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I could go for a 26.75". I was looking at a 26.75" in the hardware store by my house Friday and thought it sure would be nice to have all that cooking surface but I don't want to give up my work surface to get it. I'd really like to see the 26.75" in a redesigned bigger cart. That would be...

If it's solid or semi solid I scrape it into the trash can. If it's still pretty liquid then I dump it in a corner of my side yard where no grass can grow for lack of sunlight.

Good luck on the initial cook. If you're doing two chickens you should be able to fit both of those on the top rack. I'd throw in a small butt on the lower rack just to get a feel for what it'll be like next week. I say put it on the lower rack because it'll need to be in there longer than...

That's tough to do for sure. I had to part with one of mine not too long ago cause I was literally out of room in my shed to put them. I gotta say, though, if you ever have the opportunity to buy an older SS performer that's in decent shape you should do it. Sell something else to make room...

Yeah just fold it in there the best you can and it'll shrink up plenty by the time it's done. And sometimes you can find bigger briskets that are just shorter. I've seen 8 pound packers that had to be folded at the end and I've seen 13 pound packers that fit on the 18.5 with plenty of room to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Hartwell: opening the lid to mop or spray? why? </div></BLOCKQUOTE> In my case it's because I like to cook different meats at the same time. So...

Yeah, I've had the exact same experience you described. I hooked my Ique on to the probe part of my lid thermometer and they're reading completely different temperatures. I've been meaning to put another thermometer in there and see which is correct, I just haven't had the time yet. I'm also...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.: If you're anywhere near the Greensboro, NC area I'll give you a new lower bowl for free. Weber sent me a replacement when I bought my WSM...

Thanks for the input guys. Anyone see a need to repaint the inside of the lower bowl? Most of the porcelain enamel is worn off.

Hi guys, found an old 18.5 WSM on craigslist for $40 so I bought it. It's an EO date code so it's a 1995 model. Brought it home and it's got some problems. Smaller problems that I think I have a handle on first: The middle section was out of round so it was actually difficult to separate the...

I do agree with this. I wish they would have a section just for the WSM parts. And I can't find the schematics for the different WSM's on their website. I know the TVWBB has them but I want to make sure we're looking at the same drawings when I talk to them on the phone to make sure I'm...

The Kentucky/Tennessee border is pretty big. There's an Academy Sports north of Nashville going towards Kentucky. The Academy's around here carry a good variety of wood. Oak, Pecan, Hickory, Mesquite and Apple. You might call if it's a bit of a drive for you to make sure they have it before...

Neil, it looks like it's this model: http://www.auberins.com/index....ath=1&products_id=14 Maybe AJ can confirm it.

Hi Guys, I found one of these free on craigslist and just wanted to see if it was possible to use this on an ATC: http://eecatalog.com/8bit/2010...-microcontrollers-2/ It says it's got a temp sensor on it but I know very little about microcontrollers so any help pointing in the right direction...

check into shoulder clod for sure. it's a popular cut at kreuz market in lockhart.

Definitely seems like it burns hotter. I haven't used it enough in the WSM to say whether that's good or bad but I'm thinking it'll mean a refuel on longer cooks. I've heard other people do a mixture of comp and regular. Maybe I'll try that next.

Maybe it's not necessary but every time I cook I water the grass around the WSM for a few minutes to get it good and soaked. Once the fire is in a controlled burn I feel a little more secure, it's just getting it started...

Well crap, was not aware of that. I'll start coming over here and clicking that link before buying anything at Amazon from now on.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Geir Widar: Be very careful. I did this with some oak wood I got as a present. When I had two logs left, the blade locked on a log, due to the fact that...

I think the Weber manual says not to but I clean mine about once a year with an over cleaner. Just spray it on and let it sit for 5 or 10 minutes and then scrub off with a non abrasive. I use a Scotch-Brite 3M Non-Scratch Scrub Sponge. Oddly enough the manual I found online for my old...