Good Evening,
Doing a test run tonight (37 deg and falling, light wind) I set up 60 briquettes 2 wide 2 tall fuse with 12 briquettes to start it. Found that 12 was not enough to get it up to temp, so I started 24 more. This got me up to 230 which held great with top vents at 1/2, bottom vent @ 1/2. After about an hour it fell off to 180 and is holding steady. I am thinking I want to go 3 wide 2 tall, use 36 briquettes to start it. I am going to do a 3lbs chuck tomorrow, any advice would be appreciated.
Thank You
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Weber Summit Charcoal Grilling Center
Pit Barrel Cooker
Weber Kettle 22" Original
Ultra Chef Gas Grill
Slow n Sear Low Profile with Drip n Griddle Pan
Thermoworks Thermapen MK4 - Blue
Thermoworks Smoke and Gateway
Maverick ET not sure which
GrillGrates
Golf
Beer
Brisket
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Welcome! Looks like it'll work. My kettle is the 22, so no good thumb rules for you. However, once you get going, look at the Smoke-n-Sear. I love it in my 22. Best wishes on your Chuckie. Don't forget pics for us to drool over.
I love the fact that you put the old rust chimney start in and had the newer one in the background. I did the exact same thing on my new smokers. I have the big shiny one and the older rusty ones. I use the older ones to start smaller fires just to see how things work out and the big one only when I knew how they would. All I can tell you is follow the rules you have set for yourself for the cook and realize that if it comes out perfect you are lucky. Other than the KBQ folks, not much goes as planned for the first few cooks on a new cooker not matter how big or small.
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.
That 26 is fine looking. You are on the right track to get the temp up. With my 22 I think it is easier to get up to 225 because it is much smaller by comparison. That, and the low outside temps have more of an effect over the larger kettle surface. IMHO. Have fun figuring it out.
With the 26 there is no "magic bullet" in terms of technique. It behaves just like the 22. I've always used the SnS to cook low/slow in mine, so offering advice on the fuse method is difficult. Chuck is pretty forgiving so don't worry about trying to nail an exact temperature. I'd shoot for the 220-280 range and recommend closer to 280 than 220. If you use a water pan and have your bottom vents about half open you should be able to tweak temps with the top vent when needed.
Pirate Scott
the Kettle Pizza is great. It consistently cooks at over 700 and since it uses a split log it delivers taste that an indoor oven cannot match.
This is on my 22 (it's a product that is also available for the 26):
It's a really fun thing to get your guests involved with during a small gathering. I set up a bit of an assembly line and the pies get rave reviews from our guests (they are REALLY good). Pirate Scott
Welcome! I have cooked on my son's 26 using the snake or fuse method and it works great. From you pic I can tell you are well on your way to a great low and slow cook.
Pirate Scott, 👍Hey! Hey! Hey!👍 Congtatulations On Your New 26" Weber Kettle! Now You Need the Proper S 'n S and Drip & Griddle and, and . . . etc.
ðŸ˜ðŸ˜ Everyone's Getting a 😠New 26" Weber 'cept "ME" ðŸ˜ðŸ˜. 😂 'taint fair!😂 🤗😇🤗
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
🤗😇🤗
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