CL---redhead find---how did I do?


 
LOL! I hear that man, I got one of Brian's greasy as all get out with that brisket I did but they wiped right up! I bet with a big thick coat of gym floor polyurethane they'd be super easy to clean. That stuff is like a clear plastic coating when you put it on thick enough.

And thanks for the charcoal tips, I hope I can get this all figured out. I have no problem lighting 15 coals for the minion method, but for lighting a full chimney I can never get the upper half to get lit and white. Even after 30 mins. Maybe I need a roaring flame the whole time and not just the red hot heat from the lower coals.
 
Yes sir, and I usually try to fill it to the top so I can get lots of heat when grilling. Never get the top ones to get any heat though and usually have to resort to throwing a little lighter fluid on the top just to get the flame high enough. I don't mind it though since it burns off, but it hasn't helped an extremely large amount and I still get low low heat. 350 max with everything wide open.
 
Hmmm that is strange. Sometimes if I am getting antsy I will dump the chimney on the charcoal grate before the very top is ashed over and let it warm up the cooking grate while the remaining coals ash over. I can't believe you top out at 350 with a full chimney and a kettle wide open. What are you using to check the temp?

For high temp stuff like searing steaks that's why I use a 3 zone fire---double high coals, single high coals, no coals. I think it offers the most versatility when grilling stuff... I haven't measured the grate temps with this set up but I know I can't hold my hand over the hottest part for more then a couple seconds so its gotta be hot!
 
I am using the factory Weber thermometer that's in the lid of the Performer. I position the lid so that the therms probe is right over where the coals are positioned to make sure I'm getting the direct heat and not the ambiant temp over on the other side. I have an IR thermometer but I think it would be pretty hard to get a good reading on the small wire grate. I've had problems with reflective materials too, like chrome, giving very skewed and lower temps.

I have dumped mine too before it gets ashy and the stuff on the bottom never lights. Usually I have so much leftover charcoal that I can just shake the charcoal grate and cook with it again. Very little of the charcoal ignites and burns completely. Frustrating to say the least. I can get a complete burn in my mini WSM using the minion method, but I can get it in a roaring Performer. Gah.
 
Terry,

I recently found a 26 & 1/2" brown kettle which has the "Patent Pending" on the top vent. Does that mean the kettle is also from '68-'70? Where can I find information to determine the year a kettle was produced.

Paul
 
Thanks guys. It's clearly a '68-'70 model 26.5. Unfortunately, winter has set in here in Alaska so I'll Have to wait until late April to clean her up.
 
Paul Isa said:
Thanks guys. It's clearly a '68-'70 model 26.5. Unfortunately, winter has set in here in Alaska so I'll Have to wait until late April to clean her up.
Click to expand...

Sounds like an awesome find Paul! I've always wanted a 26" kettle, let alone a classic one. Looking forward to your restoration/cleanup post when winter clears. Stay warm up there!
 
You must log in or register to reply here.

 

Back
Top