I made some tabs to hold the lid on so I can use my WSM as a grill. I tried it last night and could only get 350* at the lid with it. I used about 40 briquettes. I thought I would be able to get to 500* + no problem being this close to the fire. Any thoughts? Here is a pic.

This message has been edited. Last edited by: Scott Downey,

Scott, Nice job! The airflow is baffled. The top vent is too small. Try cracking the lid or take it off.

Cool,
A little Black Egg.

I've used my WSM as a grill before and it has worked just fine. One thing, however, that you should be aware of is that the "seasoning" that exists on the inside of the dome lid is going to take a beating from the intense heat. You may discover that it actually causes the interior of the lid to begin flaking and that stuff may find it's way onto your food during a future smoke session.

Ya know, you can keep the mid-section and still grill.

Just move the charcoal grate up to the water bowl or lower grate position.

For my 18", I got the charcoal grate for the 22" kettle, same size as the 18's lower grate, and use that. Then either put coals on that grate inside the ring or put the 18"'s charcoal grate on top of the ring and the coals on it for super-searing.

Had no problems searing steaks.

I know,

I was looking for a more portable option . something more like a smokey joe without purchasing one for things like tailgating.

Thanks for the replies.

Scott

quote:

I tried it last night and could only get 350* at the lid with it

Both my WSM's will wrap the thermo in the setup you have shown. I use lump and it is well lit when I get those temps.