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Using the billows for the first time on my 22.5 WSM. Do I leave the top exhaust vent 1/8 open and close all the bottom vents? I have tape over 3 holes on the 1 vent I’m using the fan on. Shooting for a 275 cook temp.

Finished (for the most part) the 70's Red I got last week. Had to put front leg in different socket to make sure the socket did not come off due to rust and resulting faulty weld. Waiting for a handle from Brian. Still cleaning up twist on ash pan. Wheels are newer style because I only had one...

Does anyone have an extra wheel or two? I'm restoring and old red head that looks identical to the 1973 one in the Weber catalog and it only came with one original wheel. The wheel I have is missing the white wall but worst case I could paint it on.

As luck would have it I was in Oak Brook for lunch and figured while I'm out here I'll give the lady a call and she still had it. Here's some pics of it, pretty rough. Anyone know how old it is? Also, one of the leg sockets is coming off the weld...can I just drill through it and re-attach with...

Picked this up at Ace Hardware today, NIB. I paid $40 for it but have some questions. 1.Is it worth $40 or did I pay way too much? 2.Will this work on my 22.5 Performer? Maybe leave the grill grate on and try to cook with it on top of the grate? If it will not work I guess I'll either take it...

Picked this up for $15 and it looks like it may have been used once. Good deal for a 1981 Silver? Sorta digging this thing

After selling off 3 grills (all used and ones I got relatively cheap) I finally was able to get the one I wanted - brand-spanking new!

Bought this beauty on Tuesday for $120 and cleaned it up good. Also came with a brand new SS grate, Weber premium cover, and new charcoal baskets. Bottom had heat damage with some cracks and spiraling on it so I called Weber Tuesday night and they shipped me a new bottom bowl, one touch system...

Hey guys, I bought a 10lb belly from my butcher for $2.25 a pound today and plan on using the Ruhlman recipe. Cut them into 4 - 2.5lb pieces and put 2 in the fridge and 2 in the freezer this afternoon. I plan on cooking 2 of the 2.5lbs after the 7 day process is finished. Any idea about how long...

Just a few quick pics I took...used basic baby back ribs recipe from the site. http://s1245.photobucket.com/albums/gg598/landgraftj/

Using the basic baby back recipe on the site for my 1st rib smoke. Using Stubbs instead of K but otherwise following the recipe to a "T." Hope they turn out well.

About how long am I looking at for a cook time for a 3lb turkey breast (boneless & skinless) & a 4lb spiral ham (ready to eat w/ natural juices)? One will be cooked Sunday and the other on Monday. Both are fairly small in weight because I'm only cooking for myself and the wife.

Plan on making some basic BBQ chicken tomorrow and it just so happens this is my 1st cook on the new 18.5. From what I gathered I should cook the two 5lb birds split in half at 300-325F with an empty & foil-lined water pan. Using 3 apple chunks for wood. Going to be around 55F outside but...