First cook on my new 1970s Weber Kettle

D

DrewZ

Knows what a fatty is.
Joined
Apr 3, 2014
Location
Cranford...
Found a pre-1975 red kettle on craigslist this week. Time to see how she cooks.

Pretty clean for 40+ years old:
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The OTG gets to caddy this time. 8 briqs to start:
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The setup on Ol' Red: 3 layers of Stubb's briqs held in place by hickory splits behind 3 layers of HD foil.
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Fire in the hole
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A small shoulder to experiment with. SM Cherry, Pecan and Memphis Dust.
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Rubbed and ready
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Smoke's rolling
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Pig on. Cast iron pan to catch drips and act as a heat sink.
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1 hour in, starting to take on color.
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Holding steady at 250. More to come . . .
 
Last edited:
One of the nice things about a daisy wheel kettle is that the foil on the coal grate is not needed, since you only open the vent below the charcoal.
I've never stacked charcoal like that, interesting. I suppose it packs more fuel in the given space, when I think about it.
 
Looks like you are off to a great start. Congrats on the new vintage Weber.
 
dadsr4 said:
One of the nice things about a daisy wheel kettle is that the foil on the coal grate is not needed, since you only open the vent below the charcoal.
I've never stacked charcoal like that, interesting. I suppose it packs more fuel in the given space, when I think about it.
Click to expand...

Since it's a test run, I stacked neatly to take one potential variable out of the equation.

3 hours in, it's been rock steady and hasn't used much fuel.
 

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Awesome I have a 18 year old kettle still in great shape do you know what I mean Lord do you know what I mean heard that some where before just can't remember must b getting old
 
Another nice thing about a kettle that old is that the top vent is smaller, so it's easier to do lower temperature cooks. My 1979 A kettle's top vent holes are around 5/8", while the 1993 P's are 3/4". I do my low and slow cooks on the A, chicken on the P.
 
4+ hours
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Wrapped it at around 175 IT with some butter, apple jelly and a splash of chicken broth, then let it go until probe tender. After a rest in the cooler, here she is.
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Partially disassembled with the accumulated foil juices.
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And pulled.
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This little test shoulder ate real well. First time trying Blues Hog Tennessee Red (seemed appropriate). That's a damn fine pork sauce. Will definitely do it again. Love the new addition, and plan on using it for longer cooks going forward. Using the hickory splits instead of the usual bricks as a barrier worked great. I didn't need to add any chunks for smoke, but I did add one chunk of apple just to give a little smoke variety.
 
DrewZ said:
Since it's a test run, I stacked neatly to take one potential variable out of the equation.

3 hours in, it's been rock steady and hasn't used much fuel.
Click to expand...

I have some broken fire bricks that I use now in place of the concrete ones, but this is what I have used, with a drip pan where the ashes are, for a long time.
picture.php

Basicly, with a drip pan, the foil made no difference, and was just one more thing distracting me from another beer...
 
OK, OP Obviously - YOU used TOO much Coals.
Just in case someone wants to do this again..
I use a sheet pan cut to slide down keeping coals on one side, heat on the other...
 
dadsr4 said:
I have some broken fire bricks that I use now in place of the concrete ones, but this is what I have used, with a drip pan where the ashes are, for a long time.
picture.php

Basicly, with a drip pan, the foil made no difference, and was just one more thing distracting me from another beer...
Click to expand...

Do the same thing with the fire bricks. Works really well.
 
Gorgeous vintage kettle and some great looking pork!

Great idea using the split instead of bricks! I'm gonna have to try that one of these days...
 
DrewZ said:
Since it's a test run, I stacked neatly to take one potential variable out of the equation.

3 hours in, it's been rock steady and hasn't used much fuel.[/QUOTE

Great score at a great price. Looks like a little used grill that should last you a long time. To add to the life, I'm going to make a suggestion and please do not take it wrong. Using the grill like that with the coals banked to the side will eventually cause crazing, the cracking and chipping of the exterior finish. Check out a Slow-N-Sear insert for doing offset cooks. It's about $90 but will save that finish and extend the life of the grill. Disclaimer: I have no affiliation with Slow-N-Sear. Just a suggestion to help save the finish on a pristine grill that with care, should last you a lifetime.
Not looking for a flame war and will go back to my corner and keep reading.

I have a couple of red Webers, not in as good of shape, but I'd buy another one if I could find one in the shape that your is in.

Robert
Click to expand...
 
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