Prop the door open

[Steve Petrone]

OK another dumb question...I have read here quite a few times about achieving high temp cooks with 'the access door propted open'.

How the heck do you do it?

 

[Craig Castille]

I use a split log.

 

[Jerry N.]

More specifically, you turn the door upside down and prop it open with a piece of wood. The wood rests against the wsm and the door rests on the wood.

 

[Jeff Davidson]

I've been able to get high temps by lining the water pan with alum foil but not putting anything in it.

 

[Doug D]

On a cold day, with a ring-full of lit charcoal, empty pan, and a 12+ pound turkey, it's hard to keep above 300°. The cracked door gives just that little bit extra oxygen you need to go 325-350.

 

[Jeff T Miller]

What I do is put the door on upside down. Just below the door opening there is a lip on the center section that keeps the center from going into the charcoal pan any further. I drop the door just past that lip and let it rest on the lip of the charcoal pan. It won't stay there by itself usually. I then take what I have laying around like a piece of wood and lean it against the door so it stays in place.

This works for me. I am sure there are other ways to do it though.

 

[Steve Petrone]

Thanks gentlemen. I now get the picture. You would think I could have figured this out a year or two ago!