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25 cents worth of washers a fix it in about 5 minutes ! If its the normal problem with the WSM 18 ? There a bunch a threads here on what to do basicly you add a washer on each bracket and wala its fixed ! I don't own a 18 . But I have read many posts here on this fix simple and cheap .

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine: Thanks guys. I'll be careful with the hatchet or axe...heard too many stories of people splitting their feet open. Eeesh...

I have a Maverick and so do a lot a guys here ! BUT there really inconsistent on range mine is good for about 30 ft less if its going thru a wall ! I have read were some get a LOT more and some get no more than 10 ft but the thing works good except for the range thing IMHO . YMMV

More to the point no need to ban him what we need is a black op ans send someone to break or steal his friggin cameras , He makeing some of us look real bad

Hatchets are seriously DANGEROUS if your not use to using one ! If your gona split some wood you gotta use a ax and or saw depending on how large the logs are . Just using enough to smoke with you could actualy use a hand saw if it already seasoned . But keep away from a hatchet if you like...

S&P if a steak needs more than that somthings wrong with the steak ! I just fire up the grill let it get to about 500 and slap the steak on . Never thought of oiling the meat ! I do normaly spray my grates with Pam thou I guess that counts as oil but thats just outa habit . I don't think I would...

Sounds fair to me ! But then Iam not doing the work

Can JUST a door handle be ordered ? If so anyone know the part number for the 2010 WSM ?

I use a Maverick My lid temps is normaly lower than my grate temp Until the meat catches up ! All of this depends on a bunch a things thou . How much meat I start with the temp of said meat when starting . I don't get overly excited about temps I just try and keep the lid around 225 to 250 on...

Low and Slow everything else is just GRILLEN

The bottom line is MONEY !! There trading on a REP to haul in all the $$$$$$ they can and quality be @#$%^&* . IF anyone wanted to they could make and sale good Q IMO . It just easier to toss bad Q out the door for the $$. Just because someone is or was on TV don't makem pitt masters !

I got a big whoppen Kingsford grill a while back nice heavy CI grates lots a room ! Has a warming shelf and the charcoal grat raises and lowers like a draw bridge kina crak thing ! I like cooken on it a LOT specialy when I do a big offset cook !Its a couple yrs old holding up real well seems...

IMO thats a 18 hr cook at your temps ! I did 4 and a packer a few weeks back and it tookem about 18 hr's about at your temps . But like they say its done when its done . YMMV thou

Mans gotta do whata mans gotta do

IMHO there done when there done 5 hrs or 7 hrs don't matter ! I have had ribs take as little as 4 3/4 hrs to as long as 7 hrs !There just not done until they pass the tear test. don't matter how long .

Grill and NOT drink I wouldn't think of grilling and not drinking Yard birds look great !

We need a yard like Westpoint has ! Anyone that doesn't cook on there WSM for 2 weeks should have to walk punishment for atleast 12 hrs a day for a week . If it happens again then they outta have to come clean everyones WSM . All kidding aside a good wash of the water pan and a hot burn...

OUTSTANDING

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Looks great ! I love Salmon don't get it often wife don't care much for fish Hope you get your power back soon !