Can someone explain the lid vent on the WSK? Why so loose?


 
S

SteveEd

TVWBB Member
Are they all like that? By design? What do I not understand? Here in my ignorance I find it annoying that I have to remember to adjust the lid vent after each lift. Any ideas on how to tighten it a bit? I'd rather have to adjust it with a hammer than to leave it as is. :)
 
It’ll tighten up quickly. Yes, they’re all loose when new. A few simple cooks and it’ll be perfect.
 
Update: If I had waited just one more day before starting this thread it would not have been necessary. After last night's cook it's clearly beginning to get sticky and can survive a gentle lid lift. Once the pit cooled and the grease solidified I pushed down on the top of the vent and moved the top plate back and forth a few times to smear the grease. That made it stick even more. Thanks again to all of you.
 
SteveEd said:
Update: If I had waited just one more day before starting this thread it would not have been necessary. After last night's cook it's clearly beginning to get sticky and can survive a gentle lid lift. Once the pit cooled and the grease solidified I pushed down on the top of the vent and moved the top plate back and forth a few times to smear the grease. That made it stick even more. Thanks again to all of you.
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depending how much you cook and what you cook on it. budget 2 mins cleaning the inside of the vent in 6 months. the gunk does build up so a gentle wipedown will help remove the heavier built up gunk. enjoy your new grill and post some pics. want to see what others are cooking for inspiration.
 
Brett-EDH said:
...want to see what others are cooking for inspiration.
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Will do, Brett. Most of my cooks are very simple, little challenge. Nothing like what I see from you. I've done chicken, steaks, burgers, sausage, beef tenderloin and pork tenderloin so far and all turned out great except that my burgers and sausage were a little overdone. I know what to do next time to take care of that. Once I go low and slow I'll start taking pics and hopefully have something to show off.

I'm really enjoying this cooker though I've got a few things to learn.
 
SteveEd said:
Will do, Brett. Most of my cooks are very simple, little challenge. Nothing like what I see from you. I've done chicken, steaks, burgers, sausage, beef tenderloin and pork tenderloin so far and all turned out great except that my burgers and sausage were a little overdone. I know what to do next time to take care of that. Once I go low and slow I'll start taking pics and hopefully have something to show off.

I'm really enjoying this cooker though I've got a few things to learn.
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No showing off. Just sharing. Everyone here is learning. And from each other. I’m just a crazy person who likes to play with food 🤣😆😁
 
RLittle said:
You're right Brett. I've had mine since November and it's starting to get really sticky now.
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Same here.
You do have to check the vent position after every time you've opened the lid.

Even though mine is pretty gunked up I didn't notice it had closed up completely in a recent cook.
 
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