The DOME


 
Robert-R

Robert-R

TVWBB Diamond Member
Well... I'm curious regards the "dome" on the WSMs & what it does.
imho... it adds capacity to the smoking chamber allowing the meat to sit higher in the smoker.
What else?
The aftermarket stackers for the 18.5 & 22.5 convert the kettles to a smoker but do not add a "dome".
Is the "dome" necessary? What do you think it does?
I have a ProQ stacker (no longer available) that I use inverted on my 18.5 kettle & it rocks hard. Best splatch-cocked chicken cooker in the world.
Could this be because the "dome" is absent?
Curious...
Thanks.
 
Robert-R;
The "dome" is useful in the original design of the WSM as the top grate is near the top of the barrel. If it were much flatter, you would have no room for a large Boston Butt or a large turkey. If the grate is down inside more (as the Mini-Joe is commonly configured, a flatter lid works fine.

I have NO quarrel with my two WSM's - it just doesn't get much better. I have done very few modifications to my WSM's. I DID cut a slot for the thermometer wires from the Maverick 732 and have done that to all of my smokers. Otherwise, I am happy with mine. i might some day put handles on mine but that would interfere with the cover, so I haven't done it.

FWIW
Keep on smokin',
Dale53:wsm:
 
The top and the bottom are the same stamping, so there's a manufacturing reason, too. I think the capacity issue is a good explanation as well.

Dale53: Flip the center section over when you store your WSM and you won't need a cover -- no water will get inside.
 
Originally when designed, the dome was the bottom stamping from an 18" kettle. Same way for the 14.5, a Smokey Joe bottom stamping is the lid.
It may have been more about the cost savings of using an existing part in an innovative way in a new product.
 
Bob H. said:
It may have been more about the cost savings of using an existing part in an innovative way in a new product.
Click to expand...

That's probably true, but after more than 10 years using WSMs, I still marvel at their efficiency and performance. I can get 14 or more hours at a steady 240 degrees on one large minion load of fuel. That's remarkable engineering.
 
I have to agree with Robert M, if you didn't have the dome then you would not be able to do several butts/shoulders at one time as the middle grate would be the only one available. Just my .02 cents
 
J Hasselberger said:
That's probably true, but after more than 10 years using WSMs, I still marvel at their efficiency and performance. I can get 14 or more hours at a steady 240 degrees on one large minion load of fuel. That's remarkable engineering.
Click to expand...


14 hours, that is incredible. Are you piling kingsford into the highest pyramid you can with a dozen or so lit? Is that with or without water in the pan?
 
Actually, with the new deep water pan, you have to make a concave pile. I cram as many as possible in and use about 12-15 lit and usually 5-6 wood chunks. Nighttime cooks are good, since the breeze is still. I do a fair bit of leg-knockin' to keep the ash from smothering the fire after about hour 8. That's with water and a brisket or butt. Last brisket I did was on at 11:00p and off at 1:00p.
 
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