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You can try to tweak the midsection a bit and straighten it out if you want...or contact Weber and they might just send you a replacement. Many can be corrected well enough to cook just fine. Roll it around on something flat and soft, such as a carpeted floor. That should give you an idea on...

Wow. Just wow.

Nice cook. Thanks for sharing

Yes this works fine, usually. If it's realy windy I put my chimney on the fire grate of my 22.5, with the lid upwind so it acts as a wind break. You can also wedge your fire starting cube into the chimney grate, put in your briquettes, then light the fire starter by reaching up through the...

smoke wood chips work as well to prop open the lid.

Was just thinking when I started reading this thread, whoa, don't get me started. Lots of things to love, and not. Who among us isn't passionate about their cooking?? I'll echo another poster...the clueless pitmaster comment. Also echo the advice I get from visiting grillmasters, if I don't know...

I do the coffee can in the middle thing also. Never have a problem regulating temps, unless I while I'm smoking I enjoy the event too much, often other parts get overheated, but never the WSM! Dennis

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Dumb question...how do you slide the top grate down beyond the top grate tabs on the straps to use as a center grate? </div></BLOCKQUOTE> Chris, I bought CIGS for my...

My smoking experience started with holiday turkeys on $55 ECB's. I got up god-aweful-early, and sat in the driveway all day and was'nt happy unless smoke was billowing out the vents, all day long. Fighting fire and whatnot. Never used a temp probe. At my brothers advice I bought an 18.5, before...

Robin, Cooking double more meat mass should add to your fuel consumption also. Stoke the fire. All other things being equal, heating a two bedroom house would cost you more than one. Dennis

Mike_M, I assume you mean pro model as apposed to the Apex. I did read somewhere on line that you can get those angles with the Apex also, but you had to make or buy some leg extensions. If my memory serves correctly that is. Corey, The Lansky shouldn't take that long unless you have to clamp...

Rory, Overnight cooks should be just as easy or easier as you've done before. You should have less fuel consumption because your not heating up water. Break out your tape measure, take some measurements,and take it with you to the store. IMO, you want the clay pot to "nest" inside of the water...

Great Job Stewart! Keep at it and you'll iron out the kinks I'm sure. IMO, there is nothing better than kicking out fantastic food and making it look easy. Dennis

Chris, I don't know about sizes and availability...keep in mind a pizza stone of the right size would also work. Dennis

Chris, I cooked on an 18.5 for 5 years then added a 22.5. I am away from home alot, so I don't cook very often, but when I am home,I fire whichever one up suits the occasion. I cook normally aspirated, with a dry pan in each. I can almost completely ignore the 18 and it -almost- never, ever...

Where to look? In the forum section titled...WSM Modifications. Here's one of the longer ones: http://tvwbb.com/eve/forums/a/...0069052/m/9960084564 Dennis

If that worries you, use a pizza stone instead. Made for cooking shouldn't be any healt concerns. Plus, don't know about you but I had trouble finding a clay pot base in my area, so went with the seldom used Pampered Chef pizza stone my wife already had. It sits low enough in my water pan to...

Althought I usually don't. I thought about trimming off the fat wrap just to save some cooking time. Any thoughts?

Took a closer look...the package is titled "Pork Shoulder Arm Max Pack". I haven't cracked the cryo yet,...but 99% certain its is one piece. Wife bought it at Alberstons. I'll post some picks later. Thanks guys. Dennis

Wife picked me up a pork shoulder, to the tune of about 21 lbs. The thing is huge. Need some advice, smoke it like a normal sized butt? Just alot longer or what. Not concerned with pinpointing cook time, as this one is getting pulled, vac'd and frozen. Just wondering what I've gotten myself...