Weber 7541 Gas Grill Smoker - TIPS: Was the grill not hot enough?
1593694
Make sure that you add your woodchips over the burner section being used. I typically slow cook with only one burner at a temperature between 225 - 275. I usually use the 1st burner which is the burner closest to the front of the grill. I add woodchips only to the section of the smoker box where the flame is. You should see a lot of smoke. Hope this helps.
1913881
Yes , The only thing that I do is remove the greats , from the unit , My weber is quite old it is the Silver series inside measures. 24 x 15 and the lid is 7 1\2 " deep , I suggest that you place yourRib o lator on your unit to check for clearance , adj as needed , if it does not fit your unit return it. , if it does then lots of great cooking is comming your way, 4 different trays 4 different mealsAll at the same time .and if you like a smoky flavor you can get a smoke box that works on the gas q.I don't use the center burner ,and a lower heat setting , keep the lid closed , and use the BBQ like an oven. Yes , The only thing that I do is remove the greats , from the unit , My weber is quite old it is the Silver series inside measures. 24 x 15 and the lid is 7 1\2 " deep , I suggest that you place yourRib o lator on your unit to check for clearance , adj as needed , if it does not fit your unit return it. , if it does then lots of great cooking is comming your way, 4 different trays 4 different mealsAll at the same time .and if you like a smoky flavor you can get a smoke box that works on the gas q.I don't use the center burner ,and a lower heat setting ,... » Read More Yes , The only thing that I do is remove the greats , from the unit , My weber is quite old it is the Silver series inside measures. 24 x 15 and the lid is 7 1\2 " deep , I suggest that you place yourRib o lator on your unit to check for clearance , adj as needed , if it does not fit your unit return it. , if it does then lots of great cooking is comming your way, 4 different trays 4 different mealsAll at the same time .and if you like a smoky flavor you can get a smoke box that works on the gas q.I don't use the center burner ,and a lower heat setting , keep the lid closed , and use the BBQ like an oven. « Show Less
85495
I'm not much of a baker, but when I left it unattended last weekend, the internal temp at grill level rose to well over 300 degrees. I usually keep it at 225 or so. I'm sure you could do it, but I would suggest moving the charcoal grate to the lower cooking grill to get a more direct/even heat.
2063290
can't help you as it was a gift to my Grand son. Sorry- He is using a off his dads gas grill.
697527
I had the same problem as the origanals. IF you are grilling outside, YOU MUSY KEEP THE 'CORD" AWAY FROM ANY METAL ON THE GRILL OR IT WILL DIE. IN FACT THIS ONE WENT QUICKER.I am looking for a complete different kind of outside thermometer that can handle a little heat.LPM
1278452
I have not found this to be an issue. When I am slow cooking, I use the two outermost burners with the food in the center of the grill. I can easily maintain temps from 250 to 350 degrees by simply adjusting those two burners. For direct heat cooking, you may want to try using only the one or two burners directly beneath the food.
26982
Well, I thought about that too. The only thing I did was put in the new grates & flavorizers and heat it up to a pretty high temperature. You'll see some smoke for a few minutes and then I let it cool. After that no more smoking and I went ahead and started cooking. I typically spray a bit of that Pam for Grilling spray to make cleaning easier later. (Never clean the flavorizer bars though.)
156310
Yes, this seems to be a problem. I'm working with the manufacturer to see what can be done. But at present it really doesn't get hot enough to qualify as a grill.
1360281
hey thomas, the best result i have found is with either the charcoal or gas grill flame being close enough to heat the bottom of the grill grates with at least 350 degrees. with the lid then closed and good airflow you want the grates to get to "steakhouse temps" approx 600-650 degrees, before you put the meat one. so with a decent bbq grill thermometer, check the temp and see if it will work, which since your traeger is not just a low temp smoker, the medium or high cook setting will do the trick. never let the grill grates get over heated as it can ruin the anodizing on them, gary.... p.s. go to smokingmeatforums DOT com for a wealth of bbq info hey thomas, the best result i have found is with either the charcoal or gas grill flame being close enough to heat the bottom of the grill grates with at least 350 degrees. with the lid then closed and good airflow you want the grates to get to "steakhouse temps" approx 600-650 degrees, before you put the meat one. so with a decent bbq grill thermometer, check the temp and see if it will work, which since your traeger is not just a low temp smoker, the medium or high cook setting will do the trick. never let the grill grates get over heated as it can ruin the anodizing on them,... » Read More hey thomas, the best result i have found is with either the charcoal or gas grill flame being close enough to heat the bottom of the grill grates with at least 350 degrees. with the lid then closed and good airflow you want the grates to get to "steakhouse temps" approx 600-650 degrees, before you put the meat one. so with a decent bbq grill thermometer, check the temp and see if it will work, which since your traeger is not just a low temp smoker, the medium or high cook setting will do the trick. never let the grill grates get over heated as it can ruin the anodizing on them, gary.... p.s. go to smokingmeatforums DOT com for a wealth of bbq info « Show Less
912232
I think heat is the most important thing for the smoker to work well, but i would check with Cameron for a definite answer. I do know the smoker is wonderful!
1495797
After cleaning a brushing of vegetable oil or olive oil may help. Check with the manufacture as my grill went up in flames before a year old. If it catches fire they may blame you for it like they did me. The rubber hose under the cook surface needs replacing. The Weber grills do not start the rubber hose until they are out of the way of the heat zone. Any grease drippings can not fall on it like can from the char-broil. If you do not follow the instructions to the letter they will void any claim. Not to say they will stand behind any problem if you could prove it. Worst grill ever replaced with a Weber.
50348
When grill is cold, and wind free remove grates and burner covers. Light grill. If the flame on low setting drifts or hops above the burners, and is noisy it sounds like you are getting too much air. if it just goes on and off in parts, the problem may be gas flow. If you adjust it, remember to final check it on low, med and high settings for best general flame to make sure no yellow flame is present
1446898
Only put the probe in the smoker. My 1st thermometer was off by 50 degrees! I had to exchange it. The 2nd was only off a few degrees.
2228473
I've used nothing but canola oil to get the grill seasoned. Get it screaming hot, cover down, anything on the grate from last use will pretty much be ash & easily scraped with the triangular cleaning tool. Use a small hand whisk brush to get rid of the ash. Another spray with canola oil & get'r hot again. IT WILL SMOKE. Nature of the beast. Spray burgers lightly with canola before placing on the smoking hot grate. I use nothing more than 90/10 mix. Too much fat means more flame up. I'll leave 'em on a couple minutes or less, give 'em a quarter turn, same with other side, then finish up with lowered heat until desired done. I do pretty much the same with steaks, chops, & fish. A light spray with the oil before slapping on the grill, prevents sticking & helps keep any seasonings where they should be, on the meat. For chicken, I've added 4 - 1/4" eye bolts to an old grill that raises the meat an 1-1/2" or so to slow grill the meat. I've found a basket type flat grill at Safeway I place on top of the grate when grilling fish, shrimp, veggies and sliced fruit. Again, I'll lightly spray it and the food before grilling. You're always gonna get some Smoke, but after the initial searing, turning the gas down & watching placement of your meat on the grill should keep the smoking manageable. Doug
2039675
I think the max the temperature has reached is 225, which is the same as my old element. I have an older model smoker.
1259096
With the grates in place, heat the grill to at least 450 degrees. After a few minutes, turn off the grill and apply cooking oil or PAM to grates. I do this after each time I use the grill.It works great.
1710355
It's very difficult in my experience. First, the temp gauge is very inaccurate, as I'm sure everyone would attest. I've used a separate temp probe in the box to keep track. The valve control knob is very sensitive, and just touching it can cause the temperature to creep up or down by 25 degrees or more. The burner's proximity to the tray where the wood chips go makes it so if you do get the burner down to where it will maintain about 225F in the box, the chips don't get hot enough to smoke. I've mostly given up on 225F, and try to maintain 250F to 270F for most meats.