New to me wsm

[HoosierKettle]

I can't give you one negative about any of the CB stuff I have. Some will say it's expensive, but this is how I look at that. I want quality stuff that will last forever. CB items meet that criteria. The only mistake I made when ordering was I tried to used my old door latch. I would suggest using the CB door latch and trying out their grommets that replace one of the bolts that hold the grill grate straps in place.


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Thanks man. I will definitely go the Cajun bandit route when the time comes. And I'll get the latch as well. That's a big part of the problem currently so I don't want to use my latch.


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[HoosierKettle]

Cb door with latch on the way . Thanks for the nudge.


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[iCARRY]

Awesome. You won't be disappointed. Did you order the temperature probe grommets?


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[HoosierKettle]

No. I might have some stuff in the garage to make one. We'll see, but can't wait for the door.


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[pbe gummi bear]

I've used the wsm a few times now and am starting to get comfortable with cooking on it.  One thing I've noticed is since I've installed the lid therm, my temps seem to be easier to control and maintain.  I theorize it's because I don't have the probe cable under the lid holding it up very slightly.  Is this just in my head?  Either way, I will not run a probe cable under the lid anymore.  Also, I think I'm going to install the silicone probe gasket thingy that the new ones come with.  The tighter it runs the better it seems.  Along these same lines, I either need to replace the door latch so the factory door fits tighter or I need a cb door.  I'm leaning towards the cajun bandit route.

It's possible that the wire gap was giving you harder to control airflow. The buildup of gunk between the lid and the midsection also helps control temperatures. It takes a few cooks to build that up.

[HoosierKettle]

New door is a huge improvement. Looks like there is still a couple small gaps. Is it worth trying to bend the door a little or should I leave well enough alone. I am hesitant to start tweaking this heavy gauge door.


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[iCARRY]

I would leave it alone. Run it and see how it goes.


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[HoosierKettle]

I would leave it alone. Run it and see how it goes.


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Thanks. Will do. I tried briefly but didn't want to push my luck.

I'm going to do some pork butts tomorrow to test it out.


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[iCARRY]

Good stuff. Even if it gets hot, pork butts can take the higher temps. What do you think of the quality?


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[HoosierKettle]

The door is heavy duty and well made. The latch is great too.


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[HoosierKettle]

The compression latch coupled with a solid door is key


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[HoosierKettle]

Success!!  The wsm shut down in less than an hour. Only thing different is the new door.

Prior to this cook, the wsm just smoldered its way through all of the unused fuel.


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[iCARRY]

Good to hear


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