To Next PageTo Next PageWhat to do if my Weber Spirit E-310 burner won't light?
If the burner on your Weber Grill does not light, start by checking the fuel level in your LPG cylinder and refilling it if it's low or empty. Also, inspect the fuel hose to ensure it is not bent or kinked; straighten it if necessary. If the left burner lights with a match, the issue may be with the Crossover® ignition system.
Why does my Weber Spirit E-310 have yellow flames and smell like gas?
If the burners on your Weber Grill are producing a yellow or orange flame accompanied by a gas smell, the spider/insect screens may be obstructed. Cleaning these screens, as described in the “Annual Maintenance” section, should resolve the issue.
General| Main Burners | 3 |
|---|---|
| Total Cooking Area | 529 square inches |
| BTU-per-hour Input | 32, 000 |
| Dimensions - Lid Open | 63"H x 52"W x 32"D |
| Fuel Type | Liquid Propane |
| Cooking Grates | Porcelain-enameled, cast-iron |
| Ignition System | Electronic Crossover |
| Weight | 114 lbs |
Explains the benefits of reading the manual for mastering cooking methods and discovering possibilities.
Details the advantages of lid-down cooking for flavor, efficiency, and even cooking.
Describes the durable, high-quality steel lid coated in porcelain enamel for longevity and performance.
Explains the porcelain enamel coated steel grills for even heat retention and optimal cooking surface.
Details the function of Flavorizer bars in creating barbecue smoke and flavour, and preventing flare-ups.
Explains cooking food directly above a heat source for searing and traditional barbecuing.
Describes cooking food away from the direct heat source, similar to roasting or baking.
Method for cooking pork crackling, starting with high heat then adjusting for roasting.
Guide for slow cooking, detailing burner settings, food placement, and temperature monitoring.
Safety precautions and actions to take in case of a fat fire, emphasizing not using water.
Chart showing internal meat temperatures for various doneness levels for beef, lamb, pork, poultry, and sausages.
