I had to replace my Weber kettle last year. After the tears in my eyes dried, I went with the Silver 22.5 as it was the closest match to my 80's kettle that finally died.
To get a good season on the new kettle, I talked to the butcher at the meat counter at the local supermarket and he gave me about 10lbs of fat that had been trimmed for various cuts for the counter. I put all 10lbs on the grill with a full load of coals. Cooked the fat until it all turned to ash. Took about 6 hours and most of a large bag of Kingsford. The effect was a good flavor coating on the I side of the lid and on the cooking grate. Looked like it had already been used for years. Still lost a bit of flavor compared to the old one, but much better than a naked kettle.
Edited by fatwood - 7/20/15 at 5:08am