How do you prop the door open?

[Russ Turner]

How do you prop the door open when you're trying to get the temp up on your WSM? Before I attempt a mod, I'd like to hear some tried and trues...

Thanks,

Russ

 

[Don Cash]

I go out in the yard and find a stick and wedge it in the upside down door. Works great!

 

[Michael G. (Canada Mike)]

I also find that putting the door in upside down also allows more air. But I will also throw in some wood chips to get the fire up/

 

[Jerry N.]

Personally, I like using the lid to get the temp up. Just shift it a little bit off center to open up a little crack between the lid and the center section and the temp will come up quickly.

 

[Pat Smith]

I have an extra tall chimney starter - its a few inches taller than the regular Weber chimney starter.

I sit it next to the door and let the open door rest up against the top edge of the chimney starter.

However, more often of late, I just offset the lid by a bit and the increased air flow gets the coals heated up.

Pat

 

[R. Hanson ("Rondo")]

Another vote for "cantering" the lid briefly....keeps the smoke and heat heading in the correct direction ... up to the meat

 

[Marc]

IMO, the best method .

 

[R. Hanson ("Rondo")]

Hadn't seen that one Marc...that's too cool,thx

 

[timothy]

I use a rubber mallet with a wooden handle to prop the door open, or if I want to crack the lid I use a metal spatula between the lid and middle section.

Tim

 

[Russ Turner]

Marc -> So the door will hold itself in position upside down and propped out?

 

[Marc]

Yes it will.

 

[Russ Turner]

Mine falls right out, but its bent a little too, maybe thats why. I will tweak it and see if I can get it to stay.

 

[Mike R. (Heyworth)]

Another vote for propping the door a little. Temps get up really quick with the lid ajar, plus all the heat gets up to the food, instead of going out the door. No sticks, no mods, just good and hot!

 

[Scooter B]

This is how I do it.

Sorry for the crude art.

Note that the bristles on the BBQ brush allow me to "fine tune" howh big my gap is.

http://i103.photobucket.com/al...m131/uglesh/prop.jpg

 

[Pat McCreight]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc:
IMO, the best method . </div></BLOCKQUOTE>

I agree, this is one of the better mods I've made to my WSM. It works very well.

 

[Keith Wilson]

Russ. I just turn the door upside down as well.
Like this:
http://good-times.webshots.com...gKy?vhost=good-times

 

[Marc]

Russ, just turning the door upside down isn't gonna do it. It's adding the two bolts that allow it to be propped and stay in place. Take a look at the link again.

 

[Paul H]

Russ, An alternative is to pry the lid open a tad. I've used pieces or wood mulch and even a piece of tree branch. Whatever will work .

 

[Keith Wilson]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc:
Russ, just turning the door upside down isn't gonna do it. It's adding the two bolts that allow it to be propped and stay in place. Take a look at the link again.

</div></BLOCKQUOTE>

Russ. If you "take a look at the link again", the bottom of the door is resting on the lip of the charcoal bowl. This creates a small gap (look closely) to allow more air in to stoke the coals. Too large of a gap will allow to much heat to escape. (I've been doing this for a while now) and in over about 10 minutes or so the temp will climb. Works great for me.

 

[Bill_W]

Why not install a round adjustable 3 hole vent in the door?