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George, I did put the holes at the bottom. I sent you a PM.

Found this on Craigslist for free. Added a three hole air vent on bottom then added dog dish with holes to block ash instead of placing ash pan underneath. Side holes near top of bowl came standard with the Smokey Joe Platinum (original, discontinued and now called Jumbo Joe). Below is the test...

Jim, My mistake. The thermometer was on the 22".

Got an economy model for free on Craigslist. Chopped the legs so I could grill while sitting at the camp fire. It's nice to relax with a drink without having to get up and BBQ (man am I getting lazy in retirement). https://www.flickr.com/gp/97609396@N07/5c7Sy7

When I first looked at the Craigslist add for a $50.00 18" WSM I said to myself, "Self that is a great price for an 18" WSM". But as I looked at the photos, it appeared the door on it was bigger than an 18" WSM. Then I thought, it can't be? I made contact with the seller who was actually selling...

An F-Code Green Kettle. In pretty clean condition so didn't take before clean-up photos.https://www.flickr.com/photos/97609396@N07/albums/72157679731897141

I've never seen a more uniform snake. Those coals must of had military drill training.

That is unreal.

Hello and welcome from Alaska.

VO (Canada's Very Own) & 7up.

Brown sugar, ketchup and mustard.

"Teach them properly, Major".

TonyUK, did you buy one of those conical bowls? If so, did it work? What size and how much?

Same to you from an Italian in Alaska.

Full charcoal ring of unlit coals with hole in middle and dump 15 lit coals in hole for minion method; no problems here in Alaska. Jim, the winter picture reminds me of home. Oh ya I forgot, I am home and it snowed today.

Did you restore the grill and do you have pics of the restore?

How did the bottom crust turn out?

Did you use the snake method? What were your vents set at? Your temp?

J. I just smoked four racks of baby backs ( two on each rack) on my 18.5 WSM. I filled the ring 3/4 full unlit with a hole in the middle to add 20 lit coals. The ribs were finished at about 5 hours and I continued to watch the temp for three more hours. The temp stayed constant at around 225...

Marinate for two days with favorite BBQ sauce ( saw the BBQ marinate on Diners Drive-Ins And Dives, best BBQ sauced chicken I have ever had). I will never apply BBQ sauce after putting the chicken on the grill again. 400F indirect flip halfway.