Weber Summit E-670 Handbook page 6

Your Summit is an amazing barbecue. It's probably a little different from any barbecue you've used before,
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and we think it's important that you get to know, and love, your new barbecue. Here we'll show you how
all the parts work together to produce incredible results.
The porcelain enamel lid
Under the Weber lid is where all the magic
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happens. You'll discover that cooking with the
lid closed means that food cooks more quickly
and evenly than you could ever hope for on a
traditional, open top barbecue.
You'll soon find that it's far more efficient too –
you'll save gas and money because heat is kept in
and circulated all around your food.
But best of all, cooking with the lid down is the
only way to get that famous Weber flavour when
barbecuing.
The lid on your Summit is high quality steel, sealed
in gleaming black porcelain enamel, so it won't
rust, peel, burn or scratch for years and years.
Cooking grills
The solid stainless steel cooking grills give you
an ideal surface for cooking. The stainless steel
rods retain and conduct heat evenly, so you'll get
beautifully seared and evenly cooked food across
the entire cooking area.
We recommend that you cook everything you
can directly on the grill with the exception of very
fatty meat. Save the hotplate supplied with your
barbecue for things like eggs, pancakes and onion
rings.
By cooking on the grills, your food will be healthier
and you'll produce better flavour, as fat and meat
juices fall onto the hot Flavorizer bars below.
Flavorizer
The Flavorizer bars rest under the cooking grills
of your Summit, and they're responsible for the
barbecue smoke that gives your food that unique
Weber flavour. These angled bars sit above the
burners of your barbecue, meaning they get
incredibly hot when you're cooking. As meat
juices and fat comes away from your food on the
grill above, it drops onto the hot Flavorizer bars.
There it sizzles and smoulders, creating all that
wonderful barbecue smoke.
The Flavorizer bars also prevent fat dropping from
your food into lit the burners below. That means
you can cook almost anything on the grill with
minimal chance of any unwanted flare ups.
Get to know your barbecue
bars
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Cleaning system
As excess fat and juices drop safely past the
burners, they're collected in the clever Weber
Summit cleaning system.
You may have seen barbecues with sand traps, fat
soakers or lava rocks before, but your Summit is
different. The removable, sloped tray guides fat
and juices from cooking down into a disposable
aluminium pan. And when the drip pan is full, it's
as easy as disposing of the contents and replacing
the used pan with a new one.
For anything solid that doesn't make it to the
aluminium pan, the sloped tray can be easily
removed, and because it is porcelain enamel
coated, it's easy to clean too.
Rotisserie with infrared rotisserie burner
Your Summit comes equipped with a motorised
rotisserie, perfect for cooking juicy rotisserie
roasts. As your food is constantly turning, meat
juices that would otherwise fall away from the
food run over the surface and caramelise there,
giving a unique rotisserie flavour. Your Summit is
also fitted with a specialised infrared rotisserie
burner, which provides intense, direct heat for
food on the rotisserie. The infrared burner will
caramalise and brown the outside of your food,
and is best used at the start or end of the cooking
process to get the outside surface of your meat
just the way you like it.
The infrared burner can also be used to provide
additional, intense high heat to food on the grill or
warming rack, like pizzas, toasted cheese or baked
potatoes.
Smoker box with dedicated burner
The smoker box allows you to add another
dimension to your outdoor cooking, by adding
smoke flavours to grilled and roasted food. By
using the dedicated smoker burner, you can
get wood chips smouldering and smoking in the
smoker box while the barbecue is preheating.
Once you can see and smell smoke, it's time to turn
the smoker burner down and add your food. By
turning the smoker burner to low there is enough
heat to keep the wood smouldering, without
catching alight.
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