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I bought a 22.5" thinking bigger was better but it seems most instructions apply to the 18.5". I gave it and myself a big test on Labor Day. I smoked an 8lb Boston butt an 10lb brisket (before trimming) together. I followed the minion idea to fill the ring with briquets and dump a chimney of...

How about the skin? My apple brined turkey was moist and smoky but the skin was like a sheet of thin plastic. I had to finish in an oven as I could not get the Weber thermometer on my 22.5 smoker up to 350. I have gotten some advice on how to fix the temperature problem next time but would...

I just failed in my attempt to smoke a turkey in my almost new 22.5 at 350 (finished up in the oven... and it turned out moist and smoky). Could not get the Weber thermometer over 250. However, I have learned since that a) the temperature on the upper grill may be 75 degrees higher than the...

So then.. my mistake was to use the minion method with regular Kingford charcoal instead of the lump charcoal. What is the clay saucer for? One unsettling thing I noted was that sort of rainbow streak that appeared in the outside metal of the fire chamber. Wondering if that was due to too...

Why doesn't Weber warn you that the 22.5 can't get up to 350 without propping open the door or other tricks? I did a 12 pounder in 55 degree weather. Could not get the smoker thermometer above 250 depite a ton of charcoal. Maybe it was higher than that on the upper rack I finished up in the...