The Weber Summit E660 built in model is a stand alone product, and is the best of the best in the Weber series. The Weber Summit is available only through Weber specialist dealers and but comes with uncompromising style and finish making it a worthy competitor in the BBQ industry.

This is present in the high quality stainless steel and quality built fixtures and fittings. It is a large six burner barbeque accompanied by its own smoker box housing its own individual burner. It also boasts a sear station and built in rotisserie with its own infrared burner.

If all that wasn’t enough, the unit also has a SlideFrame™ design. This makes for easy slide in and slide out when you want to move the barbeque for cleaning, maintenance or service reasons. It is the only built in barbeque that can be safely relocated when necessary.

Pros and Cons of the Weber Summit E660

Pros Cons

Can be hooked to either LPG or natural gas

This size cooker can cater for 12+ guests

Comes with accessories that normally need to be
brought separately

Only BBQ with a slide out design to assist with cleaning
and maintenance

Unsuitable for small balcony areas

Only available in gas

Only comes in black

Only available from Weber specialist dealers

If you are using LPG you would have to change bottles

Is the Summit E660 suitable for your outdoor area?

The Weber Summit E660 Built In is considered a premium family barbeque. It is the type of high end unit you would put in an impressive outdoor entertaining area.

It would not be suitable for a small balcony apartment. It can be used to cook for a couple but it is really designed to cook for a crowd. Whether it is your first Weber BBQ or second or third, Weber makes it easy to learn to use with easy to read, step by step instructions, dozens of recipes for gas cookers and all the accessories a master of the grill could want.

The Weber Summit E660 is a gas model

Gas BBQ’s are the most popular form of barbeque purchased in Australia. This model can be run on either LPG or natural gas. If you have gas connected to the premises, you will never need to change or purchase a gas bottle.

Because of the popularity of gas barbeque cooking, Weber have many recipes and accessories to complement this type of grill.

More people are comfortable with gas cooking than charcoal or electric so chances are all the cooks in the house will be happy to cook on the Weber Summit.

6 stainless steel burners Cook for a couple or cook for a 10+
Spit fork rotisserie with heavy duty motor Enjoy the taste of slow cooked
rotisserie meat
2 Grill-Out™ handle lights See the exact progress of your food
Fixed commercial grade thermometer Cook to perfection every time
Double walled black doors Smart, sleek durable design
Enclosed storage area Easily store accessories and cleaning
products within reach but out of sight
SlideFrame™ Design Allows for easy removal for cleaning,
service and maintenance purposes
4 caster wheels (2 locking) Place the BBQ where it best suits you
Porcelain enamel hood High grade finish that will not rust, flake
or peel
Stainless steel flavorizer bars Fat falls onto the bars creating smoke that
releases flavours which infuse the food
Stainless steel cooking Easy to clean and hygienic way to cook
Summit built Built from the highest quality materials
Light up control knobs Make no mistake about the temperature
2 metre quick disconnect hose (NG model) Makes for easy permanent installation
Detailed operating instructions Customer friendly
Weber Summit cookbook Start cooking today
Weber limited 10 year warranty The longest warranty available



Extras available to complement the Summit E660 built in include:

If this is your first Weber, there are a mountain of accessories to choose from. A suggestion – Weber accessories are specifically designed for the Weber user. They are not flimsy, lightweight or require frequent replacement. If you have invested in a Weber, make the invest in the accessories. If you have chosen a Weber Summit, many of the more expensive accessories are already included.

A good starter pack would include:

As you get more comfortable with cooking on the Summit, you may find there are more accessories you think might make the job more enjoyable.

Prosciutto wrapped tenderloin


Prep time: 2.5 hours (including refrigeration)
Cook time: 20-25 minutes
Difficulty: Medium

Serves: 2-3


  • 100g pitted prunes, roughly chopped
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 1 ½ tablespoons (30ml) port
  • 2 sprigs rosemary, leaves finely chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 400g pork tenderloin
  • 4 slices prosciutto


  • In a medium bowl, mix together the prunes, shallot, garlic, port, rosemary, salt and pepper. Set aside until required.
  • Using a sharp filleting knife, trim and remove any silver skin from the pork tenderloin. To butterfly the pork tenderloin: Horizontally slice the pork fillet, slicing through the centre of the meat, but not all the way through. Open the pork fillet like a butterfly. Lay a large piece of plastic wrap on the bench. Place the butterflied pork onto the plastic wrap, cover with another sheet of plastic wrap. Pound the meat until it is approximately 7mm thick, trying to keep the meat an even thickness. Remove the top layer of plastic wrap.
  • Lay a fresh sheet of plastic wrap on the bench. Vertically lay the prosciutto onto the plastic wrap, slightly overlapping the prosciutto. Flip the pork tenderloin on top of the prosciutto, removing the plastic wrap that was under the tenderloin.
  • Spread the prune mixture evenly over the pork tenderloin. Starting at the longest edge, roll up the pork tenderloin tightly, using the plastic wrap as you roll. Once rolled, refrigerate for at least two hours to ‘set’ the meat. Alternatively tie the tenderloin with twine to keep it together when cooking.
  • Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber ® Q barbecue, set up your barbecue with a convection tray and a trivet.
  • Roast the pork over indirect medium heat, with the lid closed, until cooked through, about 20 minutes.
  • If desired, move the pork tenderloin over direct medium heat (180°C to 230°C) for 2 minutes each side, to crisp up the prosciutto.
  • Remove from the barbecue and leave to rest for 5 minutes before slicing

Chermoula Chicken with Coriander Yoghurt

Prep time: 20 minutes
Cooking time: 60 minutes
Difficulty:   Easy

Servings:    4


  • 1x 2kg butterflied chicken
  • 2 preserved lemon quarters, flesh discarded, rind chopped
  • 1 cup fresh parsley leaves
  • 1 cup fresh coriander leaves
  • 2 long red chillies, stalk removed
  • 3 garlic cloves
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1/4 cup olive oil
  • 1 juiced lemon and rind
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper

Coriander Yoghurt

  • 3 tablespoons finely chopped fresh coriander
  • 200g plain yoghurt
  • ½ tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon pepper



  • To make the chermoula paste; blend together the preserved lemon rind, parsley, coriander, chillies, garlic, cumin, paprika, olive oil, fresh lemon juice and rind, sea salt and pepper.
  • Stuff the chermoula paste under the skin of the chicken breasts and legs. Spread the remaining chermoula paste over the skin. Refrigerate while the barbecue is preheating.
  • Prepare the barbecue for indirect and direct cooking over medium heat (180 to 230°C).
  • If using a Weber kettle: As per the Weber Red Gum Charcoal instructions, build a pyramid charcoal (equivalent to 2 to 3 charcoal baskets) on your barbecues charcoal grate with 3 firelighters underneath. Light the firelighters and wait 10 to 15 minutes. Using tongs and heatproof gloves, spread the charcoal evenly across one half of the charcoal grate. Place the cooking grill on the barbecue.

  • Place the chicken on the cooking grill, skin side up, in the indirect zone.
  • Place the lid on and roast the chicken over indirect medium heat for 50 to 60 minutes or until the internal temperature has reached approximately 64°C.
  • While the chicken is cooking, make the coriander yoghurt. In a bowl mix together the chopped coriander, yoghurt, lemon juice, salt and pepper.

  • Once the chicken has reached an internal temperature of 64°C, flip the chicken skin side down onto the direct zone (above the charcoal). Using the back of your tongs, gently press down on the chicken to ensure good contact with the grill. Sear the chicken over direct medium heat for 5 to 10 minutes or until caramelised to your liking.
  • Remove the chicken from the barbecue and allow to rest for 10 minutes. Carve and enjoy with the coriander yoghurt.

Caramelised Onion, Gorgonzola and Thyme Tartlets

Prep time: 15 minutes
Cook time: 25 minutess
Difficulty: Easy

Servings: 5-6


  • 2 large red onions
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 sheets puff pastry
  • 70g gorgonzola
  • 1 egg, lightly beaten
  • Fresh Thyme, to garnish


  • Peel and halve the red onions, then finely slice. On a side burner or stovetop, heat the olive oil in a saucepan on high heat. Add the onions. Cook the onions for 3 minutes or until softened. Reduce the burner to a medium heat. Add the balsamic vinegar, brown sugar, salt and pepper. Cook for 5-10 minutes or until the onions have caramelised. Set aside to cool.
  • Cut each sheet of pastry into 9 squares. Gently score a 1cm border in each of the squares, being careful not to cut all the way through.

  • Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
  • Using a pastry brush, brush the borders with the lightly beaten egg. Place a dessertspoonful of the caramelised onion in the middle of each square, ensuring the onion mixture is not on the borders. Crumble the gorgonzola on the top of the caramelised onion.
  • Once the barbecue has preheated, make adjustments to the burner control(s) if required for the roasting setting. Place the tartlets on and cook for 12-15 minutes, or until the pastry is golden.
  • Remove the tartlets from the barbecue, leave to cool slightly and garnish with the fresh thyme.

Salmon with Herbed Butter and Crispy Shallots

Prep time: 15 minutes
Cook time: 25 minutess
Difficulty: Easy

Servings: 8


  • 1.5 kg side of salmon, boneless
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 lemons, one halved, one sliced.
  • 50g unsalted butter
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely chopped
  • 1/2 cup fresh herbs of your choice (tarragon, chives, parsley, dill)


  • Lay the salmon on baking paper or alfoil, skin side down (if the salmon has skin). Fold up the sides of the baking paper or alfoil to create a ‘boat’ for the salmon.
  • Season the salmon with salt and pepper. Lay the lemon slices onto the salmon.
  • Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
  • Whilst the barbecue is preheating, in a saucepan over medium heat, cook the butter and shallots until the shallots have just started to golden. Add the garlic and herbs, cook for a further 5 minutes or until the shallots are golden.
  • Once the barbecue has preheated, make adjustments to the burner control(s) for the roasting setting. Place the salmon on and cook for 20 to 25 minutes, or until cooked to your liking.
  • 10 minutes into the cooking time pour the herb and shallot butter over the salmon.
  • Grill the lemon halves over direct heat for 5 minutes or until lightly charred and caramelised.
  • Once the salmon has cooked to your liking, remove from the barbecue and finish with a squeeze of grilled lemon.

Spicy Parmesan Crusted Chicken Bites

Prep time: 15 minutes
Cook time: 25-30 minutess
Difficulty: Easy

Servings: 2


  • 1 chicken breast
  • ½ cup plain flour
  • 1 ½ teaspoons Mexican chilli powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 eggs, lightly beaten
  • 1 cup panko bread crumbs
  • 1 cup grated parmesan
  • 2 tablespoons fresh parsley, chopped (optional)
  • ⅓ cup marinara sauce, for dipping


  • Slice the chicken breast into bite sized pieces, approximately 2-3cm cubes.
  • In a bowl combine the plain flour, Mexican chilli powder, onion powder, garlic powder, salt and pepper.
  • In a separate bowl, lightly whisk the 3 eggs.
  • In another bowl, combine the panko bread crumbs and the grated parmesan.
  • Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
  • Dip a piece of the chicken into the flour mixture, followed by the egg mixture and finally into the crumb. Return the crumbed chicken to the egg mixture and then give it a final coating in the crumb mixture. Repeat this process with the remaining chicken.
  • Line a baking tray with baking paper, evenly place the crumb chicken onto the tray.
  • Once the barbecue has preheated, make adjustments to the burner control(s) if required. Place the chicken bites on and cook for approximately 22 minutes or until the bottoms are golden. Using tongs, flip the chicken bites over and cook for a further 5 minutes, ensuring both sides are golden.
  • Remove the chicken bites from the barbecue. Garnish with chopped parsley and serve with your favourite marinara sauce.

Shop 8133 – 509 Burwood Highway, Wantirna South VIC 3152, Australia

PHONE: (03) 9800 2266




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