Habanero Mike
TVWBB Member
Well with all this information I can not seem to find what I am looking for.
I compete in BBQ cook-offs and just converted over to the WSM 18-1/2" I use a stoker but like to cook at lower temps such as 235; i also do not like to snuff the top vent either 50% max.
At this point my recopies call for cooking at 235 but... my two WSM seem to want to cook higher and the only way to cook at 235 is to tape off my front door and even my hood to base section.
Does any one know of a nice method for sealing the hood and front access door i.e., felt, runner gasket, etc.?
Thanks,
Mike
I compete in BBQ cook-offs and just converted over to the WSM 18-1/2" I use a stoker but like to cook at lower temps such as 235; i also do not like to snuff the top vent either 50% max.
At this point my recopies call for cooking at 235 but... my two WSM seem to want to cook higher and the only way to cook at 235 is to tape off my front door and even my hood to base section.
Does any one know of a nice method for sealing the hood and front access door i.e., felt, runner gasket, etc.?
Thanks,
Mike