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Ha, I was star-struck by a 4 gallon CI dutch the measurement part didn't sink in. I have a 'beater' OTS with questionable grill straps (rusted to crap) and I was willing to take one for the team. My weight set wasn't far away and a 35lb plate is pretty close to 16" in diameter. From there, I...

My Q got a lot easier once I stopped fiddling with the vents. Let it roll and only adjust if it's getting too extreme. I'm a 275 degree guy for most cooks. I'm ok with a 240-260 while I sleep, but in the morning I'll open it up for higher temps.

There was talk about the SS grates in this thread I started back in December. http://tvwbb.com/showthread.php?47350-Weber-s-new-parts-pricing

Well duh, we're not the ones whining about our WSM's. We're actually using them without a hitch. Yeah, you'd be much happier with the Brinkmann products. Which is probably where your mentality is anyway... Can you quote ANYONE who stated those problems didn't exist in your model? After...

Thank you Captain Obvious.....

How much charcoal did you start with? Was the ring full?

You never did say, is this an 18" model? A number of us bought a replacement Brinkmann charcoal bowl and use that in place of the Weber bowl. For the simple reason the Brinkmann has a flat bottom on it and leaves more room for charcoal and wood chunks. Plus, I'm able to wrap the bowl with 18"...

Got a sears link --- this would be great for chili even if it was on the stove. :) That's a 4 gallon dutch oven. You even sure it would fit in a kettle? Even "in the basement" might be questionable.

Likewise, I just got back from HD and measured the floor model. Here's what they have displayed to the world... Nice job, boys. Yup, just like Weber designed it and intended for it to be used! Anyway... The outside-to-outside of the lip is 18 7/8" on both the 14' and my 13' (both units...

Wasn't my photo, but one I borrowed from the WKC so I can't give you shelf info. The bowls/lids from the Performers & kettles are the same size, just different mounting applications. Whatever fits in a performer will fit a 22.5" kettle also. Now, fire it up and get it dirty. :)

Like this?

We-don't-need-no-stinking-instructions... This is the display at my local Home Depot. Wonder how many sales they've generated after consumers checked out the display item? Nothing like having the water bowl sitting in the charcoal ring to show what this product can really do... lol

My grandmother passed down the boiling water in the pan trick to me years ago. That's exactly what I'd try before moving on to #2 which would be the razor blade scraper. It's amazing how well the razor blade works on porcelain, even curved surfaces, without leaving any marks behind.

Like the others said, go shorter with hot heat. After I'm done with the WSM, I'll pull the center section off, place the cooking grate on top of the charcoal ring, and have some direct grilling to finish up. Veggies, searing, crisping chicken skin, etc...

I'll pull a few measurements on my 2013 tomorrow and report back. Sounds like the 2014 is held to less tolerances?

I love her... :D

The 'tin can' minion method is one I use on a regular basis simply because I like the concept. Except last night when I forgot the can and just did it ol' school style by dumping the 12ish briquettes on top of the unlit. Worked the same as the can, minus the can. lol And yeah, my lid...

The great thing about pork butt --- they'll hold for hours wrapped in foil/towels/placed in a cooker. I've gone 6 hours like that and couldn't believe how hot it was when I went to pull it. In your case, I'd start earlier than you're thinking and hold it until it's ready. Or... pulled pork...

I learned something new today - I would have bet the farm that was a 5000. I'll have to look at the one I picked up last summer to see what I really have. Junk, which doesn't belong there as it didn't come with the grill originally. As everyone else stated, the flavorizer bars are stainless...

I used to think pointy up was the right way also. Even weighed in on a few of those debates until I flipped em' pointy side down. Much easier with things like burgers and chicken breast because they don't 'sink' into the flat side of the grates like on the pointy side. Flipping became a non...