I have a Weber 22" grill and I use Kingsford briquets (I buy the better ones, still not as good as lump charcoal but I like the convenience of even sized briquets). Most of the time the grill works great, but sometimes this happens. I get condensation on the inside, today I found what appeared to be water droplets on sausage, hamburgers and chicken. The grill was about 400F when I placed the food in, and it was still about 350F when I opened the lid and I saw this. The smoke also smelled slightly different than the usual smoke. Today was humid here, but still I don't think condensation should occur inside the grill. If this is not condensation, then what is it? the food was good, just took a little longer to cook than usual.

Did you feel it? perhaps oil or grease. I don't see how it could be water due to the temp

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See any brown smoke or afterwards catch any dark greasy spots inside the lid? Nasty chemical-odors or a bit of a coal-tar aftertaste in your meat?

Thinking it might be creosote condensing on a cool-spot and dripping/splashing onto the food.

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Yeah water can't survive in an oven. You'd have visible steam, at best. It was just grease from the food.

Condensation (and later, mold) can easily form within a cool grill during summer however. But it'll all burn away when the thing gets hot.

Frozen food in a hot oven ?
Top and bottom vents wide open letting copious amounts of infamous Gulf and East Coast swamp air in ?
Or completely closed starving the burn of oxygen ?
Are you storing the charcoal in the house or an outdoor damp shed ?
You have soaking wet old ashes in the bottom of the grill turning your oven into a sauna ??

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Edited 2 time(s). Last edit at 07/16/2017 10:04AM by billb.