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I bought a lid hinge and a gasket kit, but haven't put them on yet. Don't think I really need a gasket for the door, it didn't not leak, but my lid sure did.

I use the bear claws. Quick work!

The water pan doesn't add moisture to the meat, and it works fine without it.

I picked up a display model WSM 14.5 a couple of weeks ago on clearance at Walmart for $89. Did my first smoke today with it with an 8lb pork butt. I'm impressed. The little smoker worked like a champ, and seems to be the ideal size for a family of 2. Started the butt this morning at 6 am...

How much is the cooking time decreased for each jump in cooking temperature by 25 degrees? Say for example, I'm smoking an 8lb pork shoulder at 250. Rule of thumb tells me to allow 12 hours for that cook. But how much can I estimate that the cooking time will decrease if I bump my smoker to...

Looks like a neat concept. Not a very long range though.

I have an 8lb pork butt on my 14.5 right now. It's the perfect size for just a single HOM.

You didn't specify the size of your butts, but they should be able to fit side by side on your 22.5 I would think.

The price bounces between 10.99 and 13.99. Pretty routinely. Before I buy anything on Amazon, I always check the price at http://www.camelcamelcamel.com/ Here's the link for the Compact Chimney. http://camelcamelcamel.com/Weber-7447-Compact-Rapidfire-Chimney/product/B009IH0ICG?context=browse

It's just my wife and myself, so I thought it would be the perfect size for two.

I sent them an email a couple of weeks ago, he responded in a couple of days. He said he is redesigning the 14.5 SS door, and that he might something new available soon.

I got a 14.5 at Walmart a couple of weeks ago for $89. It was the floor model, so no box or paperwork and one minor scratch, but otherwise in perfect condition.

Would you be able to use pellets in a foil pouch in the same way?

Sounds like you needed more time. Unfortunately when cooking meat, rule number 1 is it's done when it's done. At least now you know. If we never experiment, we'll never find out. And at least it was a small butt so you didn't lose too much.

When you pull/shred it, make sure you are mixing the center meat well with the outer meat and bark. That way, when you eat it, you're getting a mixture of both at the same time. Also, while I have not tried it, (I will be next week), you might consider injecting. Some people say it doesn't...

Thanks for the feedback everyone.

Tony, that looks like a perfect fit. I'll have to look for something similar. Thanks.

Has anyone replaced the water pan in their 14.5 with something else? The pan is quite deep, and for big loads of charcoal, wondering if anyone had replaced it with something else. The diameter is 11.5". Thanks.

When doing the charcoal grate mod, (adding an extra grate 90 degrees crosswise to prevent charcoal from dropping through), do you need to attach the charcoal ring to the two grates, or do you just leave the ring loose? Thanks for any tips.

I would keep the 18.5, considering all the mods you've done.