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Deep cycle battery and a solar panel.

What you need is a sealed water pan, some tubing, an old car radiator, an electric pump, and a temp controller. That way you can use the old radiator to cool off the water, and the temp controller to activate the liquid pump to circulate water in and out of the sealed water pan. Make it a closed...

Do which ever you prefer. I do vertical whole chickens with the water pan and the door propped open. What you can do is in the top of your door put two 1 1/2 to 2" machine screws with washers though the door. You want the screws to go on the inside and you need them to be low enough on the door...

All done in the WSM with water and no searing. Smoked at 250-270 with water until an internal temp of 135. The cut meat is the first slice in and it gets a little rarer as you get twards the middle.

I do mine slow and low with water in the pan. They don't take near as long since you typically take them to 125-135 depending upon how you like it done. I take my chefs knife and stab in to the top fat cap, pull on the blade and poke a clove of garlic in the hole. I do the clear across the top...

Just return it and buy one from a dealer at regular (list) price. Swapping it for another $50 WSM will put you still in the no warranty category.

I guess you could always return it then buy one at list price so you can have a warranty if its that important. I can see webers point. I wouldn't be surprised to see this happing more often. Sometimes I wonder how weber makes any money at all, with posts after post about free parts. Then...

Are you sure vibration is causing the initial loosing, rather than stretching of the bolt due to thermal expansion.

So Wal-Mart might not have purchased the WSMs and taken the financial hit for selling them for $50. Maybe Wal-Mart just sold them for a little commission, without physically purchasing them. Then when they weren't selling Wal-Mart wanted the store and warehouse space back. So Weber could either...

Where did you buy it from and how much did it cost?

I though real Kobe was also about the animals life style / how it was rased, not just genetics.

Maybe weber displays are not intended to be sold as functional items so there is no warranty. Kind of like getting a black and decker drill or dermal that was a display with the cord cut off, or no internals. Yea you can fix it so it works but it was never intended to be sold as a working unit...

A lot of stuff that gets sold at close out price is sold as is, no warranty, no returns.

This was the one I did last week. All done in the WSM with water and no searing. Smoked at 250-270 with water until an internal temp of 135. The cut meat is the first slice in and it gets a little rarer as you get twards the middle.

Make a larger pot of Aju and dip the meat in it while its boiling for a min. It wont really cook the meat but it will flash cook the surface so it doesn't appear to be bloody.

I do mine slow and low with water in the pan. They don't take near as long since you typically take them to 125-135 depending upon how you like it done. I take my chefs knife and stab in to the top fat cap, pull on the blade and poke a clove of garlic in the hole. I do the clear across the top...

I just got a Wusthof 14.5" brisket slicer. Its one heck of a nice knife. It is really thin, super sharp, and has the gradon edge. It makes slicing the left over prime rib thin as bacon a breeze.

I don't use mine but I cook on concrete.

I live on the edge of town and normally pour it out in the trees or on my dirt / gravel drive way. Don't pour it on anything you want to say alive as hot / boiling water will kill plants. You could pour it in to a container to let it cool then scoop off the floating solid fat to place it in the...

Who cleans there WSM after cooking. All I do is dump the water pan. Place it back in and let the coals burn it off. Put the lid on and shut it down. That way there is no pan of water inside to cause corrosion. The heat dives off moisture, and the fat burns off so it doesn't go rancid. My grates...