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  1. C

    Can't get temps down.

    Glad they turned out ok. Wayne I'd suggest starting to close the vents before you did. Don't forget that temp will continue to climb even though you cut some air flow. It will slow down but the coals are too hot already especially if you want to be at 250. On windy days, I'd start closing vents...
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    Craigslist find

    yezzzzzzzzzzzzzzzz get the SS door
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    first pork butt on WSM

    congrats Richard! your next project is taking some pics and posting them!
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    El Gaucho Lump Charcoal

    lump reviews: www.nakedwhiz.com
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    Nassau County - Long Island: Great Source for Meat!

    Yes Western Beef has an amazing selection! I hit WBs often when I can't get to restaurant depot!
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    covers?

    I have covers for them all. I keep my WSM in the garage though it's outside since memorial day weekend. I've been to lazy to bring it back to the garage lol.
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    Newbie question #1: Replenishing the fuel

    Do not add "Lit" coals. Only unlit. Just open the door and throw in a couple hand fulls. If you're only doing one pork shoulder or butt though, you shouldn't have to re-fuel. Just fill the entire ring and dump half lit chimney starter on top. You should be fine. You using Lump or briquettes?
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    Newbie question #2: Cooking a single pork shoulder

    It's still 1.5/2hrs per. Less meat does create less of a heat sink though so watch the temp.
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    Charbroil Cast Iron Kettle Grate Report

    Not bad for the price
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    Clay saucer for 22.5"

    $120 That's ridiculous! Where was that? I picked up an 18" heavy duty roll (500FT) for $30. Yeah I have a 22.5 WSM but you just put two pieces together tighly. No issues. And 500ft...you know how long that lasts!?
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    Amount of charcoal to use in the 22.5"

    Martin if I am cooking low and slow I just make it simple and fill up the ring so I'm assured I have enough for the entire cook so I avoid opening the door and having to add more. I use Lump on those cooks so I do not have an ash issue either that others have with using K blue or the like.
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    Sausage confusion...

    Kyle why would the temp be that low if you have a butt on there? I have smoked sausage and unsmoked kielbasa before at 225-250* with no issues.
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    Medium heat brisket?

    Lew like Kevin said, it's all about preference. I prefer low and slow but if I don't have the time, I've got no problem bumping the temp up so it cuts down the cooking time.
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    Anyone ever regret the 22.5?

    HA!
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    Portable pic

    Here you go John: http://www.virtualweberbullet.com/wsmage.html There are other links for regular grill but I think it's the same because my new OTG is an AA (2011) and my other OTS is DI (2007) and those are correct.
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    Vent Handle Insulators

    If I don't have my gloves I'll use my tongs. But hey, whatever you'd like
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    22.5 WSM Assembly Observations

    Glad you got it and overall it went as you expected. Baby backs are great to break in that's bad boy!
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    A few mods to the 22.5 WSM

    That looks great Jim!
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    Weber featured on Unwrapped

    Yeah I have seen that Barry. Def something cool to check out if you haven't seen it. It's probably on you tube (along with everything else!).
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    Temp Control

    Marty I have used Cowboy before as it's really the only lump I can get around here on a regular basis. Yes it's not great but I'm not a fan of K. I'd def check the thermometer, make sure your vents are open enough when you cook and just foil the pan (no water). That will also help add heat.
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