First run on a WSM. 4/27/16

[TheDude]

Thing must be leaky as hell. Bottom vents closed and top at 50%. Couldn't get under 350°, and got as high as 400° with bottom vents closed, and top 100%. Do I just need seasoned, or is something else going wrong. It's a 99' that the previous owner used once, or twice. Started with 20 lit coals. High 60's and a bit windy.

[iCARRY]

That's pretty high. Start with 10-15 coals, put it together as soon as you out the coals on the unlit, start at 25% open and see where that takes you. wind could very well be your problem. Water in the pan?


Sent from my iPhone using Tapatalk

[TheDude]

No water in the pan. Also forgot a drip pan. Gonna have a mess to clean up tomorrow.

[Harleysmoker]

The trick is to catch the heat going up instead of trying to get it down. Get it set up with all vents wide open, when it hits...say 200,,turn the bottom vents down a little more than half, then maybe 1/4 or an 1/8 open. Leave the top open all the time.

I think you started with to many lit coals. I have a 22" and use 12 lit Kingsford Bricks in a hole in the middle of my charcoal ring using a coffee can with the bottom cut out.

If I want high heat for chicken or turkey I dump a full lit chimney on top of a non lit charcoal ring half full and let her rip

I have never used Lump Charcoal  so that may differ

[iCARRY]

I usually just wrap my water pan up in heavy duty foil. Never run water in it. Sometimes I will use a large turkey roasting aluminum pan with some water in it. I do have a gasket on the door. My 22 ran hot for the first 5-6 cooks. Now is usually settles in at around 240-275. I am good with those temps.
I am going to order the Cajun bandit pimp kit and get the door, high flow charcoal ring, and the rotisserie. Maybe that will help me settle in a little lower.


Sent from my iPhone using Tapatalk

[Harleysmoker]

The water pan is the drip pan,,cover it with foil for easy clean up if your not using water in it

[iCARRY]

Oh yeah, I only use KBB. Never used anything else. Although I do have a few bags of Stubbs and coshell. I have never cooked in my kettles with anything other then KBB.


Sent from my iPhone using Tapatalk

[Harleysmoker]

There is no need for the high dollar door or any gaskets. It works fine out of the box.

[TheDude]

I'd be ok with topping out at 275°. Gonna cook a few chickens over the next few weeks. First couple hours ran around 250°. After that... Just took off. There was a lot of smoke coming out of the lid and door. Probably wind up with the Cajun bandit door, sooner than later.

[TheDude]

I used KBB.

[TheDude]

There is no need for the high dollar door or any gaskets. It works fine out of the box.

Gonna try to season it some, before buying a new door.

[TheDude]

Got pretty good with my kettles, over the last year. I feel like a noob again.

[Harleysmoker]

A little smoke leaking from the lid and door is not the end of the world. Maintaining temp is, kind of. Many people cook butts and briskets now at 300* instead of 225* and claim they are just as good.

Does your door need a little bend to make it fit flatter against the middle section? Do this easy as it is pretty flimsy. The seal on the lid and middle section will seal up a little after some grease gets built up on it.

Mine still leaks a little smoke but its no problem as my temp stays where I want it

[TheDude]

It was pouring from the lid and door. I did run my probes through the door, but that's not where it was pouring from. Well.. It was pouring, all around the door.

[jcnaz]

Is the WSM in question an 18.5" or 22.5"?
The 18 doors seal better if you install them upside-down.
Also make sure that the bowl, body, and lid are not out of round.
Keep your WSM out of the wind and try less lit coals.
You will have it down in no time!