Good score there Mr. Bones Yes, NFM is pretty big. Been there several times as it is only a 50 minute ride from my abode. One thing I don't like about NFM is that as soon as you step into a salesman's "zone" they jump on ya like water appearing from out of nowhere in a desert. Usually go to Legends next door.
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Goin' to th' City!!!
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Club Member
- Jul 2019
- 621
- Boston/South County Rhode Island
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Name: Scott, Chemical Engineer
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
Want to get into BBQ and Smoking.
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Mr. Bones I totally missed this fun thread back in April, just happened to see it today. Wondering how much you are enjoying your Weber 26? Also wondering whether you are using the XL SnS made for the 26 or if you are using the regular sized one. I understand either work fine but would like your thoughts as I know you will give me the straight scoop. Sometimes using my 18" JJ is a little tight, but want low and slow so rather than firing up my PBC, trying to decide on a 22" or a 26"..........thinking the 26"......................
Sometimes cook for half dozen sometimes 15 or more but most often just for Carol and myself.
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Howdy Tom!
If I was faced down, based upon my havin 22.5" kettles fer decades, an was lookin at buyin me a Brand New Weber kettle, Brother, I gotta tell ya, I'd go ahead on, an un-arse th money fer a 26"
Ya can always use less charcoal, to cook less food, but even th steadfast, trusty Weber 22.5" can run outta elbow room, when yer entertainin guests...
I have 2 XL SnS,an 4 1.0's; I've used em all in my 26.75", as well as th larger Vortex...really jus depends on what I'm cookin, an jus how I might feel like doin it, that particular day...


That's bout all I can think of, at present, 'Bama! If ya have more questions, gimme a holler, Brother!
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Mr. Bones Thanks Bones! I suspected that the 26 would be the solution and now I think I will likely take that plunge. The only SnS I currently have is the SnS basket for the 18" kettle so might even try that first, if it did the trick, would have MUCH real estate to play with! If not I am leaning toward the SnS 2 with built in water pan. Talked to someone on a Weber FB page, it was also his recommendation and he sent a pic to show the available cook space which was awesome as you indicated.
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Club Member
- Sep 2015
- 6227
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
Watch out, Bonsey, you might be taken as a city slicker any day now... I missed this the first time cause I wan't active back then, to my shame. Entertaining journey tho. I am an original city boy trying to get to the country. Had an uncle used to say he wanted to move to KY, get a place with 2 mud tracks up to the house with a sign that said trespassers will be shot. Figured he'd shoot up the sign from behind...
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LOL! "Trespassers Will Be Shot!!! Survivors Will Be Shot Again!!!"
Yup, yer probly right; In my eyes, a few bullet holes, or mebbe a 12.ga blast through th signage might indicate some sincerity, an willingness to accomodate whatever stumblebums might come creepy crawlin up my driveway, at any hour of th day or night.
Mebbe we can get adjoinin properties, that would be nice!
It would be my honour to cook fer yall.
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Club Member
- May 2016
- 5752
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
Alabama Smoke Hey Bama I ran the original SnS in my 26 a long time and love it. A little extra room in there compared to the XL. For hot n fast or shorter cooks it’s great to have the lil extra space.
of course the run time on the coal is less but low temps are a snap to dial I . I find a hotter "hot" cook with the xl but it’s not an issue. The original will do you just fine if that’s what you have. Quality products man.
Im a kettle guy through and through and the SnS is awesome!!! Origanal or Xl will do you just fine.
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Thanks for those comments HouseHomey, I am thinking I will get a 26 and probably add the SnS 2.0 with the built in water pan. I do love my PBC and have no plans to discard it, but the more I cook on my Jumbo Joe, the more I love the kettle and how it cooks. The 18" is often too small and I think the 26 would be a nice addition. Tom
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Club Member
- May 2016
- 5752
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
I was thinking Bonsey has lost it gain. WTH is he driving to the city for, a new 26??? Then I saw the date.
Aha!! Ya almost got me. Not this time sir.Last edited by HouseHomey; July 13, 2020, 06:11 PM.
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Founding Member
- Jul 2014
- 6159
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Wow Bones ... that’s a crazy trip! I wanna see pics of that new Weber sitting pretty at your place!
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I try an stay on deck with things, an certainly, any musical, especial Blues allusions are processed immediately 

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