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Nice idea Bob. Might be easier than the RTV type.

Supposed to be cleaner hole with less chance of chipping / cracking the porcelain. I had a step bit, but it wasn't the right size. I just went from 1/8 to 1/4 drill bits. Got a little chip, not down to the metal, and it is hidden under the bracket.

I have gaskets at the top and bottom of my center barrel and around my CB Stainless Steel door. I used a green scrubby pad and some dish soap to clean the areas where I was going to be putting the gasket. - I put my top gasket on the top flat part of the barrel where the lid sits. - I...

Yep, between a couple of adjustments and several cooks, WSM's usually seal up after around 10 or so cooks. At this time, normal running temp will usually drop a little (when the inside gets less shiny) and temps will stabilize a lot better. They will also get easier to shutdown.

I just use one of these from Harbor Freight ($30):

I'm lazy too and don't have a fancy machine to mix dough, so I buy the frozen balls from our HEB. I put them in the fridge to thaw the night before. A couple hours before the cook, I'll take the package out, take it out of the package and put it into a bowl that I rubbed with a little oil...

I don't have a mini, so I can't speak of that. I guess the biggest question would be would you have to reload coal before the butt was done. I usually cook butts that are between 8 and 9 pounds. Cooking them around 270-280*, they take about 9 hours. In your case, you are probably looking...

I did a test this weekend. I had two racks of St. Louis Style ribs. Rinsed, pulled the membrane, and seasoned them the same way. Put both on my WSM that was humming along at 270* at noon. At 2 pm, after two hours nekkid, I pulled one rack, double wrapped in foil, and back on the grill...

Congrats and Congrats!!! Now, time to get her dirty...

Installed it Sunday morning and then got to cooking. Works great. That porcelain isn't easy to drill through, but once you do, the rest of the install is easy.

Yeah, we rarely put up the deck table umbrella. So when I BBQ and it is bright and HOT out or if it looks like rain, I started setting it up over the smoker. I was just using the base, but wind started making that weak, so I went to HD and got two pipe mounting brackets and attached them to...

Some of y'all do amazing work. Me? I made a lot of ash trays in shop class. They weren't supposed to be ash trays, but usually what they ended up being... :eek:

Not sure on any colors. As to the sear burner, on mine it is a dial, not as much adjustment variation as the other three burners, but you do have some control.

That should work. Only risk I see is the bricks getting too hot and cracking.

I bought one of these for my WSM. I haven't used it yet, but plan to in the not too distant future. Wife wants smoked octopus... http://store.weber.com/accessories/category/cook/cookware/1556

Yeah, a new pit will be leaky and not shut down. After several cooks, a lot of that will seal up. Checking / adjusting out of roundness and adjusting a leaky door can help. If after adjusting and getting ten or so cooks to seal it up you are still leaking, you might want to look into...

Got mine and looking to install this weekend. Any video or images of doing the install?

Got my Unknown BBQ lid hinge last week. I plan to try and install it this weekend. is there a demo out there or photos of how to do the install. I have the directions that came with the hardware, but it's that "a picture is worth a thousand words" type thing...

The grommet has two types of holes. There is one that is just a "pin" hole. I have started just taking my Maverick 733 pit temp probe and pushing it almost all the way in the pin hole. This puts the probe just below upper grate and about 5+ inches inside the outer edge. This provides me...

Oh, ummm, yeah. :cool: