Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: DougWilsonsSlapper on May 05, 2020, 09:14:57 AM
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I am a noob, and so apologies I've searched the forums and see the varying responses on this issue.
I'm trying to decide between the 22" Master Touch or the 26" Premium. The grill will go next to my Genesis and so I can use that as a table. I have a small backyard, and there is just enough room for the 26". If I could get a Performer then that would be the no-brainer.
This will be a weekend grill/smoker for steaks (striploins usually), burgers, ribs, brisket, hot dogs, chicken thighs, briskets and veggies. For thanksgiving I will do a 14lb turkey.
I cook for 4-5 people most nights, but on weekends we'll entertain about 5-8 times per year and i'll be cooking for 8. So, I'm concerned about the cooking for 8 and also cooking for 5 people but doing meat and veggies together.
Your thoughts would be appreciated!
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handsdown the 26 you won't regret the decision. I have both and the 26 is my workhorse!!!!
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handsdown the 26 you won't regret the decision. I have both and the 26 is my workhorse!!!!
Thank you. Is the 26" harder to control temperature?
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handsdown the 26 you won't regret the decision. I have both and the 26 is my workhorse!!!!
Thank you. Is the 26" harder to control temperature?
not at all, same control between the 2
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handsdown the 26 you won't regret the decision. I have both and the 26 is my workhorse!!!!
+1
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handsdown the 26 you won't regret the decision. I have both and the 26 is my workhorse!!!!
Thank you. Is the 26" harder to control temperature?
not at all, same control between the 2
Thanks, again! So helpful. Do you have a picture of the size difference between the two, by any chance?
One funny aside ---- we have a very narrow lot (under 20 feet) and our patio doesn't have room for these and so now i have promised my wife that I will build a new walkway so that my bbq's have somewhere other than grass to sit on. Hah!
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handsdown the 26 you won't regret the decision. I have both and the 26 is my workhorse!!!!
Thank you. Is the 26" harder to control temperature?
not at all, same control between the 2
I've been finding that the 26'r needs a little more top vent control for temps vs my 22. But thats a easy thing to do.
Grab a 26 Doug. I used a 22 for almost 3 years and its cramped when cooking for large groups. Lol now I can cram my 26'r
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Tx!
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I keep trying to upload a side by side pic for you but the forum won't let me
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I keep trying to upload a side by side pic for you but the forum won't let me
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Would it work in a DM or some other way?
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I keep trying to upload a side by side pic for you but the forum won't let me
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Would it work in a DM or some other way?
Just tried that to. Sorry dude.
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Check out my posts. The pic is there
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I keep trying to upload a side by side pic for you but the forum won't let me
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Would it work in a DM or some other way?
Just tried that to. Sorry dude.
Thanks, anyways. I appreciate the effort. I think I'll like it here.
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Check out my posts. The pic is there
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Got it. Finalizing order now!
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26 for sure. Cooking for four or more on a regular basis is what I do and I use the 26 3-4 times a week. A genesis and a 26 is a great combo.
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26 for sure. Cooking for four or more on a regular basis is what I do and I use the 26 3-4 times a week. A genesis and a 26 is a great combo.
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Thank you!
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Welcome! I thought you already ordered 26" from your earlier intro post.
Anyways, you can't go wrong with either one of them. For big cooks, you will be using gasser in tandem with charcoal anyways. I am thinking 22" will work ok too. For most cooks, 22" does it much more fuel efficient and easier to handle. Plus, don't forget the price difference and color choices. @ $500 can. to order black 26" vs. @$350 can. for any color ( black, ivory, slate, smoke, spring green, ocean blue) Master touch.
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Welcome! I thought you already ordered 26" from your earlier intro post.
Anyways, you can't go wrong with either one of them. For big cooks, you will be using gasser in tandem with charcoal anyways. I am thinking 22" will work ok too. For most cooks, 22" does it much more fuel efficient and easier to handle. Plus, don't forget the price difference and color choices. @ $500 can. to order black 26" vs. @$350 can. for any color ( black, ivory, slate, smoke, spring green, ocean blue) Master touch.
I ordered and then backtracked and then thought I'd ask here.
The price difference is big and the colours of the MT are nice (really nice) and so are the accessories, but I think I would prefer to not have to cook in too many stages even if just a few times a year. I know me and I think I'll regret not paying the extra, especially when I want to cook 3 or more slabs of ribs at once or a bunch of burgers and dogs.
When you say tougher to handle the 26, what do you mean?
Thank you for the thoughts. It's really appreciated.
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Don’t think twice, just get the 26”
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Welcome! I thought you already ordered 26" from your earlier intro post.
Anyways, you can't go wrong with either one of them. For big cooks, you will be using gasser in tandem with charcoal anyways. I am thinking 22" will work ok too. For most cooks, 22" does it much more fuel efficient and easier to handle. Plus, don't forget the price difference and color choices. @ $500 can. to order black 26" vs. @$350 can. for any color ( black, ivory, slate, smoke, spring green, ocean blue) Master touch.
I ordered and then backtracked and then thought I'd ask here.
The price difference is big and the colours of the MT are nice (really nice) and so are the accessories, but I think I would prefer to not have to cook in too many stages even if just a few times a year. I know me and I think I'll regret not paying the extra, especially when I want to cook 3 or more slabs of ribs at once or a bunch of burgers and dogs.
When you say tougher to handle the 26, what do you mean?
Thank you for the thoughts. It's really appreciated.
You could load 3 to 4 ribs with rib rack on 22". 26" is much bigger and heavier. Just lifting the lid out of the way in the lid bale takes twice the effort as it is that much heavier. I love using my 26" at times but having that as my only charcoal kettle.... I am not so sure.
Your choice, and it seems like you are already set on 26" anyways. I am just giving you my honest (other side)opinion. Just do it and don't look back. You will enjoy either way.
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Welcome! I thought you already ordered 26" from your earlier intro post.
Anyways, you can't go wrong with either one of them. For big cooks, you will be using gasser in tandem with charcoal anyways. I am thinking 22" will work ok too. For most cooks, 22" does it much more fuel efficient and easier to handle. Plus, don't forget the price difference and color choices. @ $500 can. to order black 26" vs. @$350 can. for any color ( black, ivory, slate, smoke, spring green, ocean blue) Master touch.
I ordered and then backtracked and then thought I'd ask here.
The price difference is big and the colours of the MT are nice (really nice) and so are the accessories, but I think I would prefer to not have to cook in too many stages even if just a few times a year. I know me and I think I'll regret not paying the extra, especially when I want to cook 3 or more slabs of ribs at once or a bunch of burgers and dogs.
When you say tougher to handle the 26, what do you mean?
Thank you for the thoughts. It's really appreciated.
You could load 3 to 4 ribs with rib rack on 22". 26" is much bigger and heavier. Just lifting the lid out of the way in the lid bale takes twice the effort as it is that much heavier. I love using my 26" at times but having that as my only charcoal kettle.... I am not so sure.
Your choice, and it seems like you are already set on 26" anyways. I am just giving you my honest (other side)opinion. Just do it and don't look back. You will enjoy either way.
I think your thoughts are important. This is what I want to hear. Even if I go with 26, this is helping me. How many burgers, striploins/rib eyes, etc., can you get on the 22?
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Someone asked for comparison pics...??? Here's my 22" MasterTouch & 26" OTG. The MasterTouch is a good 22" comparison because it has the same "tires" as the large 26", thus their bowls sit at the same height.
26 on left; 22 on right. Hopefully the size difference stands out. The lid sits vertically in the bale on the 26 vs the 22, and the grilling surface is higher in the bowl. See pics for more differences.....
Sadly my 26 has sat in my basement for over 5 years while my BGE, other 22" MasterTouch and Performer handle basically 100% of my grilling and smoking duties. Everything else is just part of the collection.
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You could always get the performer with the foldable table if your worried about space and want something with a working space. But like the rest of the guys said on this thread, go with the 26 and you won’t be disappointed.
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Someone asked for comparison pics...??? Here's my 22" MasterTouch & 26" OTG. The MasterTouch is a good 22" comparison because it has the same "tires" as the large 26", thus their bowls sit at the same height.
26 on left; 22 on right. Hopefully the size difference stands out. The lid sits vertically in the bale on the 26 vs the 22, and the grilling surface is higher in the bowl. See pics for more differences.....
Sadly my 26 has sat in my basement for over 5 years while my BGE, other 22" MasterTouch and Performer handle basically 100% of my grilling and smoking duties. Everything else is just part of the collection.
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This is awesome! How come you use the 22 mostly?
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Someone asked for comparison pics...??? Here's my 22" MasterTouch & 26" OTG. The MasterTouch is a good 22" comparison because it has the same "tires" as the large 26", thus their bowls sit at the same height.
26 on left; 22 on right. Hopefully the size difference stands out. The lid sits vertically in the bale on the 26 vs the 22, and the grilling surface is higher in the bowl. See pics for more differences.....
Sadly my 26 has sat in my basement for over 5 years while my BGE, other 22" MasterTouch and Performer handle basically 100% of my grilling and smoking duties. Everything else is just part of the collection.
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This is awesome! How come you use the 22 mostly?
I’m grilling or smoking for a family of 4 (which includes two heavyweight-eating late teenagers), and (with a Slow N Sear and ‘Grillzilla’ second-tier cooking rack) I’ve managed to make the 22.5 work for just about every cooking scenario. Usually I’m doing burgers and dogs, chicken parts (things, legs leg quarters, etc) or wings (which with my setup I can easily do 50 moderate-sized wings at once).
If COVID outbreaks subside in time for our son’s high school graduation (now pushed to mid-July), and we have a large gathering I’ll likely use both the 22 and 26.
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Someone asked for comparison pics...??? Here's my 22" MasterTouch & 26" OTG. The MasterTouch is a good 22" comparison because it has the same "tires" as the large 26", thus their bowls sit at the same height.
26 on left; 22 on right. Hopefully the size difference stands out. The lid sits vertically in the bale on the 26 vs the 22, and the grilling surface is higher in the bowl. See pics for more differences.....
Sadly my 26 has sat in my basement for over 5 years while my BGE, other 22" MasterTouch and Performer handle basically 100% of my grilling and smoking duties. Everything else is just part of the collection.
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This is awesome! How come you use the 22 mostly?
I’m grilling or smoking for a family of 4 (which includes two heavyweight-eating late teenagers), and (with a Slow N Sear and ‘Grillvana’ second-tier cooking rack) I’ve managed to make the 22.5 work for just about every cooking scenario. Usually I’m doing burgers and dogs, chicken parts (things, legs leg quarters, etc) or wings (which with my setup I can easily do 50 moderate-sized wings at once).
If COVID outbreaks subside in time for our son’s high school graduation (now pushed to mid-July), and we have a large gathering I’ll likely use both the 22 and 26.
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Side by side of 22 vs 26
https://pasteboard.co/J70VNtY.jpg
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The 26er also comes with a Stainless steel cooking grate.
No brisket has been too big yet.
Love the extra capacity when doing wings, drums or thighs with a vortex.
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Side by side of 22 vs 26
https://pasteboard.co/J70VNtY.jpg
Thanks! The MT is about as close in height to the 26, but this is helpful.
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Someone asked for comparison pics...??? Here's my 22" MasterTouch & 26" OTG. The MasterTouch is a good 22" comparison because it has the same "tires" as the large 26", thus their bowls sit at the same height.
26 on left; 22 on right. Hopefully the size difference stands out. The lid sits vertically in the bale on the 26 vs the 22, and the grilling surface is higher in the bowl. See pics for more differences.....
Sadly my 26 has sat in my basement for over 5 years while my BGE, other 22" MasterTouch and Performer handle basically 100% of my grilling and smoking duties. Everything else is just part of the collection.
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This is awesome! How come you use the 22 mostly?
I’m grilling or smoking for a family of 4 (which includes two heavyweight-eating late teenagers), and (with a Slow N Sear and ‘Grillvana’ second-tier cooking rack) I’ve managed to make the 22.5 work for just about every cooking scenario. Usually I’m doing burgers and dogs, chicken parts (things, legs leg quarters, etc) or wings (which with my setup I can easily do 50 moderate-sized wings at once).
If COVID outbreaks subside in time for our son’s high school graduation (now pushed to mid-July), and we have a large gathering I’ll likely use both the 22 and 26.
Yeah, I will cook for most of those things regularly for sure. How many burgers and dogs are you getting on the 22.5?
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With the Grillvana expanded rack and Slow N Sear (basically a 2-level, dual-zoned setup), probably 20-25 hot dogs or 12-13 good-sized burgers. This excludes the grilling space above the Slow N Sear.
My setup is equivalent to what Adrenaline/ABC BBQ now sells as its “Deluxe Bronze” bundle (https://snsgrills.com/collections/bundles/products/bronze-bundle), using the Drip N Griddle pan to catch drippings and redirect incoming air for a highly efficient burn. But at $169, when you add the price of a new MasterTouch you’re at the cost of a new 26 (and makes it very difficult to justify this combo).
I would never buy this setup full retail, but I’m 3-steps below frugal. I paid 45 bucks for my MasterTouch and 50 for my SNS/griddle combo (used but like new), and I absolutely LOVE it!!
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Buy the 26, then look around on the buy and sells in your area for a cheap/free 22 and use the grate out of it for your second rack. That's what I'm doing. I also watched a video of a guy with a 26 who made a charcoal basket and insulated heat diffuser and he uses basically his whole grill surface kind of like a kamado. He calls it a Hillbilly kamado. Check it out on youtube
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Buy the 26, then look around on the buy and sells in your area for a cheap/free 22 and use the grate out of it for your second rack. That's what I'm doing. I also watched a video of a guy with a 26 who made a charcoal basket and insulated heat diffuser and he uses basically his whole grill surface kind of like a kamado. He calls it a Hillbilly kamado. Check it out on youtube
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He’s talking about my buddy Greg of ‘Woodshed Smoke and BBQ’. I went out to his place last summer when I was on vacation, and bought a few of his goodies while I was out there. Absolutely GREAT guy, who never meets a stranger. This may be the video WildOnion was referring to......
https://youtu.be/uuqWpsarYhM
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Buy the 26, then look around on the buy and sells in your area for a cheap/free 22 and use the grate out of it for your second rack. That's what I'm doing. I also watched a video of a guy with a 26 who made a charcoal basket and insulated heat diffuser and he uses basically his whole grill surface kind of like a kamado. He calls it a Hillbilly kamado. Check it out on youtube
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He’s talking about my buddy Greg of ‘Woodshed Smoke and BBQ’. I went out to his place last summer when I was on vacation, and bought a few of his goodies while I was out there. Absolutely GREAT guy, who never meets a stranger. This may be the video WildOnion was referring to......
https://youtu.be/uuqWpsarYhM
Thats the guy!!!
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Just through a good amount of flank steak in my 26 tonight. I couldn’t get by without it.
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Still room for a pan of vegetables.
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Just through a good amount of flank steak in my 26 tonight. I couldn’t get by without it.
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How big are those steaks??? And, thank you.
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You know, I’ve been considering the same two options. I just ordered the Master Touch (dark blue) today. I was swayed by two things: I own an older 22” and regularly cook meals for 5 on it without issue, and I also already own a rotisserie for the 22”.
Also, it’s over $100 cheaper than the 26 and there so many more accessories for the 22 (as gimmicky as some may be). With that $100, I’ll probably finally pick up a vortex and a BBQ Dragon shelf, and maybe an extra set of forks for my rotisserie.
On the other hand... I still want a 26.
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You know, I’ve been considering the same two options. I just ordered the Master Touch (dark blue) today. I was swayed by two things: I own an older 22” and regularly cook meals for 5 on it without issue, and I also already own a rotisserie for the 22”.
Also, it’s over $100 cheaper than the 26 and there so many more accessories for the 22 (as gimmicky as some may be). With that $100, I’ll probably finally pick up a vortex and a BBQ Dragon shelf, and maybe an extra set of forks for my rotisserie.
On the other hand... I still want a 26.
That blue is really nice looking. I'm starting from scratch. Would be different if I were in your situation. The one thing that has me pulling to the 22 is that it's so common and I feel like the learning curve will be lower. I could be wrong, of course.
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Get the 26. It’s the only Weber I’d actually pay retail for if I had to replace mine. I used to cook on a 22 and a few times needed a second 22 when entertaining. The 26 fixed that.
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Thanks everyone. For cooks where you fill-up a chimney full for the coals on a 22, what do you do on a 26? Just fill-up the chimney, heat it, put in kettle, and then immediately add more to the charcoal grate? Thinking about searing strips, for instance.
SnS would make a ton of sense.
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Get the 26. It’s the only Weber I’d actually pay retail for if I had to replace mine. I used to cook on a 22 and a few times needed a second 22 when entertaining. The 26 fixed that.
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+1 on this one
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Thanks everyone. For cooks where you fill-up a chimney full for the coals on a 22, what do you do on a 26? Just fill-up the chimney, heat it, put in kettle, and then immediately add more to the charcoal grate? Thinking about searing strips, for instance.
SnS would make a ton of sense.
I use a homemade SnS. Built it for my 22 but it works just fine in the 26'r. Did a test run and got 7hrs out of a fill. I just light about a dozen briquettes in a chimney and put them tight into the corner of the SnS, and then fill to the very top with unlit and put the lid on. I let it climb to about 200f and then I close the vents down a bit. To about 1/4 open on the bottom and maybe 2/3 open on top. Gives me around 210 to 240.
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Thanks everyone. For cooks where you fill-up a chimney full for the coals on a 22, what do you do on a 26? Just fill-up the chimney, heat it, put in kettle, and then immediately add more to the charcoal grate? Thinking about searing strips, for instance.
SnS would make a ton of sense.
I use a homemade SnS. Built it for my 22 but it works just fine in the 26'r. Did a test run and got 7hrs out of a fill. I just light about a dozen briquettes in a chimney and put them tight into the corner of the SnS, and then fill to the very top with unlit and put the lid on. I let it climb to about 200f and then I close the vents down a bit. To about 1/4 open on the bottom and maybe 2/3 open on top. Gives me around 210 to 240.
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Thanks. And what about otherwise for searing, etc, where you would fill a chimney for a 22 but now using the same chimney on the 26? Noob question, I know. I'm trying. Thank you.
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I usually sear after using low heat to bring my steaks up close to done temp(rareish) then I open bottom vent all the way, give the SnS a good stir with metal tongs to move lit coals around and give it 10 min to light the rest. Then sear away till done. Amazingribs.com has lots of good tips for using a kettle. A digital meat thermometer is your best friend for cooking.
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I usually sear after using low heat to bring my steaks up close to done temp(rareish) then I open bottom vent all the way, give the SnS a good stir with metal tongs to move lit coals around and give it 10 min to light the rest. Then sear away till done. Amazingribs.com has lots of good tips for using a kettle. A digital meat thermometer is your best friend for cooking.
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Basically: get a SnS. Hah. I'm a Meathead follower. Have his book. And the thermometer(s). This will be my obsession now.
Would appreciate if someone could me the dimensions of the bottom of the legs on the 26. I have to build a little patio paver for it, that will turn into a walkway.. Just need to wheel to wheel width of the rear wheel and the length of the base (from back wheels to front). Space is tight!
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26" all day man. Get a slow n sear and you will have all kinds of room. I just did a pork butt video using my 26". Super easy to use.
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For me a slow and sear would be useful once in awhile but would be in my way most of the time. At least half of my cooks are with coals spread out and cook directly over coals. This way you are cooking and searing at the same time. Personally I consider it non essential.
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For me a slow and sear would be useful once in awhile but would be in my way most of the time. At least half of my cooks are with coals spread out and cook directly over coals. This way you are cooking and searing at the same time. Personally I consider it non essential.
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Helpful. I guess just cooking with the coals and getting the temp right is trial and error?
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I close the vents when finished. Next time I light a 2/3 chimney and add to the remaining coal from last cook and that’s about all you need. So one chimney works just fine.
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I close the vents when finished. Next time I light a 2/3 chimney and add to the remaining coal from last cook and that’s about all you need. So one chimney works just fine.
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Thanks. I'll be doing a lot of searing so getting it hot was my main concern.
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For anyone that has the 26", would one of you be able to take the dimensions of the bottom of the legs for me? Just need to wheel to wheel width of the rear wheel and the length of the base (from back wheels to front).
It will take a few weeks given Covid-19 supply issues for me to get anyways and I want to start prepping my patio paver base.
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24" wide at the outside of the wheels and from the back of the wheels to tip of the leg approximately 30"
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24" wide at the outside of the wheels and from the back of the wheels to tip of the leg approximately 30"
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THANK YOU!!!!
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I close the vents when finished. Next time I light a 2/3 chimney and add to the remaining coal from last cook and that’s about all you need. So one chimney works just fine.
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Thanks. I'll be doing a lot of searing so getting it hot was my main concern.
A pro tip in case it hasn’t been mentioned, crack the lid while cooking to increase temperature when needed. The 26 in particular could use a second lid vent but cracking the lid works just fine. Increased air flow stokes the coals.
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I close the vents when finished. Next time I light a 2/3 chimney and add to the remaining coal from last cook and that’s about all you need. So one chimney works just fine.
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Thanks. I'll be doing a lot of searing so getting it hot was my main concern.
A pro tip in case it hasn’t been mentioned, crack the lid while cooking to increase temperature when needed. The 26 in particular could use a second lid vent but cracking the lid works just fine.
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It has not been mentioned, but it sounds ominous! What in practice does that mean? I take things literally (good for my jobs, not socially).
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Cracking the lid means you put the lid on the bowl slightly offset so it doesn't sit perfectly. This leaves a bit of a gap for more air to get in.
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Cracking the lid means you put the lid on the bowl slightly offset so it doesn't sit perfectly. This leaves a bit of a gap for more air to get in.
Thanks everyone. This group is so helpful!
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Here's a photo just in case my description wasn't quite clear.
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I close the vents when finished. Next time I light a 2/3 chimney and add to the remaining coal from last cook and that’s about all you need. So one chimney works just fine.
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Just reading this again. So, you light a 2/3 chimney and then add that lit coal to the unlit remaining coal, all spread evenly across the entire grill?
Also, do you spread evenly across the entire grill even for searing fatty meats?
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As an update, I got my 26" today. It's raining here. Will use this weekend. Pumped. Thanks to everyone here.