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thanks again for all the replies!

Paul- I like it...good price point too. So this will grind the meat and stuff into the casings? I know, stupid question, but I have no clue what I'm doing (kind of like when I started doing serious BBQ many years ago)

You guys rock...thanks for the quick replies! My goal is to start with simple sausage that I can cook/smoke, and then step up to charcuterie...baby steps, baby steps. I hope that I'm on Santa's "nice" list!

I want to start making sausage and since the Holidays are here, no better way to take the plunge than to ask Santa for some equipment! Do they make combo grinders and stuffers or is it better to get them separately? Any advice on some good equipment that isn't crazy expensive? Thanks for the...

appreciate all the feedback, guys...and the trick for using the chimney!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by AJ S.: Craig, Your grill was nade in 1998. It is likely the old style of system. I would look to see if it comes apart easily or is totally rusted out...

Thanks George. I think I can swing the 13 bucks.

Ash fan needs to be replaced on my red head performer, EZ model...its the orignal fan so pretty much due to be replaced since its not fluch to the bottom of the bowl and I accidently bent the handle last weekend (don't want to talk about it). Should I just call weber direct or swing by my local...

Go for the 22.5. I've had mine for several months now and so glad I did. It's definitely a beast but there most likely be a time when you'll need the extra space.

I second the suggestion on the bear paws! <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Nobles: Here is the link : http://virtualweberbullet.com/pork4.html Google: Bear Paw Meat Handler...

Mike- If this is your first attempt, one piece of advice I'll pass along is give yourself PLENTY of time so that the butts will be done and to give you some wiggle room if the cook doesn't go as planned. With two 8lb butts, you're looking at anywhere from 12-16 hours depending on cooking...

Since my work commute is around 1:15 each way, my cooks are relegated to the weekends. I maximize those cooks as much as possible, especially since I bought my WSM last month.

i took the advice from some of the posters here and soak some paper towels with cooking oil...little to no ash and gets the coals going pretty quickly

If I'm drinking beer, ice cold High Life in the bottle. I much prefer my cocktails, so it's either 15 year old Pappy Van Winkle or Sailor Jerry.

I'm in the same boat...I'm going to have my 22.5 for the long haul, so I went for the big one.

My local Home Depot had 16 inch clay saucers, so I scooped one up. Guess I got lucky.

Mike- Put my 22.5 last week as well and had the same door issue. Had to bend it a little bit and it's pretty flush to the unit now. Don't think it will be too much of a problem. I know this point has been hammered, but you would think that weber might address the door issue with something a...

Lee- If you have a OTG (one touch gold) with the enclosed ash catcher, an easy way to know how far the bottom vents are open and control temps is to take a permanent marker and draw three lines on the ash catcher itself. The first to mark 1/4 open, the second 1/2 open, the third for 100...

i bought my WSM 22.5 last week and picked up the handles at lowes so i could put them on while assembling...you need to stretch them a bit, but they fit good enough for me...very easy mod even for the mechanically challenged and a no-brainer for just 3.50

After checking the temp of the breast, I use the "pull test" to determine if the legs/thighs are done. If you gently pull the leg and it separates from the bird, then its done.