Mike DiMaggio
TVWBB Member
Ive seen a few people here have installed the gasket mod around the door and lid. Are there any reviews for this mod? Is it worth doin?
Gasket Mod
- Thread starter Mike DiMaggio
- Start date
Corey Elks
TVWBB All-Star
my opinion is that it is not needed. If your having issues with holding temp, check to make sure your cooker is not out of round. If it is just true it up a bit by bear hugging section that is out of round. These cookers were designed by weber not to be air tight. And it works perfectly out of the box without and mods. However this is my opinion and im sure others will chime in. good luck
Clark "Harbormaster" Hodgson
TVWBB All-Star
I have never found a reason to do either of those mods.
Just cook on the darn pit and don't over think things.
Just cook on the darn pit and don't over think things.
Mike DiMaggio
TVWBB Member
I figured that. Thank you both for your input. How about attaching the lid? Any thoughts on this? It is a real pain in the *** trying to find a place to put it down everytime and when you do it gets grease all over the place. Any thoughts on hinging the top on or maybe a hanger?
Corey Elks
TVWBB All-Star
Corey Elks
TVWBB All-Star
copy and paste that link in the url.
Mark R (LR)
TVWBB Super Fan
I did the gasket mod and am pleased with the results. I used my wsm for over a year before deciding to do that mod and would recommend giving your wsm time to get seasoned before deciding whether you need it. Here is a thread discussing the mod in more detail: http://tvwbb.com/eve/forums/a/...0069052/m/8711017716
Gary S
TVWBB Guru
I did the gasket mod and I'm glad I did. I was happy enough with it I did my second WSM too.
My lower section was 1/2" out of round. Insert the centre section press on it and it would tilt to one side. Shut down the dampers and it would slowly burn out. The gasket tightened up the base and forced the midsection to take the same shape. I did the door too. I waited and used it for a bit and then did the upper portion of the mid section as well. All I can say is I have absolute control. I have also done HH brisket and had trouble getting the temps up so I added another hood vent now I can wind this thing up and then smother the fire whenever I want. I'm always using partially burned chacoal. I have already saved most of the cost of the gasket by being able to re-use charcoal. I should also say I can control lump way better than before so I do not have to incur the added cost of briquettes for most of my cooks. For long cooks and lay a base of briquettes and then fill with lump. It works well for me.
My lower section was 1/2" out of round. Insert the centre section press on it and it would tilt to one side. Shut down the dampers and it would slowly burn out. The gasket tightened up the base and forced the midsection to take the same shape. I did the door too. I waited and used it for a bit and then did the upper portion of the mid section as well. All I can say is I have absolute control. I have also done HH brisket and had trouble getting the temps up so I added another hood vent now I can wind this thing up and then smother the fire whenever I want. I'm always using partially burned chacoal. I have already saved most of the cost of the gasket by being able to re-use charcoal. I should also say I can control lump way better than before so I do not have to incur the added cost of briquettes for most of my cooks. For long cooks and lay a base of briquettes and then fill with lump. It works well for me.