I’m a new subscriber with a new grill and a question. I recently purchased and installed a 30 inch all infrared built-in Lynx grill and have been using it periodically throughout this cold winter. This is my first experience with infrared (I was a Weber guy beforehand), and during these cold months, I have not been able to get my grill to 600. Should I be concerned?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to the Pitmaster Club MediumRareDad (love the screen name!). Happy to have you here. Is this your model? https://www.lynxgrills.com/products/...isserie-l30atr And have you tried contacting them? Depending on where you live and what "cold" is in your backyard, Id' say most likely that is the reason it's not as hot as you might expect. I'd give Lynx an email or call to find out what they say.
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Thank you so much! Yes, that is the grill. The temperatures when I’ve been grilling have been mid-to-upper 40s. I did call lynx and the guy I spoke to (from a place with much colder winters) said the temp is likely the culprit, but obviously, his winters may be different from mine. I’m just trying to crowdsource to see if this is something I should be concerned about. As an aside, the rotisserie has been fantastic!
Welcome to the pit! Mid to upper 40s doesn’t seem that low to me, but it’s been a while since I used a gasser heavily to recall my experience. I know at some point the vaporization rates slow dramatically, but with a freezing point of -44F, you wouldn’t think it would be too much at 90 degrees above that. If you didn’t talk specific weather temps with Lynx, you might try talking to them again. I guess I’m assuming it’s LP and not NG as the effect of cold on NG should be far less coming from below ground.
Yes. Your intuition is spot on (it’s LP). Thanks so much, and I did mention the temperature level I my discussions. I’m just looking to get an objective view here, which you and the other community members are so nice to be providing. Thanks again!
How are you measuring temperature? Are you going by the dome temp, or using an IR gun to measure the temperature of the grates? The IR grills I have seen before heat a metal plate below the grates with the propane burners, and don't have as much heat flowing through the grate - IR is radiant energy after all, so with cold conditions maybe the grate level temperature is where it needs to be, but the dome thermometer up higher is reading low.
Sorry, got no answer(s) fer ya on th IR thing; I've never owned a gas grill, but Id bet my bottom dollar that some other (much smarter!) folks'll happen by, an help ya solve yer riddle...
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
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