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a little dab of paint on knob at the latch position cures that problem.

I bumped this in hopes someone "official" will see it and respond.

if you are referencing the water in the weber pan, it is there as a heat sink. If you refer to putting the chicken in a pan with water, on the rack...that's a different story. The home page talks about keeping the temp of the WSM as high as possible, thus no water in the pan. I enjoy putting the...

You are going to get a different flavor from 'coal than you would compared to cooking in an oven. For decades I have done turkeys on the kettle, coal only...much different (and preferred) from the wife's effort in the oven. Try it.

Good job, and many congratulations on the cook and the great pics. Welcome, Northern Brother.

Shaun, welcome to the party. I don't know where you are, but ACE hardware is a good source of Weber stuff.

Yep, higher temp without the pan, creating steam right on the bird. Drying in fridge is also quite helpful.

Hey, Chuck...welcome to the party. I know it sounds funny, but constantly saying "bone-in pork shoulder roast" is counter-productive. If you must use the lower grate, I would suggest a pot of beans to catch some of those drippings instead of your nice, shiny, new gloves.

I have learned quite a bit from their publications...subscribed to the mag, bought a few books. Really helpful. I got irritated one morning after their telemarketing arm kept calling me to buy more, and dummped the subscription. I will after to look for the summer issue.

Hey Jamie...welcome to the party. So far mine has weathered 40 miph gusts with no problem. I have cooked in 20 mph with a hastily fashioned windbreak, but that was more for temp control than security, My house is oriented north to south, with the the cooker placed on the west side. Wind is...

This needs a bump!

Side note, I would avoid trying to start lump in a chimney, unless you pick out the smaller pieces. But then, I cook on a wooden deck attached to my wooden house.

Parchment paper is very useful in oven (read 'smoker') environments. It is not waxed, and can handle temps up to 400 or so. I poke holes in a piece to use under meatloaves on the grill.

That is a lot of smoke wood for a one hour chicken cook. I use one fist sized chunk of apple or pecan for chicken.

Not much to it, really...just bolting on the legs and grate supports. 2 hours would be an outside guess.

Way to go, Ed. We got another inch last night, but very little lingered. Another thing...if there are no pics, it didn't happen.

Jill? Jill? Can you hear us? Hope things turned out ok.

Hot, hot water? At my elevation water won't get any hotter than 211. Are you using a pressure cooker of some sort?

I foil both the pan and the saucer. Just makes for easier clean up. Nobody wants to taste the LAST cook.

As you gain more experience, and your WSM gets some 'seasoning', you will find the temps much easier to control. Yesterday,I cooked a full slab o' pork ribs...a 7 hour cook at 230 - 240. Started with some hickory chunks buried in a loosely packed ring of Stubbs briqs cold, and about 12 briqs...