We always BBQ in the winter. Up until recently we BBQed with the top
down for everything. Then I saw a TV show and they cooked without a
top, probably for the camera view and if the top is down, you're sort
of roasting.

Now that we are cooking on an open grill, it takes forever to cook
through. The is running at optimum, since I cleaned out the burners
and the valves. A top round london broil takes about 45 minutes for
medium rare. I assume that's because of the cold air temperature
outside. What's your experience with cooking times?