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Jeff, you didn't mention which model you have, but it could very well just be that your upper and lower gaskets simply need to be replaced. I have a 2460(?) and I've replaced the gaskets twice over the period of a few years. We've decided that we need to replace them both about once a year...

I stopped using the Brinkman charcoal pan as my WSM water pan several years ago, but recently I discovered that it works very well as an ash catcher for my OTS--holds many more ashes before it needs to be dumped!

Interesting question. I must have missed that--have been using regular utensils on my Craycort grates for at least a year and have not noticed any damage.

Here is a shortcut for the old 18.5 model: Home Depot --> 14" clay saucer --> Put saucer in Bullet water pan --> Cover saucer with at least one layer of heavy duty tin foil, wrapping the edges around sides of the water pan --> Replace foil when it leaks. Has worked for me for several years and...

Yep, those guys are kinda bad about that! If you have a decent size locally owned nursery/garden enter, you might get lucky and catch one there.

Many times I've cooked two butts about the same weight--one on the top grate and one on the bottom. The food temps most always vary from each other during the cook, but they always seem to match up toward the very end of the cook, and both come off at the same time.Same with ribs and turkeys.

A--Go to Home Depot and grab a clay saucer (I think 14") out of the lawn and garden department. It should nest nicely in the 18.5 WSM water pan. I use no water. Just cover the saucer with a couple of layers of HD foil and place it in the pan. Myself, after learning that foil leaks, I put a...

That has been measured,studied,and debated on here for years,Dano. In my experience, the temp variation between the top and bottom grate is insignificant. My rule of thumb is to put whatever I think is going to take the longest to get done on the bottom, keeping in mind that poultry bears...

Call Thermoworks--they have good customer service policies.

Mine was acting up and I ordered two new gaskets from Foodsaver and now it is doing fine. I think that maybe they should be replaced every year or so, depending on how much you use it. About $3 each plus shipping.

My simple reasoning for making a "doughnut hole" in the center and pouring lit coals in it is to allow air to get to the lit coals to keep them going so they will light the unlit coals.

Can anyone tell me if the 18" door from Cajun Bandit seals any better that the original equipment? My original door has always leaked in spite of minor bending adjustments.

Stan, FYI. The K-Mart on Apalachee Pkwy. carries Royal Oak (briquettes) that is made in the US if you want to try it. I don't recall the cost per pound, but it was reasonable enough for me to buy six bags a couple of months ago. I also use Stubbs and Kingsford.

Smoke them, freeze them, and use them in Brunswick Stew when you make it. Adds a subtle smoke taste.

Bill at Texas BBQ rub(link below)has very good rubs as well as some good cooking tips. He is a personable fellow who seems to appreciate your business. AND, you can pick up the phone and talk to him if you have a need to. I've never been disappointed in his products or his service...

I made a twenty mile trip (one way) Sunday to take HD up on their "Black Friday" charcoal offer. They didn't a have single bag. So, as not to tie up a checkout line, I went to the customer service desk to inquire. I was the only customer there and the three employees had no problem...

From R. Hanson post: "I always smoke to 165*, then finish foiled with 1/4 cup apple juice or white wine in a 350* oven. Using my Weber remote probe/therm in the oven as well...when it hits 190*, I turn the oven off...letting the Butt rest in the ovens' residual heat ..no need to transfer to a...

Dean--I believe the saucer I use is the 14.25". I got it at Home Depot. I place the saucer into the WSM water pan, then fold foil to provide a double (or more) layer in the bottom of the saucer. I then cover the entire saucer with two layers of foil-- pushing each down into the saucer and...

Have had Bunn Model GRX coffeemakers for 15 to 20 years. Hard to beat for the money!

I suspect that at least some "pork steak" is actually boneless pork loin sliced and then run through a cuber.