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Go with a drip pan. $11 at Walmart.

Congrats on getting the 14.5". I love mine, it got a lot of use this past summer and will through the winter. I moved the little heat shield to the outside, using little "J-hooks". Now it looks like its bigger brothers.

These were great! Thanks Chris.

Rparker, I would get that 14" asap. I have all 3 WSM's. My wife thinks I'm crazy, but I've used all 3, at the same time, numerous times this summer hosting parties for family. Even then I was wishing I had one more.

At what temp did you pull the chuck roast? I usually smoke to 165-170*, pull, cube and sauce until 205* for burnt ends. I did two boneless bottom rounds last weekend. They were roughly 3-4 lbs a piece. I took them to 150* internal, wrapped, and then thinly sliced them for sandwiches. The beef...

You don't have to put it through the grommet. It certainly can go under the lid, or even out the top vent.

Welcome to the forum.

Has anyone else gotten one of these?

http://www.ebay.com/itm/Weber-Smokey-Mountain-Replacement-Parts-Air-Vent-Damper-Kit-NEW-/371281468439?hash=item5672199c17:g:oIYAAOSwMtxXsLEY I had ordered these for another project.

I'd have one if I only had more space. Rusty, I think you should just get it!

Following this for more info as well. I'm working on talking myself into getting one.

Agreed. I would have gotten the money the same night as the offer.

I have all 3. I use the 14.5" pretty much every weekend along with the 18.5". If its a good price for it, its a no brainer to get it.

How long is the sale?

Thanks for posting this. Mine is the same as yours Erik. I've had the top grate slip off the tabs, luckily nothing was on them. I'll be headed to get some bolts and washers that way I never have a catastrophe.

Welcome David, from York PA here. My family thought I went off the deep end as well when I bought a 14", 18" & 22" WSM. I always find myself using atleast 2 of them each weekend.

Welcome from York PA!

I bought the same knife that the BBQ Pit Boys use, off of Ebay. $18 shipped. Works like a charm.

Not through the underside of the pepper, just out the ends a smidge.

I've done them with and without water, didn't see a difference. Temps varied from 225-250 on the 14.5", and the 18.5". These were made with the sausage on top as well.