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I think it's just about price. Weber is an expensive brand in the uk. Grilling/BBQ doesn't have quite the same profile over here. For many people a grill may only be used a handful of times a year. I think this is webers attempt at competing with the cheap grills that many folks seem to favour

Smelling of smoke

Just put a flat head screw driver behind it and pushed. I actually claimed under the warrenty with Weber and they sent me the complete assembly. Never bothered fitting it though as happy just using the shaft

Same thing happened to me. I just took the knob off

Just use it to cook something. I found it burned a little hotter until it gunked up.

Thanks all EDIT: Just read the links, very good

I've never cooked ahead of time then reheated on the day. I'd like to give this a go sometime as I think it could prove useful. My question is in terms of cooling the food. Say I've cooked and pulled a butt. After the point of pulling it will still be warm/hot. Do I allow it to cool naturally...

Got a family party coming up later in the month and have had a request for lots of ribs. Assuming I'm stacking the ribs how many racks do you think I could realistically fit on a 18" WSM?

My bible is my cooking log. Many have contributed ideas and recipes to it over the years: wiviott, purviance, raichlen, lilly and members of this forum. I've got quite a few books and take the attitude that if I glean something that becomes part of my cooking style or recipes that I repeat or...

Don't have one and don't want one. I've found the performance of my WSM to be reasonably consistent. I prefer overnight cooks and am convinced they generally turn out better because it stops me from fussing with the cooker.

Heat sink makes sense to me. I found myself having to feed the WSM with lit coals throughout the cook which is very unsual for me. Presumably I need to think about adding more lit than normal at the start

That's the bit I don't get. I'm not heating a two bedroom house as opposed to a one. I'm heating the same size house but with more people in it. The area within the WSM hasn't increased. Thanks for the reply - it's all a learning curve

Had my WSM for over a year now. Cooked a number of butts over that time and feel reasonably confident with the process - no one is complaining about the food which is a good sign. This weekend was the first time that I cooked two at the same time. Both were similar size about 8Lb with bone in...

Assuming we have the same models over here in the UK. Yes I've noticed the gap can't say that it has really caused me any issues. It's still early days for me with the rotisserie but I've done a couple of chickens and also a pork shoulder and everything has turned out good so far.

Weber supply briquettes here in the uk, not the heat bead variety. Did a 13lb pork shoulder at the weekend off a single ring full lit minion method. Got 18 hours at 220 out of them with no top up or fiddling with vents. I find them very lon lasting in the wsm and the heat tends to remain...

Once again thanks for the suggestions. I'm probably going to go with browning then braising

Thanks for the suggestions. I'm sure there are good reasons why squirrel is not particularly popular (boney for start) but it's good to try new things. No idea what the goggles joke means...

I've got a couple of squirrels - any suggestions on how to cook them

I'm based in the UK. I tend to buy lots of fuel in the summer so that I've got stocks throughout the winter months. Other than that when things start to get difficult to get hold of (which isn't difficult when you Clive in a rural location) I start ordering off the internet