How hot should it get

andrelaplume2May 31, 2012

I have the smaller weber grill---$399 model. I swear it does not heat up like it used too. There is gas in the tank. I see flames coming all around the burners. If I light it with nothing in it and let it set for 10 minutes it gets up to 350 degrres but not much higher. Of course as I open and close it the temp drops. I could swear it used to get hotter. Thoughts...?

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Was my question extrodiarily stupid? Any thoughts... THANKS!!!

    Bookmark   June 12, 2012 at 2:12PM
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Tiffany, purpleinopp GardenWeb, Z8b Opp, AL

I don't think it's a bad question, just kind of a slow forum. Sorry, I'm a charcoal person but curious, why do you want it hotter? My grill has a temp gauge on it and I don't think it's ever been that hot.

    Bookmark   June 12, 2012 at 5:30PM
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it used to get hotter...cant figure what could be it hotter for steaming clams....

    Bookmark   June 12, 2012 at 10:06PM
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Check the venturi tubes for obstructions; tubes that run from the valves the burners. Also, occasionally my burner tubes have been blocked in the past. With the flavorizer bars off and the burners on, take a wire bruch and clean the tubes. There should be flames coming out of all of the holes.
I agree with wanting a hotter grill. For cooking fish or steaks, a 500F+ fire is the way to go.

    Bookmark   June 16, 2012 at 7:17AM
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Tiffany, purpleinopp GardenWeb, Z8b Opp, AL

Wow! I like a really rare steak. I think just telling it about a fire that hot would cook it enough for me. I usually put mine on when everyone else's is almost ready.

I've always been afraid of fish falling apart when I try to turn it, so haven't grilled any before. But Wheely's mention of it reminds me about the wire holder things I bought for veggies. (A long handle with a wire mesh square at the end and another piece that latches on top, so you can flip the food just by flipping the handle.) I bet fish would do well in those. Also handy cooking dogs, brats, burgers.

Doesn't help Andre's grill get hotter, but glad I came back to this thread.

    Bookmark   June 27, 2012 at 10:52AM
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