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Having to cook 70 lb of pp every weekend means that it has turned into a job instead of just for fun and good eats.

I put the brisket on top because it always comes off first.

I installed the rotisserie his morning. Any suggestions on how much charcoal and how hot to keep the temperature at the lid vent?

We also have a mid 70s 22in kettle that we use frequently. Found it out on the street for the trash man. Like this one it has no tires on the plastic wheels.

http://s976.photobucket.com/al...mga1622/70s%20Weber/

I don't have a place to post pictures on line, but I could take some pictures and find how to post them somewhere.

The three hole vent cover on the top is stamped Weber Stephens Arlington Heights, IL. Kevin Walsh told me in another post that it was probably made in the 1970's. I will probably fit the rotisserie to it and use it that way although it is possible to remove the ring and use it simply as a kettle.

Thanks Kevin There are no thumbscrews and the vent is stamped "Patent No 3538906. Thanks again for the info.

I bought a kettle today at an estate sale that says Arlington Heights, Il. So how old is it?

I bought an Old Kettle at an estate sale today. ]It is 18 in, uses the exact same grill as my WSM. It has a lid that the sides go up steeper and round off to a more flat top. It has 3 vents on the bottom with 3 holes each. It also has an 8 inch ring with holes and mounts for a rotisserie. I...

Found an old james Beard recipe today. It said to preroast 50 cloves of garlic. Stuff them in a chicken with some rosemary. Truss and roast the chicken. Sure sounds good to me.

As best as I can tell, untrimmed cooks in the same amount of time. They just have more meat on them to eat than trimmed SL style ribs.

As much as I smoke, I must admit that the last ham I did was braised. I pulled the recipe from a Julia Child book. It was the best ham I've ever cooked. I may never smoke another ham. It's "The Way To Cook", page 230, master recipe Braised Whole Ham. She knew how to do it. Check it out...

Just start it, get it set and go to bed. Time to check when I get up 6-7 am. It's never been a problem even if the temp has wandered a bit. Just do a morning adjustment and go on. Frequently it needs some charcoal between 7 and 8 to keep the temp up until the end of the cook

Charcoal can be used to produce temps up to 3750F. Easily within the melt bits of aluminum foil range.

It is quite possible that with foil laying directly on a burning briquette, that at that small point of contact, the temp is easily high enough to melt foil. That is quite different from foil melting while laying on up on the grill.

I pull the membrane off but the rest of it is really just a part of the ribs, so why trim it off?

If I have a long cook like that, I add about 30-40 briquets at hour 12-13 so that hour 16 temp drop never happens.

AU is a contraction of the words "a la or a le" with a literal translation of "to the".

I don't trim spares. Pull the membrane off the back. rub and cook. I do 240 to 260 for 6+ hours no foil.