After a couple of top vent adjustments yesterday it ran 12hrs @ 225 with water in the pan and then the battery died. I’m very pleased. So I figure it’s time to add some tweeks to the WSM. I have some felt gasket layin around and figure that the door is the largest leak. My question is, should I put the gasket on the door or on the smoker? The individual rings are greasy enough now that they seal pretty well.
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Doing some WSM upgrades
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Doing some WSM upgrades
I decided the rather than replacing my pellet smoker th got mashed in the Great Texas Ice Storm that I would get a fan for Fireboard and use my 18.5 WSM.
After a couple of top vent adjustments yesterday it ran 12hrs @ 225 with water in the pan and then the battery died. I’m very pleased. So I figure it’s time to add some tweeks to the WSM. I have some felt gasket layin around and figure that the door is the largest leak. My question is, should I put the gasket on the door or on the smoker? The individual rings are greasy enough now that they seal pretty well.Tags: None
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Founding Member
- Jul 2014
- 4822
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Eric
I replaced my stock door with the Cajun Bandit door. Once it got some good smoke and gunk on it, I really haven’t had an issue with door after that. If I still had stock door, I think I’d put the gasket on the body and make the door work around that.
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I have the gasket so I want to put that to use before I buy something else. Being a cheap skate means I can put my name on the wait list for a Lone Star Grillz pellet smoker sooner.
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TxF for sure. Not suggesting go buy the door. Just noting that improving the door seal, one way or another, is a good thing. When I first got my WSM I could not hold temps easily and I had a lot of problems with very high temps. I believe this is because the door acts as a second chimney, so you draw way too much air through the fire chamber. Definitely seal it. You will use less charcoal, maintain temps better, move the air in the cook chamber the way you should.
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