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nice post, glad to see some brits here! I use the restaurant lump from coals2u, bloody nice stuff and free delivery if you buy 4 bags

will have a look at doing the suggestions at the weekend, I love how versatile this smoker is, the high heat mods will allow me to cook so much more. What sort of foods would benefit from a high heat/ humidity cook? The water pan is often a must for me, I know lots of people don't but I find it...

Thanks for the replies! This is great information, however I've already installed the river country where the Weber one was, this may be a problem as I had to bore a good size hole for it, any ideas round this? Or can it still work

ah yes good point, dirty smoke and vans wouldn't be good! think I will go with an additional top vent, anyone done this mod?

Hi all, yesterday I found out about the propping open of the lid for higher temps, couldnt believe what was achievable with this additional airflow, very impressed. My questions is, instead of adding an additional top vent, would one of the in line fan systems simply fit to the existing top...

Same problem here, just rip it off, it will leave a small amount behind that will seal it nice

I'm new here too and started smoking on the WSM this year, water helped me alot and a door upgrade along with gaskets! I do still struggle sometimes though, if you just can't drop the temp can you close 2 vents fully and just use 1 or will this extinguish the fire?