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Call Weber customer service there usually very good about there quality issues and send new parts within days.

Build a UDS and be done with it. Heck you can make one for anywhere from nothing like I did to a total of less than a hundred bucks easy. Same size as the WSM 22 too.

If more people grilled lamb instead of oven cooking it they would find out how great lamb can be.

Yeah I was just kidding but hey someones interested.

You should have asked him to make one for a Weber Rancher kettle then we could all smoke small hogs.

I too have just been using regular bricks covered in foil.

Why spend the $$ if so far you have done well with he grill? Wait until you really need it and spend the money on meat for now. I smoke on the grill all the time cause it's usually only me and the wife and I own three WSM's. To smoke on the grill I stand two bricks on edge and load 15 to 20...

Try cutting a piece of hardwood approx. 2.5"x 2.5" with a hole drilled in it. I've been using it for a few years and it works great. They don't burn,last quite a while and don't cost dirt to make.

Found this at our local Ocean State Job Lot store for only $6.00 wipes clean is only 3/4" bigger than the Brinkman pan and is 1.5" deeper. No more gunk buildup.

Check here it gets a pretty good review. http://www.nakedwhiz.com/lumpdatabase/lumpbag15.htm

That's Amazon! Ya gotta watch it.

I hope you weren't arrested on your way home cause you stole that!! I'm so jealous.

I do pizza right on the grill but you have to watch it. First I roll out the dough then oil with evoo and throw right on the grill till I have grill marks then remove,flip and do the sauce, extras and cheese and put back on the grill till cheese melts.

Get some kind of vacuum sealer to me there worth every penny. Bags ain't cheap but they have to be cheaper than throwing good Q out.

Unlike what everyone thinks lump won't burn any hotter than briqs unless you want it to. It all depends on how much fuel and air your using. Cut back on one and the temp goes down.

I'll have to agree with you it does work.

Well I just tried it this morning and I did what Ed Mitchell did. I dry rubbed with salt,pepper,granulated garlic and some sugar. Threw them on high direct (500 degree) heat for about 10 min. or until it had grill marks,flipped them over indirect for 30 min. then sauced for another ten. Meat...

Sounds like you have it right. The goverment wouldn't think the chicken temps were high enough but most bacteria is dead by 150 degrees anyways so if you feel comfortable about it well then roll with it.

I've used bricks to keep the coals in place.

Paulas was a rerun from last season.