This makes no sense. I have a new 22" Performer I got on Father's Day and I'm having trouble getting the grill hot enough.
I put 70 fully lit coals in a SNS. Top and bottom vents wide open and the grate temp only got as high as 310. When I put the bottom vent at 1/4, the top at 1/3, the temp dropped like a rock. I had the grate thermometer (a Smoke) in the bottom right hand corner (so to speak).
Even the dome thermometer that was right above the coals only got up to the low 400 range. The heat didn't last long enough to indirect BONELESS thighs and breasts. It didn't even heat up above 310 (vents wide open) when I added an additional 1/2 basket of lit coals. Not only could I not finish the cook and tossed the chicken, it wasn't hot enough to grill vegetables. At that point, stick a fork in ME, I was done.
It was about 90 degrees out with a moderate breeze.
I know my dome is 1/2" larger than the kettle going one way and Weber is sending me a new lid, but I would think if too much air was coming in the grill would at least get very hot for a brief amount of time.
Equipment and gizmos aside, wouldn't just throwing 70 pieces of lit charcoal in the grill have brought the temp up above 310? Could this be a problem with the charcoal (a new bag Kingsford original)?