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Just received my WSM..The first part needed for assembly was the heat shield and It wasn't in the box oh well..Weber customer service has always been good. It should be here Friday. Whats with the door? Is it really supposed to stay propped open when inserted and opened? I can't see how that...

That's what I'm talking about!!!

Can I get convection style cooking in the WSM 22 1/2" at higher temps..say 375 degrees for 1 hour without raging direct heat? Can I keep similar heat on both grates? Chicken is my mission with this. I'll do some experimenting, but what temp reads do you get from a full pan of hot coals, all...

Great input. Thanks! I was thinking about a porcelean enamled cast iron pot to put in the pan with water. the iron would hold the heat really well with or w/o water.hmmmm Also thinking about a fan and stoker control.

Thanks all! What is a clay saucer? Peidmont? Minion method sounds good but worried about unlit charcoal taste (I'm sure I'm not the first to question it!)

What is the reason for not using water? Doesn't it keep the food moist? Is it for regulating heat? I want constant 275° for butt and ribs. I usually mop.. Help!? WSM on the way!