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What Dave and Sean said; soaking chunks is unnecessary.

The charcoal bags are great, makes you feel like you got your moneys worth;-)

2 racks of BB, cilantro chicken, ABTs, grilled potatoes & green beans, and pig candy.

Looking good! You're going to love the mini, I did four meat loafs last night, the in-laws were wowed. I'm doing 18 drumsticks later today for more family, they cannot get over how easy it is to make great bbq with just a pot with the bottom removed.

Love the rope tie down:)

Welcome Tibor! Assuming you've cut the bottom out of the pot, make sure both the lid and the bottom vents are fully open untill it gets to temp, make sure the 10 briquettes are fully lit, make sure it is up to temp before you place any meat in the mini, and lastly, be patient and give it a few...

Hank, no worries. My parade would have been stormy if I had to horse with those handles;)

My experience has been that water in the pan is not necessary, the pie pan/terra cotta pot bottom does the job well enough without water. I must admit that i haven't tried useing water, but it seems more trouble than its worth. Technically speaking, water isn't necessary for the 18 & 22 WSM...

Sounds like this is one of those pots that is slightly smaller than the others that are from China. And it sounds like you found a work around... which is GREAT:D. Especially since the IMUSA pot is $16 bucks less than the Vasconia pot.

The Vasconia pot seems to come with them, even though the picture on the Amazon site does not show them with the handles. So I'm guessing the IMUSA pots do not come with plastic handles.

A charcoal grate suspended on the cut out lip at the bottom of the pot is what I did. The grate clears the bump in at the bottom of the pot and sits well on the lip. My 12" pie pan sits on top of the grate, and a second regular grate sits on the bump in. I followed Chris Allingham's instructions...

Thanks Hank, I appreciate the advice. I do like the handles, I'm sure they are cooler to handle than bare metal when you want to move it during a cook, and they look good. Plus I'm sure you're right about them being a bear to remove. So better to leave them on and either drill out the handles...

I used a 12" pie pan as a template to cut the bottom out with a jig saw. This leaves a 1" or 2" lip on the bottom that adds to the sturdiness of the pot, it is pretty thin aluminum. I'm not sure if there is a consensus on this method, but it works well and I have no complaints. The 12" (or so)...

The Goya marinade is fantastic, muy bueno! Our local Target sells it on occasion. When it's in stock I end up buying all the bottles I can find since they don't consistently stock it.

That is a VERY sweet paint job! VHT/Dupli-Color?

He used his oven with the door lightly opened.

Very good point Hank. Cleland later on in the thread mentions that he keeps the oven cracked open a little, I suppose this might be enough to prevent gas build up. However, to be on the safe side it might be a better choice to just fire up the mini and cure the paint from the inside. I just...

I don't think I've ever seen one of these, is it all silver? If so, I'd get a Cajun Bandit for it and stencil the Budwieser name on it vertically... A real "Silver Bullet".

Somehow I need to convince my wife that "New Weber Day" is an actual holiday;) And yes, where's the pic?!

I am almost ready to start the painting process on my mini. From reading earlier posts it appears that heat curing the paint (I'm using Dupli-Color paint and following A Cleland's method) at 200 in the oven is the best approach for a nice solid finish. This works well for the regular handles...