I have been lurking for many years now and have decided to join in. I have been cooking with my 18.5 WSM since 2010 and have just added the 22 WSM to the group. I started cooking on a 18.5 kettle back in 1993 and have not looked back. I also have a circa year 2000 Silver B that I use primarily for an outdoor oven. Upgrades I have done to the WSMs include Tel-Tru and stainless mixing bowls as grease catchers. I am strictly a "waterless" cooker, I did start with water but have found I like the dry route. I have yet to cook "directly" with the water pan removed but looking forward to giving it a try. The primary reason for the new 22 WSM was the need for more cooking space! I mainly cook Butts, Tri-Tips, and Brisket. Texas style BBQ is my favorite.
Happy to be here!