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If it turns out well I'll post a followup photo later. If not, this never happened. This did give me a chance to use my ancient Maverick thermometer, which still works. I overdid the skin a bit, but I'm still hopeful.

I bought one, same deal. It should be delivered tomorrow. My mother has a propane tank outside for her furnace, and it always smells like gas around the pressure gauge and valves, but somehow the guys who fill the tank never seem to notice. So I'm going to try to pinpoint the source of the smell...

Very nice! Those are the ribs I always had in mind (but never saw on my plate) back when I used to order ribs in restaurants.

Congratulations, and thanks! Apparently I've been here since November, 2000. The Virtual Weber Bullet and this forum have provided an immeasurable amount of information, support, entertainment, and just pure joy during that time. I frequently see those "I just got this WSM, what do I do now?"...

That time the kid at the gas company put helium in the propane tank by mistake.

My late father's 2004 Buick has that same custom body work thanks to a thunderstorm many years ago. He didn't have physical damage insurance so he just drove it, dents and all. It hasn't rusted yet.

Ours had an early version of these.

🙂Thank you!

Forecast heavy rain for Saturday made me move Smoke Day to Thursday. I cooked one butt for pulled pork, plus some chicken thighs (on the kettle). I'm ashamed to admit that the only photo I took was this one, showing how much charcoal (B&B briquettes) was left after a 14 hour, 250 degree cook...

I picked up two bags when Walmart had them for $9.97, and I used this to cook a butt yesterday on my 18" WSM. The butt was cooked at 250 degrees, went on at about 5:30 a.m. and came off at 9:30 p.m, or about 16 hours cooking time. Here is the remaining charcoal today. I was impressed, wish I had...

Mine is correct.

One butt for pulled pork, and chicken thighs on the grill. Due to a 70% chance of rain on Saturday, today (Thursday) is Smoke Day for me. The butt just hit 190 degrees, the thighs have about 10 minutes to go. I'll serve the pulled pork to the family on Monday, my birthday.

Your problem seems to be too much air. And there are only a few places where air can get into the WSM, so take a methodical approach to checking them. 1. Check all the vents to be sure they are reasonably tight against the body. If a vent is bent and leaky you can drill out the rivet, reshape...

$17.50 a pop...

True. I should have prefaced my comment with "If all else fails..."

Ten minutes with a Dremel, a drill, a couple of self-tapping screws and washers, and you could make the Utheer burner fit well enough to use.

You've come to the right place! Welcome!

I just click on the little photo icon, then click on the "Drop Image" box, click on "files", find the photo I want, and click on it. Do you use a different technique?