temperature diff and no coal starving


 
J

Jason H.

TVWBB Member
All,

Just tried out my brand new 18.5".

A) I have a Taylor analog thermometer (same as the one recommended for smokinators) and I stuck it into the vent at the top of my smoker. This was a brand new thermometer. It read about 20 degrees hotter than the thermometer on the lid. Anyone had this problem before?

B) I was smoking some bacon to help season the smoker. After 4 hrs at 275 I shut all vents all the way off. The temperature went down to 200 degrees and held there for the next 5 hours! I was expecting the coals to die. Weber is sending me a new door but I don't really think the small gap I see at the top of the door to be enough to do this. Anyone had this problem before? I was wondering if there is a high temp sealant tape that could go in the places where the sections fit together to make sure there is no leakage there.

Thanks for any help!
 
Jason,

Get a tape and measure all 4 pieces at 12,6,3 and 9. Gently bear hug them until they are within a 1/4". No need to worry about the temp differences. Your measuring in 2 different places. Take the factory therm out and check in boiling water compared to the stick thermo.
 
Jason, It does sound like air intake. Usually once the smoker has been used a few times a gunk forms and the parts seal together pretty well. The WSM is not degigned to be air tight. That being said, it is not a bad idea to check the roundness of the middle section and the bottom. Some have reported that the unit was way out of round. Many have corrected that themselves by hand manipulation and some ask Weber to send a new section. The door can also be bent by hand to fit better but since Weber is sendin a replacement door it's good to have a spare, especially the door handle.
Good luck with your smoker, Weber will stand behind it's product and you have come to the right place for help from the consumers.

Happy Holliday Smokin'

Mark
 
I have also noticed sometimes the fire is hotter on one side than the other by turning the lid 180 degrees the temps will flip if this is the case.
 
All,

Thanks for your posts. I will try measuring the OD for the parts to make sure they are more or less round.

Yes, I have a 22" OTG and Weber definitely stands behind their products. I started getting a bit of chipping of the enamel around where the handle meets the lid. I called on a Thursday and a brand new lid was at my house the next Tuesday.
 
Well, in the case that the heat is uneven in the smoker, what do you do? One of the reasons I bought the WSM is so that I don't have to open up the main portion that much to play with the food and can use the side door. Although I am following the Harry Soo method and not putting water in the pan so mainly just any charcoal maintenance that might be needed.
 
Jason, in my experience the only real noticible temp difference is at the edges of the cooking grate. It is hotter there than at the interior. I must admit that I have never done a systematic temp check on all the various positions inside the cooker. I really don't think that it matters. For longer cooks one can always turn the product or make other positioning adjustments as necessary. Most long cooks do not require you to open the lid any more than once an hour or longer depending on what you are cooking. You will find various opinions on useing the door, some even suggesting welding it shut. I don't agree but there are those........

Mark
 
Mark is right. Even when there are differences on the inside its not going to be much. I usually spin the middle section a couple times during a cook if using more than 1 rack. If your only using the top rack you can spin it if you like. Remember as long as your between 225-275 your bbq'n.
 
Update.

I measured the roundness of my sections and all were within 1/8" except for the charcoal basket which is 1/4" out of alignment on one axis!

I called Weber and they have a replacement on the way. Between this and replacing the door (also from Weber) I hope this fixes the problem!
 
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