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Or possibly pinching the wires?

Yep. Adding a bottom damper seems to be the way to go. I'll have to dig around and see if I have a spare or call Weber and see if I can order one for less than the price of a new SJS. Thanks!

That would get a hotter fire but I'd still like to know if this is typical with the Gold.

I gave my son a Mini WSM and Smokey Joe Gold last weekend. I took some Bulgogi over Wed and when I went to use his SJG, I was surprised to find we couldn't get the temps up enough to really sear the beef. I used 1/2 - 3/4 of a chimney of Kingsford from a new bag & once it got ripping, I dumped...

As long as it stays below 40 degrees, it'll be fine. I've done it many times with pork and turkey

That is indeed impressive! Congrats!

I've ragged my Son for quite awhile about his "soup vittles" cooking and explained how NASA made boil in a bag popular back in the 60's. Now I have to figure out a way to tell him I bought one and ask for recipes. Sigh......

If your meat was one big balloon of juice, then yes a probe would let the juice out. However, your chunk of meat is made up of millions of balloons of juice and your probe is only going to puncture a very small number of those. To me, the same thing applies to slicing a bit off of a steak right...

Nope! Once the fire settles in and the coals and wood get hot enough, the smoke (and steam) isn't visible. It's time for an adult beverage and relaxation.

My coupon arrived today. I did the online submission rather than through my phone and glad I did. If you read the rules, in order to submit the claim on your phone, you give them permission to pass your info around and send you a boat load of spam texts. After buying 20 bags of charcoal...

Easier yet is to tale a couple of skinny pieces of 3/4" wood and lay them on top of each other. Scoot one towards the end of the other so they look like this. ---A-----=====__B_____ Tape them together where they overlap and then tape a sharpie to the top piece A with the point overhanging B...

I'll give you double your money for it!

I have a pair of silicon mits that I use at times & I can even use them to hold glowing charcoal. They're too bulky for regular use but they do work quite well.

Most any fruit juice will work to add sweetness and bark. Mt experience has been that it adds little flavor epically when combined with rub and smoke. We were camping a couple years ago and someone drank the little bottle of apple I had in the cooler for the CSRs. I used prune juice and the...

I have a Classic Accessories Hickory cover that I bought in Jan of 2012. It's been out in the sun and weather since then and it's never leaked. It's a little sun faded but seems just as good as the day I got it.

I would think running your WSM without it wold be fine as long as it's sitting on concrete or some other non-flammable surface.

A cold water bath serves 2 purposes. It stops the cooking and helps keep the casing from wrinkling. http://www.lets-make-sausage.com/smoked-sausage.html I also wipe mine down after cooling to get the oils and smoke residue off the casings.

Yep! I do it right in the Food Saver bag but occasionally I have to use a baggie. The trick is to partially submerge the baggie underwater to squeeze the air out before you seal it. If you don't, it will float on the surface and only the bottom will thaw quickly. Also, air is a very good...

My son surprised me last year with a chicken club pizza. I normally don't care for any pizza other than the standard pepperoni & sausage but I tried a slice and was hooked. It's now our go-to pizza at home. His sauce consisted of 3/4 cup of real mayo and 1 TBS of Dijon mustard. Top with...

A sink or container full of cold water will defrost all the surfaces of a package at the same rate, cost next to nothing, and is much easier to store. :)