Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: harris92 on April 17, 2015, 01:42:34 PM
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Sent to me by an associate. So, Weber did make a brazier. Very Interesting..
(http://i1283.photobucket.com/albums/a553/slieberman92/8d5f2127-9caf-443e-bbf5-3aa76a3aabf4_zps7wtw7rqo.png) (http://s1283.photobucket.com/user/slieberman92/media/8d5f2127-9caf-443e-bbf5-3aa76a3aabf4_zps7wtw7rqo.png.html)
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The illustrations look like thumbscrews hold the legs in... Maybe late 1960s?
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Actually the handle on the Smokey Joe probably puts it early '60s
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It is a Weber Bros Metal Works pamphlet. Notice the 22's have flat top lids. Prob from mid to late 1950s. Working on getting the entire pdf .
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Very cool find, the garden torches look like a reading light for your lounge room
Interesting that the roti ring is twice the size of what it is now
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The Ranch in the lower left corner is the one we've seen in that pic of the folks standing around with some smoke billowing....I have it somewhere, Craig & Winz can probably find the pic also....think those ones also had one of those rings, even at that larger size......
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OLD. No Triangles! Flat Lids! (other than the SJ-100)
I have never seen this pamphlet before. What a find!
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Nice find Stephen. Look forward to the rest of it.
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@Jeff
@1buckie
Question for you. In the BK 500 description the legs are referred to as "chrome-plated". Are these just the steel legs we male reference to?
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Could be......they were steel way, way back.....don't remember ever seeing "chrome plated" though?
@Craig would know when they changed to alum., I'm pretty sure.....
....not to be confused with talk of Happy Cookers, which were all, always steel....
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Cool find, Stephen! Much thanks to you and your associate for sharing this. This has to be at least 1955 at the latest. The lids were redesigned in 1956. This also shows us that there was not yet an 18.5 kettle available, at least from this pamphlet. The brazier model, that's pretty cool! Maybe Weber wanted to be competitive in that market as well. They say chrome plated and that's interesting since most survivors have rust on the legs. Perhaps chrome plating wasn't as strong back in the 50s? I don't know. The coolest part her to me is that there was actually a model kettle that came with the roti ring or "smoke hood". Sweet find!
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I suppose if you wanted to do Thanksgiving or some whole yard bird on a kettle in '54-55 you needed the BK-550. I wonder how many of those still survive?
On the Brazier: it looks like an ancestor to the bottom of the compact kettle models today. It would be a fun project to replicate.
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Craig, I remember that 'smoke hood' term from somewhere before, in one of the other articles or ads from way back?
Also, perhaps it was steel, then steel chrome plated for a very short time, then aluminium?
I know speculation isn't the best way to go on these things, but when t gets this old, what else is there?
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That smoke hood is a lot taller than modern roti rings. That thing is 12 inches high....more like a Cajun Bandit stacker than a roti ring.
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That smoke hood is a lot taller than modern roti rings. That thing is 12 inches high....more like a Cajun Bandit stacker than a roti ring.
That's what I was thinking. I have one of those at home. I'll have to measure it when I get home Monday.
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That smoke hood is a lot taller than modern roti rings. That thing is 12 inches high....more like a Cajun Bandit stacker than a roti ring.
That's what I was thinking. I have one of those at home. I'll have to measure it when I get home Monday.
The smoke hood or the CB?
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It looks like the Cutting Shelf attached to the kettle using one of the thumb screws. Interesting. Who knew that that attachment was offered so early on.
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That smoke hood is a lot taller than modern roti rings. That thing is 12 inches high....more like a Cajun Bandit stacker than a roti ring.
That's what I was thinking. I have one of those at home. I'll have to measure it when I get home Monday.
The smoke hood or the CB?
I have a CB stacker.
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It looks like the Cutting Shelf attached to the kettle using one of the thumb screws. Interesting. Who knew that that attachment was offered so early on.
Theres a picture i need to find from the 1950s featuring that side table with an MLH Chestnut 22 like Harris' kettle. It was reddish with metal sides.
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Found it. I'm out in Gods country this weekend so my cell range/service is slow.
(http://images.tapatalk-cdn.com/15/04/17/5e43ffd19350b9f3a460ccdf9c1391d2.jpg)
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It looks like the Cutting Shelf attached to the kettle using one of the thumb screws. Interesting. Who knew that that attachment was offered so early on.
Theres a picture i need to find from the 1950s featuring that side table with an MLH Chestnut 22 like Harris' kettle. It was reddish with metal sides.
That pic with the old guys standing next to several Ranches also....I always lose track of it......
It's like the ones shown here, pretty sure.....
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Stand by
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Found some from Winz's Ranch history display....
http://weberkettleclub.com/grills/weber-ranch-kettle/
(http://i1223.photobucket.com/albums/dd520/1buckie/Cookers%202012/Cooker%20Related/Ranch/P3.1%201.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Cookers%202012/Cooker%20Related/Ranch/P1-new-300x297.jpg)
Looks like chrome legs, at least on the 1st one......
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Found some from Winz's Ranch history display....
http://weberkettleclub.com/grills/weber-ranch-kettle/
(http://i1223.photobucket.com/albums/dd520/1buckie/Cookers%202012/Cooker%20Related/Ranch/P3.1%201.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Cookers%202012/Cooker%20Related/Ranch/P1-new-300x297.jpg)
Looks like chrome legs, at least on the 1st one......
You beat me to it. I was just getting ready to post these. That one is a cropped version of the photo of the guys huddled around the Ranch smoking cigarettes and holding what looked like glasses of scotch or maybe beer? [emoji57]
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(http://images.tapatalk-cdn.com/15/04/17/f4aedb1e942fdc812945fdef143223d0.jpg)
Here's a wide shot of one with a BK-500 , an SJ-100 and what we now know to be a BK-550 with smoke hood/roti spit & the cutting table.
(http://images.tapatalk-cdn.com/15/04/17/5c2aea4bd6654fe20153405e83effd15.jpg)
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Way cool! I love all the old pics and history.
Does it seem like the brazier model was without lid!? I didn't think they made a version without lids. I thought that was webers whole thing, the innovation they brought to the market.
Could it have just been a model trying to compete with the what was the common grill at the the time?
All pretty cool regardless
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Found it. I'm out in Gods country this weekend so my cell range/service is slow.
(http://images.tapatalk-cdn.com/15/04/17/5e43ffd19350b9f3a460ccdf9c1391d2.jpg)
@Craig
So it wasn't wood like the #1800, it had a Formica top with a metal trim around it. Reminds me of my grandparents kitchen counters before the remodeled. True Americana.
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Yes. Weber has always done a great job keeping with the trends of the time. That Chestnut Coppertone (pink) and later the Copper mist (brown) were huge appliance colors in the 50s, 60s and 70s. These are cool
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With ashes falling on his tools
8D
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That smoke hood is a lot taller than modern roti rings. That thing is 12 inches high....more like a Cajun Bandit stacker than a roti ring.
With the old flatter lid there was almost no clearance compared to the newer lids. Maybe that is why they made the Smoke Hood (Roti Ring) so much taller than they are now. Just a thought.
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That smoke hood is a lot taller than modern roti rings. That thing is 12 inches high....more like a Cajun Bandit stacker than a roti ring.
With the old flatter lid there was almost no clearance compared to the newer lids. Maybe that is why they made the Smoke Hood (Roti Ring) so much taller than they are now. Just a thought.
Yeah I'm thinking on the BK-500's it' was burgers, brats, dogs, steaks and ribs only. As cool as these are (grail for sure) they were not practical for doing whole birds or hams/roasts. I'm doubting anyone was spatchcocking yet back in the 50s.
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Oh heck yeah !!!
Spatchcocking has been around for a good long time ~~~>
Helen's British Cooking Site
'Indian mode and sea fashion' adds the Victorian colonel's wife from whose cookbook this particular recipe comes. The word spatchcock comes from the dish - a happy rooster one minute and a rather flat-looking grilled chicken the next - all done with great despatch. This simple recipe was a favourite with army officers sent to India by sea, which used to entail several weeks' long voyage. Coops of chickens were kept on board and were a great treat for the bored passengers when despatched and cooked in this way.'
Spatchcocked poussins are a very long time British & French & Irish deal......
http://recipes.howstuffworks.com/tools-and-techniques/what-is-spatchcock.htm
Anyway.....back when those lids were FLAT (sound familiar? like when the Earth was flat?)
....steaks were a big deal quite often.....a pretty big T-bone or porterhouse cost a couple bucks, maybe.....not $28 like it does nowadays......but it shows just how together George was....only took a short time to figure out "If I'm gonna do a roast......"
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Way cool! I love all the old pics and history.
Does it seem like the brazier model was without lid!? I didn't think they made a version without lids. I thought that was webers whole thing, the innovation they brought to the market.
Could it have just been a model trying to compete with the what was the common grill at the the time?
All pretty cool regardless
And in the modern era there's the Compact, which is now here in the States as the Jumbo Joe 22" Premium, a hodgepodge of the Jumbo Joe's squat kettle design but in a 22 size, and on legs instead of carrying handle/lid bale. $68 at Wal-Mart, for people that can't find the extra $32 for a proper grill.
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I should rephrase that. I'm not sure if many folks here in the states were spatchcocking birds. I'm sure George and company knew of it and a few others but even now I talk to people outside of our realm and they've never heard of the technique but in all fairness half of them don't cook or BBQ or smoke. Heck I didn't even know what it was until a couple of years ago. When I was in Missouri last summer I had people from neighboring cabins staring at me as I cooked breakfast on the kettle like it was some crazy new thing. I often forget how even today the majority of folks still only use grills for burgers dogs, the occasional grilled chicken breast/thighs and steaks and nothing else if at all. At least here in Nebraska. I work with people seemingly in awe of the idea of a Thanksgiving turkey roasting on a Weber kettle and that idea is more than half a century old. There's still much word of mouth to be spread.
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I often forget how even today the majority of folks still only use grills for burgers dogs, the occasional grilled chicken breast/thighs and steaks and nothing else if at all.
Well put, and it's usually on a gasser. I used to be that guy … :-\ ;D ;)
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I should rephrase that. I'm not sure if many folks here in the states were spatchcocking birds. I'm sure George and company knew of it and a few others but even now I talk to people outside of our realm and they've never heard of the technique but in all fairness half of them don't cook or BBQ or smoke. Heck I didn't even know what it was until a couple of years ago. When I was in Missouri last summer I had people from neighboring cabins staring at me as I cooked breakfast on the kettle like it was some crazy new thing. I often forget how even today the majority of folks still only use grills for burgers dogs, the occasional grilled chicken breast/thighs and steaks and nothing else if at all. At least here in Nebraska. I work with people seemingly in awe of the idea of a Thanksgiving turkey roasting on a Weber kettle and that idea is more than half a century old. There's still much word of mouth to be spread.
No kiddin' man.....I feel it's at least somewhat our personal responsibility to show those people what's possible, eh?
I imagine split half chickens might have fit on those back then.....they're even a comp presentation in some places, but the risers being available pretty quickly & then the puffed up redesign of the lid just demos how much he / they were thinking about what they were doing back then......
Other noticeable thing is all the large roaasts & turkeys & stuff were in the brochures & demonstrations almost right after the newer lid happened...... ;D
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Notice also how the early spits (without the smoke hoods) were meant to be used without a lid. Looks like they just clamped to the bowl.
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Notice also how the early spits (without the smoke hoods) were meant to be used without a lid. Looks like they just clamped to the bowl.
Webers main competition at the time was Big Boy , they both attended all the trade shows and did cooking demos , sometimes side by side .i think Weber was getting " showed up " at these events by the Big Boys Roti set up and so they had to get something in the works to compete. The hood looks like a Big Boy brazier set up and likely spawned the roti ring . Once Weber started having the lids drawn instead of spun they added more height to accommodate large cuts .
In this early brochure they don't offer a roti , claiming there's no need for it .
(http://images.tapatalk-cdn.com/15/04/19/97e290fc6eb3e13877e4fe031d451bf6.jpg)
In this 55-56 photo they have the clamp on version , but the lid didn't have clearance to be covered so I'm thinking this was among one of the reasons for the re-design (http://images.tapatalk-cdn.com/15/04/19/1bba34b2e8e3fb73ef7387d93a82bf0a.jpg)
* this is only my opinion
" Esto Perpertua "
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Btw if that page Harris shared is out of those two brochures that recently sold on eBay , I wonder if we get to see the rest ? :)
" Esto Perpertua "
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I wonder what #9 "no pea gravel required because of charcoal grate" means. Anyone know? Did you have to put a bed of pea gravel down for the coals to to sit on in those old open grills?
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@WNC pea gravel was to protect the thinner " tin " manufacturers' product being produced in the 50s , even a Weber can't take prolonged exposure to the direct heat of the coals.
" Esto Perpertua "
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I wonder what #9 "no pea gravel required because of charcoal grate" means. Anyone know? Did you have to put a bed of pea gravel down for the coals to to sit on in those old open grills?
I was wondering the same thing. ^^^
Thanks for the answer @Idahawk