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  1. K

    ID

    Hi all, I just was given a weber kettle that I would like to have identified by you knowledgable kettleheads, but cant figure out how to upload a picture. It is a 18.5 style grill with a solid bottom bowl. The inlet vents are a pair of one-inch holes on opposite sides from each other (4 holes...
  2. K

    The SJS stealing ole OTS 22's thunder...

    Ever since I got this SJS, my ole 22 has seen less and less duty. I am almost feeling like I am being unfair to it in a way. LOL! Just cooked up a couple of NY Strips to (perfection) on the SJS while the OTS was watching wistfully nearby. This little grill is great and will cook anything...
  3. K

    Trussing Briskets

    This question may favor the WSM 18 owners, but have any of you "trussed" a extremely large packer brisket along the long axis in the hopes that you could make it fit better on the WSM 18 ? Even more, have any of you trussed briskets and then could fit 4 on an WSM 18 easier? If you have, did...
  4. K

    New OTG 26 or a WSM?

    I've been lamenting over which grill to buy next. Up till last week, it was going to be the WSM because I already have a OTS 22 and I wanted to get a more smoke ready rig to round out the arsenault. Then I started to think about the OTG 26 as an option. I've cooked on kettles for years, and...
  5. K

    Brisket Flat on OTS

    I have had various Weber kettles over the last 25 years, from the old spin vent version to the OTS now. I love them and have been brand loyal, staying with charcoal all the way. You can cook almost anything on em, as yall know. I did a nice brisket flat smoked with cherrywood chip yesterday...
  6. K

    OTS

    Has anyone had a problem with the ash sweeper/bottom vent working loose over a few cooks? It seems that my sweepers keep loosening up over a few uses and stop sealing well enough to regulate temp properly, not to mention incomplete cleaning of the ashes. I tightened up the assembly pretty damn...
  7. K

    Heat Shield?

    Hi all, Been lurking thisnking of buying a 18.5 WSM and reading on how you might get burnt ends on ribs etc. near the edges where the heat has a straight shot up the sides. Couldn't you wrap some heavy alum foil on the outermost, say 4 inches or so out past the water pan, all the way around...

 

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