Second top vent

[Brian M.]

Okay, I am going to add a second top vent to my Wsm 18.5. Anyone here have experience with this mod on the 18.5? Thanks



Pictures have been posted on page 3 after I did this modification.

 

[Dave Russell]

I used a step drill bit with no issues and was happy with how it turned out.

 

[Brian M.]

Thanks Dave,

I'm looking to get higher temps for chicken, turkey etc. and it sounds like this is the way to go. Going out to start the drill! )

 

[Jim M]

I'm interested in this too. Let us know how it goes.

 

[timothy]

I usually just crack the lid or prop the door on my 18'5" WSM, but hey I'm all about doin whatever ya want on the WSM.
You did see this.. right?

http://virtualweberbullet.com/ventdamper.html

Good luck!

Tim

 

[Gary S]

I've done both my 18's, the old style and the new style. It makes the WSM into an outdoor oven if you want to. I've had mine over 400 degrees now, top grate temp. It's great for HH cooks or on days when things seem a little lazy, just open the second vent for a few minutes, create some additional draw and the temps come right up. Shut it down for good old fashion LNS. Easy to do as shown in the link. You can paint the edge but it will cover up just fine with the smoke and grease coming out.

 

[Brian M.]

Tim, I did see the site and will use that method. Gary S had some posts that got me interested in doing this and I have had trouble keeping my WSM over 300. I have done the check list.... type of charcoal, all vents open, start with standard method etc and no luck. If this does not work I will build a campfire and do a turkey on a open spit. )

 

[Chris Bjork]

you are running an empty water pan right? My brother has to really close his 18 up to keep below 275 with an empty pan

 

[Gary S]

I use a clay saucer only for everything but ribs. With ribs I use the water pan and cook in the 260-275 range. The temps I'm after are 325-350 range which is no problem with a second vent. They were impossible for me before with my 18's and a single vent unless I lifted the lid. I'm going to do one of my favorite oven roasts in the smoker where it starts at 450 and then reduced to 350. I love a prime rib this way and now I can try some smoke with it.
With the second vent HH is much easier than lifting a lid or opening the fuel door. When you want it it's there, when you don't keep it closed. It just adds to the versatility. There is no disadvantage I can see to doing this modification.

 

[Brian M.]

you are running an empty water pan right? My brother has to really close his 18 up to keep below 275 with an empty pan

Yup, never had water in the pan. When I first got the WSM it burned hot. Now that it is seasoned it won't.

 

[Dave Russell]

Any of you guys tried using a can as a chimney on top of your vents? It's supposed to increase draft and help in windy conditions, so guess I'll have to see if I can find some cans to fit both of my cookers.

 

[Gary S]

Dave, why not just get a length of 4" vent pipe but I don't know how you would mount it or a can given the angle the vent is on.

 

[Dave Russell]

Ok. I checked it out since we had beans with our bbq night.

A 28oz Bush's baked beans can works perfect on the 18.5" wsm vents, no hardware needed. They make my bullet look like it has shiny ears, but the vent handles hold the can firmly in place, without any mods needed. Add or remove as needed.

It'll take a can or pipe section with about 4 3/4" diameter to place over my big bullets top vents, though. Any cans or light pipe that size?

 

[Gary S]

I think we need a picture Dave.

 

[Dave Russell]

All you need is a can with the ends cut out. They're held snugly in place by the vent handles and that's all there is to it.

 

[Brian M.]

Okay Dave, now the big question. Can you notice a difference in the temp?

 

[Dave Russell]

Brian, I just read about the "can chimney" last night in a couple of bbq brethren posts. Seems sensible enough to try, so we'll have to see.

 

[Brian M.]

Well Gary is 100% correct. I put the second vent on top of my 18.5 and lit it with the standard method. When the top coals were gray I put the unit back together and bam! Within 6 minutes it went to 398 with all bottom vents open and two top vents open.

Put on a split turkey breast (about 4.3 lbs) and played a little until I had it at 350. It ran between 340 and 350 for one hour forty five minutes at which time the food was at 160 and the skin was nice and crisp. Wife thought the taste was awesome. I have some pictures that I will try and post when I have more time.

Gary and others, thanks for your help and if any of you are having trouble holding 325 to 350 go for it. Next I am going to try it with my BBQ Guru and with the smoker jacket.

 

[Gary S]

Brian just wait until you try both grates loaded or you have a low pressure day, the difference is amazing.

 

[J Hoke]

Any of you guys tried using a can as a chimney on top of your vents? It's supposed to increase draft and help in windy conditions, so guess I'll have to see if I can find some cans to fit both of my cookers.

I have cans for all my smokers for the rain. I tape then on with high heat foil tape. Used a church key and kept the opening on the down side. Don't know the can sizes, but regular fits 18 and pumpkin filling one used on 22's.