Door Upside-down for HH Brisket?


 
C

Curt

TVWBB Fan
So I'm doing my first HH brisket today, and so far so good on keeping the temp up with just the vents wide open.
However, should I need to prop the door open, I have a problem.
Seems my 22.5 WSM has an arch at the top of the opening, which means there's no way for me to secure the tab from the door.
As anyone found a way to overcome this logistical obstacle?
 
I have an older WSM 18". I always keep the door upside down, if I need more heat, I prop i open with cheap tongs that have teeth on them. It gives you some adjustment.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by tmfast:
I have an older WSM 18". I always keep the door upside down, if I need more heat, I prop i open with cheap tongs that have teeth on them. It gives you some adjustment. </div></BLOCKQUOTE>

Understood, but with an arched top for the opening, there's no way to secure the door tab...
 
No worries, just crack/ offset the dome lid a little. I have the same door on my new 22.5 WSM as well. Works perfectly!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
No worries, just crack/ offset the dome lid a little. I have the same door on my new 22.5 WSM as well. Works perfectly! </div></BLOCKQUOTE>

Sweet, I'll give that a shot.
I had to play around a bit, especially once I realized that the knob for the door was stripped, so I had to moderate temp with the vents and the dome, since the door was no longer on!
 
Well, I ended up just leaving the door off completely. It ended up fabulous. I now know exactly what it means for a fork to slide into meat as though it's butter!
 
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