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Lump Charcoal too Hot for Kettle


 
Eric Aarseth

Eric Aarseth

TVWBB Super Fan
I noticed a 2-3" band of cracking in the porcelain of my 26" weber kettle. The band spanned the full 360 around the kettle; parallel to and at the height of the charcoal grate. I called Weber Customer Service, they asked me what type of fuel I used in the kettle. When I told him lump charcoal, he told me that Weber kettles are not designed or warranted for the high heat of lump charcoal. He said the instructions warned to only use briquette-style charcoal but it doesn't burn as hot.

Maybe all of you knew this; I did not. So be forewarned, your kettle finish may crack from lump charcoal use.

My use is that I build a fire on one-half of the kettle and leave the other half without fire as the cool side. I do a lot of grill-roasting. I also will do chickens in the middle, and build fires on either side. Pretty typical grilling techniques, but the 26" kettle didn't handle the heat. I have not noticed that same cracking in my 22" kettle's.

Eric
 
It has been discussed in the past that the WSM instruction manual states to use only briquettes. I am not sure if this instruction is also included in the kettle manual nor do I remember if it states using other then briquettes would void the warranty. I guess the stock answer to the customer service persons question "what type of fuel have you been using" should be "why, Kingsford of course".
 
I just went through my Performer manual and it mentions briquettes but no mention at all about lump one way or the other in the instructions or warranty info.
 
I'd call back and ask them to send you a copy of the warranty. As Rob points out they talk about using lump on their own website. I've also never had a problem with my 22 and I get that sucker up over 700f when doing pizzas. If that is their actual policy I guess I'll never be buying a 26".
 
i had mine crack eventually and never used lump in it. i think the last straw was using kingsford comp on it several times and that stuff gets hot !!
the problem is when we pile the lump on the sides. the coal holders rom weber are fine but i think to small. one of these days i will build bigger ones
that will holder more coals but away from the kettle sides. as to weber, call again as i have never heard of that.
 
Eric Aarseth said:
I noticed a 2-3" band of cracking in the porcelain of my 26" weber kettle. The band spanned the full 360 around the kettle; parallel to and at the height of the charcoal grate. I called Weber Customer Service, they asked me what type of fuel I used in the kettle. When I told him lump charcoal, he told me that Weber kettles are not designed or warranted for the high heat of lump charcoal. He said the instructions warned to only use briquette-style charcoal but it doesn't burn as hot.

Maybe all of you knew this; I did not. So be forewarned, your kettle finish may crack from lump charcoal use.

My use is that I build a fire on one-half of the kettle and leave the other half without fire as the cool side. I do a lot of grill-roasting. I also will do chickens in the middle, and build fires on either side. Pretty typical grilling techniques, but the 26" kettle didn't handle the heat. I have not noticed that same cracking in my 22" kettle's.

Eric
Click to expand...

1) ANother reason to be wary of the 26er
2) You can grill roast with smaller amounts of lump to avoid the super high heat. (but what fun is that ?)
3) I melted the lid rollers on the bail from high heat searing steaks where the charcoal was all piled up at the bail half of my Performer
 
George Curtis said:
i had mine crack eventually and never used lump in it. i think the last straw was using kingsford comp on it several times and that stuff gets hot !!
the problem is when we pile the lump on the sides. the coal holders rom weber are fine but i think to small. one of these days i will build bigger ones
that will holder more coals but away from the kettle sides. as to weber, call again as i have never heard of that.
Click to expand...

George i took an old rusted out smokey joe and cut out the bottom 5" from the top lip. Then i cut the ring in half and made 2 charcoal holders. Used expanding metal in front of each half ring to hold the charcoal in place.
 
What with all the comments on this and other forums detailing the amount of "crazing and spalling" due to banking coals on the side of the kettle, I was wondering when Weber might start to balk about replacing the affected parts. I contacted Weber soon after getting my 22.5 OTG and asked about the problem and was reasured that, as long as I was using the kettle according to their manual, if the porcelain started to "craze" it would be covered by warranty ( I was using the rails and now use the charcoal holders).

However of course, once it becomes an epidemic (and it very well may have), the pencil pushers at Weber might start to argue about what constitutes wilfull damage and not honour as many warranty claims.
 
well, they sell charcoal rails that allow coals to be banked against the kettle wall so no idea how they can say not to do that.
 
I have a 26 and I'm almost always banking coals, mostly with firebrick. I've not had the problem yet. I can't say I'm surprised this happens with porcelain given the expansion and contraction but the kettles cook so much more efficiently with this method I'm just going to take my chances.
 
Scott Waller said:
Maybe I should start reading the warranty manual.
Click to expand...

I reviewed the owner's manual and warranty info yesterday and didn't see where there are any warning not to use lump or charcoal that is not in briquette form.

I also use firebrick to bank my coals but only have black porcelain kettles and haven't had any problems. Like Gary (and many of us), I like the results and can't see changing.
 
If expansion and contraction is the reason then maybe it has something to do with the cool down method after cooking. could this be happening in the more cooler parts of the country or possibly in sutuations where the kettle is subject to a hard extinguish rather then allowing the coals to burn out naturally? Or maybe the storage of the ketttle after the cook? Garage vs left out in the cold?
Just speaking out my arse, no real idea here.
 
Pete in PG said:
I reviewed the owner's manual and warranty info yesterday and didn't see where there are any warning not to use lump or charcoal that is not in briquette form.

I also use firebrick to bank my coals but only have black porcelain kettles and haven't had any problems. Like Gary (and many of us), I like the results and can't see changing.
Click to expand...

When you bank the coals, are you using the firebrick to protect the wall of the kettle or build behind the bricks and bank against the kettle wall?

I haven't called back yet, but will. Weber customer service has always been so excellent that I never gave it a second thought. I don't plan changing how I cook. I don't see going back to briquettes; I prefer the flavor with lump. Love to grill roast, but the first step in most cases is a high heat sear then finish on the cool side. I can't sear 4 steaks over one charcoal basket. I'll post an update once I get a chance to call - and response.
 
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