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I also had a problem that the tabs were on the short side (on my 18, but not on my 22). I followed somebody elses advise here and inserted a washer between the tab and the side then reattached the screw. Did this for all the tabs and it fits much better.

I had the same issue when I bought my 18.5 earlier this year with getting one that didn't have the updated temp port. Honestly, now that I notched it I'm glad I don't have the port. You'll never miss it. Check out the WSM mods section for details.

I downsized from a 22 to an 18. The 18 is much better for my use. Only once a year did I truly fill up my 22. I also built a WSM mini and to be honest, I'm using it more than my 18. It's so small and compact but fits quite a load of meat. I don't miss my 22 at all.

Yes it is seasoning. Don't worry about it. If it bothers you, scrub it lightly with a grate brush while warm. Nothing else. ABSOLUTELY NO CLEANERS OR CHEMICALS INSIDE YOUR SMOKER!!!!!

Snuff it or let it burn overnight. Dump it in a garbage bag and set it on the driveway for an hour or two. If there aren't any hot coals that melt the bag, in the trash it goes. I've also used it to fill low spots in the yard mixed in with topsoil.

I buy whatever is on sale, which usually ends up being KBB during the holidays. I care about one thing only. Heat. And nothing delivers consistent, long as cheaply as KBB does. Yes I've used lots of different lumps and a few different briquettes trying to make the "switch" but I cant find a...

You're lighting off WAY too many coals to start. I use a clay saucer most of the time but even so I only light about 8 or 9 briquettes Minon method. You have to bring it up to temp SLOWLY. Once it's up I'm closed all the way on 2 vents and 1/8-1/4 on one and then jocky the top vent between...

I went about 6 hours with the tuna can mod on a silver. I prefer the silver because when it comes to being an actual grill it has better airflow than the gold.

They used to but do not currently. They were pretty rare even when they did

I found the Weber 6605 at a local store for $10 so I grabbed it. The Brinkman is great too. The 6605 fits snugly inside my WSM mini which is all I care about.

I didn't season my 22 but I did on my 18 per Harry's method. Honestly I probably wouldn't waste my time again. They do run a bit hot but not enough to wreck a cook unless your doing a KCBS comp. Highly recommend the water pan filled for the first few cooks. It helps keep the temp spikes to a...

I just did two 4 lb boneless picnic roasts, 2 slabs of spares, and 1 beer can chicken for 9 adults and 5 kids under the age of 7. Ribs and chicken were wiped out but still had about 3-4lbs of pulled pork leftover. 4 of the adults were big guys who double dipped. Id say def 3 slabs and 6lbs...

I like Steven Raichlen's "How to Grill" personally. Great overall book with tons of recipes for grilling and smoking. Harry Soo recommends the following for reading so they may be a good place to start: http://www.amazon.com/exec/obidos/ASIN/0778801381/tvwb-20?tag=TVWB-20...

This is a staple in Okalhoma. When we moved to Kansas City people thought we were crazy for wanting smoked bologna. Buy it from the deli like mentioned. Score it all around, slather in mustard and rub, then onto the smoker for 3-4 hours. I use hickory/apple or hickory/cherry. It needs a fruit...

Yes it can. However remember whatever you cook on your new "grill" leaves that seasoning on the walls of your mini. Hot dogs and greasy hamburgers leave a messy stinky residue. Being that you can pick up a Smoky Joe silver for $29 new it seems hardly worth it.

Flats are notoriously dry when cooked alone. Marinating or injecting will definitely help. I almost always foil once it starts to stall (145-160) and finishing it in foil all the way. Pull in the 195-205 range. Leave it in foil for at least 30 min to 1 hour after. It will help salvage what...

If you aren't foiling during the cook, then yes, foil immediately when you pull it. I double foil mine then throw it in a cooler with towels top and bottom to protect the cooler. It will hold above 140 for hours this way. Wait at least 30 minutes before slicing or pulling.

I used some leftover chicken wire cut in a circle to match the charcoal grate. I later switched to an additional charcoal grate rotated 90 degrees as previously mentioned. Both worked equally

Usually burgers are basically done by the time I throw cheese on them so I throw a piece of foil down and slap the burgers on top before putting the cheese on. Makes for super easy cleanup.

Untitled by gakc2005, on Flickr Foiled at 145, unfoiled at 193 to let the bark set again. Dropped back off in temp to mid 180s then back up. Pulled at 198 and foiled in a cooler. Untitled by gakc2005, on Flickr Final. Flavor was great. Still on the dry side as I tried to explain to my...