Outdoor Gas Grille Won't Light

[Bob_Roller]

I've had problems the last few days with my gas grille not wanting to light .

Yesterday, I pulled it all apart and cleaned the burners gas jets, etc....

Still wouldn't work, I removed the rubber line between the regulator and the gas manifold on the grille, turned the LP tank on and got gas flow .

I was stumped .

Finally found the owners manual, kinds surprised I still had it, I got the grille 13 years ago .

Well, there is a feature on this grille (Weber), that is called an excess flow limiter, somewhere in the gas manifold on the grille .

Best that I can tell, with the high temps we've been having here, average is around 112-114 F., the LP tank is over pressurized, it sits mostly in the sun and the flow limiter 'set' and won't allow any gas to flow .

Reset procedure, is remove the line from the LP tank, turn all of the burner controls to high for a few minutes, turn them off, reattach the line to the tank and try relighting .

I tried lighting my grille this morning after doing this and it works fine now .

Don't know if all gas grilles have the safety device or not, but just a tidbit of info, I didn't know about before .

I'm putting a sun shield around the tank today, so it won't happen to me again !!!!

[montmil]

Bob, Just throw that steak on the hood of your car. No grease flare ups and a quick wipe when you're through cooking leaves the car looking nice n' shiny. Eezy Squeezy Cheezy [smiley=beer.gif]

[Ron_S.]

I'd try that on my wife's black mazda, but it's only about 104 here.  Probably not warm enough.  

[balibeemer]

Try charcoal!

[balibeemer]

Like this - Tomahawk steak ( 2.5 kg), Baked Spuds and Boerewors

[montmil]

Tasty, Tony. Tasty.

Wash it all down with your favorite adult beverage. [smiley=beerchug.gif]

[disco51]

+1 for hardwood charcoal.  Just sold the gas grill and switched to a big green egg.  Very pricey, but the egg keeps things super moist.  I've been really pleased.  Plus, you just can't beat the flavor of charcoal.. IMHO.

[bjamesw]

Plus, you just can't beat the flavor of charcoal.. IMHO.

The perils of grill enthusiasm.  I switched to hardwood cooking as well. On a well maintained home-made grill and carefully constructed and maintained coalbed.  

Unfortunately most of my friends drag out their ten year old black alum gas fired monstrosities with originally equipped, grease-soaked and pungent, lava stones... drop the meat, slam the hood,  grease caked lava stone commences to light and then flare yellow hellish soot from all orifices, coating the meat with a layer of carb-cleaner smelling vaguely plastic char.  

Lagunitas Little Sumpin' Extra Ale in hand,  I have to beg off and lie that "i've eaten, thanks".  

When did I become a snob?

[Bob_W]

Went the BGE route a couple of years ago and could not believe how great it is. From 600* steaks to twenty plus hour low and slow picnics, the food is consistently great. Chicken breast and pork tenderloin which remain moist almost makes it worth the price alone. The life-time warranty is even better.

What to cook today?
Bob