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How does that affect the rigidity of the center section after removing all that material?

What about rolling the ribs? I did 5 racks on one grate a few weeks ago that way. With 3 you wouldn't even have to stack them.

I was a bit hesitant to use it on my deck without the deflector underneath so that's good to know.

I got mine for $160 plus tax. Oddly the store in the next town over was still full price.

I should have used pavers, I usually do with my 18.5 but I guess I was too jacked up about using the new 14.5 and forgot to get them out lol.

I just got my 14.5 WSM on a Walmart clearance sale over the weekend and did the first cook on it Saturday night. I set it right on the ground in the back yard and it scorched the grass all the way to the ground. Has anyone made a heat shield to mimic the ones on the new 18.5 and the 22.5? I'm...

WSM size kind of depends on how creative you want to be if you decide to cook for larger groups. I have added a middle cooking grate to my 18.5 and can get a lot of small items like chicken pieces on it that way. Some people even add an extender rack to get 4 levels. I cooked 5 racks of spares...

When I do poultry I leave the pan empty and use 2 weber chimneys of lump with some briquettes mixed in. Once the chimneys are roaring I dump everything in plus some unlit lump if doing a turkey cook. Then sit the lid slightly off so extra air can get out. If even higher temps are needed then...

Just saw some 14.5s on clearance for $160 at my local Walmart. Sooooo tempted....

The code on the first page didn't work for me. Not enough characters.

With as tall as it is Im a little surprised it only adds one cooking grate. I might pick one up someday bit I just added a third middle grate so I am set for now.

I emailed customer service today and they gave me the standard line about not planning on making one but that they come out with new models each year. Just thought I'd do my part.

I have cooked two 12lb briskets in my 18.5 (separate occasions) on the top rack and used the grate handles to shoehorn it in. I wouldn't go much larger than that unless you don't mind putting something under the center like others have mentioned.

I do some of each. On long smokes I use KBB but when I smoke chicken I mix lump with KBB 50/50 or 75/25 to get higher temps.

I put 4 or 5 pine cones and drizzle a little lighter fluid on them to start my chimneys.

Bottom line is, If you're trying to cook at/above 300F you don't want any water in the pan. When I do chicken pieces I put in 2 chimneys of lit coals (I mix lump with KBB 50/50 to 75/25) and an empty water pan. I have recently put in a Piedmont Pan but I run it empty as well. I can usually hold...

There is also the option of putting the charcoal grate in place of the water pan and grilling on the top grate. Chris has an article about it on the main website. http://www.virtualweberbullet.com/grilling.html

If they wanted to come out with a base with a built in ash cleaning system like the kettles do I would be interested in one.

I have only smoked one brisket so far, but learned you want to put the fat cap down. I did mine with the cap up and the bottom 1/8" of meat was hard and overcooked.

I am looking to get a steamer rack to put on the top grate of my 18.5, will the 17 3/4" size work or do I need to step down to the 14 3/4" size? Any pictures would be greatly appreciated.