It took a little over a month for the custom wood handles to come in from eBay. Even though I usually cook the big proteins on other setups, I also added a temperature probe port if I ever needed one. The 26” Kettle has taken over as the majority of cooking tool. I have been using a Weber for over 30 years and I still get excited rolling one out. The food is turkey drums and my Texas 50/50 sausage (brisket/pork butt). A&E stands for Anchor & Equine.
by divedeep1
6 Comments
Not sure its a weber anymore maybe just a Web now 🤣
Nice, can you tell me more about the cart?? I have a 26 that never comes out of the garage because of how puny the legs are.
Beautiful…
Love the cart!
Love the legs. Hope the chicken in photo 2 turns out tasty.
How come you offset the temp gauge from the vent? Usually I see them directly underneath. I guess it makes sense having it slightly closer to the fire similar to where you’d put the meat?
Can you please share a link to the temp robe port ?