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Are you building a museum piece or a working grill? Seriously, you're way too overboard on this venture. [/COLOR] The Genesis 1000 hasn't been around for like 20 years. How did the studs/nuts not last? I've restored a number of Genesis grills and that's one area I'm yet to complain about...

$20 bucks? Really? You can't even order the ash pan for 20 bucks. Other than the lid, which obviously hit the pavement a few too many times (probably because of the stupid lid bale) what's wrong with this performer? And why do you think it's a non-gas model? Does Weber typically put...

If you want to get it back to all black, spray it with PAM cooking spray and wipe down with a paper towel. The deep color doesn't last long once you fire it up, but then again --- I don't know anyone who used that trick on a WSM (lower temps than a kettle) Please, give it a shot (no pun...

I love the crap out of my mini, but this is one area I'd like a do-over on. I *never* use the lower rack. One rack 5" down and one .5" down is where I use mine the most. Appetizers, sausages, veggies, etc. all hit the top rack while I'm doing a butt or something down below. If I need more...

What temps are you looking at running at? Do some research and you'll find that low temps - zinc is perfectly fine. Do a good burn off and it'll gunk over anyway. While you're at it, the beloved SS we all use is actually more harmful when it comes of off gasses. Granted, that's at insane...

Glad to hear all is well with your little OCD soul now. :) Going back to the very first thing your wrote in this thread ----- chill out!

Wow, that is pretty wild. The "faded" part seems 100% normal, but the jet black 'spots' are a new one on me. Check out the fade on this old 26'er. This,,, is normal. (pretty uniform all the way around)...

^^^^ Couldn't agree with Hamilton more!

7.5hrs @250 seems like a lot. Hard to tell, but are these StL cut spares? I figure 4ish hours for my ribs at 250-275. Did he use any BBQ sauce while the ribs were in the pit, or just spritzed with AJ?

Just to piggy-back what John said.... If I fill the chimney with charcoal, I don't wait for the top coals to get ashed over. By then, the bottom coals are 'well done' I wait until I see flames licking the top coals then I dump em. When you dump the chimney, the top coals now become the...

I believe it was the 18" Smokey Joe Platinum

Thanks for the shout-out and I'm glad people are finding it useful. I made a "name comment" on your out-of-round thread. lol

Man with 2 clocks never knows what time it is. :cool: I think some of that principal applies here. I don't know the answer, other than stating the obvious - calibrated differently or wrong. I'm sure 2 different locations in the smoker could result in different temp readings. Just pick one...

Also, knowing what your lid thermo temps are compared to the cooking grate temps are a big help. Not saying all are like this, but here's my 22.5 WSM

Gasser - The drip tray & pan come out pretty easy, so I dump them a few times a season. Otherwise, the ol' gal only gets a 'spring cleaning' where I scrape everything down. WSM - Not much of anything on the interior body walls, but the cooking grates get brushed every cook. I wipe the rim of...

Must have something to do with your first name & last initial because I know EXACTLY what you mean. lol

The 16" clay saucer from Home Depot fits inside the bowl, but not around the lip. http://www.homedepot.com/p/Norcal-Pottery-16-25-in-Terra-Cotta-Saucer-100043045/100543096

I prefer the clay saucer, but sand would be fine also. Just cover it with foil, cook, let cool, and toss out the foil. I spent the $$$ and bought 24" wide foil from ebay and couldn't be happier. I love being able to cover the water pan with 1 solid sheet.

Yes - a little goes a LONG way. Grab a tape measure and measure the bowl, middle section (top & bottom) and the lid. Measure both N-S and W-E Once you know the 'long' measurement, gently bear-hug and get it as close to being the same measurement as reasonable. Seriously, within a 1/4" is good...

Just making sure we're talking about the outside of the WSM, right? It's very common for older black kettles to turn gray, but just spots? That ain't common. Peeling porcelain - not on the WSM or black kettles in general, but older colored kettles (red, green, yellow) are prone to porcelain...