26.5" Kettle
- Thread starter Gary S
- Start date
Steve Porter
TVWBB Super Fan
You know these kinds of stories really make me thankful that I was lucky enough when I bought our WSM that there were no issues with it. I hadn't found this forum yet when we purchased the WSM and I did open the box it came in before leaving the store warehouse, but only to see that all the parts were there. I never checked the fit of things until I got home and put it together. Thanks to this forum and the helpful tips of it's members I am going to be extra careful on my next purchase of any Weber product, which I hope will be a 26.75" OTG!
Dave Russell
TVWBB Honor Circle
Has anyone found a use for the charcoal baskets that come with the 26"?
Only use I have for them in the big kettle is to take them apart and use the bottom/side straight parts together as a charcoal fence.
Only use I have for them in the big kettle is to take them apart and use the bottom/side straight parts together as a charcoal fence.
Sparky Rowe
TVWBB Super Fan
i have owned my 26 for about 6 months. the extra space is nice but the lid is really heavy for me to move around w/ one hand. would be nice if the lid had two handles like the 22 WSM lid. i'm going to sell my 26 and get a 22 performer silver w/ the little metal table on it.
Gary S
TVWBB Guru
Sparky take a look at the One Touch Platinum. It has the handle mounted at the front. You could easily add that handle to your kettle and then all you would have to do is lift it up at the front and straight back. I'm making that modification to my kettle once the handle comes. Given the weight and size of the lid on the 26, I don't know why Weber would not have done that to begin with.
Gary S
TVWBB Guru
Hi Dave, I have not put my kettle into service yet. Given the size of the baskets are you suggesting they are too small?
They do look pretty miniscule in that big kettle. I was thinking they might work back to back in the centre of the kettle for indirect cooking around the grill or I might team them up with the two from my OTP and place them around the outer edges.
NeilH
TVWBB Emerald Member
Gary I've seen them use them in the middle like your saying for indirect.
Sparky Rowe
TVWBB Super Fan
thank you gary. i will get a new handle for the front. two handles w/ make it easier to handle.
Dave Russell
TVWBB Honor Circle
Heck yeah, they're too small. Great for reverse searing a couple of steaks or chops, I guess, but the small size of the baskets makes it apparent to me that a simple two-zone indirect set-up is more efficient.
I talked to a friend yesterday that's noticed the same thing. To put it one way, the baskets try to cook your lid instead of what's down on the grate. Besides, it's amazing how evenly the kettles cook with a simple two zone setup. So why do any different?
Gary S
TVWBB Guru
I do hear you! For what Weber is charging for the 26 one would think they would make it a Stand Alone Kettle! The 26 is quite unique all by itself in the charcoal world. It's not a Ranch nor is it a Performer. The 26 is entitled to it's own identity! For reasons not clear to many of us Weber has chosen to lump the 26 in with the other kettles. It's design offers many more possibilities but it's marketed simply as a OTG 26??????? It has much more to offer than the 22 for those of us looking beyond the normal kettle.
Dave Russell
TVWBB Honor Circle
This little 12 pounder was looking just fine, but cooking way too fast since the inlaws are never early for supper. So I got it done in just under two hours. (No doubt that it would've been done in 1.5hr if I would've cooked at 375*+ for the entire cook.)
I used a simple two-zone set-up, dumping one chimney of fully engaged K dumped over one layer of RO lump on one side of the grate. The big kettle still had plenty room that 15lb butterflied birds will be no problem at all. Even without any brining, the meat was juicy as all get out and the skin was just as crisp as a fried turkey. I've fried in oil, and without on The Big Easy, smoked on 22" kettles and both bullets, but butterflied on the BIG 26 at HH is the way to go!
Ya'll have a good 'un!
Dave
I used a simple two-zone set-up, dumping one chimney of fully engaged K dumped over one layer of RO lump on one side of the grate. The big kettle still had plenty room that 15lb butterflied birds will be no problem at all. Even without any brining, the meat was juicy as all get out and the skin was just as crisp as a fried turkey. I've fried in oil, and without on The Big Easy, smoked on 22" kettles and both bullets, but butterflied on the BIG 26 at HH is the way to go!
Ya'll have a good 'un!
Dave
Dave Russell
TVWBB Honor Circle
Here's one for capacity with a two-zone set-up, and a test to see if I can post pics from my phone. 5 loaf pan chickens almost ready to come off.
How did I make it without this grill?
Dave
How did I make it without this grill?
Dave
Dave Russell
TVWBB Honor Circle
Thanks, Roger. I just wanted to show the high heat efficiency and even cooking of the two-zone setup on the big 26. Gotta get me some more lump!
Here's one for capacity with a two-zone set-up, and a test to see if I can post pics from my phone. 5 loaf pan chickens almost ready to come off.
How did I make it without this grill?
Dave
See, now ya just showin' off!
Good stuff right there!!!
Glenn Baumgarth
TVWBB Member
Well...finally took the plunge on the 26.5". Ordered it from Amazon and got it in about 3 weeks. After reading of all of the problems with the lids after shipping, I did a thorough inspection and found no issues. Assembled it with the help of my friends in the pics below and ready to fire it up for some dinner tomorrow night. Thanks for all of the feedback and input. I do believe I'm going to enjoy it!!!
Thanks,
Glenn
Thanks,
Glenn
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Dave Russell
TVWBB Honor Circle
Glenn, CONGRATS on your jumbo kettle arriving in tip top shape! I wish I'd gotten mine long ago, and should probably sell my Performer since I cook for a rather large household. By the way, I don't know if you've seen any of my posts regarding my skepticism of doing low-n-slow on it, but it seems to have really "calmed down" now that the lid is seasoned and I've tweaked the lid for a decent fit.
Looks like you've got a couple of competent potential grill hands to train there!
Looks like you've got a couple of competent potential grill hands to train there!
Glenn Baumgarth
TVWBB Member
Thanks Dave. I'll check out your posts. Hopefully the lid holds up well to the smoke. Might be back for some suggestions on tweaking.
Those two potential grill hands plus two others not pictured are the reason I went with the 26.5". Figured if they are going to eat me out of house and home, I'd have enough grill space to enjoy the food on my way down.
Those two potential grill hands plus two others not pictured are the reason I went with the 26.5". Figured if they are going to eat me out of house and home, I'd have enough grill space to enjoy the food on my way down.
Jasper
TVWBB Member
Glen,
congrats on the new grill. I'm sure you'll love it.
That big grill allows you to cook enough for several meals.
I like to grill meats on weekends to last thru the week.
Your family can eat healthier too, and
the wife will love you for the help in the kitchen.
Enjoy.
jasper
congrats on the new grill. I'm sure you'll love it.
That big grill allows you to cook enough for several meals.
I like to grill meats on weekends to last thru the week.
Your family can eat healthier too, and
the wife will love you for the help in the kitchen.
Enjoy.
jasper
Dave Russell
TVWBB Honor Circle
Glenn, sorry if I didn't make myself clear. I've found every new Weber grill or smoker to run on the hot side at first since the clean lid reflects back down more heat. The thing about the big kettle lid that won't change much though is if the lid is a little out of round. Sounds like yours is probably jus fine though, so if its not broke, don't get out the measuring tape.