Does your WSM have a favorite temperature zone?

[David-B]

Mine is a 22", with the cajun bandit door, door gasket, and lid gasket.

that would explain the lack of ability to run hotter, I think when these cookers are sealed up they would benefit from an additional exhaust vent

 

[Rick P]

Very interesting thread.... I generally run my WSM between 225 and 250, but have struggled at times to run hotter. I've been reading Chris's notes on operating the WSM and I'll probably build my fire a lot differently and figure out to "Open Up" the lid a bit next time I want to cook at hig

Mine is a 22", with the cajun bandit door, door gasket, and lid gasket.

I have an 18 with a gasket on the OEM door and lid. For higher temps, I flip the door upside down, stick it back on and leave it propped open, maybe a 1/4 inch, or so. It's propped up on a Weber chimney starter, which is the perfect height to keep the door from falling out.

It maintains 375, (and will go even hotter, if I prop it open more), for 5-6 hours. YMMV

 

[MichaelLC]

I've used a spatula for the same thing, with the handle on the ground.