83 26" weber

[MrHoss]

Very cool. Interesting that a 83 has a flat edge ash pan as opposed to a rolled edge version.

[Craig]

Very cool. Interesting that a 83 has a flat edge ash pan as opposed to a rolled edge version.

Yeah Weber kept the straight edge twist pan for the 26er during the early-mid 80s. I LOVE that this one is still a daisy wheeler. Sweet score!

[Qreps]

Very nice congratulations .


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[bear]

Good to see it got there somewhat safely. Can't wait to see the first cook on that E code.

[Antisven84]

Brisket goes on later tonight




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[Antisven84]

Additional notes, I found that when I looked closer at the bowl vents, it has C code stamped into it whereas the lid has E on it..... replacement lid maybe?? @craig


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[kettlebb]

Wow. I'm really curious to know how long that burns and what temp is runs at.


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[tb80]

Brisket goes on later tonight




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That may be the prettiest fuse I have ever seen.


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[Kneab]

My back stiffened up just looking at that.
How long were you building that snake?
Almost looks too nice to set fire to.
Very nicely done.

[Antisven84]

Brisket is on, it didn't take long at all


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[Antisven84]

Valuable lessons learned while breaking it in.
Therefore I have an 18.5hr brisket that took the 26" 12hours to get up past 250f.


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[HoosierKettle]

Valuable lessons learned while breaking it in.
Therefore I have an 18.5hr brisket that took the 26" 12hours to get up past 250f.


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Are you saying the internal on the brisket reached 250?  Did you have to refuel?


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[WNC]

This is so making me want some brisket!
Nice snake


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[Antisven84]

Valuable lessons learned while breaking it in.
Therefore I have an 18.5hr brisket that took the 26" 12hours to get up past 250f.


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Are you saying the internal on the brisket reached 250?  Did you have to refuel?


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The pit temperature



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[Antisven84]

And no to refueling


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