I've seen posts on propping the side door on the older wsm's to get HH for briskets, etc. but how do you do it on the newer generation wsm? I can't get my door to prop open and with blue bag kingsford, it is struggling to produce 350 degrees. I'm stuck around 30o tops w/ 2 butts.

Offset your lid a hair, or use a metal spatula to crack it open a bit.

Tim

The meat itself will act as a heat sink, so you need to get as much oxygen to the coals as possible. I use lump which may burn a bit hotter. As Tim said, crack the lid a bit, or open the door some.

Turn the door upside down and prop it open with some tongs.

I can't speak for the new style, but I use one of the mods found elsewhere on the site on my 18" WSM and it worked great.

Essentially take the door off, mount two 2" or 1-1/2" stainless-steel machine screws held in place with a lockwasher and nut on the inside, then slide the door in upside-down. You can then rest the screw-threads on the body of the WSM to allow a greater air opening if you like. I was able to get it up to insane-high temps.

"I can't speak for the new style, but I use one of the mods found elsewhere on the site on my 18" WSM and it worked great."
I think this is the mod that Peter is referring to.
http://www.virtualweberbullet....cessdoor.html#upside

Well on the 2010 you cant set the door upside down cause the openning is rounded ontop.

think the best way is to start with alot of lit ones if you wanna run it at 350.