Weber Kettle Club Forums

I bought a 26 incher last year and the charcoal keeps going out starting from the outside edge.  I have to keep opening the lid to allow more air flow so the charcoal will re-ignite.  The only thing I can figure is that the top vent is not letting enough air flow.  My 22" and 18" don't have this problem.  I'm thinking about ordering a new top vent closer and drilling four new holes in the top to match so that I can increase the air flow.

Has anyone else had this problem and found a solution?

Hello and welcome.
That's a strange issue, especially since youre not having issues with other kettles.
How are you running the vents? How much coal are you using to start?


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Top and bottom vents are wide open. All ash cleaned out.   I cover the entire charcoal grate with one layer of charcoal.  I noticed an Amazon reviewer mentioned the same issue so I'm not the only one having this problem.

Make sure the pack on your pile is not too loose....ie. there are no or few holes between the pieces. If you are using lump then the pack needs to be tighter and higher.

Make sure you are not using charcoal this is now or once was wet or very moist.

I have a 26er and have no issues with maintaining lit coals.

I wondered about wet coal also, but if you're using the same charcoal with other cookers..?


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Bags of freshly opened Kingsford has the same issue.  Usually takes about 1.5 chimneys of charcoal to cover the grate. 

I bought this grill to use the Snake Method to slow-smoke large cuts of meats.  It does a fantastic job with that, but, when trying to sear a bunch of burgers the charcoal wants to go out every time.

Never had a problem with mine. The issue is your probably dumping a lit chimney in just like on a 22 only the 26 is a larger charcoal grate therefore your coals are more spread out. Use more coal. Problem solved.


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This is the Amazon review that I mentioned:

"I think the grill is so large it should have two vents. My fire tends to die from the outside in. So if my fire is a foot across to start, after a while with the lid on and vents wide open, the hot area will shrink (e.g. to eight inches) because the outer area of the coals starts to die out. I've had to start taking the lid off completely at times to keep the coals hot, which sometimes ends up getting it too hot and creating some "burnt ends" where they're not wanted."

https://www.amazon.com/gp/customer-reviews/R1PYI7U8VQAJ7H/ref=cm_cr_getr_d_rvw_ttl?ie=UTF8&ASIN=B00N65AAW4 (https://www.amazon.com/gp/customer-reviews/R1PYI7U8VQAJ7H/ref=cm_cr_getr_d_rvw_ttl?ie=UTF8&ASIN=B00N65AAW4)

Exactly.

Quote from: HoosierKettle on April 27, 2017, 11:58:46 AM
Never had a problem with mine. The issue is your probably dumping a lit chimney in just like on a 22 only the 26 is a larger charcoal grate therefore your coals are more spread out. Use more coal. Problem solved.


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As I mentioned in a post above, it normally takes about 1.5 chimneys of charcoal to cover the grate.  I have two chimneys and I fill them both about 3/4 full at the same time so that I can dump them together.

It's going to take more than an amazon review. I use this grill almost daily. If all is clean, you simply need more charcoal and make sure they are fully lit before spreading.


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Another thing, don't be afraid to use a lot of charcoal for searing. A single layer isn't enough in my opinion. You can snuff the unused coals at the end of the cook.  Next cook, knock ashes down and light another 3/4 chimney and pour over old coal. Let those get going and you have a perpetual set up without using tons of coal each time.


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Try this one time. Instead of dumping coals directly on the grate, dump a chimney in a couple baskets. See what it does.


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Must be a defective kettle,  box it up and send it my way. I'll even cover half the shipping.



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so you're lighting two chimneys and spreading all the coals out over the entire charcoal grate?

What are you cooking?

Quote from: Troy on April 27, 2017, 02:04:29 PM
so you're lighting two chimneys and spreading all the coals out over the entire charcoal grate?

What are you cooking?

Good point Troy. To be honest, I can't remember the last time I've spread out coals over the entire grate so really don't know how it cooks in that configuration. I use the coal rails in line and utilize a 2 zone cook nearly every time. However, I'll have a large amount of coal  piled high on the hot side and haven't noticed air flow being an issue.


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Does the lid have the taco handle??

Quote from: swamprb on April 27, 2017, 04:11:32 PM
Does the lid have the taco handle??

I'm pretty sure he mentioned it was the nacho bel grande handle

I'm with Troy and HoosierKettle - I don't know why you would spread charcoal over the entire grate. Everything else sounds good to go. Maybe leave off the ash pan as a test.

Try a fully lit chimney of new charcoal briquettes, poured into two baskets. Preferably KBB, the baseline fuel.

Quote from: Troy on April 27, 2017, 02:04:29 PM
so you're lighting two chimneys and spreading all the coals out over the entire charcoal grate?

What are you cooking?

A whole cooking grate full of burgers.  You guys don't spread the coals out when grilling burgers?   

It's been awhile, but that's usually a party situation and I'm using the lid briefly to smother flare ups on a roaring hot grill. I don't have the lid on for long enough periods of time to smother coals on a direct burger cook.


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Quote from: Troy on April 27, 2017, 07:42:17 PM

Quote from: swamprb on April 27, 2017, 04:11:32 PM
Does the lid have the taco handle??

I'm pretty sure he mentioned it was the nacho bel grande handle

If using Kingsford, are the grooves up and the K's down?

try using the charcoal baskets..

i also have never dumped charcoal directly on the grates.. ive used baskets since day 1 and have zero issues ..

your 26'er if bought fairly recently..should have come with the charcoal baskets.

also with the baskets.. you can get a better sear, with less charcoal .. the baskets allow you to get your coals closer to the cook grate...

i think this will resolve your issue..

Quote from: HoosierKettle on April 28, 2017, 03:05:32 AM
It's been awhile, but that's usually a party situation and I'm using the lid briefly to smother flare ups on a roaring hot grill. I don't have the lid on for long enough periods of time to smother coals on a direct burger cook.


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FWIW, here's the technique I usually use to grill awesome burgers:

While the charcoal is getting hot I use loppers to cut a few one inch diameter green limbs off deciduous oak trees around the yard.  I then cut the oak limbs into one foot lengths.  When the charcoal is ready I dump it on the grate and spread it out.  I then put a few pieces of the green oak on top of the hot coals.  After I place the burgers on the cooking grate I put the lid on to "smoke" the burgers while cooking.  IMO, this method imparts a delicious flavor to the meat.

I've used this technique for decades with the smaller Webers and never had a problem with the coals going out.

I'm intrigued by your burger method and idea to add a vent.  I say add a vent and let us know how it works. I'm all for making modifications to enhance grilling.  An added vent would certainly allow for higher cooking temperatures which would increase the grills versatility.


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