Difference between Weber kettle and the performer?

[JLeonard]

I have the basic 22 in Kettle. I love cooking on that thing. Once you figure out how much coal you need and vent placements for desired temps it is a cooking machine! And like others have said...The vortex is a gotta have!
Jim

 

[chopsaw]

I think I am going to start tomorrow with chicken drum sticks around the edges (will figure something out until the vortex comes in) with a hickory chunk.

I know you can figure it out on your own , but here's a couple different set ups that I use .
Smoked legs . Coals banked to one side .

Heavy duty foil folded into a drip pan .
Baskets on both sides . Food goes in middle .


Direct / indirect .


Be watching for the first cook .

 

[Brokenhandle]

Rich, chopsaw , is that your 22 or 26?

Ryan

 

[clifish]

Thanks all, I just picked up a couple bags of Embers charcoal (RO seconds I believe) chimney starter, hickory chunks and side trays. Not sure if I am going to use the trays yet, might just put the coals off to 1 side for the drumsticks. Vortex coming in tomorrow.

I am going to do a burn off today and try to get a feel for this thing. Want to measure temps and play with top and bottom venting. It is 29 deg and windy so will have to see if a cook is going to happen.

 

[clifish]

When doing the snake, how much do you keep the top and bottom vents open to keep it in the 200-250 deg range? I know I am just doing a burn off so I used an entire chimney. Temps went to 500 real quick, I mostly closed off the top and bottom vents and basically killed the fire and had to relight.

 

[chopsaw]

, is that your 22 or 26?

That's my 22 . 2006 Performer .

Want to measure temps and play with top and bottom venting.

Be interested to hear your thoughts . Mine likes to run around 260 with the snake method .

 

[clifish]

That's my 22 . 2006 Performer .

Be interested to hear your thoughts . Mine likes to run around 260 with the snake method .

How do position the top and bottom vents for this?

 

[chopsaw]

Was typing that when you posted .
Leave that top vent open and adjust with the bottom .
It doesn't take much to control the temp . That's why I suggest marking the lower control so you know where its at and adjust in 1/4 " segments .

 

[clifish]

Was typing that when you posted .
Leave that top vent open and adjust with the bottom .
It doesn't take much to control the temp . That's why I suggest marking the lower control so you know where its at and adjust in 1/4 " segments .

Marking them was the first thing I did before I lit it up, Thank you for that tip. I am just burning a pile of coals now, later I will try the snake method with chunks while I have a drink in the hot tub.

 

[clifish]

Hey Chop,

When you say 260 running temp you are talking grate level on the indirect side? For this burn in I am just comparing the Weber therm and mine suck into the top vent (surprisingly they are almost the same). I know grate level is all that really matters.

 

[chopsaw]

You'll get the hang of it . You'll love it when you do , and I appreciate the thank you .
Through you some baked taters in them coals . Olive oil on the skin with some course salt . Wrap in foil and toss 'em on .

Btw I took a sawzall to my hot tub to make room for cookers !

 

[chopsaw]

My lid therm and my inkbird at grate level are exactly the same . I always use my lid gauge on my kettles .

Yes the 260 was at grate level next to the meat and on the lid gauge .

 

[clifish]

You'll get the hang of it . You'll love it when you do , and I appreciate the thank you .
Through you some baked taters in them coals . Olive oil on the skin with some course salt . Wrap in foil and toss 'em on .
View attachment 528733
Btw I took a sawzall to my hot tub to make room for cookers !

Can't do the tators, too many carbs for my type 2, I would do the same with a whole vadalia onion with a little salt, pepper and a shot of balsamic in the foil. Luckily we have the room for the tub, pond, pool and cookers although I am probably rolling the kettle into a shed when no in use.

So you also use the trays? I bought them but not sure if I am keeping them, have the vortex coming tomorrow

 

[chopsaw]

Yeah , I use the trays from time to time . I don't use a vortex or SnS . I trust the opinions on here , I just never saw the need .
That snake set up right can run 8 to 12 hours . I try to keep the lid close for long cooks .
Enjoy that bud . I know you will . I looked online at Ace Hardware this morning .
$319.00 for the one you have .

 

[clifish]

Yeah , I use the trays from time to time . I don't use a vortex or SnS . I trust the opinions on here , I just never saw the need .
That snake set up right can run 8 to 12 hours . I try to keep the lid close for long cooks .
Enjoy that bud . I know you will . I looked online at Ace Hardware this morning .
$319.00 for the one you have .

Thanks for all your help, I am doing the drumsticks tonight and will post up either here or a new thread if they turn out really good. I am looking forward to playing with this.

I am kind of glad this was the only one left or the copper one for $100 might have ended up in PA (maybe one still will). I do have a feeling I might not use the electric with pellets anymore?

 

[gmc2003]

When doing the snake, how much do you keep the top and bottom vents open to keep it in the 200-250 deg range? I know I am just doing a burn off so I used an entire chimney. Temps went to 500 real quick, I mostly closed off the top and bottom vents and basically killed the fire and had to relight.

Thats going to depend on what type of snake you build. I believe if you do a two or three briquette snake then you wouldn't want to use more then eight or ten lit coals. Keep the top vent fully open and make adjustments with the bottom vents. When I did the snake I would put the lit coals in the same formation as the snake. Rich will have better info on how to set the snake up and lighting it.

As for the therms. My lid therm isn't all that accurate for grate level temps, but it is consistent in it's inaccuracy. So if I'm shooting for 260 and my lid is reading 280*. Then when it rises or drops I know I have to make an adjustment to my bottom vents. The lid on my kettles is usually off by 20* on way or the other. Depends on the outside temp and wind.

Chris

 

[SecondHandSmoker]

clifish
Congrats on your new kettle.

Like you, I was on the fence on which one to get.
I settled on the orginal premium after weighing all the pros and cons of each offering.
Would I use the gas assist on the Performer Premium? NOPE!
Did I need the Master Touch? NOPE!
Did I need the cart/shelf space on the Performer? NOPE!
Did I need a grill that could also double as a charcoal smoker (non-electric)? YEP!

So I figured I'd save some coin on the actual kettle then put that $ toward the rotisserie, SnS, and the SnS stainless steel griddle with rack.

Since using the SnS, I have not felt the need for parallel zones or the minion method for longer low and slow cooks.

I've got a brisky point & sweet taters going right now as I write this.
With the SnS, grate temp has stayed between 240°-250° 7 hours into the cook with no charcoal refills.



Stu

 

[SecondHandSmoker]

My lid therm and my inkbird at grate level are exactly the same . I always use my lid gauge on my kettles .

Yes the 260 was at grate level next to the meat and on the lid gauge .

Rich, you must have got a hold of a good lid therm. Mine is off by 20°.

Stu

 

[clifish]

Thanks all, snake is lit and waiting for temp to come up.. Will update later.

 

[SecondHandSmoker]

Thanks all, snake is lit and waiting for temp to come up.. Will update later.

I noticed from your photos that you have the old style bowl vents.
I would love to see how those vent compare to the "P" style vents for temp control.