Look at a grills in the 1930 and then look at 2013 grills. 2013 models are way hotter. Hotter temperatures facilitate the Mallard reaction, which requires temperatures in excess of 150 C to give meat it's roast aroma. I've also found that 2013 grills also tend to accept meat more readily than 1930 grills. You just have to slide it in with 2013 grills, whereas 1930 grills take a lot of pushing and shoving of meat before things start cooking.