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Food probe into the food port and grate probe into the barbecue port, guaranteed. I've even switched them around and the readings are the same. Ain't no question the lid thermo is nothing more than decoration on my 2 WSM's

What you're finding is exactly what my experience is -- cooking grate temps are higher than the lid thermo. Here's my 18" WSM during a high heat turkey cook And my 22" WSM during a long pork butt cook

What he said. I had a group over yesterday and PSB was one of my menu items. Along with my version of baked beans, which don't look THAT different fromt he OP's. :)

Welcome from Loudoun County. :)

The cover on my 22" goes on/off with ease and never had an issue with it. The cover on my 18" is an animal to get on/off. In the winter, I can literally pick the entire WSM off the ground by lifting on the cover. They made the 18 stupid tight while the 22 is perfect. I don't get it either.

300 pounds of kbb - that'll last you a few weeks. :)

This was rather important to me and a big factor when I was searching what handles I was going to install on my 22 I'm very happy with my decision and I'd do this again in a heatbeat if a need arose...

Personally, *I* would pass on that unit. The newer model Spirit is their economy line and they didn't build it that way be using all the same Genesis materials. For my $.02, you will be happier with a 3 burner set-up over the 2 burner like this one. I am fortunate to live in an area where...

Very nice. Congrats on the latest addition to the family.

What would *I* do? Pick up an older Genesis from CL, rehab it, and grill on like there's no tomorrow. :)

THIS!!! Holy crap...

As G said, that thing could also be a money pit! As much as I love Weber, this style has very poor lower frame & bottom panel components. Combine that with Weber's newly adjusted replacement parts (much much higher) and I'd proceed with great caution.

:confused: Edit - nevermind as it's my opinion and rather harsh.

8 with relative ease. Here's my thread doing so. http://tvwbb.com/showthread.php?40887-65-pounds-of-pork-on-the-WSM&highlight=pounds+butt

Nice family photo!

How do you plan on firing up your charcoal? That's where the sparks come from especially if you're using lump charcoal. Sticking with the pressed/machine made charcoal pretty much eliminates the sparks while getting them started. Once they're in the kettle, just make sure the bottom ash...

As Dwain (tried ;) ) to say, when you lift the LID - there's a vacuum which kicks ash into the air. Lift the lid slowly and you'll be good to go. I had to learn this also. Another tip I learned here, but haven't tried yet (because I'm too lazy) is to close the bottom vents before lifting the...

A 14" will look like this. Disclosure --- I'm 99.9% sure it's a 14", but double check my measurement to be sure it isn't a 12" And wrapped with 18" foil which is what I ball up and toss after each cook. Double up this foil because they can and do leak. The second layer is cheap...

Is that a 16" base sitting in an 18" WSM? A 14" base fits perfectly and that's what I recommend doing.

I rehabbed/flipped an 08' Genesis last spring and I thought the thing was the biggest POS Weber has made. While my bottom panel wasn't that bad, it still had to be replaced. The side frame pieces weren't great, but re-usable. I vowed to not flip any more of the newer style Weber grills. Good...