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I bought our charcoal-fuel largest red kettle Weber back in the early 1990s,

Posted by Timbo in Oz (A) on August 24, 2015 at 15:32:32

In Reply to: Planned Obsolecsence posted by Awe-d-o-file on August 24, 2015 at 10:51:44:

so it is over 20 years old. It has lost a bit of its enamel from the lid being dropped. ;-)!

But, I doubt the local Weber agents will sell me the rotary seals for anything like $12. ........

Within a week or two of nearly choking at their prices for bits, I was at the local recycling centre within the huge tip for our part of the ACT, and spotted a (much later) Weber being left and snaffled some bits, including a new top rack and a roasting rack. Replaced the old folded-rod charcoal holders with the clip--together sheet variety. The dumped ash-catcher was gone already, so we still have the original - pretty beat up but it is easily bent back so as to work. Gives the age away though! ;-)

Some questions / issues lie below, so go for it! TIA.

I agree that for roasting, a really, really HOT charcoal kettle BBQ is the go.

Our big gas Jumbuck BBQ is slotted for a powered rotisserie, but I haven't bothered. It has got a great big tray with special volcanic rocks in, to mimic what charcoal does to the dripping juices from the grill / rotisserie.

We kept the Weber - for roasts. With whole birds it makes a wonderful crackly container under which you can see the juices boiling. At one time I used to cook a BIG Turkey for the big family Xmas gatherings.

(Getting the cooked bird to the venue while still whole and centre-piecey required some thought and effort.)

I wouldn't do large lump roasts in anything else. Even grilling a butterflied leg of lamb, perhaps because of the charred bits. Even in Winter? Yes, our Winters are a good bit milder, and I can always rug up.

I hope one day I will do a 'baron of beef' in it. ? Being both sides of the rump together, with the back part of the sirloin attached. After all it is a British term so we will stick to that definition. Necessarily some of it will be well done (AKA ruined), but very little of it. Bugger!!! I've just realised that would require ~ 100 guests!!!!!!

I will re-investigate lump charcoal. I used to use it in a little hibachi I had. I seem to remember it being a lot harder to get it all alight and in time, yes? I will ask at a BBQ shop or two, thanks for the tip. What would be nice would be some kind of method that doesn't smell as much as solid white fire lighters.

Yes, I am aware of the cancer risks from charred meats.

I don't hang out at the recycling place - just whenever we have a load of detritus to take there / for someone else.

But I think I will increase my visitations, a bit.

:-)!

Warmest

Tim Bailey

Skeptical Measurer & Audio Scrounger

Edits: 08/24/15 08/24/15

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