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No experience with the Woodwind. I do however absolutely love my pellet grill (I have a Rec Tec). It provides me the ability to maintain precise temperatures while using a real wood fire as both the heat source and the smoke. I still fire up my WSM occasionally just a lot less often. Dan

Chimney with Weber starter cubes.

Darn, I want one. I don't need one but I sure want one.

Thank you for the pics. Those were some well built snakes.

Well I bit the bullet and the 26" will be delivered tomorrow. Will like the additional space when grilling for a large group & sounds like I can do three racks of ribs laying them flat so I won't have to use a rib rack. Hope other 26" kettle owners will chime in about smoking time on the 26...

I currently have a 18.5 WSM and a 22" OTG. I use the WSM for long overnight smokes (butts & briskets) and the OTG for everything else including smoking ribs (5-6hr using snake method). I like using & smoking on the OTG better cause it's just less hassle and easier to use..... Could I do long...

My 18in WSM dome gage consistently reads 30dg lower than my IGrill grate temp. I use water in my pan for most cooks and have no trouble reaching and holding 275-250 it just takes a while to get up to temp with the water pan. Also any wind at all will suck the heat right out. Dan

Doing another whole packer tonight. I've always used Tesas Brisket Rub in the past but wanting something different. Thinking of rubbing it down with Montreal steak seasoning. Anyone ever use this? Results? Thanks much, Dan

Thanks all. Picked up a 13lb Butterball and will skip the brine this time. Think I'm all ready. Hope the wind stays away Thursday morning.

Been using my WSM for over a year now and am doing my first turkey for Thanksgiving. I've read all the techniques on the main page including the different types of brines. Seems everyone loves the apple brine but I thought for my first turkey I would keep it simple and use the basic brine (brown...

Next month all of my family and friends will gather with the main course being ribs smoked by my Brother-in-law, my Uncle & myself. It's tuned into a rib fest competition of sorts with friends/family voting for their favorite ribs. Recently my Sister mentioned how she and my B-in-law had been...

Great! Thanks Bob.

During the Memorial Day sale I bought 8 bundles (16 bags or 320lbs) of Kinsford thinking it would last me a year until the following Memorial Day. I was wrong and really going though it due to smoking something every weekend. Is there a Thanksgiving or Christmas Kingsford sale? Any other...

Please forgive me if this question has already been ask/answered.......Does anyone of the details of how to instal this particular Weber grommet in an older 18" WSM such as what size hole to drill? I like this grommet better than others I've seen but not sure on the install. Thanks, Dan

Brinkman pan is all I use anymore in my 2012 18" WSM. I also found when using the oem Weber pan it was sitting directly on the coals smothering them not allowing my temps to rise.

I have the iGrill ambient/grate temp probe and the meat probe and run both under the lid. Neither has ever been kinked, close to fire or abused in any way. About four cooks on the iGrill/probes. Has me scratching my head. It appears the meat probe just went bad. I hope Weber comes out with...

https://bay177.mail.live.com/m/messages.m/ScanAttachment?mid=m0bf0f3fa-028d-11e3-9bcf-00215ad7abb2&attdepth=0&attindex=0&CP=20127 This is my all night pork butt cook that I just took off. My IGrill woke me up with an alarm saying my meet temp was at 340dg!!! This happened to me once before and...

Thank you Rolf. I LOVE WEBER! They are sending me a new lid assembly under warranty. I bought this grill new in 2003 and have never regretted it. As my Dad used to say......buy quality the first time and only cry once.

I have a 2003 Genisis Gold B that has served me well, however, I notice a thin strip of metal (heat shield I think) that is coming off the grill lid. In the pic it is the right bottom of the lid...a long strip of metal coming off. Can this piece be replaced? It appears to be part of a heat...

I prefer the "hot squat" but I have an 18" WSM so its easy. If I need to add a half chimney or more of coals I carefully lift the upper upper portion off the bottom charcaoal holding portion, dump coals in then carefully set the upper part back on. If I were only adding a few coals I would use...