Hi folks,
I figured if anyone would know it would be this group. I'm putting together some data for a blog post and I've discovered that my 26 inch Weber comes to temp faster than my 22 inch, which is quite surprising. The 22 is a 2001 model. I was wondering if the wall thickness has changed or if there's a logical reason why this would happen?
For example, using 20 lit coals on a 2x1 snake, my 26 hit 250 degrees in 22 minutes while the 22 took 1 hour to reach 250. (both hit 225 around the same time)
On another cook, it took ten minutes longer for the 22 to hit 225 than the 26 using 8 lit coals to start the snake.
Any thoughts? I don't think the 22 is damaged in any way. If anything the lid doesn't seal quite as well, but more air should increase temps, not decrease. Thanks