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Welcome to the forum Bob and congrats on the new WSM. You will love it here as everyone is very friendly and willing to help.

Welcome to the forum Yahya. This is a great place to both learn and to share. We have quite a few members in the UK. What size WSM are you using?

Welcome to the forum Jeff from Oz. Don't forget, we love pics here. What Weber's do you have?

Why don't they ever have these deals in Los Angeles. No WSM's on Craigslist either. I will keep looking for a 14.5 WSM until I find one. Just don't want to pay retail. Congrats on that great smoker and welcome to the forum.

Welcome to the forum Phil. Sounds like you will fit in just fine here. Congrats on the new 22.

Another vote for the medium Vortex. I also use the gourmet system and remove the center section from time to time. My gourmet system already was having problems when I got my vortex so that did not apply. The only issue I have when using the vortex is that I have to use a welding glove to...

The above advice is rock solid. Welcome to the forum and congrats on the new WSM. There is a lot to learn here and to share also. Remember, we like pics also.

Congrats on a beautiful two year old and looks like a great cook. Start training the kids early and the tradition will be carried on for many years to come.

Please keep us informed. I don't want to compete but I definitely want to attend. Any members here that are going to compete, let us know so we can support you.

I could be wrong, but it sounds like that "chef" doesn't have any idea how a WSM works. Your concerns are well founded IMHO. I would never place charcoal directly in the bottom of the smoker. It is made with a charcoal grate for a reason.

Welcome to the forum Craig. This is a great place to learn and to share. As Jim said, welcome to the addiction. To bring up an obscure movie reference, it is also a "magnificent obsession".

Welcome to the forum Matt. Congrats on that great WSM. Great place to learn and to share. Remember, no question is stupid if you don't know the answer. That is how all of us learn. And as Barb said, take plenty of pics.

Welcome to the forum Mike. Looking forward to seeing your cooks.

Welcome to the forum. It is a great place to learn and to share.

Great looking bacon Tony.

Welcome to the forum Martyn. Congrats on the new WSM. This is a great place to learn and to share. You will love it here.

That is a great cook. Especially like the plated pic with the pineapple piece's.

That is some fine looking roast Cliff. The whole meal looks wonderful. Another cook knocked out of the park.

Daniel, you are a natural. You hit it out of the park again. Keep up the good work.

You are a brave man. 7AM and it is 50* and I really don't want to leave the house. Of course, I can grill and smoke year round in SoCal. As I said, you and all who have to deal with snow and freezing winters are very brave in my book.