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I'll try just the washers first. At least I have a backup plan.

With this being 3/4" rather than 1/2" there will be too much "wiggleroom" for any bolt and washer to hold. The idea of the plate is to have a front and back plate that when bolted together will exert enough pressure to eliminate any wiggle.

OK John. Went to Home Depot. Picked up some expanded metal - a 24" x 24" x 3/4" made by Crown Bolt out of Aliso, CA. Cost about $20. Using side cutters cut two pieces that are just slightly higher than the original ring. Had to use my grinder to smooth out the cut sections. Tomorrow plan...

I have yet to use the large ring. I can get a good 10 hour burn @ 250º with the small ring and I have used much less lump. I have also been able to run 300º and higher for 5 - 6 hours. I am ordering a second ring from Weber today (I still have one of my original 18's). But they are pretty...

Dan - I hear ya on those slippery gloves. Have some paper towels handy when you take off to grab the finger portion. Dan

Used to get those all the time in northern Michigan. Taste just like ham. Best to grill and then glaze with what you would normally use for a ham.

How the heck are you going to fit a beer can chicken on this grill? Cornish hen - maybe. I used to do cornish hens all the time on the small Smokey Joe by banking coals on either side.

I guess today is your last day with Q&A. Since I am the one (maybe) that got you into this - a big thanks. Hopefully you have found a new group of friends here and hope you will keep posting. Just one comment - I'm not the engineer type that some of these guys are. Weber has made some fine...

I'm the one who suggested the indirect charcoal configuration. Since I have used this method I do get hotter and prolonged heating with the SJP. However, I agree that those who are looking for a HOT sear on this grill, the vent mod needs to be done. I mainly use this grill for my wife and I...

Kinda a rule of thumb - case of 8 butts for 100 people. Then it is a matter of division to figure smaller groups. Err on the plus side for leftovers.

Amen to what Bill said. Sometimes I end up putting aluminum foil under one or two of the blades to control air flow better.

Wanted to be the first to welcome you this AM, but couldn't post til now. Welcome. And I guess I owe you a Schlitz (if I can ever find here in Central Wisconsin). The only question I have (and maybe asked in the above posts) is how influential has this forum been with Weber in developing...

The first two cooks were high temp. Set out to do two chuck roasts on Sat AM. Again used the 18" fire ring and aluminum in pan. With vents full open (meat was on) came up to 150º in about 15 minutes. Outside temp was about 25º with little wind. Closed the back two vents and left front open...

Just did two chuck roasts Sat. Slathered in Wooster and rubbed one with Texas BBQ Brisket blend and the other with Italian dressing dry mix/onion gravy dry mix. Turned out great. It should not have been the wooster. My guess it was the meat.

For anyone interested, there is a discussion going on now on the Wis Badger Forum with the engineer who was responsible for the design of the new 18 and 22. Should be an opportunity to ask him questions. Badger Forum Maybe Chris could invite him over for a Q & A? Dan

Thanks. I misplaced my prior instructions. Something I need to do.

Pat - probably more for fuel savings. Both cooks I have done were fairly high temp and I only monitored temp for about 5 hours each. Both times after 5 hours temp was still holding and there was fuel left. As to the thermos, the stem of the Taylor was only about 3" below the lid. So the temp...

Received on Weds. Assembled on Weds. Fired up Fri night (no meat) just to see how it handled. Alum in pan (wish they made 30" wide). Used the small charcoal ring from 18". Shot up to 300º in 20 minutes. Held that temp for 5 hours until I went inside at 10PM. Definitely need to remove...

3 Weber ones (2 of which are pretty rusted but should last another 5 years). And 1 stsinless steel that has become my go to chimney especially when firing up the SJP. Its about 3/4 the size of the Weber and is also better for lighting the few briquettes needed for the MM start.

Just got the e-mail from Amazon. It's shipped. Looks like the 22 is going to get a workout this weekend.