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I purchased a 14.5 WSM last summer and mine has the same indentation.

For me if I want about 250 I close the bottom vents to 1/3 open and the top 3/4 open. I start closing the bottom around 225 and then the top if the temp starts going over 240. I light it with about 10 coals and measure the temp through the side grommet not the top grate.

I switched to B&B briquettes from Kingsford. But I do use a little Kingsford to help light it.

I suggest picking a method of measuring temperature and sticking with it. For me it's the side of the WSM through the side grommet. I choose this method to avoid running extra wires. It is a matter of convenience.

If you use the silicone grommet be careful not to tare the opening. My thermoworks meat probe has a fat end where it connects to the wire and when I put the probe through it split the grommet. Weber sent me a replacement under warranty but I still using the broken one. If you are careful the...

How about a second 14 WSM? Cheaper than an 18 and 22 and you need extra space use both at the same time. You will probably use less fuel.

That's a good point. I've been doing it this way since I got it with good results so I'll keep doing it this way for consistancy. I also have a thermoworks chef alarm so I can try monitoring the temperature at a couple of different places.

Back in June I got them for $10/bag online.

I also tried closing vents at about 175 but it was taking too long (close to an hour) to get to 240-250 range. I may have been using less lit charcoal and may have been Kingsford. The last few cooks waiting to 225 range has worked out well. [Edit:I've found that kingsford lights easier which...

After adding the lit charcoal and filling the water pan I leave all the vents open 100%. I normally put the meat on once my probe thermometer reads about 170 through the port on the side of the WSM. Once the air temp reads about 225 I start closing all the bottom vents to 1/3 to 1/2 open. Once...

I use B&B (from ACE Hardware) as well and I agree that it is much better than Kingsford. I fill my 14 WSM to the max and add 3 wood chunks (one each of apple, hickory, and apple). When lighting the charcoal I use about 10 briquettes. I've found that lighting B&B is a little more difficult so I...

Just curious, How much was the used performer? Looks almost new. Nice deck. The copper matches the color perfectly.

For an instant read thermometer I like the Thermoworks ThermoPop. It is cheaper than the Thermapen.

You can build some kind of barricade out of 2x4s. I had to do that with my dog.

It sounds like you have an air leak. If all the bottom vents are completely closed the temperature should drop significantly. I ran into this issue the last time I used my 14 WSM. I wasn't paying attention for 20 minutes and the temperature spiked to over 320. It had been steady at 240 but I...

I order it online and pick it up when it comes in. When it is out of stock online it takes a couple of weeks to come back. I've only been using it for a month so I don't know if the delay is normal.

I order B&B briquettes from ACE. I went all day steady at 250 smoking a pork butt. They seem to make less ash than Kingsford. I'm using a 14 WSM.

I suggest getting a kettle first since it can do both. If you like to smoke then get the WSM later. I have a performer and smoked using it a few times. I recently got a 14 in WSM and it is much more convenient and easier to maintain temperatures.

Yes, the first picture is what it looked like when I went to clean it the following day before I removed the reusable pieces. My purpose was to evaluate the B&B charcoal so I took the pictures.

I cooked a 5.25 lb butt using B&B briquettes. Started at 7:15 AM and took it off at 5 PM when the internal temp was 200. I'm also using the 14 WSM. I ran it at about 250 most of the time and a little hotter the final 30 minutes. I did not wrap in foil and used water. I included a picture of...