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That would be nice, but........I'm pretty sure it would rocket into another price range if they made one like that. Might be worth it though.

Yes, but...............per the instructions you must position the bottom section so that one of the legs is on the hinge side. In other words 1 leg directly below the hinge. It can tip over otherwise. Once that's done she's rock-solid with no wobbling or tendency to move around or tip over...

When you open the lid all the way, it locks into position so it will hold itself open. In order to unlock it you have to lift up the lid using both of the Weber handles to pull it out of the locking-notch in the hinge. You have to pull it straight up and just pulling up with the front handle...

Today's cook is two nice pork butts smoked over apple wood. This is only the second cook since installing the new lid hinge and so far I love it. It is so much easier than having to sit the dome on the ground every time. The only drawback, albeit a very minor one, is that you have to use 2...

Wow, that's quite a compliment as far away as you are!!! Thanks. :cool:

Thank you for the kind words. They were heavenly, but I really wish I'd gotten some nice "cook in progress" pics. Problem was........this was such a fast cook I just didn't really have time for that. Since this is a Weber smoker/grill forum I would have liked some pics of the cook while on...

Picked up some nice-looking chicken thighs at Sam's yesterday. After deboning and trimming them I marinated them overnight in a raspberry vinaigrette dressing. Before cooking them I rinsed and dried them off, then seasoned the meat side and filled them with cream cheese and roasted jalapenos...

Tony, that lamb looks so perfectly delicious I began licking my monitor man!!! Dang that looks good. Lamb is not a major protein source for most Americans, but it is eaten here, just to a much lesser extent than in Europe and abroad. Braised lamb shanks and lamb chops/rack of lamb is the...

Thanks for the links guys. Sorry, for the newbie post in the wrong forum Chris. :)

Worth every penny, glad I pulled the trigger on it.

I am a beef/pork guy for the most part, but...........today I ran across a deal I couldn't pass up. The local grocery store near my house had the biggest chicken breasts I've ever seen. They were so big I thought they were turkey breasts at first. They are boneless and skinless which isn't my...

Okay so I finally just sucked it up and dealt with the Texas heat. Lid hinge installed. Pics posted in the Mods section where this post probably should have been posted to begin with. My apologies.

The cover still fits just fine. It takes just a little extra effort to guide it over the hinge, but the cover is big enough to accommodate the hinge without any real issues.

I've only had lamb once that I remember, and at my age (55), that's kind of unbelievable actually. It was at a Brazilian Steakhouse and it was only just okay to me. If I decide to try my hand at lamb on the WSM I will pm you for some tips! Surely I can do better than that steakhouse.

Yes sir Nate. It is very easy to take the lid off completely.

Finally got the nerve to drill holes in the WSM and got the new lid hinge installed. Very well made and it works like a champ! I think the CB door will be next. :cool:

UPDATE- I went outside to the garage today with the intention of installing the hinge. It was so hot outside that even the WSM inside the garage was hot as heck to the touch. I decided this mod can wait until winter. ;)

Nice! What types of meats do you smoke most often Tony?

Thanks! And yes, I used almost a full chimney of lit to start and that is way too much I think.

Mine has the lights and the wife picked it up at the big, orange, home-improvement store on sale for less than $200 but I don't remember what she actually gave for it. I'm sure they will be on sale everywhere in a month or two. I love it!!!