Howard Warren
TVWBB Fan
Sometimes, middle age dating brings new challenges, and new experiences. This is especially true in a "mixed" relationship... each side comes from a very different background and tries to find an accommodation. If you can get past the biases, then you learn new things from each other. And my case, my "mixed" relationship has caused some bumps that have brought me here for advice: you see, I grill with Weber and she owns a Big Green Egg
Let me say that in the past year and a half, I've grilled a lot more on her BGE, and I'm comfortable with it. But it's the 18" BGE, and too small for family functions. Still, the BGE has an advantage. Using Royal Oak lump charcoal, I can get the BGE up to 650 degrees for grilling. Using KBB on the Weber, I can only get to 500 degrees. (Yes, there is some fritter factor here, but in both cases, I was using a Tru-Tel thermometer, calibrated, and in the same general location on the dome.) For grilling steaks, I like the higher temp.
I haven't tried Royal Oak in my Weber yet (well... actually I did but a lot of the lumps kept falling through the grate.) But I don't think Royal Oak is the only issue. In looking at both grills, the BGE's lower air intake is similar in area to the openings for the Weber One Touch vanes, but the top vent on the BGE is huge compared to the Weber. I'm wondering if the larger exhaust lets the BGE draft better, getting more air to the charcoal, and therefore, get the higher temperature.
I've been thinking about installing a second lid dampener on my Weber's dome to increase the drafting, but I'm also wondering if the Weber is really meant for the higher temperatures. I'd hate to damage the Performer.
Any thoughts? Thanks!!!
Let me say that in the past year and a half, I've grilled a lot more on her BGE, and I'm comfortable with it. But it's the 18" BGE, and too small for family functions. Still, the BGE has an advantage. Using Royal Oak lump charcoal, I can get the BGE up to 650 degrees for grilling. Using KBB on the Weber, I can only get to 500 degrees. (Yes, there is some fritter factor here, but in both cases, I was using a Tru-Tel thermometer, calibrated, and in the same general location on the dome.) For grilling steaks, I like the higher temp.
I haven't tried Royal Oak in my Weber yet (well... actually I did but a lot of the lumps kept falling through the grate.) But I don't think Royal Oak is the only issue. In looking at both grills, the BGE's lower air intake is similar in area to the openings for the Weber One Touch vanes, but the top vent on the BGE is huge compared to the Weber. I'm wondering if the larger exhaust lets the BGE draft better, getting more air to the charcoal, and therefore, get the higher temperature.
I've been thinking about installing a second lid dampener on my Weber's dome to increase the drafting, but I'm also wondering if the Weber is really meant for the higher temperatures. I'd hate to damage the Performer.
Any thoughts? Thanks!!!