Nate C
TVWBB Fan
Newly purchased WSM 18 and currently on my third smoke. I have experienced some temperature control problems and wonder if I am not getting a good seal around the lid and door.
Should there be any amounts of smoke coming from the door and the lid?? When I say lid I mean where the lid and mid portion meet. I have small amounts of smoke coming from both the door and the lid.
I currently have all the vents closed and am running consistently at 230 degrees.
I am using today my newly purchased Maverick Red-Check meat and grate thermometer. Can the wires cause a less then perfect seal?? I have the lid pushed down as tight as it will go.
Edit: It is starting to creep up to 240 degrees. Something isn't right.
Should there be any amounts of smoke coming from the door and the lid?? When I say lid I mean where the lid and mid portion meet. I have small amounts of smoke coming from both the door and the lid.
I currently have all the vents closed and am running consistently at 230 degrees.
I am using today my newly purchased Maverick Red-Check meat and grate thermometer. Can the wires cause a less then perfect seal?? I have the lid pushed down as tight as it will go.
Edit: It is starting to creep up to 240 degrees. Something isn't right.