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.

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

On Tue, 10 Jan 2006 03:38:47 GMT, "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.


Gas valve on all the way? It happens...

-Carl (charcoal only!)

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.

I assume it's one of the problematic OPD tanks. Lots of complaints about
them on alt.food.barbecue. Seems the recommendation is to turn all the
valves off, shake the tank a bit to wiggle the level float and then
slowly open the valves starting with the tank.

Pete C.

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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I have the same weber grill. Don't count on the spider guards to keep the
spiders out. Every year or so I need to dissasemble the burner and blow out
the burner tips with a pressure washer to get the webs out, despite the
guards.

Tony

"Tom Gardner" wrote in message
om...
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.

Tom Gardner (nospam) 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.




Hi Tom,
I have a gas grill that behaves just like yours did if the
burners are not turned off before I open the valve on the 20# tank.
The flames will be very small. If I turn the 20# tank valve off and
turn the grill burner valves in the off position and then open the 20#
tank valve and lite the grill burners the flame will be normal. I
hope this helps....

All newer grill models have an excess flow safety device which kicked
in on your grill. The instructions are very explicit about the startup
procedure to keep from tripping the shutoff. If it happens, just shut
off the operating valves, then shut off the tank valve and open it
slowly to pressurize the system before opening the valve to light it.
The excess flow safety valve is usually a steel ball held by a magnet
in the tank valve body. A sudden spurt of gas will cause it to pull off
of the magnet and slam into the port. A small bypass allows some gas to
flow until the pressure equalizes and the magnetic ball resets itself.
Bon Apetit! Bugs

"Tom Gardner" wrote in message
om...
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.


Tom,

I have the same grill and have had the same problem. Shut it off and
pull the regulator, check the nose of the valve and see if yours has the
gas inlet drilled square. Mine was creating a nice blockage between the
face of the nose and the inside of the valve on the tank. This shuts the
gas flow WAY down. I used a small file and cut a groove across the face
to allow gas flow. MUCH better. Don't have a problem anymore since I
connected it to my BIG propane tank that feeds the house.
Oh if you need to replace the grills or the flavor bars, Home Depot had
the stainless replacements for about 20 bucks more than the enamel.
Unless you make your own like I did.



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Bugs wrote:
All newer grill models have an excess flow safety device which kicked
in on your grill. The instructions are very explicit about the startup
procedure to keep from tripping the shutoff. If it happens, just shut
off the operating valves, then shut off the tank valve and open it
slowly to pressurize the system before opening the valve to light it.
The excess flow safety valve is usually a steel ball held by a magnet
in the tank valve body. A sudden spurt of gas will cause it to pull off
of the magnet and slam into the port. A small bypass allows some gas to
flow until the pressure equalizes and the magnetic ball resets itself.
Bon Apetit! Bugs


Thanks, it was fun to learn about the magnet part. I wuz aware of the
excess flow valves and the valve opening sequence thing, but I probably
never would have thunk of a magnet being used for the "detent"

Jeff

--
Jeffry Wisnia

(W1BSV + Brass Rat '57 EE)

"Truth exists; only falsehood has to be invented."

So......let me see if I understand this right, Tom. If you are cooking
out using charcoal, you do it with your clothes on? And if you are
cooking out using gas, you do it ne-kid??????????? Just kinda curious.
Bill.

Glad to help!

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.
Uh . . . pants on you or the lamb? G
Most don't realize that there are pants for lamb.
Bugs

You got it! Send me your address.

Bugs wrote:
Glad to help!

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.
Uh . . . pants on you or the lamb? G
Most don't realize that there are pants for lamb.
Bugs


Are you talking about those little white paper things with the sliced up
and curly ends they sometimes put on the bones of lamb chops so you
don't get your fingers greasy?

I suppose one of those really could be called a pant, huh?

Jeff

--
Jeffry Wisnia

(W1BSV + Brass Rat '57 EE)

"Truth exists; only falsehood has to be invented."

On 11 Jan 2006 05:25:12 -0800, "Bugs" wrote:

Most don't realize that there are pants for lamb.

You can get bows to go in their fleece too, but we don't like to joke
about the Welsh too much.

On 10 Jan 2006 14:57:39 -0800, wrote:

So......let me see if I understand this right, Tom. If you are cooking
out using charcoal, you do it with your clothes on? And if you are
cooking out using gas, you do it ne-kid??????????? Just kinda curious.
Bill.

He's getting to the age where he doesn't dare put clothes on if he has
gas......

Tom Gardner wrote:
You got it! Send me your address.

I think flyfisher got it first... same procedure without the mechanics.

er
--
email not valid

Nah, The Welsh lamb pants have pockets in the knees. LOL
Bugs