Recent content by KloeShuman

Let's bump this! I normally get 6-8 hours on my 14......that's pretty good for an 8 hour cook.....not much cost anyway

That's what I need! Wish I could find one

Those tabs would be really easy to make, now I have something's to decide

That's funny....I was just looking at that on eBay...had just sent a message to him to see if mounting hardware was included

#7 in this assembly guide

And thank you for all the replies....this is why I like this forum...

Not that I don't trust the board ....but without the bail wire the hot lid would sit against the (plastic) shelf's. So I called Weber today , they had me send pics.....and yes, this one did have a lid bail that attached to the bottom of the shelves. Also no longer available, so my thoughts are...

Seems to have the tab that supports the bail

It kinda looked like it did...but that's what I'm after..... answers to those questions

So today the guy brought back the gormet bbq grate unused because he didn't like it....it's now going in mine! 😂🤣😜. Love it!

I have the baskets, grate looks good... although I do have one from a newer kettle if I want to swap it out. Don't need a SnS I have one of their kettles already....needs a good cleaning...oh! And the lid bail wire is missing

That is the grill....I picked it up for free...we sold a new performer at work and the customer gave us this to get rid of...I'm happy

So not sure exactly what I have found...from the date code it's from 2010, the cart seems a little odd from others I've seen. All the parts seem to be Weber...can anyone help identify? Thanks....now at least I have an idea

I'm sure I will get a lot of grief for this....but I am replacing my Weber kettle with a SNS kettle...my Weber has been through a few wars and back ....and it was time to replace it. After looking at the SnS kettle that seem to have all the mods I would do to a Weber..with out voiding a...

Hmmmm....and my turkey turned out amazing... crispy skin ...small smoke ring ...it was the best I ever made. I didn't brine it, only dry rub and it was moist. Will be using the SNR for many other cooks