Door on the WSM


 
S

StephenE

New member
Okay,

I love my 22" WSM, but could the door be more cheap and useless?

The entire unit is so well made but that flimsy door is rediculous.

anyone made a modification on the door? Maybe using a stainless steel piano hing on the side attached to the existing door?

Just thinking out loud.

10 lb butt to be smoked starting tonight. Did the injection last night!
 
Stephen, welcome. I spoke with Weber CS the othere day. I told the very nice agent that the #1 complaint on the WSM product was the door. I would encourage everyone on this forum who has issues with the WSM door to either call Weber CS or write an E mail. Perhaps thru public pressure something will be done. On the other hand, perhaps the door is just what Weber wants?

Mark
 
Not to sound like a smarty pants, but why is everyone opening the door all the time? Besides to check on the charcoal situation after the cook, I have no use for it. What it is really there for?
Tom
 
Originally posted by Tom L:
Not to sound like a smarty pants, but why is everyone opening the door all the time? Besides to check on the charcoal situation after the cook, I have no use for it. What it is really there for?
Tom
Click to expand...

Tom, if the door fits reasonably well and not too much heat/smoke is lost, there are those like you who are happy. One issue is doors that fit really poorly and can not be made to fit properly.

As far as using the door while cooking, I for noe do use it once or twice during longer cooks. I sometimes add more smoke wood, as I start with smaller pieces. I also occasionally add coal if necessary to maintain my desired temp. Oh and It is really neat to look thru the door at the underside of the meat, to see how that side is cooking.
icon_eek.gif


Mark
 
Originally posted by mk evenson:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom L:
Not to sound like a smarty pants, but why is everyone opening the door all the time? Besides to check on the charcoal situation after the cook, I have no use for it. What it is really there for?
Tom
Click to expand...

Tom, if the door fits reasonably well and not too much heat/smoke is lost, there are those like you who are happy. One issue is doors that fit really poorly and can not be made to fit properly.

As far as using the door while cooking, I for one do use it once or twice during longer cooks. I sometimes add more smoke wood, as I start with smaller pieces. I also occasionally add coal if necessary to maintain my desired temp. Oh, and It is really neat to look thru the door at the underside of the meat, to see how that side is cooking.
icon_eek.gif


Mark </div></BLOCKQUOTE>
 
I guess I'm in the minority here. My door's fine, and I use it. It's a lot more thought out than the cheap temp gauge and the extra deep water pan.

Anyway, my door fits fairly tight, and I use it to check/fill the water pan, add or remove wood if necessary, and check the meat on the bottom grate. With long tongs, I can even add or remove meat as well, ie. rib tips or chicken pieces.
 
I guess I'm lucky, mine fits fine. I used it for my probes until I can get ports put in. Even then, it fit well.

As for the comment about the water pan, I agree! I ran water in mine (18), only 1 gallon, and that was enough, although once I find a clay bottom I probably won't. If it were at least shaped differently, it would be easier to get to all the charcoal/wood instead of blocking most of it. It would make it easier to pile up and or evenly add more.
 
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