I have had Weber grills for 28 years. My old one (12 years) stopped making the charcoal turn to white ash. I thought at first it was bad Matchlight (which I do think was true.) There was also so much build up inside, I thought that might also be a problem. I just bought this new 18" grill. It has taken 30 minutes to get the charcoal hot, and I now have to take out many of the briquettes. What is going on? Is this a new charcoal issue or a Weber design issue?  It takes me 3x the amount of time to cook dinner, and it isn't crispy and hot on the outside. Ugh.