Lid leaking smoke


 
D

Dave H

New member
Happy Labor Day weekend,

I am doing my second smoke today and noticed steady wisps of smoke coming up in 2 places where the lid meets the top of the middle section. Is this normal or does that mean I have a problem. If a problem, how do I fix?

Thanks
 
Normal? Probably not; that is, it wasn't designed to leak. Common? Yes, very. You may find that, after a few more uses (and the buildup of "patina*" on the inside) the lid to body seal will be tighter. As a practical matter, unless the leakage (whether around the lid, or the door, or anywhere else) interferes with your ability to control temperatures, it isn't anything to be concerned about. You might be able to minimize it by rotating the lid until you find the point where it fits tightest. If it really bothers you, measure the body and the lid to see if either is out of round and, if so, carefully bend it to reduce the distortion.


*Antiques Roadshow term for "crud"
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Hi Dave,

I'm doing my first smoke on the WSM right now. I just took a quick peek and don't see much smoke coming from around the lid. More from the door then I would like though. I might try some foil around the edge of the door to seal it off.
 
I gave that a try and it leaked worse.
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I just wedged some foil at the top and it seems to be sealing better.


<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark "Harbormaster" Hodgson:
Some guys on this site cook with the door upside down, and that seems to help stop the leakage of smoke. </div></BLOCKQUOTE>
 
When the WSM cools down, bend the door to obtain a better fit. It didn't take much bending for me to see a big difference. Go easy on it but bend it so it has some tension on it.
 
The manufacturing tolerances required to make a WSM that doesn't "leak" some smoke would also make it incredibly expensive. It's not designed, nor is it necessary that it be completely airtight. Opening the door and peering inside when smokewood is burning well is ample evidence that the wisps of smoke around the door or lid are relatively minimal compared to that which the meat is being exposed.
 
Some smoke leaking around the lid and door really makes no difference to the overall cook as Doug points out.
Jim
 
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