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Welcome! I agree, that looks like poor quality control. If I had bought this grill new (especially at today's prices) I would contact Weber about a replacement. But I don't have the Atlantic Ocean between Weber and me. Is there a Weber distributor you might contact?

I use a Harbor Freight wire brush (paying attention to avoid any shed bristles), and a putty knife for any really burned-on bits. This combination probably wouldn't be good for the stock, plated grates but my Killa Grilla* grate shows no sign of damage. *R I P. I should have bought two.

Salt on melons was common where I grew up, but I never did it. Another odd combination: salted peanuts and Coca Cola, as follows: open a 5-cent bag of peanuts (this was 60+ years ago), and pour them into a 6-ounce Coca Cola. Then drink the cola (without choking), eating the peanuts as you come...

In North Carolina there is an abomination called the "Carolina dog", which has (among other toppings) both chili and Cole slaw. I was born and raised in N.C. but I would never combine those two on anything. I make my hot dogs one of three ways: mustard and Cole slaw; mustard and sauerkraut...

After two sandwiches I'd say it was pretty good. I used a handful of maple twigs (gathered from under the tree in the back yard) for a light touch of smoke, something I do for anything I cook on the grill. The next one will get a little more cayenne on the outside.

If it turns out well I'll post a followup photo later. If not, this never happened. This did give me a chance to use my ancient Maverick thermometer, which still works. I overdid the skin a bit, but I'm still hopeful.

I bought one, same deal. It should be delivered tomorrow. My mother has a propane tank outside for her furnace, and it always smells like gas around the pressure gauge and valves, but somehow the guys who fill the tank never seem to notice. So I'm going to try to pinpoint the source of the smell...

Very nice! Those are the ribs I always had in mind (but never saw on my plate) back when I used to order ribs in restaurants.

Congratulations, and thanks! Apparently I've been here since November, 2000. The Virtual Weber Bullet and this forum have provided an immeasurable amount of information, support, entertainment, and just pure joy during that time. I frequently see those "I just got this WSM, what do I do now?"...

That time the kid at the gas company put helium in the propane tank by mistake.

My late father's 2004 Buick has that same custom body work thanks to a thunderstorm many years ago. He didn't have physical damage insurance so he just drove it, dents and all. It hasn't rusted yet.

Ours had an early version of these.

🙂Thank you!

Forecast heavy rain for Saturday made me move Smoke Day to Thursday. I cooked one butt for pulled pork, plus some chicken thighs (on the kettle). I'm ashamed to admit that the only photo I took was this one, showing how much charcoal (B&B briquettes) was left after a 14 hour, 250 degree cook...

I picked up two bags when Walmart had them for $9.97, and I used this to cook a butt yesterday on my 18" WSM. The butt was cooked at 250 degrees, went on at about 5:30 a.m. and came off at 9:30 p.m, or about 16 hours cooking time. Here is the remaining charcoal today. I was impressed, wish I had...

Mine is correct.

One butt for pulled pork, and chicken thighs on the grill. Due to a 70% chance of rain on Saturday, today (Thursday) is Smoke Day for me. The butt just hit 190 degrees, the thighs have about 10 minutes to go. I'll serve the pulled pork to the family on Monday, my birthday.

Your problem seems to be too much air. And there are only a few places where air can get into the WSM, so take a methodical approach to checking them. 1. Check all the vents to be sure they are reasonably tight against the body. If a vent is bent and leaky you can drill out the rivet, reshape...