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Cajun Bandit makes the door you want.

Using tin snips (aviation snips) properly is almost an art form. You sheet metal workers know what I'm talkin about. A newb trying to cut a radius on a pot with straight cutters is probably not going to get a good result if a clean cut is important.

One of the first lessons in BBQ is to start cutting off air (damping) as you APPROACH your target temp. I like to start damping when I am 15°F - 20°F BELOW target temp. As you are finding out, it can be a PITA if you over-run your target temp. (cut off air and wait for it to drop)

It depends on what type of "probe thermometer" you have. A cheapo "spot check" therm would be destroyed if left in, for example. My $100 Thermapen would be destroyed as well and I would be a giant fool for leaving it in the cooker as well ! There are some therms that are designed to be left in...

That is the "blade clogging" mentioned in post #2.....it manifests as a "jump" because suddenly the blade is thicker than the "kerf" (width of cut). The only way to reduce that effect is to lubricate the blade and keep the motor RPM low.

Above is the nickel plated gourmet grate for 22.5" Weber part #8835 Below is the stainless Weber grate for 22.5 " Weber part #80728 Craycort cast iron for 22.5"

I'd use a jigsaw with a flexible, fine tooth metal cutting blade for cutting thin sheet metal. Cut inside your line and fine tune with sandpaper wrapped onto a fat (1-1/2"), wooden dowel. I haven't done a mini yet, but I'm a carp and that's what I'd use. Aluminum cutting presents a special...

Great cookin' and great play-by-play ! Scrumptious is the word that comes to mind. Thanks for sharing !

Also the advice for a remote temp monitor like the Maverick is a good one. Go with ET-732 or higher.

This.....chunks for the WSM ^^^ Walmart is a good source for Western brand smokewood. For pork, I like hickory...

I know this is an old thread.... The way the damper works is simple.....bi-metal spring. Old technology....automatic choke valves on carburetors were controlled by a similar spring. The damper (butterfly) is set to open or close as the temperature at the spring changes. I just bought one of...

Yeah, but I can let the air out a bit and run the dunes at the Cape with my airplane tires. That's the ticket, fishin' for stripers on the Outer Cape and grillin' in between fish. And plenty of beer ! :)

I think your problem is that you are coming from "Gasser Culture".....hot and fast. It's over with in 12 minutes. The American way. Now you have the tools for "Low 'n Slow"....a different tribal region. Why do you need to run 400° for chicken ? And 20 minutes is a long cook ? These kettles...

Yes, 6" diameter on both the Weber and the upgrade.

I'm not a fan of the OEM plastic wheels with their flimsy construction, inside "spider pockets" and Jeep tread. I've seen where some have used golf cart wheels or lawnmower wheels for replacements, so I thought I'd give it a go. I used these wheels... Shaft spacers... The operating room...

1) Hose out/clean the bottom section 2) Scrub the vent areas, inside and out with warm water, nylon bristle brush and dish detergent 3) Put the bottom section up on a bench (sawhorses + plywood) 4) Spraying with Pam, work the vents loose (you may not need anything but the warm, soapy water)...

Nice ! That's a "MBH Redhead" (metal bowl handle) It's pre-date code (pre-1979) so that post would not help you. I would say that this grill's birth date is about 1975.

Thanks. 3" looks like a good size caster for the WSM.

Nice. What are the specs on the casters ?

This X 1000 ^^^ If you're painting, don't paint the ring (holder), paint the ash pot. Leaving the entire ash management system unpainted is cool, as well.