Page 2 of 2 FirstFirst 12
Results 11 to 16 of 16

Thread: 26” kettle?

  1. #11
    TVWBB Fan
    Join Date
    Oct 2013
    Location
    Louisiana
    Posts
    113
    Quote Originally Posted by Tom Chilton View Post
    Here’s the 22” grate on top of the 26”

    Thanks for the reference it’s definitely helpful.

  2. #12
    TVWBB Fan
    Join Date
    Oct 2013
    Location
    Louisiana
    Posts
    113
    Quote Originally Posted by Timothy F. Lewis View Post
    Good size reference Tom.

    Lance, I have a feeling that you are using baskets for your “Hot Zone”? If you do a simple split bottom fire you can easily get six to eight and still maintain a safe zone to transfer to when needed. That will buy you some extra space.
    Im using the slow-n-sear without the water pan as one large basket.

  3. #13
    TVWBB Fan
    Join Date
    Oct 2013
    Location
    Louisiana
    Posts
    113
    Quote Originally Posted by BFletcher View Post
    I'm no expert but I certainly agree with a two-zone config while doing burgers, yet I don't necessarily dedicate 1/2 my surface to the safe zone; I might give 1/4 or 1/3 area for this and simply stack burgers as needed. I don't understand the notion of not being able to get 8 burgers on a 22".

    Well technically speaking the way I’m cooking I’d have to fit 16) 1/2lb burgers on a 22” grate..... Now a bigger hot zone and stacking the burgers in the safe zone is a great idea!

  4. #14
    TVWBB Super Fan
    Join Date
    Dec 2008
    Location
    Costa Rica
    Posts
    359
    If you have the space buy another Weber 22" Grill which would be a cheaper option.

  5. #15
    TVWBB Platinum Member Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    4,158
    Quote Originally Posted by Lance L View Post
    Im using the slow-n-sear without the water pan as one large basket.
    Reverse the hot zone?
    It’s easy to over engineer the whole project. As long as you have a cool spot I just don’t see the issue. Reverse the lay out, more hot quick which will give you a reasonable place to stack cooked burgers.
    We are talking about burgers here not twenty filets! Think ahead, plan it and keep it fun!
    You don’t NEED a bigger grill, just learn to use it to best advantage.
    Now, if you WANT a bigger grill, that’s something else entirely!
    I have cooked for twenty on a basic kettle so, I know it can be done.
    I think Fletch and I are talking about the same concept.
    Last edited by Timothy F. Lewis; 04-12-2019 at 05:29 PM.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  6. #16
    TVWBB 1-Star Olympian Rich Dahl's Avatar
    Join Date
    Jul 2013
    Location
    Prescott Valley, Arizona
    Posts
    12,300
    I will say the idea of having a second grill to keep the burgers warm is what I do. I use my jumbo joe with a small amount of coals just to keep the stacked burgers warm. I cook them on the performer and just add the burgers to the JJ when done. When they all are cooked I spread the coals from the performer out and toast the buns. No need for an expensive 26.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

Page 2 of 2 FirstFirst 12

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •