Well looks like the CL 26 is back up for grabs. Got a note from the seller saying if I want it it's mine. Going to make the trip Saturday am to have a look. Looks like my limited addition SnS may have to finally get dirty.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Fraid not Sir. There should be a drop down of names to select from as you type Solberg, though. Are you not seeing that? If so, try a different browser.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
So. I thought I'd do a ugly fuse just to clean this a bit or at least feel like I cleaned it a bit. Been holding 260 like a rock for the past 3 hours. Going to return to the source tomorrow and do a 5lbs butt with the SnS.
Man this thing is big. Makes a 22 look like a Smokey Joe.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
It looks like you have lots of experience with Weber Kettle's. I've just bought a 26 inch kettle.
I have a couple of questions for you.
I'm in the process of smoking a 4lb Chuck roast. I've got the temp stable at 250° and there is some smoke escaping between the lid and the base. It seems I've read somewhere that guys have used something to seal that leak. Do you use one and if so where do I get it?
I'm using my DigiQ Dx2 to monitor the cooking heat and the meat temperature now, all is good there. When I try a long low and slow on the kettle I'll want to use the air pump too to control the cooking temp automatically. I'm thinking I will need to drill a hole below the charcoal grate for the Weber adapter to be effective. Is that the best way to set that up?
My Chuckie has been smoking for about 45 minutes and the temp gauge is reading about 60 degrees hotter than the probe from the DigiQ Dx2 at the cooking level. I'm assuming that as the cook goes on those 2 temps will get closer and closer to each other, right?
It'll seal up better after you have a bit-o-gunk built up. My 22 started out using 3 clips, then 1 and now I don't bother with them at all. Usually just a little push down on the lid and it seals up pretty good.
Use Binder clips to hold the lid down tight and stop the air leaks. Check out my tips on the Slow 'N Sear review page for a pic of binder clips.
Drill the hole below the charcoal grate in a spot that is opposite the SnS and still allows the one touch cleaning system full movement. You want it opposite the SnS so ash doesn't fall into the air intake.
The dome temp indicator is ALWAYS going to be off because it's above the SnS and getting radiant heat from the charcoal that is not being felt by the meat on the indirect side. The trick is to figure out how far off the indicator is, then you can use it as a good guesstimator. For example, I know my particular dome temp indicator reads about 300 F when my food grate temp is 225 F on my 22" kettle. This is something you'll figure out through trial and error.
Exciting times ahead! You're going to be very impressed with the versatility a true two zone cooker provides.
Thank you again David Parrish for sharing your Weber knowledge. I appreciate it very much.
Putting the clips on and taking them off MIGHT be a pain in the a$$. I think I might lean toward Huskee attitude about that blemish. I'll futz with it for a while.
Thanks for the directions for mounting the adapter just right when using the SnS. I'll follow your instructions diligently. Just out of curiosity where should I place the SnS? Right, left or front, back?
It looks like the difference in the lid temp and the cooking temp is about 60°. I will monitor that carefully over the next few cooks.
I'll figure this new cooker out fairly soon I'm sure. Cooking that steak last night with 2 zone cooking was so easy.😆I like learning new tricks.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I can't be bothered with stopping leaks. I pick my battles and that's just never been one of them for me. Usually my battles are swatting the mosquitoes, dodging the rain or snow, or keeping the cat (who perches on the deck rail beside me while I'm loading the kettle) from snagging a bite of raw meat from the plate. Leaks around the lid? Foggedduboudit.
I second Dave's advice on the lid thermometer. Mine too seems to be 70-80 (avg 75) higher over the coals than my grate temp when I'm cooking at 225. I forget what it reads at 350, but I know it's not a linear 75 then. These things are good to know when/if your probe fails.
I use binder clips too but also use a PartyQ for rock solid temp control. Probably not needed but old habits die hard. I know the grate temp is accurate using the PartyQ
I have scoured CL for a 26" kettle for a year now with no luck. Moving soon so I will just buy a 26" unit.
Breadhead I have the old model PartyQ and the newer model as well. I usually use the older model, not really sure why...lol. I am not familiar with the DigiQ Dx2. It should work fine
Lots of good stuff on leaks and controllers. I have my own thoughts on such things which I will post here in a bit. Right now I'm kicking off the re naming ceremony.
Last edited by Jon Solberg; December 27, 2015, 05:34 AM.
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