New Weber Original Kettle Premium 26.75" (2015)

[fuzzydaddy]

Thanks for the suggestion. I'll have a look at the Guru. May have to wait a bit for cash though...that's always the only issue with getting new items. Is there a particular model you would suggest?

[pitboy]

She's a beaut fuzzy! Are you planning on installing a temperature control system, such as the Guru or Stoker? Doing long cooks I think it's essential to have one, especially on a kettle. I have the same setup as yourself with a Guru and I couldn't imagine life without it . Fill the smokenator with charcoal briquettes, leave a little room in the middle for wood and the lit charcoal, dump that in, close the bottom vent completely, set the top to about 1/3 open, 225 all day long

[Huskee]

Great job fuzzy! Why oh why didn't you join the copper bandwagon? Lol.

[Deuce]

Very nice, love the added cooking room compared to my 22 1/2

[fuzzydaddy]

I hear you! When the rain stops I'm gonna learn how to hit and maintain 225 and 325, then the cooking will commence. First up will be some chickens with MMR. Will post some dirty pictures later. Ha!

[David Parrish]

Great post, but everything is way too shiny and clean. Time to cook!

[Mosca]

Thanks. I have other workarounds, but those would be the reasons I would do it, too. I use a WOO Ring to insert and remove the platesetter and lower the cooking grate. I really just want one of EVERYTHING. but there isn't room on the deck for that!

[HC in SC]

I got my used Performer from a guy who got a BGE XL for a Xmas gift.

He regretted selling it after we loaded it up in my truck.

Better to have it and not need it than vice-versa.

[Jon Solberg]

NICE!!!!

[Jerod Broussard]

Awesome!!!!

I always liked the look of that ring for the lid on the 26+.

[fuzzydaddy]

Good morning. #1 New toy! #2 2-Zone cooking--My BGE cooks are indirect and that plate-setter gets way too hot to remove after an indirect cook, plus the charcoal is a bit far away from the cooking surface for a good sear. Also, I tend to do large cooks and the cooking surface is much larger and will add to how much I can cook. The BGE is a great smoker for me, but crisping skin or searing is not it's strong suit.

[Mosca]

Interesting. I've been considering this same combination, but have demurred, because i don't see the need for both units. What do you intend to do with the Weber that you wouldn't do on the BGE instead?

[fuzzydaddy]

This week I received my new Weber Original Kettle Premium 26.75" (2015) from FireCraft. Here's the Schematics. I'll be cooking on it very soon! I also have a large Big Green Egg. This is my first Weber...exciting!

Side view



Top view



Cooking grate is stainless steel with handles. Yeah, that lid is a bit heavy.



Approximately 25" diameter cooking grate.



...and it's hinged on both sides. Yep, that's a new Smokenator.



Hinged opening is about 3-3/4"



Smokenator opening is about 5-1/2". I tested and it will hold 150 Kingsford blue, using the opening to put them in.



My markings for the vent openings:
<---| is closed. Next vertical is 1/4 open, then 1/2 open, then 3/4 open. |---> is open.


Let me know if you have any questions or comments. First thing for me to do is to learn how to hit 225 and 325. Enjoy your day!

David