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Well, crap, Rodney. Hopefully, they'll be back in stock soon. They're worth waiting for...

I just left the water pan in the 22.5, filled it with fire bricks I had from another project and covered it in foil.

Received my Cajun SS Door yesterday and installed it this morning. PERFECT fit and in time for smoking ribs today. Pssssttt....Weber....buy ya one and copy it. I won't tell.

Changes to virus program maybe or firewall?

I get the coals started with a torch with only the lower section on and my stoker blower going. I wait until the coals are about right for a few lit coals when started in a chimney. I place the first wood chunk so that it will ignite during the first 30-45 minutes, put everything on and let...

I've owned an 18.5 for several years. Finally took the plunge recently and bought a 22.5. Smoked 4 butts overnight last weekend. It uses more fuel than the smaller WSM but I really love the additional space. I'm looking forward to being able to comfortably fit ribs on the cooking grate...

Thanks to everyone for their input and especially to Chris for his link to the other thread. Interesting. Purchased a SS door today so I'll have it for my next smoke. Butts have been on since last night at 8 pm. Had to refuel about an hour ago. I originally put about 10 lbs. of lump in to...

Thanks for the info, Robert. I'm surprised that Weber, a company with an outstanding reputation, would allow that flaw to reach production without correction. Oh well, I'm trying the big boy tonight, overnighter.

Purchased a 22" a couple of weeks ago and my first observation was that the design of the fire door leaves a rectangular air hole on each side of the door. I called Weber and they sent me a replacement door....same flaw. I use a stoker so air holes do matter. I've been looking at the threads...

Obviously, everyone has his or her preferences. Here are the brands I've tried over the years and my opinion about them. That's all it is, my opinion. Kingsford briquettes - cheap, not surprising since it smells like crap. Kingsford Charwood lump - I lit it and thought it was the 4th of July...

Sure was hard to get those birds to show themselves. They were bashful. I would try blaming it on photobucket I don't think anyone would believe me anyway.

Just did two birds this morning, one just finished and the other should be close. Stuffed, oiled and ready to go. Bird right off the WSM.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris vukasinovic: Do you find that oak is much lighter than hickory? I'be been steered away from hickory and mesquite because I was told they can make...

Most simple BBQ sauce isn't that expensive to make. Two years? I would ditch it.

Sounds GREAT! Like you, I just open all the vents and let it rip to get the temp as high as possible!!! I like lemon chicken, so I stuff a lemon that has been poked all over with a fork and some garlic into the internal cavity of the chicken. Baste with vegetable oil to start and let it rip...

Any time table? The larger WSM and kettle sounds great! However, I know my wife is going to scream if I start adding more toys.

http://www.maverickhousewares.com/parts_and_service.htm

I've never used the WSM for a turkey breast so I cannot comment but I've done several whole chickens. I start with two lit chimneys of lump and leave all the vents wide open to get the temp as high as I can get it it. I'm not surprised that your turkey skin was rubbery based on the details you...

I have a few of the #20 bags left from last year. I don't think you'll ever find them again for the price HD sold them at last year. I bought a few #8.8 bags from their warehouse recently and they were more expensive than the #20 bags sold for last year.

I trim and put the trimmings on the smoker along with the spares. By the time I foil the trimmings are usually done and provide GREAT snacks for the cook and his spouse!