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Using the billows for the first time on my 22.5 WSM. Do I leave the top exhaust vent 1/8 open and close all the bottom vents? I have tape over 3 holes on the 1 vent I’m using the fan on. Shooting for a 275 cook temp.

Can't wait to see the finished product. That looks unbelievable so far!

Custom made cart with a brownie thrown in it. Not a Weber cart.

All of my WSMs stick after a cook. It's just the buildup underneath that causes it. Sometimes it's really hard to get the lid of but eventually it pops off. Just keep the lip clean and it should be fine.

I heard 14lb bags at a price of $9.99. Better stock up!

Just silver for the target coppers.

Two different colors...new copper is more of a matte finish.

Chuck I'm doing the same thing as you. Plan on keeping my ham in a foil pan so I can add glaze to it w/o a mess and it will also capture the ham juices. I don't score the meat until I'm ready to apply the glaze, usually when the ham hits about 100-110 degrees.

Never experienced this with my 18.5...maybe just excess food, sauce, rub that was on the grates and is flaking off. Just give it a good cleaning after heating the WSM up and it should come right off.

Steve if you called Weber all they will ask for is the vent code and to send them some pictures. You could then have them send you a new part. I would still try to recoup $ from the seller, that is really obvious and if he took it out to photo he would have seen the dings and scratches.

Anyone know if the old jumbo joes fit on the new table?

I've used Stubbs for all my cooks...would rather pay a little extra for my peace of mind.

Scott here's a link that's great for beginner ribs... http://virtualweberbullet.com/rib1.html

I have a spirit 310 from around 2008-09 and love it. I'd spend the little more $$$ and pickup the 3rd burner...makes it a little easier for indirect cooking.

Ray I usually go 2-1-1/2hr for baby backs. Cook around 275. Each lab is around 2lbs.

Poke a toothpick into the meat. If if goes in like butter, they're done.

I get mine here... http://www.thespicehouse.com/spices/curing-salt

Dan I've never used any fancy therms, I just rely on the dome temps...I'll check the meat temp with my thermapen, but rely mostly on feel with pork and brisket. Try not cooking with water in the pan. Foiling will ruin bark. You can always unfoil and put the meat back on for a bit to firm the...

I've used this one many times with great results...easy too. http://tvwbb.com/showthread.php?25665-Michael-Ruhlman-s-Maple-Cured-Bacon-from-Charcuterie

Paul check you PMs, I sent you one. Most likely that's the time frame for your find.