<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Langer:
I shut all the vents about three hours ago and just went outside to wipe down the wsm/put it in the garage and it is still at 225! What the heck? </div></BLOCKQUOTE>
If your WSM is relatively new; you probably have one or more of the following going on:
#1 OUT-OF-ROUND
Try lifting the mid-section from the charcoal bowl, and try re-seating it several times while you rotate the mid-section.
If you note that at some angles, it does not want to set-down as easily as at other rotations, then your mid section or charcoal bowl is a bit out-of-round.
<UL TYPE=SQUARE>If there is a really big difference (it does not fit at all at some rotations) - contact Weber.
If the difference is subtle, this is common, and you can probably live with it. Just note where it seats most easily - this is probably the best position to use it in[/list]
When a WSM is out-of-round, air leaks between the carcoal bowl and the mid section.
#2 - DOOR:
The aluminum door on a WSM bends quite easily. Normally, it should have just a touch more "bend" to it than the mid section. This way, when you secure the knob - it will draw down and come close to producing a tight seal.
Sometimes, you need to adjust the knob a bit and/or bend the door slightly.
If both of the above do not appear to be severe, your WSM will seal-up and become a bit more sensitive to vent settings over time, as it accumulates a layer of crud inside. Do not get over-zealous with cleaning this, as it help in controlling temperatures and many say that a "seasoned" WSM produces better 'que.
Keep working at it, and your cooks will get better and better.
Hope this helps
