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Welcome to my world! Our backyard faces north, the wind pours down from the north...it's a constant battle made tolerable only with a wind break.

Excellent! The wind break just has to do the job, not win beauty contests ;). You're braver than me, I'd planned on rotisserie chicken but just didn't want to get set up in the wind & rain. We don't have many deer here in Roseville, but lots of wild turkeys.

Glad to help. I'll take some more pics and put them up as soon as I dig out the patio...again, :mad:by the weekend. As you continue to use your WSM, it will get a build up of "insulation", aka smoke crud, and that does help seal it up a little bit. Keeping the WSM out direct wind though is she...

Hi Greg, Not sure you'll get a quick response on this thread, it's four years old. But, since I live in the St. Paul/Minneapolis area like you do, this windscreen has survived most of the gusty winds we typically get at anytime during the year. I use tie downs (they are behind the screen) and...

If you can get your hands on one of the older Weber Woks like the one below, it fits perfectly in the new 22" Gourmet Grate, and nicely in the 18" without a grate. I use lump charcoal and the charcoal ring from my mini when I use the wok on the 22", it gets plenty hot!

Very cool! This will be fun to use, I signed up.

Same here. If resting a steak means setting it to the side as I finish up the other sides, then I guess I rest steaks too;)

Well good for the Meathead, glad his method works for him. As for me, I'm sticking with resting, beer can chicken, banking my coals on both sides, (and the list goes on) because they not only work for me, but none of my work colleagues, friends, or family has ever complained about my BBQ except...

Weber also made a red Snap On Go Anywhere....wish they would do the same for the sj.

It should.The stem size is the issue for the most part. Keeping the stem size to under 2" is preferable; the Q one is 1.9", so it should be fine.

I put a TelTrue in the vent lid on a 22", drilling out that rivet was not fun. But, it works great and looks great, and I have a good reference for what is going on in the kettle. I also used a remote to compare the differences in temps, that is an almost must for the mod to work correctly. Dan...

Bman, Aman here. Is there a washer between the roller and the bowl?

MMMMM... bacon weave :D Great job! And hats off to you for not wimping out like I do. I've lived up here since '95, you'd think I'd be used to it by now :rolleyes: But as a SoCal native.... I'M NOT :o

Tim, great idea for the sticky. As soon as it warms up again here in MN I'm going to give this a try on several ci pans and grates I've acquired recently. Dennis, thank you for the link!!

It's a shame to get a nice new and very clean WSM dirty with smoke, isn't it;) But that's its intended purpose, and it looks like you and the WSM did a fine job with the brisket and tenderloin!

A chair, some beer, keep your WSM out of the wind, and you'll be just fine. :cool: Post some pics if you get a chance.

Here's a couple Grant; http://virtualweberbullet.com/temptest.html http://tvwbb.com/showthread.php?33385-Water-Pan-versus-Clay-Pot-or-Sand&highlight=sand%2C+water+pan There's quite a few more if you use the Advanced Search feature, and type "sand, water pan" in the keyword(s) search text box.

Well done Dwain!:D Have anything in mind for the next challenge?

I run a retirement home for red Weber kettles... if you're interested ;)