I got an old 18 inch ash catcher ring that I guess had been hanging in the back warehouse at Fosters Grill Store for a decade or so. Weber stopped selling 18 inch kettles with the pot style enclosed ash catchers a long while ago and now ships them with the dish style ash catchers.
Next I pilfered the ash catcher pot off the beat up green One touch Premium that I found on a walk with the lovely Katelyn which will fit the ash catcher that I bought in the warehouse at Fosters.
Put them together and snapped it into place on the Sam Adams One-Touch Silver to turn it into a One-Touch Gold.
Here she is when I got started cleaning her up. structurally perfect but covered in dust and a dirty bowl with some caked on charcoal remnants.
She also came with a highly sought after laser cut Sam Adams logo grill grate which I stored away to keep pristine. it had never been cooked on.
So I soaked the ash catcher pot and went to work on the bowl and lid which both came out spotless.
Next added the wood handles that master woodworker David Calvo made for me-
Fellow Northeast Weber Kettle Club friend @Azogas agreed to agent this grill for me in Upstate NY.
I’m going all in on the restore and will make it my daily driver at the dock.
She’s gorgeous don’t you think?
Very rare True Grey Upside Down L Code 1989. Look on the lid vent to determine what year your Weber Kettle was produced. Weber Kettle Club has a chart with all the codes that can be found here
There is a little surface rust that I’m confident will come off. needs a new triangle, wheels, handles for sure. This will be a labor of love restoration.
Take a good look at that bowl. I’ll make it shine with some elbow grease, steel wool and a razor scraper.
It will be a couple of weeks before Al makes the trip to Gloucester from Upstate NY but I’ll keep you all posted on the restoration.
One of each of the following that can be found at any self respecting Hardware Store. This one was Ace Hardware at Gloucester Crossing.
1-1/4 Diameter 1/4-20 Female thread general purpose ball knob.
1/4-20 1 inch hex bolt.stainless
1/4 lock washer stainless
1/4-20 nut stainless
1/4 inch drill bit. Go slow. Once drilled feed the bolt through the drilled lid vent tab, then slide the lock washer and next the nut. Tighten and then screw the ball knob on. Done.
First make a horizontal cut in the Ribeye creating a pocket to add all our fixins.
Chop up some roasted red peppers and pepperoncini and add your favorite seasoning. I used Montreal seasoning, you can use whatever you like.
Stuff it with that yummy gorgonzola and then add the peppers.
A couple of wooden skewers to seal the pocket. It’s a good idea to soak the skewers in water for a bit so they’re less likely to burn when we sear the steaks.
After sealing the pocket a rub with EVOO and then Montreal Steak Seasoninng.
A full chimney of coals into the charcoal basket on one side of the kettle with a chunk of pecan for smoke. Next place the steak on the other side of the kettle for indirect cooking. It will absorb some nice smoke flavoring and slowly climb internal temps.
Once the steak hits an internal of 110, place it directly over the coals for about a minute on each side, enough to produce some nice hash marks.
Talk about a flavor packed steak.
So I had been debating whether to use Spar Varnish or Tung Oil on the untreated wood handles for one of my lucky Weber Kettles. After long deliberation and consulting a couple of my trusted lobstermen Captains Mark Ring and Pete Mondello I decided to go with the Tung oil.
The main reasoning for going with the Tung oil being that the spar varnish in the sun outdoors over time will likely crack and need to be sanded to reapply whereas the Tung oil just need a rag to wipe them down with more Tung oil when they lose a little luster.
Here are some photos before and after with a couple of coats over the course of two days. It couldn’t be easier to apply. Just dribble a little on and spread it evenly with a clean piece of cloth.
Look on the lid vent. Here are a few I own.-
First To Butterfly The Flank Steak with the grain.
Try to get it squared off when split open and laid out.
Season with whatever you’d like, I used Montreal Steak seasoning.
Next add Feta (you can use other cheeses like goat cheese if you prefer). leave a little margin around the edges without stuffing ingredients.
Add sliced roasted red peppers and pepperoncini.
Next Prosciutto di Parma
Roll tightly and secure with butchers string.
Season the outside. here I used Italian herb seasoning.
Check back for more updates.
Once grill was 350 degrees at grate temp I seared the stuffed flank steak, rolling every couple of minutes until each side had color.
Next place foil down on the charcoal grate under where we will place the stuffed flank steak, moving the roll offset the coals. We will close the lid, place a couple of chunks of apple wood over the coals for smoke and wait til she hits 130 internal to pull it off.
The Money Shot-
I paid $10 more for mine that I’ve got all sealed up in it’s original packaging. $48.94 is a bargain for one of the coolest color Smokey Joe’s ever offered in the States.
Check it out at this link
Very simple. Trim excess fat off the roast.
Rub down with EVOO.
Sprinkle on the John Henry’s East Texas Brisket Rub (you can use any rub you’d like)
Set up the kettle using the snake method.
Cherry Chips and apple wood for smoke.
Cook offset the coals til 125 internal temp.
Remove temp probe and sear directly over the coals just to get a little color and caramelizing.
Let rest for 5 minutes minimum.
Slice thin and enjoy!
The 1978 Vintage Red Metal Bowl Handle Weber Kettle Just Like The One I Drove Two Hours To Buy Last Week In An old School Commercial.
Here’s mine. I still haven’t had a chance to clean her up but with a little elbow grease she’ll be looking close to looking new.