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I keep mine oiled with peanut oil. It's a non drying oil and withstands fairly high temperatures

Id try putting a ceiling of some sort in it. See if you can get a welding shop to plasma cut you one like what Kettle Pizza sells. It needs to have a few vents in it so it can draft and burn hotter. Also have you made really good pizza in your oven over this last winter? Id recommend getting...

Just lit a full load of coal for the kettle. Using my method 20 min from ignition to grilling.

Yep that's why I do it on my kettle and not wsm. The kettle has larger vents and will burn hotter with the lid in place. Also the steel plate for a ceiling helps hold high heat down on the top side of the pizza.

Use 2-3 paper towels wadded up in a ball. Soak them with a cooking oil. Place the ball on the charcoal grate of what ever your cooking on (wsm or kettle). Light the ball and place chimney full of coal on top. I don't do the ring because it takes time and it also blocks the air from getting...

Yep this is why smokers that use wood only have an off set fire box on the end. It allows you to burn wood for heat but the food is cooked off to the side and a ways away from the heat source.

Do you have water in the bowl? That makes a huge difference in temp. You have to remember that weber intended this to be a smoker and smoking happens at low temps.

Use water. It boils at 212 deg and wont get any hotter.

Use all 3 bottom vents equally so the fire is can get fresh air intake on all 3 sides instead of only one side. I also put my lit coals on the bottom the pile the unlit on top of them. That way the pile burns more from the bottom up, and doesn't cover unlit coal with ash.

All these different answers just goes to show you that its more about preference and what you get use to rather than only one correct answer. Once your familiar with how it works and you do it consistently probe placement is that big of a deal. Which is why I just use a better thermometer in the...

I don't worry about it as long as it isn't punky and rotten.

Yes because they are known for selling good products at cheap prices. If they cant sell at cheap prices they would be like every other super center store. Then why would you pay for a membership if its just like any other store? I would imagine they keep the product in stock until it hits a...

Yes that is the seam where its welded together. Not a defect.

Isn't that what the purpose of a discount retailer is? They are not in the game to buy products at a higher price when they are in demand. Then turn around and have to sit on excess products that they paid a higher price for when demand falls. They buy low and sell low.

After a while the the lid to body will seal up on its own. On the door it helped seal it up.

I just put a gasket between the door, and lid. I didn't put a gasket between the charcoal (bottom) bowl and mid section. I attached the door gasket material to the door, not the smoker body. The lid gasket I put on the lip of the smoker body. I took my dermal, and a grind stone and went...

Mine was white self adhesive. Attach the door gasket to the door, not to the mid section. Then you can use a razor blade to trim the excess off. You won't see the gasket under the lid. I didn't need a gasket between the charcoal bowl and mid section.

If you get a kit it will come with two different widths.

Or next cook dump everything out of the pan, put the empty pan back in. Leave the door off so the temps come up and burn it off. Then just use a grill brush to knock the junk off. That's what I do to my pan at the end of a cook. Save the foil for wrapping the meat.

Id probably just do a stainless button head allen.