Does anyone know if the Charcoal grate gap issue has been resolved? I know this has been discussed in the past but from what I can find it doesn't look like there has been a definite answer. So did Weber update the 18.5" charcoal grate for '09 or not?
I was wondering what you guys think is the ideal size of wood chunks for the WSM? I've notcied that the bags I get have a wide range of sizes, anywhere from golf-ball to grapefruit. Do several smaller chunks really equal 1 big chunk?
Have a question about Tri tip on the WSM. I noticed the recipe on the website says to sear the tri tip at the end but I have seen a lot of other recipes that say to sear first. Does it make any real difference when you sear the tri tip?
Just got my WSM 18" a few days ago and I am trying to find some good lump here in the Seattle area. I have checked out the Naked Whiz Lump review but the majority of the lump with good reviews is hard to find around here. So where do you PNWer's get your good lump?