Review of the Weber Summit S-670 Gas Grill

The Weber Summit S-670 is the kind of gas grill that makes you briefly consider sending out engraved invitations for a Tuesday-night
chicken thigh. It’s big, shiny, unapologetically feature-packed, and designed for the cook who wants to do more than “turn meat into
dinner.” This is a grill that expects you to host. It practically comes with a vibe.

But here’s the thing about luxury grills: they’re not automatically “better” for everyone. They’re better for a certain kind of
backyard life. The Summit S-670 sits in that rare category where the question isn’t “Can it grill burgers?” (yes, obviously) but
“Will you actually use the smoker burner, rotisserie, sear station, and side burner enough to justify the size, cost, and commitment?”
Let’s break it downlike a rack of ribs, but with fewer napkins.

At a Glance: What You’re Getting

• Cooking space: 769 sq. in. total (624 primary + 145 warming rack) for serious crowd cooking.
• Main burners: Six burners rated at 60,000 BTU totalbuilt for heat, zones, and control.
• Bonus burners: Dedicated sear burner, smoker burner + smoker box, infrared rotisserie burner, and a side burner.
• Signature convenience: Lighted knobs, handle lights, Snap-Jet individual ignition, and a “tuck-away” rotisserie motor.
• Best for: Frequent entertainers, multi-dish grillers, and “I want restaurant-style options at home” folks.

Design & Build Quality: Big, Stainless, and Built to Be Noticed

The S-670 is a full-size freestanding grill with a stainless steel finish and the kind of presence that makes patio furniture look like
it needs to dress up. A double-layer hood helps with heat retention and stability, and the overall construction aims for longevity and
consistent performance rather than portability. This is not a “roll it into the garage every night” modelmostly because once it’s in
place, you’ll treat it like patio architecture.

Practical touches are part of the package: enclosed cabinet doors for storage, a fixed side shelf for prep, and heavy-duty casters that
make repositioning possible (even if you’ll do it carefully, like moving a sleeping bear). The lighting is more useful than it sounds.
Handle lights and illuminated control knobs mean you can actually see what you’re doing after sunsetbecause the universe loves a
well-seared steak, even at 8:47 p.m.

Heat Output & Control: Six Burners = Real Zone Cooking

The main burners on the Summit S-670 are rated at 60,000 BTU total across six burners. In plain English: you can run multiple heat zones
without feeling cramped. You can sear on one side, roast indirectly on the other, and keep something warm without turning it into charcoal
archaeology.

Why zone control matters more than raw BTUs

High heat is nice, but control is what makes a grill feel “premium.” With six main burners, it’s easier to build a
predictable setup: two burners off for indirect cooking, two on medium for steady roasting, and one or two hotter zones for finishing.
The Summit design is known for even heat across the cookbox, which helps when you’re cooking for a group and don’t want to play
“Guess Which Corner Runs Hotter Today.”

The Features That Separate “Fancy” from “Actually Useful”

1) Sear Station: A dedicated high-heat lane

The S-670 includes a dedicated sear burner (rated around 10,600 BTU), designed to create an intense heat zone for fast browning and
dramatic grill marks. In real cooking terms: it’s your tool for steakhouse momentswhen you want crust without overcooking the center.
It also shines for thinner cuts that can go from “perfect” to “sorry” in about 90 seconds.

2) Smoker box + smoker burner: Gas grilling with a smoke accent

Purists will tell you gas grills can’t smoke. The Summit politely disagrees. A dedicated smoker burner paired with an integrated smoker
box gives you a straightforward way to add wood smoke to foods without juggling foil packets or balancing a smoke tube like a circus act.
Think: salmon with cedar-ish vibes, chicken wings with a deeper flavor, or even a kiss of hickory on burgers when you’re feeling bold.

3) Infrared rotisserie burner: Crisp skin, steady browning

The rear infrared rotisserie burner (commonly listed around 10,600 BTU) is built for rotisserie cookingchickens, roasts, and anything
that benefits from slow turning and steady radiant heat. Rotisserie on a grill isn’t just a novelty. It’s a reliable way to get evenly
browned meat and that “why does this taste like a fancy place?” texture on poultry skin.

Weber’s guidance on infrared rotisserie burners is also refreshingly practical: lighting and keeping it going can require a slightly
different technique than standard burners (including holding the control knob in briefly after ignition on some models). Once you learn
the rhythm, it becomes one of the most satisfying features to useespecially for weekend cooks when you want the grill to do the work
while you pretend you’re “monitoring” with a beverage in hand.

4) Side burner: The underrated workhorse

A side burner doesn’t sound exciting until you’ve used one while grilling a full meal. It’s for simmering sauce, blanching corn, warming
beans, or crisping onions for burgers without running back inside. It also keeps your kitchen from turning into a sauna in midsummer.
Sometimes “premium” is just “I didn’t have to wash another pot indoors.”

5) Tuck-away rotisserie motor: Storage that feels engineered

The rotisserie system on the S-670 is designed to store cleanly when not in use, including a motor that can be tucked away and dedicated
storage for the spit and forks. This matters because rotisserie gear tends to live in a chaotic drawer otherwise, right next to the
grill brush you swear you replaced last year.

Cooking Performance: What It’s Like in Real Food Terms

Steaks and chops: Sear first, finish smart

On a grill like this, steak night gets easiernot because it’s “automatic,” but because you can build a two-stage plan without
improvising. A common approach is to use a hot zone (often with the sear burner engaged) to build crust, then shift the steaks to a
gentler zone to coast to temperature. That’s how you get a browned exterior and a properly juicy interior without rushing.

Burgers for a crowd: Space is the secret ingredient

With over 600 square inches of primary cooking area, you can run a full burger assembly line: direct heat for patties, a cooler area for
buns, and a warming rack holding finished burgers while you melt cheese on the next wave. If you host often, this is where the S-670
starts to feel less like a splurge and more like a solution.

Chicken: The Summit shines at indirect roasting

A lot of grills can grill chicken. Fewer grills make it easy to roast chicken pieces evenly without flare-ups, burnt skin, or the “raw
near the bone” surprise. With multiple burners and a stable lid, you can set up indirect heat reliably. Add rotisserie to the mix, and
you’ve got a legitimate path to crispy, evenly browned birds that taste like you planned ahead (even if you didn’t).

Seafood and vegetables: Better control = fewer casualties

Delicate foods benefit from predictable heat. Fish, asparagus, sliced zucchini, and shrimp skewers all get easier when you can dial in a
moderate zone and keep a hotter one available for quick finishing. Stainless grates also help hold heat steadily, which can improve
browning without requiring aggressive flame.

Ease of Use: The Learning Curve Is Mostly “So Many Options”

The ignition system is designed for straightforward starts, and each burner being individually controlled means you’re not forced into a
one-temperature-fits-all setup. The only “learning curve” is remembering you have a small outdoor kitchen attached to your grill:
sear station, smoker burner, rotisserie burner, side burnerplus the usual main burner strategy. It’s less “hard” and more
“Wait, which knob did I just turn?”

Cleanup is the usual Weber-style approach: manage grease before it becomes a situation, keep the cookbox tidy, and clean regularly
enough that you’re not scraping history off the grates. If you’re the type to cook big and clean later, the Summit will eventually
remind you (with smoke and regret) to reverse that order.

Maintenance & Longevity: Stainless Isn’t MagicIt’s a Material

Stainless steel looks fantastic, but it still needs careespecially in humid or coastal environments. Owner feedback commonly praises
performance and versatility, while also noting that certain components may show wear, corrosion, or ignition quirks over time if the
grill lives outdoors without protection. Translation: treat it like a premium tool. Use a cover, clean it, and don’t store it next to
salty ocean air like it’s trying to become modern art.

The good news is Weber’s support reputation is part of why people buy into this tier. Warranty coverage for Summit gas grills is often a
major confidence factor, and for many buyers it’s the difference between “expensive” and “long-term investment.”

Warranty & Support: A Big Part of the Value

Weber’s warranty terms vary by purchase date and series, but for Summit gas grills purchased in the relevant window, coverage is commonly
listed as a multi-year limited warranty with strong supportan important consideration when you’re buying a grill with multiple burners,
lighting components, and rotisserie hardware. This is the kind of product where having reliable parts availability and a responsive
service system matters.

Safety & Setup: The Unsexy Stuff That Keeps You Grilling

Gas grills are safe when used correctly and dangerous when treated casually. The owner guidance emphasizes basic habits that are worth
taking seriously: perform leak checks, keep combustible materials at a safe distance, don’t store spare propane cylinders under or near
the grill, and keep kids away from hot surfaces. It’s not thrilling advice, but it’s the reason your cookout stays a cookout.

So… Is the Weber Summit S-670 Worth It?

If you want a simple grill for occasional burgers, the Summit S-670 is like buying a concert piano to play “Chopsticks.” You can do it,
but you’ll feel silly. Where the S-670 makes sense is for people who:

• Host often and need space and heat-zone flexibility.
• Want rotisserie cooking, real searing capability, and easy smoke flavor without switching to a dedicated smoker.
• Prefer a premium build and the long-term support that comes with a top-tier brand.
• Like cooking multiple dishes at onceprotein, sides, saucewithout running inside constantly.

The value is in the ecosystem of features. You’re not paying just for stainless steel; you’re paying for the ability to
cook like a backyard line cook with better music and fewer Yelp reviews.

Pros and Cons

Pros

• Massive cooking capacity for entertaining and batch cooking.
• Six main burners make zone cooking genuinely easy and consistent.
• Sear station, smoker box + burner, rotisserie burner, and side burner expand what you can cook outdoors.
• Lighting features and storage details improve everyday usability.
• Strong brand support and warranty reputation for long-term ownership.

Cons

• Large footprintneeds space and feels “permanent” once set up.
• Premium priceoverkill for occasional grilling.
• More components = more maintenance if left exposed to harsh weather.
• Feature-rich layout can feel busy until you develop a routine.

Bottom Line

The Weber Summit S-670 is a luxury gas grill that earns its reputation by giving you real cooking optionssear, roast, smoke, rotisserie,
simmerand enough space and control to do them without chaos. It’s not the grill for everyone, but if your backyard is where friends
gather, where weekends are measured in meals, and where you’d like your food to quietly flex on your behalf, this grill fits the role
beautifully.

Real-World Experiences: of “What It Feels Like to Own One”

Imagine your first weekend with the Summit S-670. You fire it up for a “simple” cookout, and five minutes later you’re accidentally
running an outdoor restaurant. That’s the most honest experience this grill delivers: it changes what you consider normal.

On Friday night, you start with steaks. Not because you have to prove anything, but because the sear station basically dares you to.
You set one area blazing hot, build a crust, then slide the steaks to a calmer zone to finish. The first time you do it successfully,
you’ll feel like you hacked dinner. The second time, you’ll act like you’ve always been this way. Someone will say, “How’d you get that
crust?” and you’ll shrug like a person who definitely has their life together.

Saturday is for rotisserie. You season a whole chicken, truss it, and let the infrared rear burner do its steady work. The best part is
how hands-off it becomes. You’re not hovering over a pan in the kitchen; you’re outside, checking progress through the lid thermometer
and enjoying that slow, even browning that rotisserie does so well. When it comes off, it looks like it belongs in a glossy cookbook.
The skin is the headline, the meat is the story, and suddenly you understand why rotisserie owners talk about “just doing one more.”

Sunday is when you discover the smoker box is a gateway feature. You toss in wood chips and let a gentle stream of smoke perfume the
foodmaybe salmon, maybe wings, maybe a tray of vegetables that suddenly tastes like it traveled. It won’t replace a dedicated smoker
for all-day brisket missions, but for adding smoke character to weeknight meals, it’s the easiest “upgrade” you can give your cooking.
The experience feels less like learning a new hobby and more like flipping on a new flavor setting.

And then there are the tiny moments you didn’t think you’d care about: the lighted knobs when it gets dark, the handle lights when you
lift the lid, the side burner keeping sauce warm while the main grates do the heavy lifting, the ability to keep finished food on the
warming rack without overcooking it. These are the things that make the grill feel less like a single-purpose machine and more like an
outdoor kitchen station.

The most “real” part of ownership is also the least glamorous: you start taking care of it. You wipe it down. You cover it. You clean it
before grease becomes a personality trait. Because once you’ve had a few weekends where everything cooked the way you hoped, you’ll want
that feeling againand the Summit S-670 is the kind of grill that rewards the owners who treat it like a long-term partner, not a
disposable appliance.

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