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anyone fit a 22" wsm cover on the 18? Im going to add the hinge and front handle to the lid on the 18 which means the normal 18 cover will no longer fit..or is there a 3rd party over sized version for the 18?

they just create a space in the center for hot coal surrounded by unlit

Ive now gone through a bag of lump, not bad and it will definitely get hot. Kinda expensive , pieces in the bag I got seemed pretty dense but I doubt I will purchase it on a regular basis .

super late reply but Ive been researching temp control units, as far as I can tell people that had the bbqguru dx2 dx 3 with pit viper motor upgraded to fireboard 2 without purchasing a new blower. Apparently it works better with the fireboard 2 as it limits voltage to the motor instead of...

bottom vents open all the way most of the time unless its a really windy day, I run a dry covered water pan as well....altitude of 1400 ft...the smoker runs 250-280, if I want a higher temp sometimes have to prop the door open

I leave the top vent open 100% of the time, section air leaks can cause the temp to spike up if you are closing the bottom vents down to almost a closed position. I have a tel tru gauge mounted in the dome which is more accurate than the stock gauge ...

this is how I do it, covered with foil.... fits perfectly over the water bowl...never liked it as a heat shield under the charcoal chamber

measure across all sections in a X pattern to make sure they are not out of round, squeeze the sides if they appear to be "oval" shaped...when I assemble my cooker I do it the same way every cook...I align a particular vent with the door (my ocd) , after several cooks any sort of gaps fill in...

I did the torch through the vent hole method for a while, now I just use one weber starter cube under the weber charcoal chimney for all my smokers. A new wsm will run hot most of time till it gets a layer on the walls...I use only one vent(if temp gets up too high) and close the other two and...

I have a foodsaver , it does ok... I put the smoked meat in the fridge overnight and seal the next morning...this kinda cuts down on any juices getting sucked out. I did a test between wrapping the meat in saran wrap then putting it in freezer paper...its good for about 4 months max for me...I...

interesting, only guessing here but the outside body is metal and the inside has the ceramic inserts? I guess this would almost eliminate the worry of cracking a ceramic cooker

I rinse mine out after every cook with only super hot water via a garden sprayer then let it dry out in the sun....scrub the grates down and empty the unburned coal and ash out into a metal bucket for later use. About twice a year I start a fire in it with no grates or water pan and just let...

help mold the future of weber....hopefully they keep producing top quality grills etc that keep people buying for decades and not completely cheap out , their products are simple and effective at what they do and get compared to products costing 3-4x more. When it comes to grills I dont ever...

were they done directly over the coals? did the meat have a grilled/smoked flavor combination to it?

man that is one nice grill, I must resist temptation

that green is nice along with the table color

I could use the kettle for everything I do, or the wsm could pull off grilling duties...personally I like having a separate grill and a dedicated smoker, but I am also someone who likes a nice simple setup and in my mind I have to be able to justify having a bunch of stuff so having lots of...

our academy is stocked well in their bbq section, pellets-lump- brics , wood etc .... I think more people are cooking at home since covid, I know I am ... the selection is so good that Im stocking up before they get depleted, I like B&B and royal oak lump and brics, also farm stores are another...

I think Im a believer in splitting the butts down the middle creating two sections to help reduce cook time down some, plus more surface area for bark creation( I always thought the center meat tasted kinda boring in a large butt)....for large pieces of meat and wanting more smoke flavor I start...

spring time = thunderstorms, I was surprised how much wind my 22-1\2 kettle took before it finally blew out into the yard off my patio... we had 50+mph storm front gusts which finally threw it out into the yard...thankfully only a minor dent on lid lip which I bent back into shape without...