Chicken & Ribs going but $#%@ door!


 
Michael G. (Canada Mike)

Michael G. (Canada Mike)

TVWBB All-Star
So, I've got two big racks of BBs going, and close to 2 hours, ready for wrapping soon. Also 16 chicken thighs a la Jumpin' Jim. I find the leaky door on the WSM makes temp control harder than it should be. A while ago I was in a comp on really windy day and duct taped the door closed, or I wouldn't have been able to control anything at all. And, when I went to set everything up, the screws on the vents had rust and could barely be turned. I *really* don't want to spray WD-40 just before a cook!
 
Unfortunately, the middle of a cook isn't the time to reshape your door, huh? I recently had to after taking it on a trip, but I haven't found it to be much trouble. If the wind's bad, you should put up a break, anyway, and that should help.
 
Put up a break if windy and bend your door to the 'good enough' point. WSMs are not designed to be airtight and they don't need to be. THe center section needs to be seated well (and should not be out-of-round) but leaking at the door is a non-issue.
 
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