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OP, http://www.ebay.com/itm/151993167389?ul_noapp=true Yup they are a great water pan cover, I have one for the 22.5 & 18.5 WSM Much easier to foil and clean up is a snap. Enough of a lip to contain the grease.

I agree with Keith R.:wsm: If this is your first big cook and you are going to tempt fate with having 80 hungry people waiting. Do yourself a favor, cook it all before hand, warm up the pork butt in a Nesco roaster and have the ribs in 1/4 rack size in a 2nd roaster, easy peasy and no chance...

I have both, the 18.5 for small cooks and the 22" for cooking up to 6 pork shoulders at once.

Why don't you just do it all at once and not spread it out over two days?

For that kind of money, you could buy a 14.5, 18 and 22" WSM.

4 would be easy, 6 would be a squeeze at the beginning but doable. Don't scrimp on the coal.

I generally use apple wood from my orchard. However I have quite a bit of red and white oak, plus hickory. There is one cord of hickory on the right. Finished this years in February.

I've got the CJ door on the 22.5", IMHO, the compression latch is much better than the stock Weber, but it must be adjusted properly.

Personally, I have both. If you are going to get just one, buy the 22". We often cook large quantities and then freeze with a vacuum bagging system and the 22" is real nice, especially with ribs.

I just got done splitting the other day. Mostly oak with some hickory. This would take care of quite a few cooks.:coolkettle:

Why do you want to run that low a temp? Are you trying to make jerky?

To OP: The door fit isn't good although it probably isn't that big a deal. I did buy an after market door for my 22.5" and it fits great especially with a better latch. Weber's answer to your concerns was BS. You'd think you were talking to a politician.

If you get a hole slightly off, rather than try and drill with a larger bit, get a 3/16th chainsaw file and tweek the hole till it's perfect. Chainsaw files cut soft metal like this very quickly.

I try and get them all the same size. However I then also switch them from top to bottom and vice versa half way through the cook. Smoke for a couple hours, then foil the rest of the way.

Foil only in the pan and put a throw away aluminum pan to catch the grease. If you do several pork butts at once and use water, the clean up is just nasty.

Hmm... seems like a wise old sage said something about pouncing quick on good deals.:wsm:

Well when I joined I just bought the 22.5" WSM, then picked up another 18.5" WSM.

I just installed one on the 22.5". Another tip if a hole isn't perfectly aligned, don't drill the 1/4" hole bigger, use a 3/16" chainsaw file and you can tweek the hole for perfect alignment. Chainsaw files cut mild steel like this very easily.

I lined up the hinge with the handle on the lid so they are 180 opposite. Once the hinge is installed to the barrel or body of the smoker, then line up the hinge with a leg, it doesn't matter which one when you assemble it for operation. I am not going to put handles on now because I know the...

On Craigslist, you snooze you lose.:wsm: