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LOL. Well I am actually in Browns Valley so I am half way between Yuba City and Grass Valley. Guess that makes us neighbors.

I rarely take mine out either. I am also cheap so I prefer not to load the 26 up to much and settle on ~400. Just realized you are in Sactown. I am just north east of you near grass valley. Welcome to the site!

If you can still find one the Weber work table works great with the 26. The bowl clips don’t fit the 26” kettle lip since it is thicker than the 22 and 18” kettles but the table rests fine on the front handle.

What EricV said ^ I have a similar grommet to that on my WSM which takes a much smaller hole than the Weber silicone grommet.

Interesting I did not know it was possible to weld cast. Nice work there. Thank you for sharing.

Using a slow and sear type device about 400 is the best I can do too. However I can push close to 600 with a full chimney of lit on the charcoal grate. Pat G is correct if you want heat you need fuel and a little more with the size of the 26. You could also try cracking the lid off to one side...

Both are stored outside but under the eve of the house. The one is over 4 years old now and no issues. I would highly recommend!

I used to use the heck out of Manzanita wood on my stick burner. Still use it to this day on the WSM but nowhere near as much as I did in the past. Mazanita puts off a wonderful almost fruit like subtle smoke. It was my go to on anything pork. Good on beef if mixed with oak. One thing I would...

Interesting. I bought my Gen 1 summit Kamado and had to beg to get mine and you got 4. Funny....

Excellent photos. Are you on Flickr by chance? There are not a lot but a few hobby photographers with Weber photography on Flickr but not many...

Dave that looks great. Nice restore. I had a chance at a Whalen in my neck of the woods a few years back and decided to pass since I already have a ranch kettle. Very unique. Be curious what you think after a few cooks. Looks very well built. Have fun!

David, call Weber customer service and order part #90720 these are SS ash sweeps that were used and discontinued on some of the earlier Weber models with the ash sweeps. I ordered a set a few years ago and they still were in stock. These are much better quality then what is currently being used

Why stop with just one go for 2 now...you will later

That is a really good price and looks well built. I built my mini-ranch about 7 years ago and between the kettle at 329 and the ranch frame and other misc. parts at another 100 bucks. At 300 that’s a pretty good price. I don’t need 2 but if I was say a few hundred miles closer I might just have...

That’s pretty slick. I have seen a few corporate logo kettles over the years. Most of the time it’s on a Smokey Joe. Ive seen a Budweiser logo on a ranch kettle looked funny though since the logo was about 2” x 4” on 3 1/2 foot kettle.

Tough call. One thing about it though is it is good and seasoned now so a little TLC and you wouldn’t have to start over with a new grill. On the other hand if you are willing to wait until the end of the season late August to early September you might be able to find a JJ for half off. I’ve...

From the Kruger safety compilation https://tvwbb.com/threads/bbq-sauce-refrigeration-necessary.26372/ Commercial sauces do not need to be stored necessarily in the fridge however homemade should

According to the add it has never been cooked on. If your in the market 850 for never used isn’t too terrible bad... https://www.facebook.com/marketplace/item/271690264513261/

What Tye said. I vacuum seal in 1 to 1.5 pound increments. Typically I cool it to room temp then refrigerate over night. Then I chunk it it to large pieces and try and add an even amount of the gelatin goodness in each portion. Reheating I bring water to a boil drop the pork in as soon as the...

Hunter. Get that fire hot enough and the heat will evaporate the rain before it hits you 😜