After pulling my hair out trying to adjust the leaking aluminum access door on my 22 inch WSM, does anyone have suggestions that may be a simple fix like adding a gasket or heat resistant leak sealer? I also looked at Cajun Bandit who makes a SS door for replacement.

There is a short tutorial here on how to go about adjusting a misshapen door. Bear in mind that an airtight, sealed door is not necessary. If you can shut all vents, and have the coals extinguish within an hour or two, your WSM is as tight as it needs to be. It is completely normal to have smoke coming out around the edges of even the tightest-fitting door and lid.

Thanks for the link Doug. I can shut all vents and the coals will extinguish in less than an hour. Maybe I am concerned when there is really no need for concern.

Morrey,also bear in mind that as you use your WSM more,it will "gunk" up and leak less. But if you are able to extinguish the coals like you said,no worries!

quote:

Originally posted by Morrey Thomas:
[...] Maybe I am concerned when there is really no need for concern.

If it makes you feel any better, it's a common concern, but as you've gathered by now it's really not necessary to have a tight seal on the door.

Thanks for the feedback guys. My new motto for the WSM......"Use it more and worry less!"

Good cooking!

Morrey

Morrey,

Bothered me at first as well as i saw i was losing quite a bit of smoke. If it bothers you, BGE makes a fireproof replacement gasket (buy the one for the small egg, it's smaller). Just cut it to size and stick it on.

Happy smoking, B-Mann

quote:

Originally posted by Doug D:
There is a short tutorial here on how to go about adjusting a misshapen door. Bear in mind that an airtight, sealed door is not necessary. If you can shut all vents, and have the coals extinguish within an hour or two, your WSM is as tight as it needs to be. It is completely normal to have smoke coming out around the edges of even the tightest-fitting door and lid.

Thanks for the info Doug , I was wondering the same thing!!!

When I got my 22, I did a little bending, then got a tube of fireplace sealant (the kind that works like silicone). I put wax paper on the side of the WSM, ran a line of sealant around the inside of the door, then put it on and let it sit overnight. Peeled of the wax paper the next day, and had a custom fit door.

The door leaks a tiny bit, and every time you use the door you tweak it a little, but on the whole it's pretty bloody tight.

I don't use the access door (dry ceramic bowl in place of water pan) so I actually followed the advice in the Low and Slow book, and just sealed it shut. Had my buddies down at the metal fab shop, cut a thin, 22 gauge piece of stainless sheet metal and rivet it tight over the opening.

I have pictures. Help me figure out how to upload them, and I'll send them up.

John N

quote:

Originally posted by John Noble:
I don't use the access door (dry ceramic bowl in place of water pan) so I actually followed the advice in the Low and Slow book, and just sealed it shut. Had my buddies down at the metal fab shop, cut a thin, 22 gauge piece of stainless sheet metal and rivet it tight over the opening. John N

Personally, I like the door for checking bottom rack meat, but the main thing is that the big 22 in. WSM is a little more lifting to refuel. Lots of folks report adding lump or charcoal through the door w/ out taking the stack off like I do w/ my little wsm.

Yeah, I add fuel through the door on mine. After the cooker got seasoned, it doesn't leak much and the coals will go out with the vents closed, so I figure that's good enough.

Yeah, I can see how that 22 incher would be awkward to lift off. Using the door on the big one makes sense.

Im thinking off a "DIY" charcoal slide to add a chimney of lit to my 22" wsm. So i could just pour in a chimney without any hassle!

Just bend a piece of metal 30* to form a slide

Might work.

How do you add your lit?