Raising temperature


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob LeFever:
I was referring to item #2. I thought Weber had resolved the problem with the door latch starting witht the 2009 models. Sorry. I'll re-read your solution. </div></BLOCKQUOTE>

Actually, I think you completely mis-read that suggestion (or maybe I need to re-read what I said). I was responding to the concern that the temp of the WSM would go up. That mod for the WSM concerns inverting the door and adding bolts by which the door can be propped open thus adding air and igniting (or re-igniting) more coals. I've found I can now quickly and easily get my temps up if they are foundering by propping the door and just as easily stop that increase by closing it slightly or completely.

A lot of folks prop open their door -- this is just a simple mod to make that easier and provide great control.

Rich
 
I guess I misinterpreted the problem you were trying to correct. My door does not fit as well (at the top) as I wish it did, but I am sure in time that the "gunk buildup" will help. Nevertheless, I did turn my door upside down and I can see that there will be much less air/smoke leakage now. It wasn't that bad to begin with, but enough that I wanted to improve it. Thanks for your help.
 
Rich, if the door opening of the OP's 22.5" cooker is arched, then installing the door upside down for more ventilation by cracking isn't an option.

The cool water is DEFINATELY gonna put a damper on things as Glenn mentioned. That pan is HUGE, and you're only wasting time and btu's to heat it up. I recommend getting a couple of big one gallon plastic apple juice bottles and poking vent holes in the handle. Fill 'em up with hot tap water and only fill the pan for long cooks. Of course, as others noted, the gauge is always suspect until checking in boiling water, and lots of cool meat on the top grate will make a therm read cooler than the heat that's hitting the bottom of the meat. For checking, thankfully it has a wingnut to make removal and installation a cinch, though.

Speaking of wasting time and btu's though, I think all the worry about how many lit briqs to start off with starts to look like not a big deal after you try lighting with a propane weedburning torch. Mine with an ignitor was only about $30 and I've been using it most of the time since I started cooking on the UDS a few years ago. I use very little gas and only refill the tank when it's time to fry turkeys.

With the torch, you just light and load; heating up the whole pile of charcoal at once, but only actually lighting the central area of the top layer. Lots of guys, backyard and competitor alike, use a torch for both stickburners and charcoal smokers, for the speed and efficiency. They're pretty cool, too, and you can even crisp chicken skin with 'em.
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