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This obviously is a design defect. After receiving my warranty replacement ring and pan, I very carefully -- trying not to bend the ring very much -- positioned it on the inside of the three leg receptacles. After a lot of effort, I finally got it positioned correctly and the tabs popped into...

I normally spatchcock a chicken, but I wanted to try something different. Thanks for the response.

Looks like a great product, but it's a bit pricey. Thanks for the tip.

Sounds like a good plan. Thanks.

I have a Weber 22.5 one-touch and unfortunately the distance from the top grate to the top of the dome won't accommodate a beer-can chicken. Any ideas on a feasible alternative would be appreciated. --Dave Ellison

Unfortunately, my "massages" did not work as well as yours. I called Weber, explained the problem, and was shipped a new ash catcher unit. It fit much better, even though installation still was a bit tedious. Thanks for the response.

When installing the circular ash-catcher component on the outside bottom of my one-touch gold Weber kettle, the component becomes slightly out-of-round after its three tabs go into the slots in the leg posts. This makes it very cumbersome to insert the ash pot into the circular component. Any...

Thanks, again. One more thing: at 425 degrees, how long will it take to cook, say, a 12-15 pound turkey.

Thanks. I'll try the recommendations. Wonder if the procedure -- including the 420-degree cooking temp -- would produce the desired result with turkey?

A bbq joint I used to frequent served poultry that was moist yet had skin that was fairly crispy and seemed "shrink-wrapped" to the flesh, as though the fat under the skin had rendered leaving only the outside layer. It was not anything close to rubbery and was a real taste treat. Any idea how...

I'm planning to try both types, just to see if I can detect any differences.

Interesting. Thanks for the info.

Wonder if anyone has ever asked Weber why the company recommends against using lump charcoal in the wsm?

Weber doesn't recommend lump in their wsm manual, but I used it successfully and apparently so have legions of others. Maybe Weber thinks it will clog the holes in the fire ring. Didn't with me, though.

Jim--Was pleasantly surprised at the results of my first cook. Butt was succulent with a respectable, tasty bark. The dwell, though took four hours. Ribs were pretty good but could have been a bit jucier (slightly overcooked). Sausage was very good. Overall, I enjoyed the experience, and I...

Just got my pair of ranch handles in the mail today. had no problem with ordering...well, maybe i did fudge a bit when i was explaining to the rep what they would be used for. They appear to be very sturdy, and I probably will put a fender washer on the interior side of each bolt for some added...

Your comments are appreciated. It is refreshing to read comments from a culinary devotee with a philosophical approach. Thanks.

Thanks for all the valuable input. I used 3/4 chimney of lit charcoal. Also am using a Maverick digital temp gauge that registers meat temp and temp at grate on which meat sits (top grate. The Weber lid gauge registers about 25 degrees lower than the grate temp gauge. Everything is a tight fit...

thanks.

thanks. Have been able to get temp to hover at 259-262 at top grate. Best I can do so far. For initial firing, I used full ring with hole in middle for lit charcoal. Used about 3/4 chimney lit charcoal in middle. Top grate contained some sausage links, rack of St. Louis ribs (flat on grate)...