Maybe since the weather has been warm - the 'propane' is really Butane -
a high temp gas. Propane is used in winter and fall. I bet you have liquid.
Pouring a pan of hot water over the tank or the like might perk it up.

We too cook 12 months a year on the BBQ - We cook everything out there since
we learned to do that after buying our first house - and the oven broke down.
It took some overtime work to get an oven in those days.

Martin
Martin Eastburn
@ home at Lions' Lair with our computer lionslair at consolidated dot net
NRA LOH & Endowment Member
NRA Second Amendment Task Force Charter Founder



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.



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