Model 146.23679310. Roughly 1.5 years old. Judging by the built-in dial thermometer on the hood (which I doubt it terribly accurate.)

Used to be that with 3 burners set to high, it would peak around the beginning of the 'red range", roughly 650 degrees. Now it goes near the top of the "red range", roughly 850 degrees. Seems that might be dangerous.

I don't know if it makes any difference, but the ambient temperature is now 25-30 degrees, while earlier ambient measurements were 50-80 degrees.

Is this an indication of one or more of the burners needing replacement? Or the regulator? Something else?

Thanks
JimR

 

I doubt anything is failing or clogging and causing your grill to run hotter. Likely, it was more windy when you long ago noticed the temperature at the base of the red range. It's also quite possible that the thermometer has lost it's calibration or drifted over time. The temperature inside your grill may be the same and it could just be the thermometer that's gone bad.

 

I too doubt anything is wrong with the BBQ. Certainly not dangerous. Several factors can determine the heat inside under the closed lid. How much food is covering the rack absorbing the heat is one. Type of food items and/or variations of food items. Another is ambient outside temperature. BBQ built in thermometers are not know for accurate readings. Mostly as a temperature guideline.

Best suggestion and easiest methods. Of the three burners, have burners set differently to manage temperature. Rotate food items if not all the same. BBQ'ing is a manual operation requiring frequent attention.

Done best using this method. One hand holding a bbq fork and the other holding brew...