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Mickey, The larger water pan in the WSMs was pretty much done at the behest of WSM owners who thought the original water pan was too small. Guess what it was? It was an "unrefined" Smokey Joe lid. My advice to you would be to find a Brinkman charcoal pan online and use it for your water pan...

I can't imagine the water pan in a 14.5 holds much water. The original pans in my 18.5 hold about a gallon and only require refilling after 4-6 hours. I don't use water either. I toss a half dozen crushed aluminum cans in the pan and cover with foil. Tomorrow night I'm going to do a couple of...

I'm in the 2%. Orange screwdriver.

Outstanding find and exceptional score. Welcome to the "C" club!

If I'm not mistaken, pre 2009 WSMs did not have the factory thermo and still had the round knob on the door. Didn't have the external heat shield either.

No yachts, but they do each have their own mini WSMs!

Today is December 18th. 15 years ago today my lovely wife went into labor and my sons Andrew and Daniel were delivered via emergency C-section six weeks premature. They each stayed in the IICU for about 30 days before coming home and causing their mom and dad months of significant sleep...

Put the lid with the handle down in a 5 gallon plastic bucket. Push really hard with your hands or hit it with a rubber mallet. It will pop out.

Before I had room to store my cookers in-doors, I would turn the center section upside down before putting the cover on. This prevented any water that leaked through the cover from getting into the WSM. The garbage bag trick works really well too.

In my opinion it's not a big deal, others may say it is. Of the WSMs I have cooked on (stock doors, no gaskets), all have some smoke leaking around the door and/or between the lid and center section. Leaks become an issue when you close all of the vents and the fire doesn't go out or takes a...

Late to the party here, but WOW! Those are sweet! I love the split design too.

You are absolutely correct. The all plastic wheels are a good indication that it's probably between a 74 and a 77 or 78.

These two are not the same. The charcoal grate out of an 18.5 kettle is smaller than an 18.5 WSM charcoal grate. Here are the Weber part numbers for the three grates: Charcoal - 63013 - 15.25" Top cooking - 80634 - 17.5" Bottom cooking - 80624 17" Those part numbers are pretty old. I suppose...

I've bought a lot of used WSMs. I keep most, sell some. I've paid $10.00 on the low end up to $160 on the high. There have been $20, $50, $60, $80, $100 scores and more in between.

You might want to check the components to make sure they are "round". The center section, especially the bottom, can get "squished" a little and cause air to get in between it and the charcoal bowl. Measure the opening of the bottom of the center section and make sure it's the same diameter in...

I'd do one on each grate and not worry about rotating. You can check temp and tenderness of the bottom one through the door. If it gets done first, pull it out, foil it and hold it in a cooler until the other one is done.

I have found Royal Oak Chefs Select briquettes to be about the best bang for the buck for grillg or for use in the WSM. It's an all natural briquette, very clean burning, nice aroma, and low ash. If you have a DoIt Best hardware store in your area, you can order 40 lb bags on line and they will...

Don't I wish! I was going to get in on the bidding, but there's just no room in the pit shed for another grill. [/sarc] Thanks Bob, and you are correct. I like to get really good deals on Webers that I may actually cook on one day. I'm more of a "save it from the landfill" collector. The final...

$1540 with 8 hours to go. I would have risked the wrath of the SoDT to the tune of $300 for that grill, but $1500? I'd buy a Kimber first.

SOS pad, or green ScotchBrite pad, or 0000 steel wool will work. Then polish with mag/aluminum polish. Really makes the vents shine.