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It does but... they don’t list a gold anymore, just a original, premium and master touch The new premium does not have the lid bail

I’ve been looking for a used 22”, I’ve noticed some that are listed as premium have lid holders and some don’t. When did they stop putting the lid holder on the premium?

Have you tried trimming your fingernails 😜

Are these made in China now? For $1000 I would be extremely disappointed

Thanks for that.. I was actually thinking of cutting one side bigger than the other for offset cooks. I see some make a charcoal basket out of an old bread pan with holes in it. It would be perfect to have 2/3 grate and 1/3 open. Or maybe cut the stock grate in thirds? Anyone tried this?

Dang... I was thinking of getting a GA and buying these. Since they cost as much as the grill itself I would expect them to be perfect. Sounds like they are far from, not buying.

Free to a good home?

Wish they would put their kettles on sale

Why are those things so expensive?

Great job!

My first WSM was a 22 that I completely tricked out, I recently bought a 14 and really like that cooker. It’s soooo efficient! So now I use the 14 most of the time and use the 22 if I’m doing a big brisket or big cook which is not very often. Point is my 14 is getting all the play for the most...

I love Weber products, I have never used a smokefire but watched all the issues they had. I was actually looking at a new one yesterday at a barbecue galore and though “wow this thing looks cheap” and looking in the hopper I could see they are still using the retrofit pellet shoot. Doesn’t...

Still way overpriced

Sounds like a successful cook, lump is definitely the way to go if you want higher temps or long cooks. It has about double the energy per pound as KBB

Side note... I think the 26 would be absolutely perfect for doing a large Turkey using the supplied charcoal baskets on each side

One full chimney isn’t really enough to cover the bottom of the 26, I usually cook indirect on mine using a couple bricks instead of a pricey slow n sear. When I did a big cook for a large party I started with a full chimney of unlit spread over the bottom and topped it with a full chimney of...

I will definitely give it another look, thanks for the idea.

Not sure exactly what you mean but I did try flipping the grate over and didn’t help.

It’s a fan. Like as in a ATC. TEMP controller

I just did 3 hours dry rub naked at 275 and 1 hour wrapped in butcher paper. Came out great