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If I use the baskets I've found that they go out faster if I spread out the coals after taking the food off. They seem to retain a lot more heat leaving the coals bunched together. My kettle is cool enough to put the cover back on after I finish dinner. I usually give it about an hour. I almost...

https://www.ereplacementparts.com/lower-cooking-grate-p-1475833.html

I usually cook chicken breasts. I'll put the breasts on an elevated grate in my kettle the opposite side of coals. I'll smoke it until it reaches about 155-160F with a piece of peach wood. Bottom vent about half open with the chicken directly under the top vent. Once it's almost done I'll sear...

This may be a bit dangerous but when I finish with my 14.5 WSM I set the lower bowl with the remaining charcoal into my kettle to extinguish the coals. If there isn't too much remaining I'll remove the charcoal grade with a tongs along with the charcoal ring and dump the ash into the kettle...

I removed the heat shield 1.5 Years ago and so far so good. Remember, a regular kettle has charcoal on the charcoal grate which is right above the bottom of the kettle and there is no heat deflector. A kettle will last 20+ years if kept clean.

My first suggestion was to remove them from the WSM after about 1.5-2 hrs in foil. Put the wrapped ribs in a cooler and finish them off in yours sisters oven. However, you can't be certain that her oven will be available. What if she's already using it when you arrive? So the easiest thing to...

I also use B&B. Last summer I got their charlogs on sale. They are a bit tricky fitting them into my 14 in WSM but they work well.

Those look great! Where do you get the ribs and how much are they a pound? This is something I want to try.

I have the 14.5" and a weber kettle. I started smoking with the kettle and once I got hooked I got the wsm. I've found the wsm is better in every way. I only have a family of 3 so the 14.5" is sufficient. This past weekend I cooked two small pork butts (5 lbs each) and it ran steady for 8+...

Didn't Weber used to include a plastic wrench which would slip when too much torque was applied?

Yes, that's the inside about 2/3 down the bowl.

I recently posted that I will be getting a new bowl from Weber. Once I replace the bowl I will be giving the old bowl to another family member who's kettle is in far worse shape. What is the best way to repair the damage to the porcelain? The chip is very small but over time I suspect it will rust.

I just wanted to share my experience with Weber customer service. I have a performer which I purchased new in 2017. Yesterday was cleaning out all the gunk at the bottom of the bowl and I noticed a small chip in the porcelain. The chip was less than the size of a dime and maybe 1/64-1/32 of an...

Sure, next time I use it I'll post a picture. I'm actually using it for my performer not a WSC. I was focusing on how you can make your own instead of purchasing one from Weber. Edit If you go to this link I copied this idea. Mine looks nearly identical. A smokie joe grate and a few parts...

I made my own out of a grate for a smokie joe. I use it almost everytime I cook pork chops or chicken. I bank the coals to one side and put the rack with meat on the opposite side. I add a chunk of apple wood to the coals and direct the smoke over the meat. I set the lower vent to about 1/3 open...

I have a 14 in WSM and I set the lower section inside my kettle and and put it out that way. I suspect I have an air leak as well since mine takes a long time to put out as well.

I smoked a few pork butts on my performer using the snake method. It worked fine but I was always making vent adjustments. I got a WSM 14 and it's so much easier. The only downside is the cleanup is harder on the WSM. On my kettle I could wipe off the grate with a paper towel and a light chimney...

On my WSM 14 if I measure the temperature through the side of the grommet if it reads about 250 then the dome will usually read about 215-225 but that is only after at least one hour of cooking. I've also measured at the top grate itself and found that the grommet temp runs about 20 degrees...

How are you measuring the temperature? Post some pictures of each stage of your next cook focusing on the lighting process and how you measured the temperature. What you're describing is unusual. Thermodynamics dictates that if you have enough hot coals with sufficient air flow the temperature...

The biggest thing I noticed is that Kingsford twin packs have not gone on sale. I've just been getting it as I need it instead of stocking up for an entire season when on sale.