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might also want to check the pan and see if it isn't a bit out of round. anything is possible. hope you get it figured out.

yes, they will fog up and no it's no big deal. get your self a maverick et-732 and you won't need to look at the temp therm on the lid anyway.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Don't ask me why, I don't know I just like the way it sits on top of the charcoal pan and catches all the gunk. I remove the foil from the saucer, toss it and leave the...

I would defintely recommend you saving your money and putting it towards ANY Weber product, especially a kettle or a wsm. You can do good slow and low in a kettle as well it just takes some planning and proper placement of things but it is not difficult. If you only smoke a few times a year...

Automatic Temperature Control There are systems that can be used to maintain consistent temps in your smoker. Stoker and BBQ Guru are just two of the manufacturers that make them.

Yes, I checked inside the tubes. Also had the natural gas flow checked. I'm just feeling that the burners going out on a windy day is not normal. I could see if the burners were on very low setting and they blew out on a very windy day, but that particlular day I had all six burners on...

Thanks for the reply and your input. I had examined the burners and other surrounding areas to see if there was any possible dirt, buildup, spider webs, etc to be found as an explanation, but everything looked good. The grill is currently being stored in my garage for the winter so I will get...

I purchased this grill brand new in March of 2011. Fired it up and all seemed fine up until late May when I had the extended family over for a cookout. It was a windy day (approx. 10-20mph wind gusts throughout the day) and I fired up the 670, which is natural gas by the way, and all was fine...

If by drilling the hole out bigger you mean the current hole that is already on a WSM then NO, you do not want to do that. If you use the larger sized grommets from the cajun bandit then you would drill a seperate set of holes to install them.

the curve in the probe is what causes the problem. get the grommets from the cajun bandit and all will be good again.

i'd sell them both and buy a 22" version to replace them. jmho.

what size brisket are you planning on smoking? keep in mind that you will lose a few pounds of weight due to water loss during the smoke. you can always use the leftovers for sandwiches later on.

Good luck, I am sure all will turn out well. Keep us posted of your results.

it's unfortunate that people are still under the delusion that "done" meat has to be dry and have no visual indications of being so otherwise. people like that need to start watching shows on food network, especially alton brown's, in order to better get a clue. i say as long as you enjoyed...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alan Cleland: Here is a pic: I posted more in the portable grills section in the Mini Conversion thread. The paint is fantastic, hard as nails, and...

i would recommend removing the top grate with the meat on it and setting it down somewhere off to the side for easier access to the second grate below. since my weber kettle grill is also on the patio with my WSM i just simply set the grate on top of the grate of the kettle grill while ibaste...

very nice idea.

i was dead certain that i was going to buy a new 22.5" WSM until i saw the trading post section of this forum and saw the clearance prices going for the 18.5" models through the home depot. that changed my mind. it's a no brainer that for $41 for an 18.5" WSM i can buy two at that price if i...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ryan Gardner: I'll see what I can come up with. If I don't get time to figure out something suitable, I might just go with cooking it vertically on a...

why not try to rig it out as you mentioned? after all, cooking is all about the experience, good or bad at times. i think you should be fine if you rigged it up with something like a couple of regular forks and wired them together on the spit so that a fork was on each side of the spit and...