Pulled the trigger - Weber 26-inch and SNS

[ColonialDawg]

Well, it was a great Holiday as I finally purchased a 26-inch kettle and SNS right before Christmas. And to make it even better my in-laws gave me a Fireboard thermometer for Christmas. What a surprise! So far, I am loving the results, although I am still learning how much charcoal I need for various cooks. Being that it has been cold here in Virginia as of late, I am having to use quite a bit of charcoal to get through my cooks, but I expect that to even out when we hit spring and summer. Here is what I have done so far:

1) My first cook was CAB beef short ribs and they were awesome! My motto is start big.
2) My second cook was 2 racks of St. Louis cut ribs. These were the best ribs I have ever cooked.
3) My third cook was for a family get together 2 days before Christmas. Cooked a 10 pound Prime packer brisket from Costco Hot and Fast. It was incredible. This is how I will cook my briskets from now on.
4) Christmas day I cooked a 7 pound CAB boneless Prime Rib roast. I dry brined and then applied Ms. O’Leary’s Cow Crust. Everybody raved about it!
5) I’ve cooked chicken thighs twice because my wife loves them. I’ve never been all that crazy about cooking chicken but charcoal changes everything.
6) Reverse seered some burgers and they were amazing

Things are getting real here at my house. I love the kettle!

Todd

[Huskee]

Nice! Congrats on the new gear and successful cooks. Next time...pics!!

[DWCowles]

Congrats!

[JeffJ]

You've been using that big rig prolifically. I have a moderate case of MCS, but if I could only keep one it would be the 26 + SnS. Between the capacity and versatility it's just great. Glad to see you getting off to a fast start. Now, you need to start posting some pics.

[FishTalesNC]

Congrats! Santa brought me a 26" Weber kettle & SNS too. I'm a little south of you in NC, did some BBS on New Years Eve in ~14F and went thru a full SNS in 4 hours, had to refill to finish the smoke. Hoping warmer temps bring better efficiency!

[Attjack]

You did good.

[kmhfive]

Congratulations! Pictures or it didn’t happen

[HouseHomey]

I was with you until that chicken comment 🤔🤔🤔🤔

[Jon Solberg]

Nice

[Mr. Bones]

Nicely done, brother!

[phoccer]

Curious about the hot and fast brisket. Did you cook it at 300? 350? I've always cooked mine in the upper 200's to lower 300's as I'm just too impatient to cook at 225 for 14 hours. I've been very happy with my results. Oh and now you need to go post in the thread about what you do against the grain

[PJBowmaster]

Love my kettle and SnS! Sounds like you are working yours hard with great results. Cheers Brother!!

[RonB]

Congrats on taming the 26 quickly.

[ColonialDawg]

OK, some pics, now that I think I figured out how to properly attach them. Just FYI, I posted a bunch of brisket pics in another thread in the brisket section of these forums.

St. Louis cut spare ribs:





Beef short rib plate:




Brisket:




Sorry no pics of the prime rib roast. The patrons were impatient.

[FireMan]

Part B of section #4 of the AR rule book states: cooks of said or photographed food may be disallowed if not accompanied buy aforementioned new gear/cooker. So there. You must comply.
Oh, the other guy ( FishTalesNC )has to also.

[FishTalesNC]

I tried to get the gear with the food when I posted my last smoke FireMan, I’ll admit to being in shorts and a T-shirt grilling in 14F which definitely had me in a hurry tho! https://pitmaster.amazingribs.com/fo...eve-baby-backs