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Good looking mini. It will be a great addition to your lineup of Webers. If I may, which brand of pot did you order and where did you buy it? Thanks.

Some folks use cotton balls soaked in oil to start their charcoal. Cheapskatge me cuts the Weber starter cubes in two and uses one portion to get things lit.

Here's one way: http://www.virtualweberbullet.com/bottomgrate.html

The IMUSA pot that fits best is made in China. The other IMUSA pot is made in Colombia and is a different size. If Amazon says the pot in made in China, it should be the right one.

I have the book, and it's is NOT a manual for using a WSM. On the other hand, it is another great resource for beginning outdoor cooks. The recipes are extensive and designed for all of Weber's products: kettle, WSM and gas grill. Each recipe is designated as best for one of those cookers. I...

Have you tried your mega-supermarket? I found my IMUSA pot at my local grocery store. The first one I bought didn't fit so I returned it and bought another one that fit much better.

Here's the start my pizza prep: cold-smoking roma tomatoes on the WSM. There's not much of a smoke ring showing. Using pellets and they've burned for approximately 1 1/2 hours. And here is the finished product. My wife and I agreed that the smokiness of the tomatoes contributed to...

I have an AMNPS pellets smoke generator on the way that I can't wait to try out. For cheese, I think I better wait for a cloudy day or maybe a winter day. The shank of summer is not the time for cold-smoking in South Texas. But grape tomatoes, artichoke hearts and other pizza toppings are on my...

How about a cover for the 18.5 OTS?

I went to a foiled flower pot saucer after cooking with water once. Foiled saucers are times easier.

Count me among those impressed by Fruita Wood. I bought peach, and its quality is head and shoulders above the woods I buy locally. I will be buying more them them.

Appreciate the heads-up. On another note, I found a 32-quart Vasconia tamale pot at H-E-B that was way too small. I returned it but wound up with a fancy, 32-quart IMUSA pot with a glass lid and black plastic on the handles. It fit great, however.

Is it possible to cross the border and hit a stateside WW for the tamale pot?

Assuming the Maverick probe is at cooking grate level, go with it for your temp.

When I need to open a new bag of charcoal, I make sure to grab my Leatherman on the way to get the charcoal bag. Open the knife blade, make a few cuts, and, presto, it's ready to pour in a container.

I've had a 2-quart cast-iron dutch oven in mine with no problems. I was baking potatoes at the same time so the dutch oven was even off-center.

It's not easy sometimes, but if you can sort out which way the grain runs, cutting across the grain also helps with tenderness. I do a visual inspection as I am prepping tri-tip, although the way it plumps up when cooked often changes the landmarks I intended to use when slicing.

I carefully put it in a lock-and-lock container that's stored in an out-of-the-way cabinet. So far, so good.

The Texas Hill Country is alive with the smell of smoke. Beans and jalapeno poppers about to go on; the wild hog shoulder roast has been going four hours over pecan and peach wood with an occasional apple juice spritz: http://img20.imageshack.us/img20/1042/img0241pm.jpg Finished after 8 1/2...

Wolgast, I found a shoulder roast that I intend to do like a Boston butt. I'll take notes and pics and let you know. We're overrun with feral hogs so this is my good deed for the hog-ravaged landowners around here.