(Sorry for the Pokemon reference...lol)
My 22" Weber Kettle Premium arrived yesterday and I put it together this afternoon.
It went together fairly seamlessly, with one minor exception. The legs have this thing in which they have a hole through which a button snaps through to lock them in place to the bottom portion of the grill. Mine didn't quite lock; they're in there snuggly, but definitely more of a friction fit. As I don't plan on carrying the grill upside down (!!) by the legs, I think I'll be fine. The leg material is quite thin, so I don't feel like risking bending/denting/breaking it by trying to force or twist them.
The easily accessible intake vent control is alone worth the price to me.
It's a little rainy down here, so I'll have to wait until Tuesday to do some dry runs with charcoal. Slow 'n Sear will arrive Thursday.
The weather for this upcoming weekend looks spectacular. So, what to cook for the first thing? I think I'm going to do the Alabama-style chicken quarters. Before I read Meathead's book, I had never heard of such a thing as white barbecue sauce. I am so curious. Also, chicken quarters seem to be quite forgiving. https://amazingribs.com/tested-recip...q-sauce-recipe
--Michael
My 22" Weber Kettle Premium arrived yesterday and I put it together this afternoon.
It went together fairly seamlessly, with one minor exception. The legs have this thing in which they have a hole through which a button snaps through to lock them in place to the bottom portion of the grill. Mine didn't quite lock; they're in there snuggly, but definitely more of a friction fit. As I don't plan on carrying the grill upside down (!!) by the legs, I think I'll be fine. The leg material is quite thin, so I don't feel like risking bending/denting/breaking it by trying to force or twist them.
The easily accessible intake vent control is alone worth the price to me.
It's a little rainy down here, so I'll have to wait until Tuesday to do some dry runs with charcoal. Slow 'n Sear will arrive Thursday.
The weather for this upcoming weekend looks spectacular. So, what to cook for the first thing? I think I'm going to do the Alabama-style chicken quarters. Before I read Meathead's book, I had never heard of such a thing as white barbecue sauce. I am so curious. Also, chicken quarters seem to be quite forgiving. https://amazingribs.com/tested-recip...q-sauce-recipe
--Michael
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