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Just looked at both Lowes and HD near me. Lowes has a sale on Ridge charcoal, and HD has kingsford for 2 bucks off a 2 pack, was about 18. Gone are the 2 for 10 days, apparently.

I have that same wooden table. IIRC, I purchased it in approx 1998 at a weber dealer on Cape Cod. Do not recall the brand, but it is/was a good quality product - the wood was originally redwood and very similar to the handles on the Weber grills at the time, and it may well have been made by...

I cheat, and use the chimney over the gas starter on my Performer. No ash for sure. See others using hand held torches.

Similar history here, converted my old 22" into a dedicated pizza kettle, and bought a used performer on CL. Recently upgraded to a new performer as the floor model was steeply discounted at Lowes. No regrets whatsoever, and IMO the gas assist is the ultimate accessory/feature. Pardon me...

I have only an 18" WSM, so for the past ~20 years, all my turkeys have been done on a 22" kettle. Simply used the directions that are in the booklet that used to come with the new grills. Need to add coals to both sides every hour, but relatively straightforward. Only malfeasance was once...

I've smoked down to single digits in MA. Temperature has never been an issue, it is the wind that can be a problem. Solved that with a wind block, and all systems go in any temperatures. I'm amazed at how well the WSM works in all temps, from zero to 90's, it's produced good results.

Both times I've run into this the common element is that I used a previously open bag of charcoal, which had not been enclosed. My suspicion is that the humidity got into the coals and had an adverse affect on temperatures. Ran into this with both KBB and Weber charcoal, normally I'm good...

I had a circa 2005 generation performer for a couple years, and don't recall seeing smoke exiting from that tube. This is the newest performer, if that matters at all.

Yes, that is what I described. Taking that as it is normal?

Was cooking some burgers last night on my new style performer, and as I was approaching the grill, I noticed some smoke coming out from under the table area. Having never observed this before, when looking under the table, I saw smoke coming out of the propane venturi. Is this normal? All...

Long shot, I'm sure, but I have an 18 WSM and want to get into a 22, wondering if anyone in MA/RI area is in the opposite boat and would be interested in a trade? I'd offer my 18, plus some cash to make up difference. Figure that would be easier route than simply selling my 18 and buying a new 22.

Like others, I've never sauced the butts in the smoker, typically just a dry rub immediately prior to smoking. Good amount of cherry is my favorite. My friends are mixed, some like their pork sauced in BBQ sauce, the more refined ones like it "plain", but with a finishing sauce, either a...

Funny. I just added a second performer to my 5 other Webers. Only reason I needed was that A) it was new, B) it was copper, and C) it was on clearance. Might have to sell the old black performer now. It's been 20 years since I had a brand new Weber, as all of the others have been acquired...

+1 I'm also in MA, and have smoked down in the teens. I found that it is just a matter of different adjustments on the vents. But winds are the enemy. I constructed a crude 3 side shelter out of 3 pieces of 1/2" plywood 2'x 4' and some large hinges. The biggest difference and problem is...

Closest I've come to cleaning my 1997 OTS is when I needed to replace the Ash catcher assembly. I think all the grease and build up is beneficial!

You have good advice from others on getting started - but to answer your question about wood - absolutely. I'm lucky in that my yard is full of cherry trees, so I have a great supply, which is great since it turns out to be my favorite wood to use. I've traded my cherry for apple and pear, and...

Just smoked a pair of 7lb butts this past weekend. After 6 hours or so, I looked in and more than 70% of the charcoal was gone. This seems typical for my 18" using KBB. I find that I get a little more time with Stubbs, but either way I need to add mid cook. No foil on butts, I just use...

I've smoked in weather ranging from single digits to over 90. Fortunately my smoker is under a covered deck, and I have fabricated a 3 sided wind break. These two things allow smoking in any type of weather. I smoke when I can, and don't change due to weather conditions. Us New Englanders...

Great idea, though not sure how it is possible with 2 butts on an 18, but I'll keep it in mind.

That was my guess as to the cause, fascinating to learn more about the science every time the smoker is used.