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Finally got around to giving this thing a try. Here is 1.0 results. Got to say, thought I was going to sell this on ebay, not so, it's a keeper. Top bubbling, very happy.

George, I usually use my baskets, but the time that I noticed it I did have that left side with a good pile of K plus some Royal Oak for some steaks and burgers. I called Weber and they said that part is only covered for 2 years (grill is 3 now) but they'll make good on it anyway. Nice of them...

Anyone else encounter this one, the rollers on the lid holder melt into the charcoal bowl? On the first cook after putting it together (this part was already put together) a few years back this happened. I went and removed it and along came the enamel off the bowl. Called Weber's Customer...

When I get cheese on my stone I wait for it to completely cool, then I use fine sand paper to sand it off.

We should start our own club. I have yet to use it, though I'm getting closer, perhaps this weekend.

I had to return mine for a refund. At first it was reading correctly, then it was stuck on one number, turned off then on, after that readings were all over the place, off by 10 degrees or so. I'm sure there must be many that are within the specified tolerance or there wouldn't be so many...

Another alternative, waiting to be delivered: http://www.amazon.com/exec/obidos/ASIN/B00N0L5Q6O/tvwb-20

My Thermapen has a dead segment. Been putting off getting a new one cause they're so darn expensive. One red one on the way, we shall see how good they are!

Dwain, thanks. In case anyone is interested, here's a shot from the bottom. This dome is going to allow for a lot of tweaking. Again glad you posted, buying from amazon.de was easy and the cost for shipping wasn't crazy.

Well I just received mine minutes ago. Went from France to Germany then to Newark (poor thing!). Too bad there's a blizzard out there or I'd be using it. That bowl under the stone looks like it could hold sand to create a buffer so the top has a better chance to get hot.

All gone in Hackensack.

Thank you for posting. I've been waiting for this accessory to be available here in the US, but according to Weber (email CS today), will not happen, "The pizza stone is more popular here in the US. At this time there are no plans to have it here". So I just pulled the trigger on the 6520. Was...

Okay I'm a dumb @ss, how is it for 18" and 22"? Are they adjustable? I have a 22" performer.

I just cleaned the tube on my 220 yesterday. I took some fine sand paper to it, went at it until the top where the holes are looked clean. Then took my compressor at 120 psi and pushed air through the holes. Working great now.

$23.66 out the door, and now my Q220 has the flame it never had. Needed to get a new hose anyway (old hose was starting to crack) and came across this mod. Now I just need to figure out which is the adapter to go back to bottle when I use it for camping. Thanks for posting this!

Most likely been discussed when the new 18" came out. I just started getting back into smoking frequently again using the new version of the 2820 (gave my 2820 to nephew, purchased a new one for mysel). I noticed for longer cooks, the bowl that comes with the new 18" is too big now. It hits my...

I have a nice glow in the dark tel-tru thermometer I used on a 2820 (gave that smoker away) and would like to install it on the new WSM. The tel tru has to be better than the stock one (although I've been using the stock with the Maverick and it's been fine) plus it's larger and can be seen at...

I purchased a pair of the griddle inserts a while back and finally got to use them tonight. I got them because I dislike the taste that gets infused into steaks from the smoke of the fat that drips onto the charcoal briquettes. I've been using a lodge square griddle with the ridges, but it's too...

I'll take a slice to stay, looks yummy!

That looks great!