Weber 1851001 Summit E-620 NG Grill
Best Price: $1525.27
Weber 1851001 Summit E-620 NG Grill 60,000 BTU per-hour-input6 stainless steel burners with Snap-Jet individual burner ignition system12,000 BTU-per-hour input flush-mount side burner2 grill out handle lights included838 square inches of total cooking areaWeber 1851001 Summit E-620 Natural Gas Grill, Black - The Summit E-620 gas grill features an enclosed cart with corresponding painted steel doors with stainless steel trim and chrome plated cast aluminum handles. All grills have an accent-colored painted steel frame and have a porcelain-enameled shroud with polished handle and trim, a center-mounted thermometer and accent colored painted, cast aluminum end caps. The cooking system, rated at 60,000 BTUs, includes 6 stainless steel burners and a Snap-Jet individual burner ignition system. The cooking grates are 9.5mm stainless steel rods. The grill also features stainless steel Flavorizer bars. The primary cooking area measures 538 sq. inches; the warming rack measures 112 sq. inches, giving a total cooking area of 650 sq. inches. The Summit E-620 gas grill also has a 12,000 BTU-per-hour input flush-mount side burner. Other features include 2 stainless steel work surfaces, 1 Grill Out handle light, 6 tool holders, enclosed tank storage area and precision fuel gauge, 2 heavy-duty front locking casters, and 2 heavy-duty back swivel casters. Tank is not included with LP grills and all natural gas grills include a 10-ft. flexible hose. Weber cookbook included. Limited warranty.Unfortunately we do not ship to Alaska, Hawaii, Puerto Rico, Guam, PO boxes, APO's or any international locations.Please allow 7-10 days for deliveryProducts ship within three days of payment.Return Policies:Damaged Shipments: We make every effort to safely secure and ship all packages, but we understand that sometimes merchandise can be damaged during the shipping process. Merchandise damaged during shipping should be reported to us within 24 hours of receipt. We will contact the shipping company for visual inspection of the merchandise and box. We will then issue you credit for the amount of any confirmed damaged merchandise. Return Policy: Please call us during our normal business hours for return authorization prior to returning any merchandise. Merchandise must be returned in sellable condition in order to receive credit. Full credit will be issued for unopened merchandise returned within 15 days of your receipt of shipment. A 15% restocking fee will be applied to authorized returns received after 15 days and a 25% restock fee will be applied to unauthorized returns. Product returns cannot be accepted after 30 days. Back Orders: We regularly stock every item we carry. Although every attempt is made to maintain inventory of each product we carry, occasionally we may run out of certain products. In this event, we will give you an estimated time of availability and give you the choice of canceling the out-of-stock items, holding off shipment of your entire order until the product is available, or receiving a partial shipment of the in-stock items first and the out-of-stock items when they are available. No additional shipping charges will be incurred by the customer for these partial shipments.
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BBQ, Smoking, and Cooking Questions
How do you get really tender bbq ribs?
Submitted by Loyalis on Tue, 01/06/2009 - 21:00
Panda's Question:
I want to slow cook them on the bbq grill to get them really tender. What's the best way to do it? Its my first time barbecuing. I have it on the lowest heat possible (the thermometer on the grill reads about 300 degrees). I'm cooking it on indirect heat for 3 hours, then wrapping it in foil and cooking it for about another 2 hours. Am I on the right track?
lots_of_laughs's Answer
I think you're on the right track... I do a simlialr thing, but I have a charcoal grill. Use a dry rub on the ribs and let sit overnight.
Then, I cook and smoke pork ribs for about 3 hours at 200F to 250 F with indirect heat and then wrap the ribs in heavy duty foil and bake another 2 or 3 hours at 200F. I like using hickory chips to smoke the ribs. I've read online from various sources that the full flavor from smoking is developed within the first 3 hours any more smoking after that is just a waste... hence my 3 hours of smoke and 2 to 3 hours in the oven. The 3 hour smoke rule may be someone's guess, but it's worked for me. I don't use sauce since the dry rub and the smoke provides a lot of flavor. The slow cooking and wrapped in foil help the ribs retain a lot of moisture too. Please... Please... Please... DO NOT boil the ribs ahead of time. You're boiling out the flavor and making stock. You want to keep as much flavor as possible in the ribs.
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