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I agree with the Oxo Good Grips. I use the teflon tipped set for foods and have a cheapo set of steel tongs that I use for picking up grates / coals / non-food.

Let us know how it works out for you. After I sealed mine up, I can close the vents, and my WSM will be extinguished and cool to the touch (well, as cool as SATX gets) within an hour or so... Speaking of SATX, which side of town you on? I am on the NW side...

Just be careful. If I lived in a region like yours, I would probably build a permanent smoker area to block the elements, but make it a safe distance from anything I value, like my home...

On my 2014 22", I can see the seam if I look hard, but it's not like it jumps out at me...

I have a hard time getting my WSM over 325* if I leave the water pan in at all. I'll remove it and then use a drip pan on the lower shelf.

I hope that is not the garage attached to your house. Read too many stories of something going wrong and the garage burning down, taking the house with it.

When I first started smoking, I used to fight to get that magic 225*. Then I learned that I can produce just as good of meat, faster and cleaner, if I let my pit run at 275* like it likes to run. If you really need to do low and slow, like for cheese, try using the snake method in your WSM.

I try to only buy steaks that are around 1.25 to 1.5 inches thick and I try to buy them in family packs. Wife does the seasoning (SPOG and some Korean "beef" seasoning) and then into vacuum bags and into the freezer. Pull out a couple the day before we plan to eat them and into the fridge to...

Hey Phil, you say you are in Cannuckland. Have you figured out how to use the WSM during the arctic winters? Another tip I found (I think here) was a welders blanket and some spring clamps. Wrap it around your WSM, making sure to leave some room around the vents. It'll keep the wind off...

That's a monster of a roti.

I like being able to look out my backdoor and see the LED display on the 120. I also have a Maverick. When using the 120, I can probe three different pieces of meat and know the pit temp.

My backyard is in direct sun during most of the day. If I am smoking, I have an umbrella that I put up to shade the smoker. And the WSM too. ;)

Sorry for the late response. I got my WSM earlier this year and it has the rubber grommet for the temp probes, so I assume it is a 2014. When I first installed the gasket on the WSM, when I would put the barrel to the base, it was a really tight fit. After a couple uses, it got easier to...

Both are great mods, but I only use my IQ120 when I am doing long, over night cooks. For short cooks during the day my WSM runs pretty stable, so it is not needed.

Doh! Pizza Oven. Gonna need to be hot. My bad. Ignore that idea...

I went ahead and did the seal to my Cajun Bandit Stainless steel door. You can see how I did it HERE.

In my WSM mods thread I show how I did it: http://tvwbb.com/showthread.php?55072-THoey-s-WSM-Mod-Thread

She looks pretty. If my S-330 ever dies, I think I'll go back to charcoal for grilling...

I seen add an additional rack to their WSM by setting empty & cleaned beer / vegetable cans in between the racks. Would that work?

Got my S-330 from Lowes. It was pre-assembled as it was the last one they had / demo. Got a 10% discount due to that. Noticed a ding in one of the doors, so they took another 10% off. Registered it with Weber, mentioned the door, sent them a photo, and they sent me a replacement. Still...