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Another testamonial on the 'just cook on it' method of break in. My 22" WSM has about 8 cooks on it now, seals up nice, and runs steady, constant and loooong. Mine would not extinguish coals after total shut down when new, but it does now.

mmmm, smoked penguin. Too funny Stacy H!

That is truly pork awesomeness. Nice work Tom. I too have gone to no water, clean up is SO much easier. And the temp stability is still just as good as with the H2O.

I just placed an order with Fruita wood. They were the cheapest source for peach, that my search yielded anyways. Quick delivery, reasonable prices. That's my vote. Home Depot and Ace Hardware always have cherry, apple, hickory and mesquite, here in AZ.

Maybe something was funky with the fuel? Damp maybe? I've cooked over camp fires at 10,000 ft with good results. I say re-do with some new charcoal or lump and see what happens. 20 minutes on an inch thick steak is no way to live.

My prediction..."Van WILL own a WSM, sooooon". Don't fight it Van, resistance is futile. Funny, my tick bite started with a 22" WSM, then I just added a Genesis EP-330, now I need a new Kettle, and so it goes...

Yup, I just ordered mine a few weeks ago (22.5 WSM) and they are being shipped with a nice, thick, Weber branded cover. Not sure why Amazon suggests you buy another one, sneaky. It covers all but the bottom 6"-8" of the bullet. I wish the same were true for their gas grills. A cover just set...

Thanks All. Taking delivery of a black EP-330 Tomorrow afternoon. Great resource Russell Y, I appreciate the help. Jeff, my thoughts exactly. I figured for way less than the price of one nice restaurant steak dinner for two, I could have the option of the sear station and the side burner...

Good Day All, So I'm an official Weber Fan now. In the market for a new Gasser. Do I need the searing station on the EP-330? or do I stick to the EP-310? I know I won't be using the side burner much (or at all), so the added $100 is for the searing station alone. Can I get a good, crusty...

DONE. I've got an older 22" Kettle, was planning on replacing anyways. I have a great bro-in-law, who was eyeballing my WSM pretty good last weekend. I sent him a pic and asked if he was interested in Frankensteining a smoker together. He was thrilled. And now, I have a reason to buy a new...

OK, So I bought a new 22.5" WSM and the middle section was out of spec. Weber made it right and OVERNIGHTED me a new middle section, with rack hardware!. Fits perfect, Guru Grommet intsalled. So now, I have a spare, still functional mid section. What can I do with it Just looking for some...

Thanks All.

First Smoke ever, 3 racks of baby backs, minion method, 3 fist sized chunks of apple wood and just under 4hours. They were excellent. Used Shultz's rub from costco and an "enhanced" KC masterpiece sauce. This WSM is a dream to cook on. No troubles and the heat was as constant as my oven...

So it was the lid and not the mid section? My lid didn't fit, but it was an out of round and poorly shaped "lip" on the mid section. See me write up on this board. Weber did it right for me too (haven't received replacement yet). The problem with the lid too tight, is how do you pull it off...

I hadn't even thought about the benefit of 2 mid sections. Thanks. As for stacking both mid sections, I can see it now! an 11' tall. "WSM Magnum"... too funny. I can install a deer gambrel then just hoist the entire pig up by the the rear legs. Kidding of course (or am I?)

A little bitter sweet on the WSM, so far anyways. BUT, I have yet to cook on it, and that is ultimately what matters. So I get home and commence to put the WSM 22" together. Easy stuff. BUT, the mid section was way out of spec. The lid was perfectly round. I fooled around with it for...

Man am I looking forward to get this thing assembled! This is my first smoker, and I am ready to get going asap. Thanks to all that post here with such a wealth of info for us newbies! Stay tuned for more later...

Hello All, Stumbled onto this forum while trying to learn more about the WSM 22" that I just ordered online. Should be here early next week! I'm in the process of planning my initial rib cook, followed by a shoulder. Great resource here. Seems like a very cool group of like minded meat...