Recently picked up a 26.75" kettle and looking forward to the increased capacity when cooking. I have recently 'mastered' the snake on my 22.5" kettle. I realize the same idea translates but am unsure of the snake size, amount of lit briquettes, etc..
'
One thing I found in a thread is using a charcoal grate from a 22.5" to lower it to increase distance between heat and food. Not sure if this actually does anything but worth mentioning I suppose.
Anyone have suggestions on obtaining around 250?
Snake setup for a 22 is 2wide 1 high
Snake setup on a Ranch is 3 wide 2 high
So I'm guessing on a 26 2 wide 2 high or 3 wide 1 high would be on the money if your using briquettes, 15 to 20 lit at the start of the snake should get you up to temp quick
Here's one I setup in the Ranch but it didn't quite get hot enough, it's 2 high 2 wide
(http://i1165.photobucket.com/albums/q585/joelhogston/Ranch%20Snake/9C75AA37-7B8D-4815-91E8-B0B6AD532E9B_zpsih9uo7ok.jpg) (http://s1165.photobucket.com/user/joelhogston/media/Ranch%20Snake/9C75AA37-7B8D-4815-91E8-B0B6AD532E9B_zpsih9uo7ok.jpg.html)
I think in terms of about a 12~15% increase, not a huge amount different than 22"
This was 2/ 1/ chips of lump & wood for ribs...
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/Ribs%2026%20Inch/Ribs26Inch002.jpg)
didn't get a clean shot of the lit start, but just a bit more, 15~20 like Hogsy says....
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/Ribs%2026%20Inch/Ribs26Inch007.jpg)
I let it go for just a little longer pre-meat to heat the bell better.....keep in mind, this is a 3wheeler, with a One touch you can let in more air easily.....
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/Ribs%2026%20Inch/Ribs26Inch005.jpg)
About 260+ for the duration....
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/Ribs%2026%20Inch/Ribs26Inch009.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/Ribs%2026%20Inch/Ribs26Inch022.jpg)
Thank you for confirming my approach and providing some insight. I'll just let 'er rip this weekend and see what happens.
I never put that much thought into it. I just dump my charcoal into a semicircle and shuffle it around until it is pretty much even. Light it and go. Do the rest with the vents.
A 26er works awesome as a smoker. Its my goto for brisket and small batches of ribs.
Hey
@jdefran see also this recent thread: http://weberkettleclub.com/forums/grilling-bbqing/snake-method-on-26'-kettle/msg0/#new
;)
Now, we wanna see some cooks!
Quote from: addicted-to-smoke on May 05, 2015, 08:01:31 AM
Hey @jdefran see also this recent thread: http://weberkettleclub.com/forums/grilling-bbqing/snake-method-on-26'-kettle/msg0/#new
;)
Now, we wanna see some cooks!
I might be going crazy..kinda forgot I started a similar thread.
No way man, that other one was 3/4" different!