Vintage Weber Kabob Setup


 
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Pulled out the old Weber Kabob setup last night and had the daughter snap a few action pics. We were so hungry we failed to get some post cook shots.
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Thanks guys.
On the spuds I precooked them in water a bit. Then on the grill I brushed everything with Kraft Zesty Italian Salad Dressing.
 
I also thing you could put a grate on top of the skewers to have either a second level or farther away for indirect. Is there enough "head space" to do this?
 
Guys thanks for the welcome. I have lurked since the introduction of the 22" WSM which I bought and really enjoy - great food!

I never thought about resting the grate on top of the skewars but it can be done. It fits perfect, raising the grate up 4" measured. A new option I will have to try, thanks Gerd.

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Originally posted by Timothy Hoffman:
Awesome cook! Is the kabob ring red from the factory?
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I painted the outside of the ring VHT Caliper Red. It doesn't quite match the original kettle red. I may strip it back to black again.

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Nice setup. You could also put your grate in the regular place with a drip pan and put you meat on the top rack for a large indirect setup. The only thing that might be a little difficult is controlling temps because of the holes in the sides of the kabob rack.
 
I've never seen the kabob ring in red. That looks sweet with that gorgeous redhead you've got it on. Those kabobs look mouth watering.
 
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