Just picked up an older kettle


 
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Jim Berry

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Hi all. $10 later I'm the proud owner of a very good condition 22.5in Weber kettle to mate with my very new OTS. This new old kettle is black, has wooden handles and three vents on the bottom. Any idea how old it is? Regarding the vents, what's the best way to utilize them, i.e. all full open, all partially open, all 1/2 open, etc? Some closed, one open? Don't know what I'll do with all these new options.

Thanks for the help.
 
vent position depends on what you want to do. most times the lower vents are under or next to the coals. most times i have two closed and one open for most of what i need.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis:
vent position depends on what you want to do. most times the lower vents are under or next to the coals. most times i have two closed and one open for most of what i need. </div></BLOCKQUOTE>Same here. I just open the front one wide and leave the other two alone. Unless I want really high temps for pizzas and such.
 
Thanks guys. Because of the potential for increased air flow (I assume) from a 3 vent setup like this (vs. the One Touch) do the older Weber's tend to allow for hotter temps than the newer OTG's?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Berry:
Thanks guys. Because of the potential for increased air flow (I assume) from a 3 vent setup like this (vs. the One Touch) do the older Weber's tend to allow for hotter temps than the newer OTG's? </div></BLOCKQUOTE>I don't believe so. The OT clearly has more air flow on top and bottom.
 
Awesome. I think pickign up these completely useful kettles for under $20 is the best way to go green!!

I've got a blue OTG I got for free becuase it was dented.

I like to tell my guests they are eating "free-smoked salmon"---kind of like free range chicken?
 
I spent a couple of hours cleaning it up last night. I was amazed how much a little bit of elbow grease, along with some Easy Off, Barkeeper's Friend and steel wool can do. Used a deep well metric socket to form the aluminum legs back to round, and the thing looks pretty good. Going to lightly sand the wooden handles, touch up a couple of spots with high-temp paint and probably cook on it this coming weekend.

I thought the paint was peeling off the inside of the list but it ended up jut being black crud. The inside of the lid looks as good as my 6 month old OTS.
 
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