Recent content by VMastros

I have one in very nice condition I would like to sell for $300, firm. That is 25% off the new unit price. I have a trash can full of charcoal you can have too. Located in San Dimas CA. No shipping.

How about filing the tab until you can't see light. That still won't get a 100% seal though.

I thought about that too. Just double check and found I was one digit off. My bad.

I thought about that too. I got the number 1 800 446 1071 from a web site that looked official. Do you have different number?

I just tried calling weber customer service to order a part and hung up after I got offered to buy emergency response button and a new cell phone service. I don't know what the hell they're doing there but they're not trying to sell weber parts. I need to figure out who they want to be

I just tried calling weber customer service to order a part and hung up after I got offered to buy emergency response button and a new cell phone service. I don't know what the hell they're doing there but they're not trying to sell weber parts. I need to figure out who they want to be

I was hoping someone else could've been the guinea pig. But, you never know what happens when you get bored.

I have a WSM 22.5 and I just built by UDS. First time I tried to UDS I found that controlling temperature with the vents was very easy. It has three three-quarter inch holes. Has anybody sealed up the original Vents on their WSM and drilled in UDS style vents?

You will find that if you hang around the various forums, there are very few hard and fast rules about bbq. So the books are just one persons methods. Not everyone does it the same way. You will need experiment to find out what works for you. Almost any method can produce good food. Hang out at...

High heat is 275+

If you need to replace a part, a valve or the entire manifold, contact Weber parts with your model and serial number, and they will get you the parts you need.

So, how much did cost you, all in? I'm thinking with the Heameter, RPi, case and probes it is about $150. What was your experience?

We make pizza on our Summit. I get the grill to 350 or 400 degrees. We spread the Trader Joes dough as thin as we can get it and spray one side with Pam. We throw it on the grill Pam side down until it browns a bit. No pizza stone needed. Then we pull it off, spray the other side with Pam and...

you should remove them and bend them so they fit better. Test fit, bend some more if needed. Keep bending and testing until it fits tight. Make small adjustments and creep up on it. You need to make it fit the contour of unit. No problem, you can do it.

I has been a while but I recall it was tender and tasty but not particularly juicy. It doesn't have as much fat as brisket so not as juicy as briskett.