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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-12-2008, 09:35 PM   #121
Skidder
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Very nice score.
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Unread 12-13-2008, 02:01 AM   #122
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a couple of days ago there was a weber rancher on cl in the sf bay area for 65.00 . it didn't stay on for very long.
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Unread 12-16-2008, 10:58 AM   #123
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Found both of my red Weber kettles this past summer on Craigslist. The 18.5" one is in mint condition and has never been used. It still had the purchase receipt in it dated 20 Aug 75 when I bought it. It also came with one of those electric charcoal igniters and a groovy 70's style flowery cover.







receipt dated Aug 20th 1975



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Unread 12-16-2008, 12:59 PM   #124
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Nice looking kettles.
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Unread 12-20-2008, 03:00 PM   #125
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Talking Just scored my first Geen Weber for $10.00

Here is a link to the post,
http://www.bbq-brethren.com/forum/sh...ad.php?t=53756

Anyone here know what ER indicates or where to find the date on this Weber?
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Unread 12-20-2008, 03:16 PM   #126
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Quote:
Originally Posted by BigAl View Post
Here is a link to the post,
http://www.bbq-brethren.com/forum/sh...ad.php?t=53756

Anyone here know what ER indicates or where to find the date on this Weber?

Try this website. http://virtualweberbullet.com/wsmage.html
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Unread 12-20-2008, 03:30 PM   #127
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Quote:
Originally Posted by EatonHoggBBQ View Post
Thanks,
Looks like the Green one is from 1996 and the $4.00 small one that I bought is from 1981, it only has a "C" stamped on the vents.
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Unread 12-20-2008, 10:52 PM   #128
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Nice ones Eaton, just goes to show that the Weber Kettles are the best charcoal grills every made. 20+ years old and they are still shiny as new! Though I'm sure they've had good upkeep
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Unread 12-21-2008, 06:53 AM   #129
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I have a lot of smokers, but I have to admit that I can smoke the Badest Rack of Ribs ever on my Weber!!!
And that ain't no Chit.
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Unread 01-05-2009, 12:31 PM   #130
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I made a couple of mods to one of my ol weber kettles. The damper blades got bent when I tryed to make it digest some lump and wouldnt choke the fire completly so I welded a ring to the damper blades.


The stock fire grate let to much charcoal fall through so I covered it with a piece of 3/4x9 expanded.




Made a ring to hold some charcoal for low-n-slo. Along with some 6" pieces to allow more air under the charcoal and help let the ashes fall through.



A new cooking grate.


I'm to cheap to buy a performer so I emprovised. I also made a tool to scrape the grease and stuff with, an old hoe that I ground to the same radius as the kettle and a log / charcoal lighter. I stick the log lighter into the air supply on my bbq to get it started also.


.
Its all tuned up now and I can get well over 12 hours cook time from 1 load of charcoal at 225*. Figured I might as well have a snack while I waited for it to burn out.



A butt I cooked about 6 months ago on another kettle.
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Unread 01-05-2009, 12:38 PM   #131
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Cool! Do you light the coals in one area on the outside of that ring and let it snake around?
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Duh.
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Unread 01-05-2009, 12:53 PM   #132
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Quote:
Originally Posted by bigabyte View Post
Cool! Do you light the coals in one area on the outside of that ring and let it snake around?
Yes.
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Unread 01-05-2009, 01:40 PM   #133
bigabyte
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OK, one more question about the charcoal ring, do you have it set up in some way that it snakes around in only one direction, or does it burn around both sides until it reaches the opposite side and burns out?
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Duh.
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Unread 01-05-2009, 02:39 PM   #134
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Quote:
Originally Posted by Sofa Q View Post
I made a couple of mods to one of my ol weber kettles. The damper blades got bent when I tryed to make it digest some lump and wouldnt choke the fire completly so I welded a ring to the damper blades.


The stock fire grate let to much charcoal fall through so I covered it with a piece of 3/4x9 expanded.




Made a ring to hold some charcoal for low-n-slo. Along with some 6" pieces to allow more air under the charcoal and help let the ashes fall through.



A new cooking grate.


I'm to cheap to buy a performer so I emprovised. I also made a tool to scrape the grease and stuff with, an old hoe that I ground to the same radius as the kettle and a log / charcoal lighter. I stick the log lighter into the air supply on my bbq to get it started also.


.
Its all tuned up now and I can get well over 12 hours cook time from 1 load of charcoal at 225*. Figured I might as well have a snack while I waited for it to burn out.



A butt I cooked about 6 months ago on another kettle.
Love this! Is the 6" expando on the inside around the edges just to hold the fuel? What is the diameter of your charcoal ring?

Don't tell the drumheads but with something like this I might be able to nix the UDS...not that I'm looking for a reason to do that but if you can easily get 12 hours at 225* .
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Unread 01-05-2009, 03:27 PM   #135
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Quote:
Originally Posted by bigabyte View Post
OK, one more question about the charcoal ring, do you have it set up in some way that it snakes around in only one direction, or does it burn around both sides until it reaches the opposite side and burns out?
I start the fire so it only goes one direction generaly. I just leave a space between the begining and the end, about 2". If the fire jumps to the other end I just get my tongs and move the hot coals to the other side,but its not usualy a problem because the one touch gives outstanding controll.

If I want to fast track and cook at 300* or so I will light both ends because it tends to overheat the meat on one side if I dont.

The pic with the fattys was from before I started using the 6" pieces around the outside and the charcoal would not burn thoroghly every time. With them in there occasionaly there will be a filbert sized chunk of lump charcoal or wood that dident burn all the way.

If I am in a hurry I light about 1/3 of a weber chimney of charcoal and dump it in then add the rest of the charcoal + chunks.
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