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Most likely will be a quick one tonight with green/red peppers & onions in cast-iron pan, and fresh polish sausage.

After selling off 3 grills (all used and ones I got relatively cheap) I finally was able to get the one I wanted - brand-spanking new!

Finally got around to snapping some pics of the family...

Placed an order for the CI grate on Friday. Lady on phone said it would fit 22 or 18 even though the picture only shows the 18 insert. $40 shipped...hopefully it's both pieces and not just the insert.

Hopefully the ribs (and you) are safe. I've got a giant umbrella that I use to shade my WSM and keep the rain off it too.

Mike my 18 gets condensation too so don't worry. I wouldn't worry too much about the therm either. It's close enough if you're cooking for yourself and family. I only use my dome therm to measure temp in the WSM and I have a thermapen to check the meat temps. No one has complained about my...

Hey Brian - in the link you gave you have a pic (2nd one) with a CI grate that's cooking chicken and steak...where did you get the grate from?

Omar I may have some extra stuff in the garage. You can take a look on Saturday when you come out.

Once you throw the chickens or meat on the temps will drop because of the cold meat...that's normal. After an hour those temps should stabilize, and it looks like they settled at 250F for you. You could always prop the door open to get the temps back up or stir the coals.

I always put my meats on right away. Just leave the vents 100% open until you get about 25 degrees away from your target temps, then begin closing the bottom ones only (25%-50% closed). Its easier to get those temps where you want them instead of overshooting and trying to bring them down. Enjoy!

Just do what you're comfortable with for the 4th. You can always try brisket later on. Just keep trying, it's the only way to learn-trial and error.

Jason if there are only 2 of you to cook for, get the 22 Gold. I have a 26 and 22 but I cook for 4 people. Its not worth the extra $150 you'd pay for a new 26 ($299) vs a new 22 ($149).

100% agree Troy - I put my new bowl on and gave my mom the old one. We spray painted it and she's going to use it as a planter.

No problem Mark, I didn't have to tell stories to get my parts. The bowl had heat damage so they sent me a new one along with a new ash catcher assembly. I'd have a bit of a problem lying about it too!

Mark if you own a performer and need those parts for another grill they should send them to you no problem. I got quite a few parts from them with no hassle just because they saw my 26' was registered and still under warranty. You could tell them the parts are broken. Only issue may be if they...

Same as Derek, 2-1-30minutes for most of my baby backs. They avg around 2 lbs each.

Sauce #5 is really good. You can also add other ingredients to make it your own http://tvwbb.com/eve/forums/a/...052/m/2870053653/p/1

Bought this beauty on Tuesday for $120 and cleaned it up good. Also came with a brand new SS grate, Weber premium cover, and new charcoal baskets. Bottom had heat damage with some cracks and spiraling on it so I called Weber Tuesday night and they shipped me a new bottom bowl, one touch system...

David I've used nothing but my dome thermo and my Thermapen for all of my cooks and have had no problem. I really don't see the need for any extra thermos, especially if your cooking for home use. After a few smokes you'll be able to figure out how your WSM runs in terms of heat.

I always go bone side down for at least 1-2 hours unfoiled. Then 1/2-1 hour foiled. Lastly about 1/2-1 hour unfoiled again. Most of my baby backs are two pounds each and they always turn out great cooking them this way.