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That happens to me all the time. A neighbor walks up and says, "I just got a new (WSM, Performer, 26 incher, you fill in the blank). Do you want my old one?" Yep, happens all the time. Kind of like before I was married when beautiful women begged me to go home with them. Just like that.

I love my 18.5" WSM and it doesn't use much fuel. The only time I prefer 22.5" (which I have with my Performer and Smoke EZ extender) is when I'm cooking a large brisket. The 22.5" setup uses a little over 1 lb/hr. Not sure if that's considered "thirsty", but I always have several hundred...

No, it's not me. I like to think I know a lot about kettles (owned LOTS of them over the years) but I'm no Guru.

Thanks. I also ordered some aftermarket burners. Don't want to put too much money into this since I almost never use it. It's mostly for my wife to use.

The OEM regulator is $25 and up. I used a cheap Charbroil regulator the last time. Not converted.

Hmm...I did replace the regulator years ago with an aftermarket regulator. I'll get a new one at my local Ace Hardware and try it out. Thanks.

Just thought I'd ask. My 2002 Genesis Silver C has always run hot. On high, it gets dangerously hot and catches on fire if there is ANY grease. With all burners on low, it sits around 450. I've been cooking on it for 16 years and it hasn't bothered me. I cook steaks and burgers with the...

Oops, wrong Weber. WSM is from 2005.

Used the new Hunsaker Vortex Plate this weekend. Cooked between 250 and 300. I didn't see any tornado-like vortex, but the temps were very even and steady, with no hot spots on the very outside of the grate like I get with the water pan (obviously didn't use it). The meat came out great. I...

alpharetta Lowe's $39.50. Also Genesis 2 S-310 NG or LP $800 now $400.

Wyatt, new WSMs always run hot. Temp control will be easier after a few cooks. If not, check for leaks, especially around the door.

Devil's Backbone Vienna Lager, XX Ambar, Smithwicks.

Never had anything like that happen. Totally clueless.

OK, I don't think the air is going to spin much and it's just a fan-shaped heat deflector and isn't going to make much difference. Ordered mine yesterday.

Mine is a 1995. I've been Q'ing on my Performer with a Smoke EZ attachment for years but restored my old WSM this week. Can't wait to start cooking on it again!

Direct from Weber.

Just ordered a new Weber replacement door for older WSMs. It actually fits pretty well and doesn't leak.

Never noticed this, but then I don't pay much attention to the smoke ring since you can't taste it. I do seem to get a good smoke ring without water.

I never noticed a difference with smoke taste either way; YMMV. I don't use water because it's messy. Water in the WSM is used as a heat sink and (some say) to add moisture. The WSM is pretty stable temp wise without the water. Some people use the water pan by itself, some put sand in it...

Maybe I'm overthinking this, but I wonder if the plate works the same as the whole fire basket. The fire basket doesn't have any holes in it except the bottom and top. Air comes in the bottom and rushes out the top through the top plate, creating the vortex. Kind of like a charcoal chimney...