Indirect Surface Temp Troubles in a 22.5"

[Rob (In Hell)]

Hi All,
Recently picked up a Weber Performer secondhand, gave it a good clean out, and did a couple of mods to seal it up as much as possible. Problem is, I may have sealed it too well. If I'm lucky, my indirect surface will get to 180 degrees and go no further with the lid down and both vents open. Fuel is KF briquettes in a Weber chimney overflowing one charcoal basket.

In terms of sealing, I installed a nomex rim gasket, a new Weber bottom damper which I massaged with a flat file until light couldn't be seen between the edge and bowl when closed. I removed the gas ignitor and sealed the opening. I also installed the stainless lid hinge from unknownbbq.com with the dome thermometer facing the cart front edge. I did away with the factory lid holder and sealed up the mounting holes. I have one 9/64" hole in the side for a temperature probe right under the indirect surface.

I even went as far as to throw a chunk of mesquite in to get some smoke going to check for passive leaks. If the dampers are closed, I get minor leaking out the nomex seal and upper damper due to hot gases, but none out of the bottom or anywhere else I closed up.

Did I do too much of a good thing?

[HawkerXP]

Have to ask, what are you using to measure your internal temp? Hopefully not the gauge mounted in the top.

[Rob (In Hell)]

External hardwired temperature probe through the 9/64" hole in the side of the kettle. Thermometer is a Polder...fairly accurate, used them for years.

[RonB]

Try cracking the lid just a bit to see if that will raise the temp. I can get over 400* with two baskets of charcoal and the top and bottom vents wide open.

[ribeyeguy]

The top and bottom vents control the temperature, I'm sure that Weber didn't bank on leaky kettles adding to the airflow. You said that the briquettes were started in a chimney and were overflowing one charcoal basket. Does that mean a full, overflowing chimney full of coals or just enough to overflow one of the semi-circle grill baskets that came with the grill?

If it's just the grill basket then that's your problem right there, no where near enough charcoal. If it's a full chimney of coals though that's a whole other issue. With a full chimney I can easily get my dome thermometer to peg at maximum.

[ribeyeguy]

Point taken but my experience with the SnS is that it only starts out burning a few coals at a time. It doesn't remain that way throughout the cook with only 3 or 4 going at a given time. In fairly short order the bulk of them are burning.

[ribeyeguy]

Not to harp on this but how many coals can a single Weber basket hold, maybe 20? I agree that it should get his internal temp over 180 so maybe something else is wrong. My advice would be to load up a chimney full and then see how hot it gets.

[Rob (In Hell)]

HI - sorry for the confusion. About half a chimney ashed over. Filled one rail to overflowing. Temp probe tip about 6"in towards indirect surface (under the grate).
I will give a try using 20 briquettes and see how that goes.

[fuzzydaddy]

Rob (In Hell) I changed your title to 22.5" for you. Let us know about how many briquets were fully lit (ashed over) when you added them to the charcoal basket. I recently did a short cook where I maintained 225 with about 20 fully lit Kingsford Blue Bag.

We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.

[Rob (In Hell)]

Thank you for the edit. Will try the 20 count and do a quick bio this weekend.

[Danjohnston949]

robsherri1 (In Hell), I think ribeyeguy has a point on the # of Lit Briquets, You mentioned you salvaged Your Weber Performer You might want to Post a Pic of it in Particular the Ash Disposal System! Old Webber Kettles with the open Ash Pan were very sensitive to Wind Direction the leg below the Front Handle had to face the Wind if it doesn't Temp Control is Virtually Impossible! I found this Tidbit of Weber Trivia by actually reading a Weber Pamphlet 25-30 Years Ago, I will try to find it if I can perhaps someone else can add or detract from this? One other Tidbit comes to mind the Lid Vent has to be oriented Opposite the Front Leg! I hope this helps you Some!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Rob (In Hell)]

Salvaged wasn't quite the word. It is a 6 month old Performer which looks like all it's life was creosote, tar, and pork fat. It took two cans of Easy Off Global Thermonuclear Strength Oven Cleaner and a 3,000 psi pressure washer to get down to the black enamel.

[Atalanta]

Dang that's a lot of crud. I got mine used and it took about 2 hours of elbow grease and a scraper to clean the bowl.