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New legs for the kettle grill / Asian plate


Barbecuing started for us in 2011 with the Weber Kugel. It's now been 10 years and countless barbecues and we still love using our Kugel. It is extremely versatile and, in addition to normal "flat grilling", it can also be used for smoking, baking pizza, as a substructure for the Dutch oven and also as a substructure for the fire plate.

However, there is one small weak point with the Weber kettle barbecues, which is particularly noticeable when using the Dutch Oven or the fire plate and gets a little worse over time, and that is the three legs of the kettle barbecue, which are made of fairly thin aluminium. As a result, the barbecue wobbles considerably during use, especially when our large 80cm fire plate is placed on top. Then the barbecue no longer makes the safest impression and we are always happy when we take the plate off the barbecue again and nothing has happened.

What we didn't dare to do was move the barbecue with the pizza attachment or the fire plate, as it was definitely too unsafe for us.

We are very sure that many owners of the Weber Kugel have the same problems with the thin and light legs and this is exactly where Grillrost.com came into play once again. Together with BBQPit.de, Grillrost.com has developed a stand made of solid and then powder-coated stainless steel that puts an end to the wobbly days of the Weber Kugel once and for all. The legs for the kettle barbecue take barbecuing with the kettle to a new level .

Hard facts:
  1. Stainless steel instead of aluminium
  2. 50% thicker than the original legs. The legs are therefore 5x heavier than the original aluminium legs (approx. 80g in the original compared to the Grillrost.com legs with approx. 400g)
  3. A patented method of attaching the legs to the body
  4. The legs are available in three different colours (red, black and silver)

Disassembly
First of all, we can reassure you. Disassembling the old legs and reassembling the new ones is child's play and can be done in about 15 minutes.
Firstly, you need to completely clear out your Kugel, i.e. remove the lid and take out the grill grate and charcoal grate. You should also at least empty the ash container. You should then turn the ball upside down to remove the old support legs and also to fit the new support legs.
The first step is to remove the hubcaps from the ball's wheels. This is quite simple. The hubcaps are only attached and you can carefully loosen them.
Once the hubcaps have been removed, you will find a plastic sleeve in the centre of the wheel. You can remove this with a screwdriver and a little force.
There is a metal spring washer under the sleeve. You can also remove this with a screwdriver and a little more force. However, you don't need to worry about the sleeves and rings, as these are included in the scope of delivery of Grillrost.com, so you don't necessarily have to remove the old ones without destroying them.
Once the wheels have been dismantled, remove the triangular support between the old legs and then you can remove the legs individually. Models manufactured after 2015 have a spring pin that you simply press in and remove the support leg.
Models manufactured before 2015 do not have this pin, here you simply remove the legs with a twisting motion while pulling.

Fitting the legs for the kettle barbecue:
The new legs for the kettle barbecue are easy to fit. Simply insert them into the holder. For models from 2015 onwards, use the screws supplied and screw the legs into place. This step is not necessary for models before 2015.
To ensure that the legs for the kettle barbecue sit perfectly in the holder, you can carefully hammer them in with a rubber mallet. During assembly, you will notice how firmly the new legs sit in the frame.
Now hook the support into the front leg, place the wheels on the other two legs for the kettle barbecue and tap the sleeve supplied onto the axle with a hammer. Now all you have to do is put the hubcaps back on and you have an extremely stable kettle barbecue.

The recipe:

Now that the kettle barbecue is much more stable thanks to its new legs for the kettle barbecue, we can place the large fire plate on top without any problems and also load it with delicious ingredients. We'll show you a recipe for a delicious Asian meal from the griddle. We have given the recipe the name ‘Spring in Beijing’. 

Spring in Peking - Asian platter for 4-6 people 
This delicious combination consists of marinated and fried chicken fillet, pork belly and prawns. It is served with crispy wok vegetables, nutty fried pak choi, delicious mini spring rolls and crispy fried noodles with egg. The preparation time for this Asian dish is a little longer. With marinating time, it takes about 3 hours. The preparation time on the hotplate is shorter and only takes around 45 minutes.

The ingredients:

  • 300-400g each of pork belly, prawns and chicken fillet, marinated 
  • 8 mini spring rolls 
  • 250g Mie noodles 
  • 2 eggs 
  • Five spice powder 
  • soya sauce 
  • 1 chilli pepper 
  • One stalk of spring onion 
  • 1 clove of garlic 
  • 1 teaspoon ginger 
  • Wok vegetables such as peppers, brown mushrooms, bamboo in a jar, onions, pak choi 
  • rapeseed oil 
  • Sweet chilli sauce for dipping
The ingredients:

For the marinades:

Pork belly 
  • 1 clove of garlic, chopped 
  • 40ml soy sauce 
  • 1 teaspoon brown sugar 
  • 1 pinch of five spice powder 

Prawns 

  • 1 tablespoon chilli oil (if no chilli oil is available, simply mix chilli flakes with a tablespoon of rapeseed oil) 
  • 1 teaspoon of lemon zest 
  • ½ teaspoon of turmeric 
  • 1 pinch of salt 
 
Accessories: 
  • small wooden skewers 

Chicken fillet 
  • 1 teaspoon ginger, chopped 
  • a good teaspoon of sesame oil 
  • 1 pinch of salt

Preparations in the kitchen

Cut the chicken fillet and pork belly into pieces. Then mix the marinade ingredients together and marinate the chicken, pork belly and prawns in the marinade for at least 2 hours. The prawns are placed on skewers. This makes them easier to fry. 

Next, prepare the wok vegetables. To do this, clean and chop the peppers, ginger, mushrooms and onion. Clean and halve the pak choi. Drain the bamboo from the jar through a fine sieve. 
For the fried noodles, cook the mie noodles according to the packet instructions and then rinse under cold water. Finely chop the garlic and finely slice the chilli pepper and spring onions.

At the fire plate

Heat up the griddle and brush generously with rapeseed oil. Then place all the ingredients on the well-oiled plate one after the other. We started with the meat, then the vegetables with the pak choi, the spring rolls and noodles and finally the skewers with the prawns. 

The vegetables are flavoured with soy sauce while they are roasting and a little of the five spice powder is added just before they are cooked. 
The meat, spring rolls, prawns, vegetables and noodles are turned from time to time. The noodles are mixed with the spring onions, chilli and garlic.
Just before everything is cooked, the noodles are seasoned with soya sauce and fried together with the two beaten eggs. 

The whole dish is then served on a large platter for everyone to help themselves to. A sweet chilli sauce or a fine peanut sauce is perfect as a dip for everything. Enjoy your meal and have a wonderful and enjoyable spring in Beijing!
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