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Tony, you won't regret it. A little extra work than just "throwin' em on the grill" but the results are really worth it. Especially at the price rib eye's are at these days. You're lucky if you can find them at $5 per lb. Also, you will not need any additional seasonings after they're done. ;)

I've read mixed reviews, but mostly good. Planning on trying some this season, but will probably start with a layer of KB on the bottom of the chimney to get things going.

Before you go cutting your original door, you may want to keep it to use for higher temps using the door prop mod. Although I'm not sure how or if that works given the curved cut-out on the 22.

Yeah, that's one thing these casters don't have...brakes. Tell you what though, they make removing and replacing the cover really easy as you just rotate it to find what vent or handle the cover is snagging on. ;)

Necessity is the mother of things just laying around in the garage. lol. Nice find Timothy! :)

Man, I came from a modified ECB, and although I could afford it, I refused to get the WSM until I felt I had "paid my dues" with that thing. I really learned a ton from using it, and I turned out some pretty amazing que with it. I do not regret my self inflicted torture. When I finally made the...

Ok...I have been working on this for a while, and now I think I have it perfect. I'm providing instructions for an 18.5 WSM, so adapt for what you have. This method requires 2 fires. First get your meat. The closer to 1 1/2" thick steaks the better. I like to buy a whole roast and cut my own...

http://tvwbb.com/showthread.php?41297-Beer-Can-Chicken-on-the-WSM-(High-or-Low-Heat)&p=433789&viewfull=1#post433789

Looks really good Jeff! 1st cook and you're already a pro! ;)

I end up taking mine off and setting it down, which I agree isn't ideal. Maybe a length of thin chain to connect the door to one of the brackets that hold the water pan?

If you look at the pic in the first post, you can clearly see 1 leg on each side. Then I believe he has 2 "pins" on each side that insert into the holes of the garage door handles on the WSM.

Mine had gaps too that no amount of massaging could correct. I just lined the inside of the door with nomex gasket. Super tight seal now.

Tried to hang out until the judging was done to meet both Bob and Peter, but my 2yo was done for the day. I did get to say hi to Steve and catch a glimpse of his shiny ribs before turn in...they looked great. Was a really fun event. :)

Peter Thank you for posting the specs and procedure. Many of us have been anxiously awaiting it. :)

Ya, a little confusion here. Thread title says top grate but post says charcoal grate. FYI, Weber does not make an SS charcoal grate ​for any cooker that I'm aware of.

I will restrict the top vent at times to bring temps down quickly, but for the most part, it's wide open. Probably the case for most of us here. Good topic though Gary.

The thermometer is backordered, but Weber does sell the part. Bezel is available though. http://www.ereplacementparts.com/weber-731001-2009-smokey-mountain-cooker-225-parts-c-193079_193086_193163.html

Taking Grimes Cyn?

Hahahaha! Classic!! :D

I'd suggest putting Nomex gasket around the door. I did and it seals very tight.