I have a Weber "Silver A" BBQ. After butterflying and marinating my leg of lamb Sunday, I fired up the grill. The flames looked short at 1/4" but the right shade of blue and the grill never got past 225 F. I actually had to broil the lamb inside. It was 42 deg. F. outside and the tank is full except for 2 meals, and I double checked, it's full. There are screens over the air inlets to prevent spiders and the burner holes were all lit and the same. I didn't see anything obvious with a quick flashlight inspection. It was like the gas pressure was low. I've used the grill year-round without this problem before. Any ideas? The right answer gets a new design grill brush specially designed for porcelain coated cast iron grills that we are just starting to test market.
The lamb was great! It always is, but better on the grill and best on charcoal. I would have done charcoal but I would have had to put pants on.