Tom Gardner wrote:
I have a Weber "Silver A" BBQ. After butterflying and marinating my leg of
lamb Sunday, I fired up the grill. The flames looked short at 1/4" but the
right shade of blue and the grill never got past 225 F. I actually had to
broil the lamb inside. It was 42 deg. F. outside and the tank is full
except for 2 meals, and I double checked, it's full. There are screens over
the air inlets to prevent spiders and the burner holes were all lit and the
same. I didn't see anything obvious with a quick flashlight inspection. It
was like the gas pressure was low. I've used the grill year-round without
this problem before. Any ideas? The right answer gets a new design grill
brush specially designed for porcelain coated cast iron grills that we are
just starting to test market.

The lamb was great! It always is, but better on the grill and best on
charcoal. I would have done charcoal but I would have had to put pants on.


The tank was cold. it may have been 42 F outside at the moment, but the
large volume of liquid fuel in the tank was likely colder than that.
When you started up the grill, the boiling of the fuel lowered the
temperature of the fuel even more, and therefore, the vapor pressure
was depressed even more. Taking the tank inside, and especially putting
it in a bucket of warm water should have cleared up the problem.

Jon