Rag1
Executive Chef
When my WSM (22) is cool, I slip the tailored Weber cover over it.
Weeks later when opened, the fire pan (lowest section) has several inches of water in it; every time.
The cover seems water proof, but is it really? What do you guys use to keep it dry and prevent a bottom pan rust-out.
Weeks later when opened, the fire pan (lowest section) has several inches of water in it; every time.
The cover seems water proof, but is it really? What do you guys use to keep it dry and prevent a bottom pan rust-out.