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As Mark just stated - the Uline and C&B are 2 different colors. Edit to add --- this is Duke's photo from WKC

Well, at least as long ago as I started this thread. Check out the 3rd post. http://tvwbb.com/showthread.php?47350-Weber-s-new-parts-pricing&highlight=weber+price

Tony - did you actually enjoy that cigar? The thing was WAY too strong for my taste. But the chow & drinks looked awesome. Seriously - does Maribel ~not~ take a good photo? I can't find a good camera angle and she can't find a bad one. :D

Great first cook and anything is easy now. :)

Buddy has a Big Easy and we each made a turkey for Thanksgiving. (mine on the WSM) Everyone agreed both were leaps and bounds better than oven roasted, but couldn't pick a favorite between ours. That's a win in my book. :)

No need to replace the flavorizer bars as they're the SS variety. While you won't see the shiny steel again, just hit them with a wire brush and/or sandpaper and start grilling up some greasy burgers to season them. Weber did come with a handle/light combo like that as illustrated in this...

I say return it and toss your wood chips/chunks directly on the charcoal. (which is what I do)

The SS Performer was introduced in 1990 and ran until 2004ish. There was an ash catcher change around 01 and yours predates that. There is a support bar which supports the ash ring that's missing from the photos. That would explain why the ash ring/pan is under the kettle instead of on the...

I have, use, and love both the 18 & 22. They both get used, but I find I'm using the 18 more often for normal cooks. But, when I want the size of the 22 for a cook - I'm REALLY glad I have it. Just used it this weekend to smoke 29 pounds of boston butt and a huge pan of beans at the same...

I love the CI grates over the SS variety.

In my 22.5 WSM, there isn't a difference between upper/lower grates. Can't say the 14 is the same or different as I don't have one. Personally, I don't think the temp difference, if any, is worth rotating from top/bottom. Typically, I'm more concerned about the outer edges verses center of...

I've never used an 18" OTG, but I can't imagine having the ash bucket in place causes you to lose heat & snuff out the coals. Doesn't even make sense. When I use the 22" OTG, sometimes I have to crack-the-lid for more/better airflow as the lid vent simply isn't enough. Give that a shot next...

Here's my $.02 When I got the 22 (first WSM) I did the "usual mod" of wiring everything together and adding anchor bolts as handles. I still use this mod every-single-time I shake the ash off. Sometimes it's during a long smoke, sometimes it's the following day when everything is cold. For...

Not a Weber product, but on the want list. http://www.kettlepizza.com/Default.asp

This has been mentioned numerous times on Weber's Facebook page. Here are a few of Weber's replies. Weber Grills HI Royal, We are very sorry to hear that you were not able to receive a discount for being a Vet. All Weber retailers are free to sell Weber products at whatever price they choose...

Nice FLHX! I ride a Wide Glide. :)

The "worst" butt I ever had, came after a 30 minute rest. *I* get much better results resting for a couple of hours. A longer rest can't hurt anything other than crisp bark. Not the same for too short of a rest.

If I were cooking an 11 pound shoulder, given those temps & time line - I'd bet the farm on it! Also take into account a 2-3 hour wrap/rest period after the smoke but before the pull/chop.

Looks great so far! For the hood, 0000 steel wool works great on porcelain. The little white specks most likely are not going to come out. There is a fair amount of fading on the hood and that's just the nature of the beast. You can get it looking pretty good (and dark) by spraying it with...

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