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Author Topic: 26er cooking tips  (Read 507 times)

HoosierKettle

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26er cooking tips
« on: May 20, 2017, 10:50:20 AM »
I've had my modern 26 for years but only recently tried doing hot cooks 450-550. This temp range is easy on a 22. I rudely dismissed a previous post on air flow differences on the 22 vs 26 but it is true. The 26" will not get as hot with the lid on regardless of coal amount. Last night I did a wing cook on the 26. Started up a chimney and a half banked. Put lid on and watch temps fall to 400 and dropping, all vents open. Cracked the lid and temps shot to 500 and sat there perfect for a solid hour. Most on here probably knew this but for everyone else, this is the way to higher temps on a 26.  Wings took around 50 minutes or so. I flipped half way. Turned out great and is very easy to do.  I would like to see weber put a larger damper and holes on the lid. I see it as a little bit of a design flaw now but it is very easy to crack so not a big deal.









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kettlebb

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Re: 26er cooking tips
« Reply #1 on: May 20, 2017, 11:56:52 AM »
I'd help you make those disappear.


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Travis

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Re: 26er cooking tips
« Reply #2 on: May 20, 2017, 11:57:36 AM »
I totally agree about getting a larger cooker up to higher heat ranges. Can only imagine what a ranch would be.
I do believe the 26" would be the last one I'd ever let go, just for the fact that it's the best.
One kettle for an entire dinner.
Wings look good, bro.


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Travis

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26er cooking tips
« Reply #3 on: May 20, 2017, 11:59:20 AM »
That handle looks really good on there, btw.


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HoosierKettle

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  • Posts: 2274
Re: 26er cooking tips
« Reply #4 on: May 20, 2017, 12:09:29 PM »
Thanks fellas!  And I agree @Travis on the handle and that the 26 would be the last I'd let go. Love them all but it's tough to beat the versatility and the real estate.

I made that BBQ sauce too. That one started off with sautéed onion and garlic. I make micro batches of sauce that are gone each cook.


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Travis

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26er cooking tips
« Reply #5 on: May 20, 2017, 12:12:19 PM »
I need to make a basket for my 26r. What did you use, Sean? Looks like the backs of recent baskets, but old school wire baskets up front or charcoal rail.


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HoosierKettle

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Re: 26er cooking tips
« Reply #6 on: May 20, 2017, 12:35:14 PM »

I need to make a basket for my 26r. What did you use, Sean? Looks like the backs of recent baskets, but old school wire baskets up front or charcoal rail.


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I have the backs of 2 baskets bolted together for the back and 2 charcoal rails inline but staggered so they fit properly. Works great. I also like the rails for being able to adjust the size of the 2 zone.




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Travis

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Re: 26er cooking tips
« Reply #7 on: May 20, 2017, 12:38:06 PM »
Cool. I've got a couple sets of rails that are just sitting around. Time to make some 26r baskets. Thx


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