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Can it be prevented? I popped out my saucer for the first time and **** was it messy in there! it was over a half inch thick. If it can be prevented how do you do it?

Just found a clay saucer for my 22. Was tough to find as alot of garden places arent open here yet. Anyway has anyone ever had one crack from thermal shock? Gonna try it for the first time tommorow, its gonna be below freezing here. I may keep the saucer inside tonight so its warm when it goes...

Seems to be alot of brisket topics lately but i cant seem to find what i am looking for. I have a small brisket thawing out for the weekend. Its 6.5 lbs untrimmed in the package still. I'm guessing i'm gonna loose about half a pound of fat ( not alot on it) alot of what i am seeing says about...

Anyone ordered the parts from weber to do this before? I know i should have just got a performer... Next season maybe. The lid hook they come with kinda sucks.

Only used it about 3 times so far. went to use it today and after running a few mins with just the smoker probe while the cooker got running at temp i plugged in the food probe. It was reading wrong, saying raw food was over 200F. after changing the batteries in the transmitter figuring it was...

the ash catcher on my new kettle is tough to get off sometimes. Other times its easy it seems its the aluminum on aluminum that is causing the stick. Is there some trick to stop this? Seems to me at least one of those componets should have been coated to make it slippery