wrote:
>
> Things are not always as simple as they seem. Using a weber kettle,
the
> coals radiate much less heat, at a lower temperature, with the top
on.
> This is because the top severely restricts the airflow.
>
> When I want HOT coals, I leave the top off. When I want moderate
(pretty
> much perfect for most stuff) coals, I put the top on for a while.
>
> Note that I am talking about the radiant heat from the coals.
Obviously,
> the top increases the trapped heat, and therefore the amount of
> convective heat surrounding the food.
>
> So for searing, or for thin cuts, top off. For thicker cuts, top on.

>
Well said and quite right for the versatile Weber. The OP spoke about
maintenance on her grill's jets so I assumed some form of gas, which is
not affected the way the coals in the kettle are.

-aem