making the grill airtight


 
L

LNStevenson

New member
I've got the Weber 22.5" kettle and I got nothing to do tomorrow so I was going to attempt to modify the grill a little bit. Noticed some smoke leaking out the sides on my last cook a couple weeks ago. I've got some high temperature rated silicone sealant and am planning on running a bead around the edge of the kettle where it meets the lid so it forms a solid seal. I'm sure it's not completely necessary but hell, I got the time and I want to. Has anyone tried this? And what was the outcome? Thanks for the feedback.
 
I've heard of people using silicone plus a rope or Nomex-type (hi-temp) gasket to help with air leaks. Never heard of just sealant alone.

Might try rotating the lid while cooking to see if there is a "sweet spot" that gives you a near-airtight fit. Though it's usually manufactured round, the shipping and handling process often makes either the lid, bowl, or both slightly off-center.
 
The best option would be the nomes gasket. That was the first mod I did when I got my WSM. No leaks at all.
try this link. http://Bbqgaskets.com
Great products
Problem I see with the silicon is it dries somewhat solid. The nomes gasket uses the same high temp silicon as an adhesive but nomex has the give to make a good seal.
 
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Bob, I guess some of us (me) get a little anal and controlling. But you are right. Different strokes for different folks.
 
Bob, I missed that to. Thanks for pointing that out. It's not really a big deal if the kettles are airtight but I guess it can't hurt. But I think straight silicon wouldn't be effective anyway.
 
IMO no reason in the world to try to make a grill airtight.
Top vent full open most of the time right?
Who cares where where a little air escapes?
 
In the long run I kn you are right but I have fun modding my WSM. Had to make it mine. The one thing I just had to do was build a HeaterMeter so I could sleep at night during a long cook. My daughters would tell you I can be somewhat controlling. Besides, I enjoyed building it.
 
I think this idea has merit, and have contemplated doing it myself.
Maybe I'm doing it wrong, but I control the temperature with the top vent. The bottom sweeper vent damper seems imprecise. My Performer runs all night at the same temperature once I get it set.
 
Greg Y said:
I think this idea has merit, and have contemplated doing it myself.
Maybe I'm doing it wrong, but I control the temperature with the top vent. The bottom sweeper vent damper seems imprecise. My Performer runs all night at the same temperature once I get it set.
Click to expand...
Most everyone that I know uses the bottom vents to control heat since closing the top sets up a chance for creosote on the food.
Here's and old thread:
http://tvwbb.com/showthread.php?37562-Top-or-Bottom-Vent-What-s-The-Verdict

I, and others, have marked the positions.
A J Grant's photo:
weber_calibration.jpg


Thread here:
http://tvwbb.com/showthread.php?53556-The-bottom-vents
 
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Wow, so pretty much all of you guys (and even Weber) use the bottom vent to control temperature? I wonder why Weber doesn't put any lines on the thing for us then. I mean, lines, numbers or something.
I find there to be plenty of slop in the linkage down there, not to mention the fact that bending over is not the joy it used to be as I get older and fatter. I guess if I always push the lever in the same direction (to compensate for the slop) and make VERY tiny adjustments, it would be OK. I'll try cooking this way on a long cook to see how it goes. I've never had a problem with creosote on my food though.
 
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