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Just cut them in half. That's what I do.

Another issue is the wind. I used a folding table and turned it on it's side to make a temporary wind break. My last cook I could not get a steady temperature until I did this.

Are you inserting the air probe in the side of the grommet or are you running a probe through the grommet and clipping the air probe to one of the gates? If you insert the probe just through the grommet you will be measuring the hot air as it flows up the sidewalls of the WSM. I have been...

Only used once then that is a fair price. I wonder if he ever registered it? If that's the charcoal he used I can see why he didn't like "smoke" flavor.

That's a great deal! Be sure to report back how it works.

If I were you I would call Weber and see if they can sell you a bowl. If they are and the price is right I would do that. If you are handy you can try to fix it but how much would that cost is it worth your time? My suspicion is that hole will cause the temperature to run way too high. Here's...

Does gravity cause the dampers to move out of position? If they stay in place once set I would not bother replacing them. I would also check if this WSM has ever been registered. How old is it? It should have a serial number.

It's made by royal oak. I've used it in my kettle. It's ok but not my favorite. The briquettes seemed smaller but that could be just they way RO is. I would get one bag and try it out for yourself before committing to a larger quality. I've come to prefer B&B for my WSM and I I use Kingsford...

I totally agree about constancy. Had I not notched the top middle section I would have not even tried this. My big take away was that the temperature had less variability measured from the grate compared to my previous cooks.

I've been using my 14.5 WSM for almost a year now. It gave me something new to play with since the pandemic started. Since I started using it I always monitored the WSM temperature through the grommet by sticking my Thermoworks smoke air probe through the single hole. Recently I cut a notch on...

I light mine in my performer. It's also where I keep all my accessories.

I also have the thermopop and it works well. They have a new out now called the Dash which is claimed to be more accurate for about the same price as the thermopop. I also have the smoke and it's great. I actually want another one for when I use both racks.

You can't rush it. This past weekend I cooked two 5lb butts on my 14.5. One was for later and the other was for dinner that day. I had both of them on at 8 AM. It was cooking at about 245F. Things were going fine until my charcoal was burning out by 1:00 and I had to add more. The temp dropped...

If you don't want the lid to stick take a moist piece of paper towel and wipe off the grease on top of the middle section before it completely cools. Mine does this all the time as well.

I get that but the dampers are mounted to the dome. Weber should just sent the whole thing so you don't have to drill out the rivets holding the dampers.

I would call weber and have them send you a new dome under warranty

Yep That's why when I started by using the grommet opening I never compared it to putting it on the grate itself. I'll learn it this way and not change it. On the 14.5 WSM the grommet is less than 2 inches below the top grate. I figured it was close enough and it's in the exact same place...

If the pork is sweating some liquid could be dripping on the probe. Evaporation absorbs heat and that would cause the temperature to read lower.

You could just wrap it right now.

My local store seems to only have them on the smaller side. I tried a 7lb once and it added a little to the cooking time. I started it an hour earlier just in case. I've never cooked a real big one. Do you thaw yours out ahead of time? If it's still frozen in the center it will take much...