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Congrats! Personally, I thought it was a waste of fuel not to cook something during the initial "Burn-in". But as with many questions that will come up, there is rarely a wrong answer. As the WSM will take about a half-dozen cooks before you get a good seasoning built up.

I'm one of those, "start small" kinda modin' guys. - Bought an extra charcoal grate, and wired it to the ring to create a "#" pattern to better hold smaller pieces/lump. - Mounted the 22" WSM on casters (not done, but this one will happen next). Not mods, but stuff I found indispensable. - A...

I'm confused, which part? A whole pig.....on a 22"?

The 22 is all I've even known...so I cannot offer any comparison. But my biggest concern before going into the WSM, was the amount of fuel a 22" would eat up. And I'm sure it's more when compared to the 18 (even more to the 14), but I was pleasently surprised on how little fuel it actually went...

I've only done one, and I've heard each are a different beast with their own ways.....but I pulled mine at 191 and wished I pulled it at 185 (mine was 12.88lbs pre-trimmed)

Far from experienced, but the "butter probe" in my case was only for the point. As I could never get the flat to get softer, and ended up over-cooking the flat a bit waiting for it to.

Regardless of the damage, you can still cook. I'd just set the wheels in motion for a proper fix. Besides, once it gets up to temp, I typically close 1 vent 100% and set the others, and mine holds steady for hours. (could simply cover the damaged vent and get good results still)

I've heard the Weber costumer service is one of the better ones out there. Fortunately I haven't needed to take advantage of that (knocks on wood), but I'd suggest you do that as airflow control are what these babies are all about.

Pretty much like DBWallis does his...'cept I'll occasionally add in some Cider Vinegar. Question though, hot vs. cold? Being that I usually try to brine for 12+ hours, I've always kept mine in the fridge or added ice along the way (if fridge is full). Any benefits to hot vs. cold?

I watched some show in Food Net, and they did show a restaurant in Tennessee that smoked their ribs with nothing other then a light coat of Kosher(salt) for about 4-5 hours (no wrap). And after they're done, they DOUSE them with a liberal coat of rub. Essentially plating them with a fresh coat...

As one that cooks both with and without water depending on what temp I want, on a 22.5 manufactured after '09 (the latest version?)....I'm wondering why you let your coals simply burn out and not shut the WSM up to smother the coals? Shutting the vents down, kills the coals to save for the next...

Thanks everyone! Temps were around 250-270 for just shy of 5 hours. Next time, I'm heading north of 300 to see if bite-through skin is achieved while still keeping that smoke flavor.

No plated pics, but I think you can get the jest of how it went. Not the bite-through skin, as I went with a slow-n-low method. But there's no denying the flavor that these birds came out with! (sorry these pics are so huge! Not sure how to downsize, or if I need to) I usually like to brine...

Something I adopted in terms of adding fuel to your WSM that may help avoid all that hassle in the future... I use a 4" diameter steel/tin dryer vent pipe. Most of the dryer vent pipes come split open so I pretty much just place the end where I want my coals, and use it as a metal slide and...

I've got a couple of "cheapo" probe thermos. I check them for accuracy a couple of ways every other cook....or so. Has yet to do me wrong. Eventually, I'd like to splurge on a nice thermo, but at the moment, I don't see why I should.

White vinegar + Baking soda....mix it up right on stain, let it bubble and sit for at least 5 minutes. LOTS of elbow grease. Rinse, repeat. I brought a stianless steel stove top bake to life like that. It took some time, and some calluses, but it looks better then new.

Same here, I always empty the ashes before a cook....

Once in correct place, I honestly don't think there is much room to wiggle (guessing less then 1/8" of gap). But being that the supports are only about 3/8-1/2 long, my point above was simply that it can fall if you miss a support while placing it. Sounds like you've got something different...

If by "just right" you mean "horribly incorrect" than, yeah? I've got the 22" but I don't think they are designed differently in terms of fit. So if I was blindfolded and tried to place my top grate, it's entirely possible that I would have to fish it out of the bottom......but only if I'm...

Ahhh, the eternal question...you'll find those that live by their rule hard and fast (on both sides of the fence). Myself, I'm still playing around with it. There are benefits to both methods honestly. Myself, unless I'm smoking hot-n-fast, I'm using water in the pan as I prefer the shorter...