Using the billows for the first time on my 22.5 WSM. Do I leave the top exhaust vent 1/8 open and close all the bottom vents? I have tape over 3 holes on the 1 vent I’m using the fan on. Shooting for a 275 cook temp.
All of my WSMs stick after a cook. It's just the buildup underneath that causes it. Sometimes it's really hard to get the lid of but eventually it pops off. Just keep the lip clean and it should be fine.
Chuck I'm doing the same thing as you. Plan on keeping my ham in a foil pan so I can add glaze to it w/o a mess and it will also capture the ham juices. I don't score the meat until I'm ready to apply the glaze, usually when the ham hits about 100-110 degrees.
Never experienced this with my 18.5...maybe just excess food, sauce, rub that was on the grates and is flaking off. Just give it a good cleaning after heating the WSM up and it should come right off.
Steve if you called Weber all they will ask for is the vent code and to send them some pictures. You could then have them send you a new part. I would still try to recoup $ from the seller, that is really obvious and if he took it out to photo he would have seen the dings and scratches.
I have a spirit 310 from around 2008-09 and love it. I'd spend the little more $$$ and pickup the 3rd burner...makes it a little easier for indirect cooking.