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Man the 22's door is gargantuan. I wonder what the price tag on this is going to be. Hopefully not to much because obviously I have to buy it..

Totally aggree, wish they would have just left it out given the quality of the one they chose. The fact that they wouldn't sell you the 2009 therm is something I would take as a sign..time to go buy a Tel-tru. I had had my 22 a week before the stock therm got ripped out and replaced with a...

Larry- Where did you get those rib racks, there huge!

Yes thanks a million guys..

I am a firm believer that using to much smoke wood in the WSM can be just as bad as not using enough. My question is how do large side box smokers and restaurants keep from over smoking if wood is the only source of fuel for the entire cook?

I did a couple of butts and got 14 hours by using a 22.5 lb bag of K and then adding a little bit more from a second bag to the top. The charcoal ring was rounded off at the top with coal. In the end there was plenty leftover (the extra was unnecessary). Having done 2 overnighters this way my...

thanks guys, can't weight for round 2..

My first brisket on my wsm was a little dry. Where do you guys recomend measuring internal temp on a whole brisket?

I live in Florida and there is like one orchard. Apple wood is difficult to come by here and I really want to avoid having anything as heavy as wood shipped to me. However we have plenty of orange groves and I am positive I could wheel and deal with somebody on some orange wood. What do...

Did you sign on with Weber with the understanding that you would only be there for these redesigns and what was it like to work there? Totally if understand if these are questions you can't answer..

Chris did 6 slabs just on the top rack, so I would say you could potentially do 12 if you're really hungry for some ribs..take a look.. Chris' rib test

So they've already laid off the guy that did this new redesign? That was quick..

Good to hear that it can handle the long term cooks...Mine will be broken in tomorrow morning..

Thanks Pat. Looks like I'll be up bright and early this Saturday to smoke a brisket..

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The shoulder looks great. I'm planning to take it off in another 2 hours or so. Going to treat everyone at work on Monday. </div></BLOCKQUOTE> Did the smoker hold it's temp...

I still have yet to fire my 22" (have been working 10 days strait). I intend to this weekend, but I have a question. My charcoal bowl looks to be 1/4" out of round. It doesn't seem to be as bad as the pre-production model Chris received, but there is a slight gap. Will this make a...

Oh just one other question. If you used a 2.5" stem but still kept the grommet on how much of the stem actually makes it into the cooker? I want to do the same thing you did, but I am debating between the 4" and the 2.5".

Thanks guys!

Thanks boss. What is the temperature difference between the Tel Tru and the cooking surface?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I had the Tel Tru so I put it in. </div></BLOCKQUOTE> Which Tel Tru is that? How wide is the face? And how long is the stem? I like the way you left the grommet on...