Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: AnakiMana on March 31, 2014, 10:08:59 PM
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Hey guys,
I have an appointment to look at this Weber tomorrow, and might buy it (I only have ONE so far!!) She has it at a storage facility.
I'm no expert on Webers yet... what are your thoughts based on the picture? Should I watch out for any problems, like rust in certain areas or anything else? I don't mind having an "ugly" one or refurbing it. What year of kettle could this be? Do you think it looks gray or faded black?
http://kpr.craigslist.org/for/4399368731.html
Thanks,
Andy
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BTW, I was looking at the top right portion and wondering what that black mark was... maybe it's just dirty and got wiped in a spot? hmmm...
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I think its a fine looking kettle. It'll turn black again if you oil it a bit.
things to look for:
- condition of wheels (if metal, are they rusted out)
- soft metal where leg sockets are welded. if the leg sockets can easily wobble when applying pressure to legs, there may be problems
- all vents are still there and if they spin (if they don't, its not a huge deal)
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looks like it has had a sign stuck to it with sticky tape :-\
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According to the age guide, this kettle is 1980 or older, right? Metal side handle...
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looks like it has had a sign stuck to it with sticky tape :-\
Thats exactly what I thought as well. Looks like clear packing tape (or leftover residue) in the shape of a sign you would pick up at the hardware store.
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Daa dum.
It was a perfect evening
Daaaa dum
The weather was perfect for a night of surfing CL
Daaaaa dum
The deal and kettle were perfect...a call was made
Daaadum daa dum
"I'm gonna post my potential find on WKC board to show my peeps what I found"
DAAA DUM
WKCr calls seller before leaving house and gets no answer
DAAAA DUUM DAADUM
Maybe I have the number wrong. I'll try to email again. CL listing is gone!
DAAUM DAADUM DAAADUMM
I have been sitting at agreed meet spot for an hour with no contact
AaaaaaaaHHHHHHHH!! Splash splash gurgle gurgle.. Ahhhh!
The text from seller simply says... "Was offered more money. Sold last night." Hitler
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Daa dum.
It was a perfect evening
Daaaa dum
The weather was perfect for a night of surfing CL
Daaaaa dum
The deal and kettle were perfect...a call was made
Daaadum daa dum
"I'm gonna post my potential find on WKC board to show my peeps what I found"
DAAA DUM
WKCr calls seller before leaving house and gets no answer
DAAAA DUUM DAADUM
Maybe I have the number wrong. I'll try to email again. CL listing is gone!
DAAUM DAADUM DAAADUMM
I have been sitting at agreed meet spot for an hour with no contact
AaaaaaaaHHHHHHHH!! Splash splash gurgle gurgle.. Ahhhh!
The text from seller simply says... "Was offered more money. Sold last night." Hitler
LOL! Somehow I think I'll be safe on this find. It's not exactly the Holy grail of Webers.
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LOL! Somehow I think I'll be safe on this find. It's not exactly the Holy grail of Webers.
Somewhere I hear the voice of Morgan Freeman saying....
"No....? Wait a while. Word gets around. The Statesmen have taken quite a liking to them. Especially Marty." :P
In all seriousness, I hope you score it! The MBH blacks are my favorite black kettles and to Troy's point, they do blacken back up with some Pam or avocado oil.
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Hi Neighbor,
Its definitely an old grill. A lot of people love the character of the faded black kettles. It wasn't my thing, so I haven't pursued it. Besides, my wife would kill me. lol. Just check that all of the vents work and that the leg sockets and handles are not compromised with rust. Dirt and grease clean up easy, but rust not so much. Best of luck to you!
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You're right about the age too. Looks like my original '79 "Old Grey".
It will make a fine cooker.
Don't forget to haggle. I like $20 better 8)
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Ok, update time!
I managed to be the first person to look at it, despite it being on CL for a few days. She had to unbury it in the storage unit. She was asking for $30. Looking it over, I saw several rusty spots and some bent metal, too. But I thought the vents were salvageable, just really gunked up. Date code was "A" putting it at 1979 - my birth year! I really wanted it, maybe even more so because it needed so much TLC. I thought how fun it would be to clean him up and bring life back into him. I offered $20 and she countered at $25. SOLD.
Here's some pictures of my adopted, formerly abused, little guy.
(http://img.tapatalk.com/d/14/04/02/8e6utyge.jpg)
(http://img.tapatalk.com/d/14/04/02/utaguhe2.jpg)
(http://img.tapatalk.com/d/14/04/02/a8uvyry8.jpg)
(http://img.tapatalk.com/d/14/04/02/9ezyje9a.jpg)
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Looks good. If it's an A code, I'd wager it's a blackie. Spray a little PAM on a rag and wipe down your kettle. Report back the results!
;D
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"A" Code......Nice !!!!
I have several of these & they are great as smokers........
It's faded black, not gray....here's gray:
(http://i1223.photobucket.com/albums/dd520/1buckie/Cookers%202012/new%20cookers%202013/3Eb3Fd3I85L25K15Mbd5me692fff6fc98115e.jpg)
(http://i1271.photobucket.com/albums/jj623/glrasmussen/null_zpse4e5f57b.jpg) (http://s1271.photobucket.com/user/glrasmussen/media/null_zpse4e5f57b.jpg.html)
Here's a closeup of "Bob" my main smoker, a fade Blackie:
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef015.jpg)
Nice pickup.....these are getting harder & harder to come by & esp. at a good price !!!!
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Nice pickup! Does the lid handle have screws in it? The lid close up picture looked like a flathead screw was in the handle...
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Nice pickup! Does the lid handle have screws in it? The lid close up picture looked like a flathead screw was in the handle...
Yeah, there are screws. Did Weber ever produce them like that, or do you think someone repaired it?
Also, did they all have the three round vents on bottom during this period, or does this indicate a particular series?
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Nice pickup! Does the lid handle have screws in it? The lid close up picture looked like a flathead screw was in the handle...
Yeah, there are screws. Did Weber ever produce them like that, or do you think someone repaired it?
Also, did they all have the three round vents on bottom during this period, or does this indicate a particular series?
The screws through the lid handle are an older repair. Those handles were welded on, but the rust gets to them. The lower "daisy wheel" vents were standard on all kettles back in the day, and then there was a period where both those and the first generation one touch system were offered simultaneously before Weber switched to offering the one touch exclusively.
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(http://img.tapatalk.com/d/14/04/02/jaqarady.jpg)
Huh. Maybe you guys *DO* know what you're talking about!
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Tagged by "W K C" already?
Man, those guys are everywhere!
Nice pickup, looks like it will be fun to restore your birth year kettle.
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Nice pickup!! On that lid handle, you can change out those screws to aluminum blind rivets. They hold nice and tight and won't rust. You can even shoot a little high heat black paint on them to make them discrete. Rivet gun runs $9-$12 at Ace. Otherwise you can do stainless steel screws.
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Thanks for the advice, Craig. Hey, what's the best stuff to use on the grimey crusty interior? Maybe some oven cleaner?
Sent from my Nexus 5 using Tapatalk
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Nice score! I love my one and only "A" code 3-wheeler.
Oven cleaner works great for all interior parts.
For the exterior, some 0000 steel wool and hot water with dish soap.
Too bad about the handle. Excellent advice from Craig.
Looks like the wood handle could be saved with some spar varnish.
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I use the heavy duty oven cleaner inside the bowl and lid. Works great. You can use a scrapper to get the heavy gunk off first.
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Ok, update time!
I managed to be the first person to look at it, despite it being on CL for a few days. She had to unbury it in the storage unit. She was asking for $30. Looking it over, I saw several rusty spots and some bent metal, too. But I thought the vents were salvageable, just really gunked up. Date code was "A" putting it at 1979 - my birth year! I really wanted it, maybe even more so because it needed so much TLC. I thought how fun it would be to clean him up and bring life back into him. I offered $20 and she countered at $25. SOLD.
Here's some pictures of my adopted, formerly abused, little guy.
(http://img.tapatalk.com/d/14/04/02/8e6utyge.jpg)
(http://img.tapatalk.com/d/14/04/02/utaguhe2.jpg)
(http://img.tapatalk.com/d/14/04/02/a8uvyry8.jpg)
(http://img.tapatalk.com/d/14/04/02/9ezyje9a.jpg)
I love the captions. Keep us posted on the cleanup and first cook!
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Well, cleanup is awful on this thing. I can clean car engines a hundred times easier than this. I tried Easy-Off Heavy Duty oven cleaner, dish soap, Gunk engine degreaser, bug & tar remover (a citrus spray on gel for automotive cleaning), Comet cleanser... Using stiff bristle brushes and acrylic scrubby pads, etc. I've been able to scrape layers of black grease off with a plastic scraping tool after loosening with the above. Even soaking the lid in the bath tub with dish soap for hours in Super hot water didn't seem to do a lot. Except get my wife's attention!
(http://img.tapatalk.com/d/14/04/07/evusy6a9.jpg)
Tonight I purchased some Scotch Brite copper coated scrubbing pads and a box of Brillo heavy duty steel wool soap pads and another can of Easy-Off, "Grill Cleaner" this time.
Tomorrow I think I'll have time to try some more... Man, I'm really building a relationship with this new acquisition of mine! It's like I adopted AND had to go through labor for this kid.
Sent from my Nexus 5 using Tapatalk
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Just use a razor and scrape it off. Low angle ~20deg and some pressure will scrape most of that soot in one shot.
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Maybe I'm being too cautious about damaging the surface. I'm thinking a razor will scratch it, though.
Sent from my Nexus 5 using Tapatalk
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Nope. It will be fine. I had received the same advise when I was doing the same cleaning of a "never cleaned WSM". Carbon was 1/4inch thick in places. Buy a pack of standard razors and a holder handle. Use medium pressure so blade conforms to bend in surface. Then ... It's all about thinking about the time wasted trying other ways. Also get some 0000 steel wool for final cleanup.
I'd recommend a burn off cycle before first cook just to make sure you get any cleaner residue out.
^^^^
this knowledge has been past down to me from the grillfella collective @ WKC
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Thank you, guys.
Next question: where should I look for an ash catcher? Mine is missing. Can I get a new one or will only a vintage one work on this '79 kettle?
Sent via smoke signals from my Weber kettle
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New ones are available locally, but are not the same as what yours came with. For a new replacement you can try Washington Hardware or Ranch & Home (both in Kennewick) or Griggs in Pasco. I suspect that someone on this forum would be happy to help you source the type of "twist on" pan that your grill came with, but a sample may be difficult to produce in good condition.
I suspect that a soft wire brush on a drill would work well for cleaning heavily soiled lids. I'd be concerned about scratching, of course, but you've got a ways to go before you find the porcelain, and we know that 0000 steel wool is good, so as long as it wasn't anymore abrasive it may work very well. Alternately, a large ultrasonic tank would probably do wonders, but who has one of those laying around??? ;D
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This weekend I took a razor blade scraper to it and got rid of all the buildup inside. The bottom vents got some WD-40 and are turning pretty well now. They weren't too hard to re-shape into place. I could have shined them up more, but was dying to COOK on it!
Here are some pics:
Before:
(https://lh4.googleusercontent.com/-Hp6JFaOw96s/Uzytu__r2gI/AAAAAAAACSI/owxviVQ3wZo/w613-h822-no/IMG_20140402_164511.jpg)
(https://lh5.googleusercontent.com/-jvSgMmvbWcg/UzyejKNNLtI/AAAAAAAACSY/bgKAiXs-GUY/w781-h822-no/IMG_20140402_163326.jpg)
(https://lh5.googleusercontent.com/-hcCpMrjrUIc/UzyeVDOgSII/AAAAAAAACSg/edvaQ-k8GAc/w931-h822-no/IMG_20140402_163232.jpg)
After (I used vegetable oil to shine & blacken it):
(https://lh5.googleusercontent.com/Ne5_zi6ov4uN38QH2vDBD_ia0yvO4qFjdym14kyNyEs=w713-h822-no)
(https://lh5.googleusercontent.com/Kqop8M6OqFPZPELP-tSgI8sqYE8WzIc2NIE32q-eEZ4=w790-h822-no)
(https://lh6.googleusercontent.com/-2uWIRjMRKaw/U0nOCO_menI/AAAAAAAACSw/m39n7YCNvAc/w643-h822-no/IMG_20140412_163502.jpg)
(https://lh3.googleusercontent.com/-9VtUguI-GDI/U0nN1GZHOwI/AAAAAAAACTA/Ppdk2MDjsfU/w630-h822-no/IMG_20140412_163251.jpg)
And some action shots. First cook in what appears to be a LONG time:
(https://lh6.googleusercontent.com/-R7Bq2mGvLpc/U0nn9kSFstI/AAAAAAAACQU/PVwu9oypg1s/w1096-h822-no/IMG_20140412_173928.jpg)
Potatoes coated in EVOO and kosher salt, just after putting on the grill. There's a new charcoal grate and set of charcoal holders. The cooking grate originally came with my Performer Platinum, but I'm using the Gourmet BBQ System grate setup on that now.
(https://lh6.googleusercontent.com/-2jqWIfNbpBA/U0nn6j2r-zI/AAAAAAAACTI/GK7FFXzjSUg/w1096-h822-no/IMG_20140412_182451.jpg)
Applewood smoking away. I just closed the lid, so some smoke escapes the side.
(https://lh5.googleusercontent.com/-yjRfH0a8WBI/U0uTO0XITOI/AAAAAAAACUQ/thxljCwDSB8/w1010-h681-no/potatoes.JPG)
After a while of cooking. I don't know how hot it was, but I had 60 Stubb's briquettes in there. I pulled them out after 1 hour 15 minutes, since the rest of the food was done then. They were A-MAZING. I got the idea right here in these forums.
(https://lh4.googleusercontent.com/-SZMI2ydmAsk/U0nq4aPK8UI/AAAAAAAACQk/YiqjmdpZRYU/w1096-h822-no/IMG_20140412_183819.jpg)
And the rest of the meal was the maiden voyage of my Weber Wok! I can't express how excited I am after using it! My recipe included chicken breast, thick bacon, fresh Spanish peanuts we roasted ourselves in the wok before adding the rest, sweet onion, colorful peppers (not spicy), zucchini, fresh pineapple... and EVOO, soy sauce, brown sugar, kosher salt and fresh ground black pepper.
Still to do:
I would like to get a period-correct ash pan, re-do the hardware on the top handle, since it's wobbly, and repair or replace the wood handle. Other than those things, I kind of like the rusty scars on this old '79. It has character.
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That meal looks great! Good idea with the spuds... I'll have to try that sometime.
If I may suggest, do a bit of reading about "thin blue smoke" vs billowy white smoke, either here or at bbqbrethren. The former produces much better flavor and is what we're after for cooking with wood chips or chunks. Forgive me if you already know this, but that big cloud of thick white smoke in the photo made me think it was worth mentioning.
Congrats on the kettle restore. You've sure brought it a long way. You could also polish the legs with just about any metal polish if you'd like, but its looking great already.
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Nice cleanup on that grill and a great looking cook you had!
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Thanks guys. I didn't know about the smoke. I bought pellets in Applewood and Mesquite and just threw a couple handfuls onto the charcoal baskets. I just assumed it was simple and never read on that subject. But I'm always open to suggestions and ready to learn!
Sent via smoke signals from my Weber kettle
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The pellets will work fine, but they are probably not the best or most affordable option, especially in our region (tons of fruitwood pruning everywhere).
I keep chips (coin sized) and chunks (golf ball to baseball sized) on hand of several different woods. The key is that you want the wood to fully combust, producing a thin, faintly visible blue smoke. The way I do it, and others please chime in, is get the grill & charcoal just about up to temp & then put a palmful of chips on top of my coals, usually in a little clump. If I am using chunks I may put them in a little earlier so they have time to warm up. Once the initial billow of smoke from the cold chips settles I will put the food on. The thick smoke often comes back for a brief minute or two, then settles to thin, faintly visible and oh so sweet smelling blue smoke.
Others can provide a better education on the science, but as I understand it thin blue indicates the wood is fully combusting, while thick billowy means that uncombusted wood particles are suspended in the smoke and can potentially create a bitter, acrid flavor... Definitely not "Good Eats," as Alton Brown would say. Also the thin blue stuff is reported to have antimicrobial properties while the thick white stuff can potentially be more carcinogenic.
Again, this is my understanding. Someone please correct me if my understanding is off. BBQBrethren helped me with a ton of stuff before I found this place, and while this is a great place for all things Weber, the brethren may be the authoritative source on knowledge on recipes, tips, techniques, etc.
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Yeah, CB's pretty accurate with all that........just aim for a hot enough fire to keep whatever wood source burning cleanly.............
Pellets are OK, but kinda designed to burn at a metered rate against a propane or electric heat element, so just tossing them in a fire they kind of blow out all at once.............I've used them before & they do work, just might be a better candidate for wrapping in a foil packet to slow the burn just a bit..........
There are a very few exceptions to the white smoke thing.....if the wood is used wet, or more accurately damp, a lot of the 'white' is actually steam & if correctly controlled, can produce a real smooth tasting smoke flavor in the food.....it's tricky, but it does work..............
This is dampened shread, mostly steam in the smoke............
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/Spatchcocked%20Bunny%20on%20New%20Blue/SpatchcockedBunnyonNewNlue036.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/Spatchcocked%20Bunny%20on%20New%20Blue/SpatchcockedBunnyonNewNlue039.jpg)
So much steam, I've actually burnt the inside of my forearm on many occasions adding it in...........no pics of that !!!!
One anomaly I found was some wine soaked little chunklets, oak, soaked in wine, not oak barrels cut up..........terrible white smoke, great flavor with zero ill effects.......
(http://i1223.photobucket.com/albums/dd520/1buckie/Mollys%20Bday%20July%202012/MollysBdayJuly2012030.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Mollys%20Bday%20July%202012/Mollys%20Bday%20July%202012%20Pt%202/MollysBdayJuly2012Pt2009.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Mollys%20Bday%20July%202012/Mollys%20Bday%20July%202012%20Pt%202/MollysBdayJuly2012Pt2010.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Mollys%20Bday%20July%202012/Mollys%20Bday%20July%202012%20Pt%202/MollysBdayJuly2012Pt2011.jpg)
Even that settled into thin blue after awhile....
(http://i1223.photobucket.com/albums/dd520/1buckie/Mollys%20Bday%20July%202012/MollysBdayJuly2012027.jpg)
Still baffled as to why that didn't taste awful?
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Now, back to THE topic.......the taters & especially that wokful of goodness looks just grand !!!
The cooker cleanup is really sharp too.....those ones are nice.....I have several just about like that & they make dynamite smokers, specifically............. 8)
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I love the daisy wheels. I thought it was great that I could open one of them on the opposite side from the lid vent for cross-kettle airflow. And the little tabs that stop the vents from spinning after they reach the closed position - I didn't know those existed until I started straightening out the metal.
After spending the time cleaning this one up, I'm feeling more attached to it than the brand new PP I bought last year.
Now I'm just trying to figure out the best portable grill for next time I go camping. Jumbo Joe? Smokey Joe? Silver, gold? Bottom vent vs side vents?
Sent via smoke signals from my Weber kettle
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Great photos, Buckie!
Anakaimana,
The best camping cooker is probably either a SJS or a SJP, but good luck finding a SJP! Actually, there was one on Spokane CL not too long ago. They do (rarely) pop up. The SJS is great for high heat direct grilling, but its kind of a one trick pony, IMO. The SJP requires a bit of learning with the side mounted lower vents, but once you have the hang of it you're good to go for direct high heat & indirect lower temps. The newer Jumbo Joe may be a great cooker in its own right, but some folks object to it for various reasons. And then there are the Weber Go Anywhere grills in both gas and charcoal. I'm not as familiar with them.
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I like the Jumbo Joe, I think. 1) The bottom vent is what I'm used to on the full sized kettles, 2) the legs look easy to detach with wing nuts, and 3) the handle that turns into a lid holder should be a nice feature.
What are some of the negatives? Maybe its size?
Sent via smoke signals from my Weber kettle
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I like the Jumbo Joe, I think. 1) The bottom vent is what I'm used to on the full sized kettles, 2) the legs look easy to detach with wing nuts, and 3) the handle that turns into a lid holder should be a nice feature.
What are some of the negatives? Maybe its size?
Sent via smoke signals from my Weber kettle
I found a JJ recently on CL for $10....looks like one or two cooks on it.
The only negative that I could see would be the bottom vent plugging up.
But that can be easily cured with an ash blocker like they use on the SJ conversions.
That JJ is going to be a nice size for my camping needs...I think I may try using it for a fire pit as well.
This would be primitive camping.
Speaking of SJ conversions (Mini WSM), that is what some folks take camping.
It would be fun to do a low and slow cook of some kind and drive your campground neighbors crazy with the nice aromas wafting around the place !
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There is nothing and I MEAN NOTHING I love more here than seeing an old kettle being brought back to life and then seeing a meal being cooked on it. This I think HAS to be my favorite thing to see happen. Nice cleanup of the '79! Now we just need to find you a twist on ash pan! Best part is you can get away with either straight edge or rolled edge pan being an "A" code. Please get some additional beauty shots of it when you have time and post them in WKC Show and Shine 2014! :)