About how the WSM are built...


 
D

Dennis Lundin

TVWBB Fan
So I had my WSM for some time now. And I totally love it! But one thing I have been wondering about is why they have built it like they done.

I am talking about the middle sections both ends. The rims I guess you would call it. As it is now you have the bottom part. And you put the middle part INTO the bottom part, instead of outside the bottom part, do you follow me?

And the lid is put INSIDE the middle part and not covering the rim on the outside. Why have they done it this way? Why not like they do woth the normal grills? Where the lid covers the bottom part and make a rain tight seal?

I cant figure this out. Anyone got an idea why? If doing the other way around it would also I supose make a better tight seal as far as the smoke goes. Since it cant normally travel downwards.

I hope you can understand what I mean. I cant be the first to think about this...or am I?
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Low & slow barbecue generates a lot of moisture inside the cooker. If the orientation of the parts were reversed, that moisture would leak outside of the cooker and run down the outside of the middle section and charcoal bowl, creating quite a mess. The way the parts are designed, that moisture stays inside the cooker.

Regards,
Chris
 
Yeah, if you could take a look at my wsm door, you'd get a good idea at how it would look.
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This is also one major reason wh my UDS (upright drum smoker) was really an UDS (UGLY drum smoker).

Turn the midsection upside down to keep precipitation out between cooks, but leave the bottom vents open to prevent mold.
 
Chris' explanation is spot on. I've converted an SJ to mini-WSM and smoke laden moisture drips from the cover to the ground.
 
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