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My 2009 18.5" WSM does the same thing when I use water on the pan. I plan to put a wrench on it before my next cook to see if it's loose. If that doesn't help I'll wait for it to get gunked up.

Did you have water in the pan? I had my foil leak on my last cook and the water ran over the edge of the bowl and into the fire. This resulted in ash rising onto my grates and food. It also resulted in a lot of white steam, which looks like a lot of smoke.

The clay, sand, water, etc, all work to absorb heat. This means that if your fire gets too hot these materials will help moderate the temp. This (in theory) means less fiddling with the vents. Although my temps stay very even with a full water bowl, I'm about fed up with water. Without foil...

My first smoke was the pulled chicken recipe from this site. My initial temp with Kingsford Competition briqs was around 350 with all vents open, as measured at the top vent (about 30 deg hotter than the built in lid therm). Then I ran out of fuel due to my lack of understanding how much...

Prof. Wiviott would tell you to throw your **** thermometer in the drawer and follow his instructions. I don't recall a temp range recommended in his book for this recipe. Keep in mind that chicken does well at higher temps due to it's low fat content. You may notice that other WSM specific...

Can the brinkman pan be foiled using one piece of foil? My 2009 WSM pan requires two pieces of foil to cover the bowl. I use one piece of 37" foil seamed to one piece of 24" foil. The seam leaked yesterday and made for a very frustrating cook as water boiled out from between the foil and bowl.

I use a probe thermometer similar to this one. Stick the probe in the piece of meat that will be done last (usually the thickest part). I run the cable under the lid and put the base on a nearby table. Now I don't need to peak under the lid until the meat is done...

The Cooking Topics section has a pulled chicken recipe. Ignore the advice to use quarter chickens and just use bone in thighs (pulling leg meat is a PITA). I learned a lot about my cooker doing this recipe, partly because I had too few coals and maintaining temps was a problem. I could see...

I found some of these bags at Blackhawk Hardware in Charlotte. I was a bit dissapointed in some of the bags. One bag of apple was about 1/4 spalted and one bag of cherry contained two huge pieces that made up more than half the bag. Some time with a chisel would be required to use that bag of...

I bought an 18.5 WSM from another vendor in January (at the time they had a much better price but they are out of stock right now). The charcoal bowl was out of round but Weber sent me a new bowl the next day. Based on the service from Weber I would not worry about any potential defects in your...

Make sure your pot of water is big enough that you can get submerge most of the stem without touching the bottom. Some of my therms need to be half way in the water before they measure 210. If I don't put then in far enough they dont get up to temp, and the temp will climb as it gets deeper in...

Do you know which part of your probes measure temp? Do you have this part in the middle of the meat? I use the calibration test as an opportunity to figure out how much of the probe does the work. Put the probe in boiling water and slowly pull it out until the temp starts to drop. On the therms...

Which type of Sweet Baby Ray's are folks using on pork? I tried the hickory and brown sugar on some smoked chicken thighs that I pulled. It was pretty good.

Homedepot.com has the 5lb bags of chunks for $6.50 each, 3lb bags of chips for $4 each. Right now they have free shipping if you spend more than $50. They only list the cherry, apple, pecan, hickory, and mesquite; that would take care of most of what I want. My local HDs do not carry these...

DUH. My brain was out to lunch this morning when I wrote that. For some reason I was thinking that there were just 6 small holes to attach the legs. Obviously the 9 huge vent holes would move a lot of air. Very good suggestion, I will hang on to the spare bowl for this purpose.

The new bowl is here already. Those guys at Weber are quick! Timothy - would you be willing to help me understand why the bowl would work well as a lid? I would think that for high heat I would want the stock lid with the larger vent holes. The bowl has 6 very small holes that would seem to...

Thanks again guys. The center section was round within 1/8". The bowl was out by about 5/16". Also, no matter how I shifted the center it always rocked towards the same bowl vent. Weber will have a new bowl at my door before I get a chance to BBQ this weekend. They don't want the old bowl back...

Wow, you guys are quick . I'll take some measurements tonight and give Weber a call.

I picked up an 18.5" WSM last week. I put it together over the weekend and found that the center ring doesn't fit well inside the charcoal bowl. The center ring appears to be smaller and as a result it rocks when set on top of the charcoal bowl. I read the Parts Troubleshooting section of...