Bought this grill yesterday and it's much nicer grill than the Char-broil it is replacing. Weber says that a new grill will run hotter. Anybody know why?
I did a test today with the left burner on low and a water pan on the right with my ThermPro temp probe on the upper rack. Can't get it below 268 degrees (it was 40 degrees outside and no wind). I'd like to get it to go down to 225 degrees. Can I expect a 35 degree drop or more in temp once it's broken in?
I bought this with the though of taking it to our place in the mountains which is at 5,200'. Our main home where I did the test is about 800'. Would the 5,200' elevation allow it to run at lower temps or does it just slow down the preheat time?
I'll don't want to get a dedicated smoker at the vacation place until after we retire.
Thanks.
I did a test today with the left burner on low and a water pan on the right with my ThermPro temp probe on the upper rack. Can't get it below 268 degrees (it was 40 degrees outside and no wind). I'd like to get it to go down to 225 degrees. Can I expect a 35 degree drop or more in temp once it's broken in?
I bought this with the though of taking it to our place in the mountains which is at 5,200'. Our main home where I did the test is about 800'. Would the 5,200' elevation allow it to run at lower temps or does it just slow down the preheat time?
I'll don't want to get a dedicated smoker at the vacation place until after we retire.
Thanks.
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