Shawn W
TVWBB Emerald Member
I thought I'd start a thread for feedback about the new product as shown in Chris A's fantastic videos (thanks a bunch BTW Chris, I really enjoyed them).
My $0.02:
Kudos: thermometer, new capacity, improved water pan engagement, extra handle lid, access door 'hinged' handle and size ... all fantastic!!
Concerns:
<UL TYPE=SQUARE>
<LI>Top and Bottom Vents
IME it's hard to get the current wsm to hold above 225F. I believe in my case cooking load, ambient temps, water in the pan and altitude all contribute. Since I added more vents to mine and switched to clay saucer instead of water I can finally smoke in the range I want to, but before it didn't want to run any hotter than 215ºF at top grate. I am concerned 50% larger water pan and meat capacity will accentuate this problem even with four hole vents instead of three (4.5 holes per damper would have been proportionate to the overall 50% increase). I'd like to see the new vents 50% - 100% larger to address my previous concern and to compensate for the new larger volumes of meat and heat sink. Vent control of temps works well, so bigger vents can only be a good thing, particularly for those of us who have struggled with low temps, but also if we want to cook hotter.
<LI>Heat shield
I think it should be clipped on or otherwise easily removeable, I am concerned it will plug easily and the bottom of the bowl can end up sitting in accumulated rain water. Perhaps it won't lead to rust but even with the enamel coating the charcoal bowl sitting in water can't be a good thing.
<LI>Strength of top grate
My top grate was easily bent, I think it will be worse on this model with current top grate design. Lets check the flex with a 25# whole boneless blade on it. I think the top grate should be strengthened. Perhaps the bottom as well.
[/list]
Minor Concern: New Door
Ya, I said I love it. But as much as I love it, it's so big I wonder if it's going to be a problem with air leaks and heat loss. What I'd love to see instead is the section cut out of the body finished like the rest of the smoker and perhaps hinged somehow and sealed with metal braid stuff like that found around the inside edge of self clean ovens.
My $0.02:
Kudos: thermometer, new capacity, improved water pan engagement, extra handle lid, access door 'hinged' handle and size ... all fantastic!!
Concerns:
<UL TYPE=SQUARE>
<LI>Top and Bottom Vents
IME it's hard to get the current wsm to hold above 225F. I believe in my case cooking load, ambient temps, water in the pan and altitude all contribute. Since I added more vents to mine and switched to clay saucer instead of water I can finally smoke in the range I want to, but before it didn't want to run any hotter than 215ºF at top grate. I am concerned 50% larger water pan and meat capacity will accentuate this problem even with four hole vents instead of three (4.5 holes per damper would have been proportionate to the overall 50% increase). I'd like to see the new vents 50% - 100% larger to address my previous concern and to compensate for the new larger volumes of meat and heat sink. Vent control of temps works well, so bigger vents can only be a good thing, particularly for those of us who have struggled with low temps, but also if we want to cook hotter.
<LI>Heat shield
I think it should be clipped on or otherwise easily removeable, I am concerned it will plug easily and the bottom of the bowl can end up sitting in accumulated rain water. Perhaps it won't lead to rust but even with the enamel coating the charcoal bowl sitting in water can't be a good thing.
<LI>Strength of top grate
My top grate was easily bent, I think it will be worse on this model with current top grate design. Lets check the flex with a 25# whole boneless blade on it. I think the top grate should be strengthened. Perhaps the bottom as well.
[/list]
Minor Concern: New Door
Ya, I said I love it. But as much as I love it, it's so big I wonder if it's going to be a problem with air leaks and heat loss. What I'd love to see instead is the section cut out of the body finished like the rest of the smoker and perhaps hinged somehow and sealed with metal braid stuff like that found around the inside edge of self clean ovens.