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likely just off season purge of equipment, they should be showing back up in stores within the next month as some have already shown. i bought mine last year at lowes this time of the year, of course this was when they launched and my local store had units in backstock but had yet to even put...

Oh for sure i know its not 100% stainless and even then stainless will eventually rust i put it away under a canopy ahead of the heavy rains last week.

all the local stores are closing out the old Weber models, most are only taking 100 dollars off though unfortunately except for Home Depot, grabbed this bad boy for 600 dollars to complement all my charcoal Webers, only issue it had as a floor model for so many years is the grates got stolen and...

Oh yeah totally, that is why i opted to get a 22 rather than an 18 to complement my 14.5, if i need/want the extra space/ease at the expense of using more charcoal to get it done why even bother getting the 18 just get a 22 and have space to the max so that's why i bought it. in the next few...

as a 14.5 owner first and now a 22.5 owner as well i can tell you the 22 is a freaking charcoal hog, if i can fit it into my 14.5 its still my goto smoker i can do 4+ full loads into the 14.5 which will run approx 8-10 hours per load on a single 18 lb bag of KBB a full load into the 22 takes...

ah gotcha, yeah i would say that is normal, there's going to be plenty of leakage more than enough to keep the fire going. When i finish a cook i have the opposite approach i open up all the vents to make sure as much leftover charcoal and wood is burned up so cleanup is easier the next day.

i recently got a 22.5, i can see how temps can run away fast on them there is a ton of charcoal (unlit or otherwise) that can fit down in the bottom. the key as with any charcoal grill/smoker is making sure to not overshoot temps if your still going too high after you throttle vents throttle...

basically the same, as others mentioned usually take slightly less time but determining if they are done is still the same for either. in general in my experience baby backs/back ribs (its the same thing) have less fat to render and also less meat mass in general, if you try full un trimmed...

Did a 9 Lb BB yesterday to break it in. came out really good, took about 9 hours at 250-265 deg, i ended up foiling it at about 7 hours because it was starting to take longer than i had expected, pulled it off at 197-198 degrees the bone pulled out by hand like it should :) So far biggest...

250 bucks, great shape just missing the lower heat shield and cover. time to break it in this weekend with perhaps a brisket :D

yeah its tight but if you buy rib racks that fit into the 14.5 (i have that exact same one Jeff above has, home depot carries it) you can easily get 4 racks of ribs into it on both levels cut in half so its 8 half racks. i don't think theres any other way to get more into it. I've even done an...

very nice, yep the WSM's are incredibly efficient on fuel usage for what they do.

indeed. well mine is safe to say has been pretty action packed with bbq related things in all forms hehe.

around here in CA its about 50/50 on people that spell my name correct or "your" way ;) Finished ribs, Brisket tomorrow :D

Pretty impressive cooks Jerome! love the tenderloin/bacon pinwheels idea will have to try that sometime!

Mmmmm those spares are making me hungry! nice work Enrico.

2 hours in rub is starting to set nicely. next pics will be finished product ones in a few hours or so :smilekettle:

Well after plenty of thought i decided i should remove the gas ignition system and stick my BBQ Guru's blower adapter in the hole and give smoking some ribs a shot on the new performer today, for now until i order and get a slow n sear for it i'm just using some bricks and a water pan as heat...

I did a similar smoke then sear on burgers about a month ago, was really impressed with the result it seemed like smoking them helped seal in a lot of the juices to me, sounds like you had a similar result nicely done!

Indeed it should be :) Going to do a trial run smoking ribs on it today, if that goes well I'll probably use it for the 8lb Brisket Monday instead of my 14.5 wsm just because it will fit in there a lot easier lol