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Read your subject title and I thought someone in the press was bad-mouthing Weber products. Doh! Shoulda known that could never happen.

Here's one that looks good, but I haven't tried it yet - Adapt it to your situation-buy ground pork rather than sausage, all the ingredients below will turn it into sausage. If you're looking for links rather than patties, you can roll handfuls in saran wrap to the link shape, put 'em in the...

I have drawings, of a sort. I'm no Draftsman, so I wouldn't really call them a set of plans. I tried to find a company to produce them for me, but couldn't negotiate a deal that I was happy with. I'm no Businessman. Making them by hand just wasn't a feasible option, so there I sit. If anyone...

The pics have been restored for the mod. Any other info, just ask.

You can stand 'em on their sides. Even if the top corners touch, they'll shrink back after a bit and be fine.

The photos for my mod seem to have been deleted from Snapfish Photo website due to my inactivity there. I'll repost 'em to another image site tonight and get that fixed.

My door is aluminum, so a magnet would have to be glued or pop riveted, or...

At the Costcos around here all the farmed atlantic salmon is skinless, but they also have wild salmon and that has the skin on.

Hi Peter, Welcome to the TVWB board. Let us know how your first cook on the WSM goes. These two businesses might be of help? BBQ Online UK BBQ Co, UK

Candy thermometer, I'd just put it in one of the top vent holes. A dedicated dial type thermometer, that might justify the trouble. In which case I'd mount it in the center section just under the top grate.

I think it's the venturi effect that he's working to eliminate, not drafts entering the vent. But the issue of heat loss over the entire surface being of greater concern and the effect of a wind screen serving to stop the venturi effect as well as heat loss over the surface of the WSM would...

No sense in dirtying up another grate. At least that's what my laziness tells me.

Hey Pete, that looks like pot roast kicked up a notch or two. I'll have to give that a try. Wonder what other recipes could benefit by cooking them on the WSM. I've tried pizza; it was one of the best I've had. Nothing like a little smokey flavor to enhance a dish. Kevin, everything you...

Tri-tip. Not exactly low and slow, but really good.

Thanks! I'll give it a go.

I follow recipes fairly well, but I couldn't for the life of me develop my own. Doesn't stop me from trying, but the results are hit and miss - mostly miss. How could the average person learn spice and flavoring usage, other than going to culinary school? Is there any chart, book or other...

Here are two on Ebay now: Immersion Circulator 1 Immersion Circulator 2

It'd be kinda bulky to be usin' as a brazziere wuddin it? An evrybody knows he'd need two ta do that sorda thing. Not that there's anythin' wrong wid dat. Just seems kinda weird ta me. That's all I'm sayin'. Episdemialogi-what!!! Oh, looked it up. I knew I knew that, ya know!?

You probably already know this, but using the Minion Method, if you start closing the bottom vents at about 200F/93C (maybe 50% on each), then slowly close them more as the WSM reaches target temperature, it's easier than trying to bring the temperature down once it has gone over your intended...

My guess would be too much smoke - was it white billowing smoke? - causing creasote to deposit on the meat. Keep the top vent opened up and control temps on the way up with the bottom vents.