How Close to "Vertical"???


 
J

JimT

TVWBB Pro
Does it really matter if the WSM is perfectly "vertical?" How much "tilt" is acceptable?

For instance, I've got a cement slab behind my garage that is sloped for drainage. I've been cooking there, but have been shimming the two "downhill" legs of the WSM about a quarter inch to make it plum. Is this necessary? (My guess would be no.)

How about when you are camping or at a competition? How fussy do you get about whether it is straight or not?

Thanks for your thoughts,

JimT
 
If Spring ever arrives you could frame a space and pour a level pad just about the size of your smoker. You would be able to keep most of your drainage that way. It would make it easier to cook on a level surface.
 
I'd want mine straight and sturdy (stable). If I didn't have a level surface, I would make something. The thought of fire, grease, possibly water and a large piece of meat on a tilt sounds like trouble waiting to happen.
 
Quarter of an inch? I wouldn't be too worried about that small amount.

Bill
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I've had the same question. My back porch is pressed concrete and is slightly sloped for proper drainage.

What I have done is used a thin piece of wood (it's actually a cedar plank for grilling a salmon fillet) under one of the legs and that keeps the WSM almost perfectly level.

I started doing this when I was cooking with water and was scared of possible spillage. I have graduated to the clay saucer now so it may not really make any difference.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lee Morris:
I've had the same question. My back porch is pressed concrete and is slightly sloped for proper drainage.

What I have done is used a thin piece of wood (it's actually a cedar plank for grilling a salmon fillet) under one of the legs and that keeps the WSM almost perfectly level.

I started doing this when I was cooking with water and was scared of possible spillage. I have graduated to the clay saucer now so it may not really make any difference. </div></BLOCKQUOTE>

Exactly the same here, I used to shim the legs to level my WSM so that the water pan had maximum capacity. Now that I have a Stoker and cook with a dry pan I no longer worry.
 
If you have a fixed location that you like, just pick up a large concrete paver, many sizes and styles to choose from. Shim up the low side with a couple of cedar shims, score with a utility knife and snap off flush with the edge of your paver.Use a exterior grade caulk, and seal all four sides.
 
When you're using water in the pan, level is somewhat important. Depending on whether I use my patio (level) or a poured concrete pad (sloped away from the house) outside my side garage door, I have a scrap of pressure treated 2x6 that's roughly the size and shape of a doorstop. I position the bowl with two legs equidistant from the house wall, and adjust the "doorstop" under the third leg to level it out.
 
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