Weber Summit 425 NG, Summit 450 NG, Summit 625 NG, Summit 650 NG Step-by-step Manual

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SUMMIT

TM

425 & 625

SUMMIT

TM

450 & 650

Step-By-Step Guide

Natural Gas Barbecues

Summit 425 NG

Summit 650 NG

Summit 625 NG

Summit 450 NG

92773 10/98

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A P P R O V E D

CANADIAN

GAS ASSOCIATION

®

 WARNING

1. Do not store spare LP Cylinder within
10 feet (3m) of this appliance.

2. Do not store or use gasoline or other
flammable liquids or vapors within 25
feet (8m) of this appliance.

 DANGER

If you smell gas:

1. Shut off gas to the appliance.

2. Extinguish any open flame.

3. Open lid.

4. If odor continues, Keep away from the
appliance and immediately call your
gas supplier or your fire department.

Leaking gas may cause a fire or explosion
which can cause serious bodily injury or
death or damage to property.

NOTICE TO INSTALLER: These instructions
must be left with the owner and the owner
should keep them for future use.

WARNING: Follow all leak check procedures
carefully in this manual prior to barbecue
operation. Do this even if barbecue was
dealer assembled.

WARNING: Do not try to light this appliance
without reading "Lighting" instructions
section of this manual.

THIS GAS APPLIANCE IS DESIGNED FOR
OUTDOOR USE ONLY.

INSTALL GAS SUPPLY (CART INSTALLATIONS ONLY)

Typical natural gas supply installation. Figure 1.

Figure 1

The quick disconnect is
installed above ground

Gas supply

Shut off

Locking
shut off

Quick Disconnect

Male fitting

To barbecue

Outside wall

Inside wall

 DANGER

Do not use an open flame to check for gas
leaks. Be sure there are no sparks or open
flames in the area while you check for gas
leaks. This will result in a fire or explosion
which can cause serious bodily injury or
death, and damage to property.

General Specifications for Piping

Note - Contact your local municipality for building
codes regulating outdoor gas barbecue installations.
In absence of Local Codes, you must conform to the
latest edition of ANSI Z223.1. WE RECOMMEND THAT
THIS INSTALLATION BE DONE BY A PROFESSIONAL.

Some of the following are general requirements taken
from ANSI Z223.1, for gas supply installations. Refer to
ANSI Z223.1 latest edition for complete specifications.

■ This barbecue is designed to operate at 4.5 inches

of water column pressure (.1625 psi). Use only the
regulator with the cooking module.

■ A manual shut-off valve must be installed outdoors,

immediately ahead of the quick disconnect.

■ An additional manual shut-off valve indoors should

be installed in the branch fuel line in an accessible
location near the supply line.

■ The quick disconnect connects to a 3/8 inch NPT

thread from the gas source. The quick disconnect
fitting is a hand-operated device that automatically
shuts OFF the flow of gas from the source when the
barbecue is disconnected.

■ The quick disconnect fitting can be installed

horizontally, or pointing downward. Installing the
fitting with the open end pointing upward can result
in collecting water and debris.

■ The dust covers (supplied plastic plugs) help keep the

open ends of the quick disconnect fitting clean while
disconnected.

■ Pipe compound should be used which is resistant to

the action of natural gas when connections are made.

■ The outdoor connector must be firmly attached to

rigid, permanent construction.

WARNING: Do not route the 12 foot hose under a
deck. The hose must be visible.

2

Gas line piping

■ If the length of line required does not exceed 50 feet,

use a 5/8" O.D. tube. One size larger should be used
for lengths greater than 50 feet.

■ Gas piping may be copper tubing, type K or L;

polyethylene plastic tube, with a minimum wall
thickness of .062 inch; or standard weight (schedule

40) steel or wrought iron pipe.

■ Copper tubing must be tin-lined if the gas contains

more than 0.3 grams of hydrogen sulfide per 100
cubic feet of gas.

■ Plastic tubing is suitable only for outdoor,

underground use.

■ Gas piping in contact with earth, or any other material

which may corrode the piping, must be protected
against corrosion in an approved manner.

■ Underground piping must have a minimum of 18" cover.

Test connections

All connections and joints must be thoroughly tested for
leaks in accordance with local codes and all listed
procedures in the latest edition of ANSI Z223.1.

3

CONTINUE TO REMOVE
PACKAGED CONTENTS

TOOLS NEEDED

SUPPLIES NEEDED

7/16 and 3/4 inch open end or an adjustable wrench

Your LP tank is shipped empty for safety. After setting the
LP fuel scale you will need to fill it. (See Step "Fill LP tank.")

You will need a soap and water solution to check for gas
leaks. (See Step "Check for gas leaks.")

Note - The hardware size of nuts, bolts and screws is
given. For example "1/4-20 x 2 inch bolt" means a bolt
1/4 inch in diameter with 20 threads to the inch, 2 inches
long. On a small screw for example, "6-32 x 1/2 inch
screw" means a number 6 screw, with 32 threads to the
inch, 1/2 inch long.

While we give much attention to our products,
unfortunately an occasional error may occur. If a part is
missing, do not go back to the store. Call the Weber
Customer Service Center toll free 1-888-33-SUMMIT
(1-888-337-8664) to receive immediate assistance.
Have your owner’s manual and serial number of the
barbecue available for reference.

Cooking grate

(2) (Summit 425 or 450)
(3) (Summit 625 or 650)

Flavorizer bar

(7) (Summit 425 or 450)
(11) (Summit 625 or 650)

Bottom tray

1/4-20 x 1/2 inch bolt (8)

Nylon washer (8)

Steam-N-Chips smoker

Note: If you use the Steam-N­Chips Smoker, you will be
removing one of the Flavorizer
bars. You have a full set of
Flavorizer bars to use when not
using the Steam-N-Chips smoker.

Warm-up rack

“U” rails (2)

1/4-20 wing nuts (4)

Drip pan

Catch pan

Catch pan holder

Note: Remove all
packaging materials
from the barbecue,
the front, back sides,
inside the barbecue
cart, and the bottom
shipping platform.
Once the packaging
material is removed,
carefully roll the
barbecue off the
shipping platform
and lock the casters.

4

Stainless steel work surface (2)

Condiment holder (2)

Tool holder (4)

Hose

REMOVE PACKAGED
CONTENTS (CONTINUED)

Wire bottom rack

(For Summit 450 and 650)

Stainless steel bottom shelves

(For Summit 425 and 625)

Thermometer

INSTALL “U” RAILS

a)

b)

Figure 2

“U” rail
support
mounts

Tabs

Frame rails

“U” rail

supports

Note: lock the casters before starting assembly.

You will need: two “U” rails, eight 1/4-20 x 1/2 inch bolts,
eight nylon washers, and a 7/16 inch or adjustable wrench.

Insert the tabs of the “U” rail into the frame rails. Make sure
both tabs are inside the frame rails. Figure 2(a) and that the
“U” rail supports are outside of the “U” rail support mounts.
Figure 2(a).

Push the “U” rail down into place on top of the frame rail.
Add a nylon washer to a bolt and start the bolt through the
hole of the frame rail into the tab of the “U” rail. Only start the
two bolts. Figure 2(b).

Align the holes of the “U” rail support with the holes in the
“U” rail support mount. Add a washer to a bolt and start the
bolt through the “U” rail support and into the “U” rail support
mount. Figure 2(b). Only start the two bolts.

Once you have started the four bolts per side, use the
7/16 inch or adjustable wrench to tighten the four bolts on
each side of the barbecue.

5

CONNECT FLEXIBLE
HOSE TO REGULATOR

You will need: the 12 foot natural gas supply hose and a
3/4 inch or adjustable wrench.

Thread fitting end of hose onto regulator. Figure 3.
Tighten with wrench.

Figure 3

a)

b)

Regulator

Gas supply

hose

Regulator

Gas supply

hose

INSTALL FLAVORIZER
BARS

You will need: seven (Summit 425 or 450) or eleven
(Summit 625 or 650) flavorizer bars

Set the Flavorizer bars front to back over the burners in
the slots of the Flavorizer Bar/cooking grill support.
Figure 4 (a).

Figure 4

Flavorizer Bar/
cooking grill support

Flavorizer Bar

Slot

Summit 425 or

Summit 450

Summit 625 or

Summit 650

6

INSTALL STEAM-N-CHIPS
SMOKER

You will need: Steam-N-Chips smoker.

Remove the center Flavorizer bar (the one that is not over
a burner). Set the handles of the Steam-N-Chips smoker
on the Flavorizer bar holder. Figure 5 (a).

Note: For directions on how to use the Steam-N-Chips
smoker, see the Operating Guide.

Figure 5

ADD COOKING GRATES

Figure 6

You will need: two (Summit 425 or 450) or three
(Summit 625 or 650) cooking grates.

The cross-wire of the cooking grate goes down. Set the
cooking grates in place next to each other. Figure 6.

a)

Summit 425 or Summit 450

Summit 625 or Summit 650

INSTALL WARM-UP RACK

Figure 7

You will need: warm-up rack.

Install one end of the warm-up rack into the hole on the
right end of the lid and the other end into the slot in the
left end of the lid. Figure 7 (a).

a)

7

Figure 11

Put the foil drip pan into the catch pan.

Mounting

slots

View from front of the Cooking Box

Tabs of

bottom tray

INSTALL BOTTOM TRAY

You will need: Bottom tray, catch pan holder, catch pan,
and one drip pan.

Figure 8

Figure 9

Note: It may be easier to install the catch pan holder by
removing the catch pan from the holder.

Hook the ends of the catch pan holder into the hole in the
bottom tray. Figure 9.

Figure 10

Slide the bottom tray into the mounting slots under the
bottom of the cooking box with the finger grip of the catch
pan toward you. Figure 15.

CAUTION: Do not line the bottom tray with aluminum
foil. It can cause grease fires by trapping the grease
and not allowing grease to flow into the catch pan.

8

INSTALL BOTTOM
SHELVES

Figure 12

For the Summit 425 or 625, place the stainless steel
bottom shelves between the frame supports.

For the Summit 450 and 650, place the bottom rack under
the cart between the frame supports. Lift up one end of
the rack so it clears the crosspiece. Continue to lift until
the opposite end clears the opposite crosspiece. Set the
rack in place on both crosspieces.

Summit 425 or 625

Summit 450 or 650

INSTALL CONDIMENT
HOLDERS AND WORK
SURFACES

You will need: two condiment holders, two stainless steel
work surfaces, and four wing nuts.

Place the condiment holders on the left and right side of
the frame. Figure 13(a). Set the work surfaces over the
condiment holders on both sides of the barbecue. The
studs of the work surface go through the holes in the
top of the condiment holder and through the frame rail.
Thread on the wing nuts on the front and back and
tighten. Figure 13(b).

Figure 13

a)

b)

Studs

underneath

work surface