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I spent a solid thirty minutes perving through this circa 1980 pamphlet which came with a 1981 "C" code SJ.  Enjoy. 
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That's cool! People comment on the quality but the warranty has doubled from 5 to 10 years since then.

It's too bad they discontinued The Web.  Two of those, one at each end of the yard, could be really helpful.

That's pretty awesome! Page 27 of your pamphlet shows a red kettle but it's actually a color edited yellow kettle from Webers "Elegant Fare" cookbook from 1977.



From this cookbook...


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Original 1977 photo

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Color edited 1980 photo

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I have a couple of these I have kept from when I bought kettles in the 80's. Still have them. Prior to retiring and BBQing only occasionally then, I had to continually refer to this pamphlet (page 9) to see how many briquettes to use for indirect cooking.  Now, not so much (lol). Her is a picture of mine with the 22" size I highlighted for convenience back in the day. 

(http://pics.weberkettleclub.com/images/2017/06/11/DSC02938.md.jpg)

@Cellar2ful

How funny, before they invented the chimney I would count briquettes..

@Heyjude- Only had charcoal rails then.   Probably developed the charcoal baskets around the same time as the chimney.

We had to make fire by using matches that we got from the bowling alley..
And lighter fluid was our friend.
@Cellar2ful

Yeah, I wasn't going to mention the lighter fluid part.

These young guys don't know how good they have it.
No Craigslist, we had to cruise the garage sales.
No Kingsford sales anywhere. No other choices in charcoal either.
And if we were lucky, we got hamburgers and hot dogs.

But, the watermelon had seeds and tasted a lot sweeter!
I miss the good old days..
Sniff.

@Cellar2ful

I hear ya. I miss having a pull ring on beer can that actually stayed on your finger after opening a beer. 

@Mr.CPHo  - my apologies for hijacking the thread. 

Quote from: Cellar2ful on June 13, 2017, 08:50:47 PM


I hear ya. I miss having a beer pull ring that actually stayed on your finger after opening a beer. 

@Mr.CPHo  - my apologies for hijacking the thread.

And the cuts on the fingers they used to give when you had a few too many

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I wonder why they didn't use the shish ring set on page 11.  I also find it amusing that several of the recipes have MSG added.


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Very interesting. This will give me something to examine more closely.

MSG was a big deal in the '80s. Added to everything.


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Looking at my brochure last night, I wish back "back in the day"  I would have actually tried more of the cooking methods displayed. I never really paid attention to it all. Guess I didn't have the time or interest. Thanks to the WKC and discussions on this Forum, I have expanded my grilling methods and skills.  Grilling with CI skillets, pizzas, entire meal cooks done on a kettle (protein, vegetables, starch and desert) and using my rotisserie, all since joining the WKC.   

@Travis - Thanks again. It was due to your praise of rotisserie food and continued urging for me to try using one that resulted in it being my favorite accessory.

@demosthenes9 - Don't miss the cuts.

That is an awesome pamphlet. Wish I could print it off so it is readable. Did you scan it to a pdf file? 

Quote from: kettlebb on June 14, 2017, 04:23:39 AM
MSG was a big deal in the '80s. Added to everything.

My memory might be faulty on this but MSG fell out of favour hard in the late 80s.  It was accepted as normal until all of a sudden it wasn't and all of a sudden every Chinese restaurant had a sign in the window proclaiming No MSG.

Several of my mother's cookbooks had recipes that called for MSG.  One of them, I think it was called the New American Cookbook, had it listed as an ingredient in practically every recipe.  She rarely every used that cookbook if ever.

I didn't know when it became a bad thing but I do know cool books in the '80s called for it frequently. I try to avoid it where possible.


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Quote from: clarissa on June 14, 2017, 05:57:12 AM
That is an awesome pamphlet. Wish I could print it off so it is readable. Did you scan it to a pdf file?

I scanned as images, but can send you higher resolution if you want them. 

Glad to hear some people enjoyed this.


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Couple of interesting articles on MSG.

USDA FDA

https://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm328728.htm


Mayo clinic.

http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196

Quote from: Mr.CPHo on June 14, 2017, 06:35:55 AM

Quote from: clarissa on June 14, 2017, 05:57:12 AM
That is an awesome pamphlet. Wish I could print it off so it is readable. Did you scan it to a pdf file?

I scanned as images, but can send you higher resolution if you want them. 

Glad to hear some people enjoyed this.

Yeah, I'd like a higher resolution copy as well...  8)

Quote from: Mr.CPHo on June 14, 2017, 06:35:55 AM

Quote from: clarissa on June 14, 2017, 05:57:12 AM
That is an awesome pamphlet. Wish I could print it off so it is readable. Did you scan it to a pdf file?

I scanned as images, but can send you higher resolution if you want them. 

Glad to hear some people enjoyed this.


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Had hoped you did a pdf. Takes less space (or data) and reads like a book.  Can you do a conversion?  Bet others would like that too.

Quote from: clarissa on June 14, 2017, 07:09:32 AM

Had hoped you did a pdf. Takes less space (or data) and reads like a book.  Can you do a conversion?  Bet others would like that too.

Yup. A pdf would be nice...  8)

I updated the original post with higher resolution images. 

As far as .pdf'ing, I'm not sure I want to encourage the reprinting of  copyrighted materials, even if they are close to 40 years old. 

Statesmen, any rules or precedence on this?   Will gladly share what I can. 


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Quote from: Mr.CPHo on June 14, 2017, 08:04:40 AM
I updated the original post with higher resolution images. 

As far as .pdf'ing, I'm not sure I want to encourage the reprinting of  copyrighted materials, even if they are close to 40 years old. 

Statesmen, any rules or precedence on this?   Will gladly share what I can. 


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Good point. Wasn't thinking about that

That higher res really makes a difference. Easy to read now. Thanks for doing that. Is there a way to tag a post for easy find?

I just got this pamphlet with a 1981 22inch I bought. It also came with an Australian supplementary instruction book. I'll post that up when I get a chance to scan it in.

Quote from: Mr.CPHo on June 14, 2017, 06:35:55 AM

Quote from: clarissa on June 14, 2017, 05:57:12 AM
That is an awesome pamphlet. Wish I could print it off so it is readable. Did you scan it to a pdf file?

I scanned as images, but can send you higher resolution if you want them. 

Glad to hear some people enjoyed this.


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could you imagine if everyone knew how versatile these things were? 

Even when I think about it I figured if someone wanted to know bad enough there is a whole world of free information.  I think it takes a special kind of person to like BBQ so much on a cooker almost everyone at least in America has owned.  We all may have abbot of a problem


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#fap

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Quote from: Cellar2ful on June 14, 2017, 06:40:07 AM

Couple of interesting articles on MSG.

USDA FDA

https://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm328728.htm


Mayo clinic.

http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196

I like posts such as this. I don't engage in the myth recycling "MSG is bad for you" rhetoric.

Bacon, Doritos, Bolognase, Parmesan Cheese, Soy & Worcestershire sauces all taste awesome for a reason.  Glutimates!

That title font in the brochure is 70'slicious. Dying to think of a way to incorporate that into my life!! Lol


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