so I turn it down. Yes, I tin employ iron skillet to sear which I exercise sometimes. But sometimes, I want the fire. I cooked two t -basic the other night and I could never get that flame bake or for it to flame up. Maybe not plenty fatty in that cutting of steak I had.

Its not like my grill won't cook information technology. Indeed it does and it tastes fine. I just want that little oomph when I want it.

• #14

Thank y'all all! Great suggestions. ...one asked why 800? I like to get information technology real hot for a steak and sear and take information technology flame up, so I turn it down. Yes, I can use atomic number 26 skillet to sear which I do sometimes. Only sometimes, I want the fire. I cooked two t -basic the other night and I could never get that flame bake or for it to flame upwardly. Peradventure not enough fatty in that cut of steak I had.

Its not like my grill won't melt it. Indeed it does and information technology tastes fine. I simply want that little oomph when I desire it.

If the steak doesn't have plenty fatty to go the fire burning, or if its too common cold at the start, a slight drizzle of canola oil or some butter added to the steak can assistance fix it on burn down.

That said, my friends E310 with two burners set up to high gets hot plenty to cause a tri-tip to catch burn on a reverse sear, and so if yours is non getting hot enough, possibly the burners need a little attention...

expert luck.

• #fifteen

Or maybe the regulator tripped.

• #sixteen

What do yous need to do at 800 degrees?

Brand Neapolitan pizza.

• #17

I gotta laugh at this. The Maillard reaction takes identify at 350F. So having a blow torch for a grill is zero merely bragging rights IMO. OP take your valves out ream the orifices out to 1/viii" should have all the estrus you want...................for a brusque while anyway. Just SMH

A Weber gas grill is a bit anemic, IMO. Mailliard might happen at 350f, only toss a thin steak on a fire that doesn't take very high radiant heat and you'll never come across Mailliard reaction earlier the steak gets cooked in the heart. My wife makes little skewers of thinly sliced beefiness and chicken (yakitori). In order to get any Mailliard reaction and not dry out the meat, I have to crank my gas grill to the max and allow information technology rut really well before putting these on the grill. Otherwise, they simply end up as greyness meat, if y'all want any moisture in the meat. A higher powered grill provides flexibility.

• #18

My E330 with two pizza stones runs past 700F

• #nineteen

If you want 800° you either need an IR burner or a charcoal vortex and put that steak directly over information technology. The IR burner on my Napoleon goes a way over grand° and that is how I melt my steaks.

• #20

The temperature of a propane flame is almost 3600F, regardless of how large or small the burner. You can sear a steak with a cigarette lighter or a common propane torch, but it will be a niggling area at a time. When we see the temperature of a bbq on the built in gage, it's a function of how much energy is available to oestrus that bbq box. That is a concept typically measured in BTUs for gas bbqs.

Source: https://tvwbb.com/threads/how-to-make-genesis-gas-grill-hotter.89176/

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