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WSM replacement door

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  • _John_
    Former Member
    • Jul 2014
    • 2447

    WSM replacement door

    Thinking about ordering one today, anyone have problems? I did a big cook last week and will do another next week, and I was really surprised at how inefficient my WSM is (the 22.5). I am used to cooking at 275, maintaining that temp with an overflowing basket of coals is only getting me 8 hours, there has to be a lot of heat getting out because that amount of coals in my PBC would get me 24 hours of cooking.

    Anyone test before and after? If not, I suppose I will do so.

    Edit: I tried another search and got better results, seems like new door as well as gasket is ideal, but no real data around whether or not they actually increase efficiency.
    Last edited by _John_; September 30, 2015, 07:43 AM.
  • CandySueQ
    KCBS President, and Moderator
    • Jul 2014
    • 1525
    • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

    #2
    If you have the square top on the door hole, turning the door where the latch is at the bottom works wonders. If it's arched like the one you're selling, that doesn't work.

    Comment


    • johnsteen
      johnsteen commented
      Editing a comment
      That makes sense...thanks will try
  • _John_
    Former Member
    • Jul 2014
    • 2447

    #3
    I got my door and decided to do a quick, not very scientific test.

    I put a chimney of unlit coals in one corner of the ring and lit up another chimney. After 20 minutes I dumped the coals in with the others and opened all vents 100%. After 20 minutes I put in wood chunks, weighed to be as close as possible, and closed all of the bottom vents except the one across from the coals which stayed 100% open.

    Results are pretty obvious from the pics, hopefully it holds true on a larger scale. Here is the old door, you can see it spikes to about 250 and is above 225 for about 1.5 hours.
    Click image for larger version

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    Second got up to 300 and stayed above 225 for about 3 hours.
    Click image for larger version

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    Ran them on different days to let the smoker cool, same ambient, humidity etc.

    Comment

    • PaulstheRibList
      Founding Member
      • Jul 2014
      • 1585
      • Lake Charles, LA
      • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
        1.) A pair of Weber Smokey Mountain 22.5's
        2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
        3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
        4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
        5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
        6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
        7.) 22" Weber Kettle with Slow-N-Sear
        8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
        9.) BarbecueFiretruck...under development
        10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
        11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
        12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
        12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

        Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

        I'm loving using BBQ to make friends and build connections.
        I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

      #4
      I bought it, then went back to my original door. The door latch does not seem to like being removed and put on the new door.

      And, I don't see a big help to eliminating that little bit of air leaking out of the factory door. My typical cooks have shifted to being fully loaded, like 8+ racks of ribs or some big meats, so with my now stock charcoal layout in the Fuse method, I'm needing more heat than less.

      Comment


      • _John_
        _John_ commented
        Editing a comment
        I got the new latch as well, I think it does more that the door actually.

      • PaulstheRibList
        PaulstheRibList commented
        Editing a comment
        Where did you buy a latch? I want to keep a spare on hand. It's not easy to cook on it when the latch breaks!
    • _John_
      Former Member
      • Jul 2014
      • 2447

      #5
      PaulstheRibList they have one on their site here. Link is for 22.5 but they have other sizes. The latch is way better, it turns like the original but then closing the latch pulls the door tight and locks it in place.

      Comment

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