Tried out my 22.5 for the 1st time tonight

[P Wichers]

I tried out my 1st smoke withe the 22.5 tonight. Tried the chicken from the beginners recipe and it turned out alright. I tend to over rub chicken...so it was a bit spicy.
I figured I would play around with temperature control after I was done cooking; and here I am 6 hrs later and holding 225F. All bottom vents are closed, top vent is wide open. Is this unusual for the WSM??
I fear I may need to get a tighter seal on the door; or its possible that its still running hot since its new. Any guidance?

 

[Jim Lampe]

well, first of all, welcome to the forum Peter...
Your NEW Weber Smokey Mountain Cooker will run hot... and you can read more about that here.
By the way, whereabouts you from?

 

[Brian_S]

I've got a new WSM as well (only 3 cooks) and have seen the same thing. From poking around the site, seems this is pretty common.

 

[Erik Slager]

She gets better as she seasons up, although I did go to the local woodstove/fire place shop and purchased some thin gasket they use on woodstove doors and put it on the inside of the door on my 22.5, it did make a difference at a low cost. Goodluck

 

[Jerry N.]

The temp should come down with all bottom vents closed. The fire may not go completely out without shuting the top vent, but if the temp doesn't come down with the bottom vents closed, then you don't really have temp control. Tighten up that door and use it a couple more times. It doesn't need to be air tight, but it has to be tight enough to control temps and for the fire to go out with all (top and bottom) vents closed.