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Yes. Get a scraper and scrape as much of the mold off the sides as you can. Then fire up the WSM and let the temp get as high as it can. Let it burn until it burns out naturally. Your WSM is ready and safe to cook on again. Have fun!

Although Weber's basic products are awesome - it seems like they have become greedy with the pricing of new grills and accessories.

Just because it "looks" lie a Big Green Egg doesn't mean it is. It's not ceramic. It's just like a Weber Kettle with a BGE shape. Get real Weber!

Just want to put in a plug for Country Style Ribs. They are cut from the Pork Butt and therefore not really a "rib". But when smoked or grilled, these babies are really, really tasty. I grill them. They're done in 20 minutes or so. I'll wet them down with Soy Sauce or Worcestershire - then I...

When I got my first WSM (I still have it and use it.) I didn't know anything about thermometer inaccuracies. I kept the dial between 225-250. it would occasionally creep up to 260* and I close down a vent or two. Personally, I don't obsess over the dome temp and have had nothing but great...

When I got my first 22 WSM (I still have it and use it.) I didn't know anything about thermometer inaccuracies. I kept the dial between 225-250. it would occasionally creep up to 260* and I close down a vent or two. Personally, I don't obsess over the dome temp and have had nothing but great...

Totally optional! Unless you're cooking a competition. In that case YES! Remove the membrane.

You should be able to get 4-5 per cooking grate if you use rib racks.

Greetings my BBQ Brothers and Sisters. What do you do when the hot summer sun hits the lid of the cooker and sends the dome temps up from 250* to 300* or more? Thanks for your help! Frank

I can't believe that Weber would sell the WSM's with a thermometer that they know isn't accurate. When I first got mine I cooked via the Dome Thermometer and a Thermapen to check for doneness. Worked like a charm. Food was awesome. If you must you can easily change out your dome thermometer for...

Nothing against Controllers. - But - There is something to be said for working the fire!

Most leave the Fat Cap up. But I've seen a few BBQ Guru's lay the Fat Side down, saying it protects the brisket. Flip a coin. I'm for up!

Rotisserie The rotisserie is meant to be used on the Kettle. It would have little to no effect on your WSM. The WSM has a natural convection flow. You don't need to Rotisserie - but hey - it's your stuff.

If you try to split things evenly - you'll run out of food. Cook 3-4 butts on the 22 WSM and 6 slabs of Baby Backs on the 18 WSm. Use Rib racks. The ribs will probably go first but 3-4 pork butts will feed everyone else. You may want to cook 6 butts, But cook them ahead of time. Pork Butt...

I have a 22" WSM and a Pit Barrel Cooker. When I need to feed a crowd I'll use my WSM. When I'm feeding family or friends my Pit Barrel Cooker will do nicely. Holds up to 8 racks of ribs. Love my PBC but I'm not selling my WSM anytime soon. Great smokey wood flavor. In fact I just bought a BBQ...

Yes. It will add time and use more charcoal. That's why there is a side door. Add unlit coals as needed. Don't wait for the temp to drop below 200 before adding more coals.

You probably get 4-6 racks of Baby Backs if you use Rib Racks on each grill grate and cut the ribs in half or thirds before cooking.

When I first got my WSM, I relied completely on the dome thermometer. Guess what? The food came out great. I eventually got a Pitmater IQ. Food was great. Then I took it off and went back to the dome lid. Still great. Don't obsess over the accuracy. Weber knows what they're doing. The key is to...

Many do not use water and get great results. But Weber designed this to be used with water. I figure they know what they're doing.

Assuming you've started your WSM using the minion method, and your cooker is at the temp you desire --- how long do you wait after adding the wood to add the meat? Or do you add meat and then wood right away? Thanks for your answers? :wsm22: :blackkettle: :cool: