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That's a high price. Flats are more expensive than a full packer which includes the point. Some stores label them just a "Brisket" as opposed to Brisket Flat. I checked a local WalMart yesterday and a Choice Brisket was $3.84. The Sam's next door only had flats and they were around $6.00...

Clint, you probably already thought of this, but buy the CB door and use it for charcoal smoking, and use the old WSM door for the conversion.

I am not sure Weber's customer service is as good (quick) outside the US, so getting a replacement may be more trouble than it is worth. A small scratch (or a large one for that matter) will have no effect on the performance or longevity of the smoker, and many smokers come with bent doors. If...

I stand corrected - Thanks for clearing that up. Anyway, I know a couple of hammers and high temp paint can fix it - I have done that on one that was more damaged.

Wind should not be a problem - looks well protected.

Top and bottom are porcelain, mid section paint. I have seen that in print somewhere. Here is a statement form the Weber web site - notice they say only the bowl and lid are porcelain. If yu look closely at the lid and then the mid-section, you can tell the difference, plus the mid-section...

Bend it as close as you can with pliers. Then take two hammers and hold the first hammer where you want the metal to end up. and use the other to tap the rim into place against the first hammer. The first hammer acts like a back stop or like an anvil. The mid section is not porcelain, it's...

Tony, your observation confirms my experience. I use the tin can Minion method and sometimes use an Auto Temp Controller. When using the ATC, I found that the burn migrates toward the oxygen supply. The "away" side was unburned. Now when using the ATC, I move the can from the center to more...

Consider what you will be cooking. Butts and whole chickens are OK on a 14. Briskets will require more space to spread out as well as ribs, chicken wings, chicken parts (quarters, legs, breasts, etc), or multiple chickens, butts, etc.

Dave, a very good explanation/demonstration of a very often misunderstood critical and key point of brisket smoking. These pictures and explanation would be a big help if placed in the Reference section so we all could "reference" them often as needed.

Keep hugging and measuring until the measurements are the same - which it sounds like you have done. Have you tried both grates? One is smaller than the other which is the bottom grate. It is smaller to make it easier to bypass the top to get to the bottom. On some of the newer models, the...

Sorry to hear about your problem. It's really a simple fix. Just measure the radius of the opening of the middle section in several places and squeeze in the longer side. Keep repeating until the measurements are the same. Do the same with the lid, but the lid will take a little more...

Scotty, if you are referring to my post, I still use it on cooks 4 hrs or more. I like the ability to set it and leave it and not having to worry about hanging around to check the temp. On a short cook such as chicken or something in the 2 hr range, it's just as easy to adjust manually since...

John, what did you end up doing? A no-response might indicate you ate it when you should not have.

I use the Auber for longer cooks such as brisket or butts, but not the shorter ones like chicken, turkey or even ribs. On the longer cooks it's just for peace of mind not having to hang around all of the time.

Invite some friends (or in-laws) over and let them try it.

6.5 should be good. I got a 10 cfm and I think it is too much.

Jim, Jim's link had a post that the USDA requires fresh to be fresh. The "thawing" I referred to was in the early 60's and probably was not illegal then, or at least not enforced.

Thanks, had not seen that. No right or wrong answer.

Just a topic for conversation - which is actually fresher? A frozen turkey is sealed and frozen quickly as part of the processing, so from that standpoint, it is fresh. A supposedly fresh turkey is not frozen and when you buy it, you do not know how long it has been since processing. It has...