First cook on the 26.75" kettle


 
There is just something about the added size of the 26 that makes it an entirely different cooker than the 22.
Those are great looking ribs Daryl. You will have no problem doing a pork butt or any LNS on it.
Pretty soon we will have to ask Chris to give us new category to post under for the 26 :):):)
 
Daryl from the look of those ribs, it looks like you've been using that grill all your life. They look REALLY good! Kiss your wife by the way....... :)
 
Gary S said:
There is just something about the added size of the 26 that makes it an entirely different cooker than the 22.
Those are great looking ribs Daryl. You will have no problem doing a pork butt or any LNS on it.
Pretty soon we will have to ask Chris to give us new category to post under for the 26 :):):)
Click to expand...



I knew I wanted the extra space but wasnt sure how the temp control would be or fuel consumption or any of that stuff but I figured it would cook like a kettle ............... and it does. The Weber design just plain works.

As an update, we got a break in the rain so I cooked last night and confirmed the main reason I wanted the bigger cooker. I was able to do chicken and salmon (I almost always cook more than one meat so we have leftovers for lunch or dinner another night), and a basket of asparagus with plenty of room left over. Not only that, I had closted it down after the rib cook so I had plenty of charcoal left. I lit about a half chimney and added it to what was left and it cooked hot. So anyone fearing fuel consumption of this beast, no worries. And the space does give a lot of flexibility for zones.

And thanks for checking out the ribs and the nice comments. I've probably said it before but I am really critical of my cooking but I was blown away by these ribs. Almost fall off the bone (which is what my wife wants :cool:) and as juicy as I've had.

Still cant decide what to cook on the weekend though. It is supposed to rain all weekend so maybe just wings. No long cooks.
 
My neighbor has a 26" kettle, but no WSM. He cranks out brisket, pork butts, ribs, etc. on the big kettle that are every bit as good as from a WSM.

A small amount of charcoal can go a very long time on there.
 
Great looking ribs! I find the lid thermo on mine a bit off, it reads higher than it really is, but as long as you know that it doesn't matter. I love the 26er and use it when I have more than one thing going, plus it'll hold 2 pans where the 22 only can handle one. Great present!
 
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