"aem" > wrote in message
oups.com...
>
> wrote:
>>
>> Things are not always as simple as they seem. Using a weber kettle,
> the
>> coals radiate much less heat, at a lower temperature, with the top
> on.
>> This is because the top severely restricts the airflow.
>>
>> When I want HOT coals, I leave the top off. When I want moderate
> (pretty
>> much perfect for most stuff) coals, I put the top on for a while.
>>
>> Note that I am talking about the radiant heat from the coals.
> Obviously,
>> the top increases the trapped heat, and therefore the amount of
>> convective heat surrounding the food.
>>
>> So for searing, or for thin cuts, top off. For thicker cuts, top on.
>
>>
> Well said and quite right for the versatile Weber. The OP spoke about
> maintenance on her grill's jets so I assumed some form of gas, which is
> not affected the way the coals in the kettle are.
>
> -aem

But, the same still holds true to the ambient air temp. Living in the
panhandle of Nebraska, I've noticed that the colder it is outside, the
longer it has taken me to grill things. I use a propane grill, FYI.

Even grilling with the lid down, it takes longer in colder temps I've
noticed. I don't see how leaving the lid up will improve that though and
when I'm heating the grill up, I usually have the side dishes in foil
packets on the grill.

I like to grill and usually try to make everything for the meal cookable on
the grill. I will admit to being a shitty griller at hamburgers and hotdogs
though.

Bret



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