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I've purchased both ribs and butts from Sam's with no problems. While I haven't been in a while I've purchase most of my meat (burgers, chicken, fish) etc all from Sam's.

You could always do a modify version of the 3-1-1 method. With the higher temp the ribs should be ready on time. This is how I cooked ribs last time, and and they were ready in 4-4.5 hrs. Good luck.

Pretty cool to cook steaks in less than 5 mins on the CG kamado. 750-800 degrees I guess you could also do this on a kettle as well, but haven't tried it at these temps.

I bought one this past weekend. While I haven't smoked any ribs, or shoulder. I have to say it's a pretty good cooker so far. It supposedly holds temps for 24 hrs plus according to a guy who did a test to see how long it would hold temp.

Yep. That's how it usually goes. People get crumbs, and attorney's get most of the money.

It helped on my 22.5. I had two factory doors that were bent pretty bad at the top. The Cajun Bandit door did the trick. It seals great on my WSM, and it looks great too.

Yes, you have to take the top rack out in order to get to the bottom rack. You can go through the door, but it would be impossible to load, or remove a large piece of meat.. I guess you might be able to load, and remove ribs, or a pan of beans. Never measured the temp difference between the...

Weber customer service is great, but I would buy the Cajun bandit door. I've had two stock doors that look like crap. The Cajun door looks killer.

I had some weird temp readings when I was doing two pork shoulders last weekend. The 22.5 temp gauge and 732 were pretty close for a while, but when I took the top off about 1hr into the cook, and then placed it back on the WSM temp gauge shot to 350 plus, while the 732 readout stayed at 275...

This thread may help out. http://tvwbb.com/eve/forums/a/...0069052/m/8901004516

My only story is, I slow cooked some chicken a couple of years back and was letting the meat rest on the top of our oven for 15 mins or so. Wife lets our 4 labs in, and they lay down and go to sleep, or so we thought. The next thing we know one of the dogs had somehow pulled the chicken into...

I went through two lids and bottoms on my 26 before I received two that weren't damaged. The 26 that came from Amazon was damaged, and then the replacements from Weber were damaged. lol

I have called when Weber sent me a replacement part that was damaged. They sent me another part that was packaged better. This time it had no damage.

Richard, I just got mine in the other day from Cajun Bandit, and messed around with the fit on my kitchen counter with my 732, that I also just got in... I never took them outside to see if they would fit on wsm. Sorry for the confusion. Fast forward..I took both the 1/4 and 3/8 gromments...

I had my first cook in my 22.5 wsm, and I thought that I had a really inaccurate wsm gauge. My Maverick 732 was running a good 25-30 degrees hotter at the grate than the wsm's lid temp gauge. This bugged me through out the cook. But after the cooking was done, and the temp went down I did some...

You're welcome.

I ordered the 22.5 upgrade kit with the 3/8 grommets and can confirm that the ET-372's probes with fit no problem. Fwiw. The 1/4 grommets "middle brass part" fits the sensor until the sensor flares out at the top. Now, if you just wanted to use the 1/4 round metal gromment without the middle...

Weber hasn't ask me if my grills were new or used when I needed replacement parts. I believe they just go by the code on the damper.

Didn't know there was a serial number on any weber grils. I've looked on both my 26.5 & 22.5 wsm and haven't seen any serial number. Weber did ask me for the code on the damper on my wsm when I called to get a replacement lid & bottom, but didn't ask for any serial number. Fwiw. I would call...

Oh. That doesn't sound good. I thought you were calling weber in the states. Hopefully the company you're calling will take care of you. Since I'm new to the site and weber products will weber USA not take care of your problem?