About a month ago I ordered my 26" Weber Kettle because I just couldn't take it anymore. In the weekends since, I have moved to a new house, taken a road trip to Las Vegas, and unpacked in that order. I did a couple batches of chicken on it for weeknight cooks, but THIS weekend I have nothing to do but cook a 13 lb choice brisket I found at Sam's club with a Manager's Special discount because nobody wanted to take the poor thing home. I'm not doing anything fancy, dry brined a few days and peppered it until it looked right. I'm putting it on at 11p pacific (Arizona is mountain time part of the year and pacific the other). Just gonna let 'er go and wrap when I think it looks right. No real high hopes for this, just going to marvel at the increase in cooking area and hopefully have something to chew on. I'll check in with some photos tomorrow, whether it be juicy or jerky. Cheers!
P.S. I took my standard grate from my 22" and mutilated with bolt cutters it to make an insert that I can wrap with foil while in the air conditioned comfort of my house. I'll drop it in below the meat as a drip pan, it isn't pretty but it is free and I have the hinge and gourmet grates for the 22" anyway.
P.S. I took my standard grate from my 22" and mutilated with bolt cutters it to make an insert that I can wrap with foil while in the air conditioned comfort of my house. I'll drop it in below the meat as a drip pan, it isn't pretty but it is free and I have the hinge and gourmet grates for the 22" anyway.
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