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Thanks Chris. I sent an email to Battlebox last week and awaiting a reply and I also emailed Weber UK about the door so by hook or by crook I should be airtight soon.

Useful info Darren thanks, Gouldens is close enough for me to pop down & collect (and have a pub lunch)

Thanks for the advice and concern Bob and Chris but here are my thoughts so you can understand where my head is. If you do a BBC Weather check on my area GU479AL you will see I am still in 50-60mph winds with gusts to 80mph and have had about 7 inches of rainfall in the last 4 days so I have...

Bah, I missed it, I think I am going forum blind with all this rapid learning :s my bad

Hi all and thanks to you who have replied to my other posts. First two questions are : - anyone found any nickel plated plugs to block the bottom vents? (Like these from Home Depot USA) Standard Hole Plug - Fits 3/4" Hole, Steel Nickel Plated, 250 pcs (D4918S) - can you direct me to a...

Someone earlier in this thread asked what ATC means and having read the thread to the end I didn't see a reply. I might have missed it but I too would like to understand the 'jargon'. Any takers for an explanation? I'll now go hunt to see if there is a glossary of terms Edit #: Found the...

Many thanks for the welcome. If this rain ever stops I'll get cooking and grab a photo or two of the results :) Thanks Matt, I'll see if I can get a replacement from Weber before I mutilate this one any further -.^

High temp heat shrink tubing found 260c (500f) - anyone need? Hi, I have tracked down some 260c (500f) high temp heat shrink tubing but am unsure of the diameter needed (my 732 is on its way). The 300f idea posted earlier in this post wouldn't be gutsy enough I think for hot cooks(?!) If I buy...

First WSM 22½” ‘butt’ preparation & rub recipe (and outcome) Two whole pork shoulders (aka hand & spring or leg & topshoulder), skin on, bone in but no trotter Skinned both joints leaving all but the most flabby edge fat on the joints to help baste it when cooking Waste skin weighed 381gms...

WSM 57cm / 22½” smoker – equipment bought or being considered so far WSM 57cm Smokey Mountain http://www.riversidegardencentre.co.uk/weber-smokey-mountain-57cm.html 4 x 3kg Weber briqs (massively overpriced but no 8kg bags in UK) -...

Thanks for the link Chris. During my forum time yesterday I came across one from a guy claiming to be a Weber engineer who worked on the original WSM 22 back in 1999 and the problem was known then he says. Cheers Darren, I'll check if the serial number I sent is the right one and edit the post...

Emails, Ebay and crossed fingers Thanks Mac, In the last 20 minutes I sent - email to Weber UK regarding the door and assume another pointless one will arrive - in same email I advised that the temp gauge reads 88c when it is in boiling water - I also ordered 20ft of Nomex gasket (Ebay)...

Many thanks all, much appreciated. Email sent to Cajun Bandit and now awaiting reply. Foil seems so obvious, it must have been the rain making my brain slow today :s I'll do a test (first cook) tomorrow with a shoulder and a brisket and try to gauge if the gaps are too bad but will contact...

UK WSM 22 Noob could use some advice Hi, Peter here from Sandhurst Berkshire UK (home of the famous Sandhurst Military Academy). Experienced BBQer and Sous Vide user but brand spanking new to the world of smoking. Just posted a piece in WSM new users to help those who haven't yet assembled...

Assembly advice WSM 57cm/22” with photos & tips Box is not so much heavy as big and awkward. You may welcome a hand moving it. Mine arrived undamaged. On opening, all parts were present. Laid out the parts (photo soon) Tip – empty all parts out of the box. Close the lid of the box and use...