Low temps SJG?

[Phil S]

I gave my son a Mini WSM and Smokey Joe Gold last weekend. I took some Bulgogi over Wed and when I went to use his SJG, I was surprised to find we couldn't get the temps up enough to really sear the beef.

I used 1/2 - 3/4 of a chimney of Kingsford from a new bag & once it got ripping, I dumped it in the grill. In the past, using my Go Anywhere, we would throw the meat on, put the lid partway on, and flip the meat after a minute. When I took the lid off Wed, the meat wasn't even close to being ready to flip. We wound up leaving the lid off completely and letting the slices go for 2-3 minutes per side. Every other time we cooked this we fought flare ups when putting fresh meat on but that wasn't even close to happening.

Is this typical due to not having a vent under the charcoal?

 

[George Curtis]

get some expanded metal to put over the charcoal grate and then use lump charcoal. it will get hot enough.

 

[Phil S]

That would get a hotter fire but I'd still like to know if this is typical with the Gold.

 

[glen jones]

I have had mini for years and never had that problem when using the gold for grilling. I did add a expanded metal ring around the charcoal, but mostly for smoking on the mini. If you had the charcoal hot in the charcoal chimney, there is no reason for it not to be hot in the gold unless you closed to vents or put on the lid as soon as You dumped the charcoal. No this is not normal. ...try again and open the bottom vent and don't put the lid on.

 

[George Curtis]

yes, it is normal for the gold because of the vents being on the side. some have added a vent under the bowl. search for that.

 

[Phil S]

Yep. Adding a bottom damper seems to be the way to go. I'll have to dig around and see if I have a spare or call Weber and see if I can order one for less than the price of a new SJS.

Thanks!

 

[George Curtis]

well, before doing that, maybe just get a silver on craigslist real cheap. I have gotten many from second hand stores also.