Picked up a DE code Black 26er last week from L.B. in Detroit and have been gushing ever since. I love this thing. It is a Beast....so I decided to name it that. Having a welded porcelain top handle is a selling point for me. Add in the bail system for the heavy as heck lid and bingo. I have a 67 Red 26er and the lid is about half as heavy as this one. No idea why but the radiant heat this baby is gonna throw make this baby a Beast and then some. Why this era lid is so bloody heavy I have no idea...but I have held a newer one and do not think it was nearly as heavy as this thing....it makes my tendinitis flare up sometimes.
After some cleaning of the inside of the bowl and cooking grate I did a 10 hour seasoning cook where I coated the cooking grate in bacon fat several times. A couple days ago I did a rib cook.........
A pair of back ribs coated in olive oil and a rub featuring five different chili peppers. Grate temp was around 280f for the cook. An hour and a half naked then the same amount of time in foil with Parkay. Apricot jam, brown sugar and hot sauce. Then naked again with bbq sauce:
Today I am doing 3 bone in pork butt roasts. I have enough presold to cover the cost of the meat:
I picked up a Avocado 18 from L.B. as well. Today was the day I cleaned the rim of the lid up:
There was so much buildup of gunk around the outside of the rim I figured it was rim rash. Wrong. You gotta love a Weber boys.
After a couple hours or so the meat goes in pans:
I wanted to see the new Green with the other Citrus versions:
I will update when the meat finishes.