WSM 22.5 - smoke loss around lid


 
C

Chris Dietz

New member
I have completed (5) long smokes on a new WSM 22.5. 25lbs of butt, 8 racks of ribs, 2 chickens, I was hoping that would be enough time to seal? The interior of the smoker is completely covered with BBQ residue/seasoning to the point of looking wet. Sometimes the build up around the lid even causes it to stick. But I have noticed that I still see smoke getting out around the lid. Any thoughts on what to do to make it air tight?
 
My 14.5" arrived with the lid slightly oval. You could actually see into the barrel alongside the lid).I suspect it was a shipping casualty.

Measure the lid to see if yours has the same problem. If it is oval, put it down on an old rug or blanket (something that won't be destroyed by a grease mark) on edge and GENTLY press down on it. BE CAREFUL! It is much easier to bend it than you would think. Do a little at a time until it is round. Now, it should fit much better and seal better.

FWIW
Keep on smokin',
Dale53:wsm:
 
Chris Dietz said:
But I have noticed that I still see smoke getting out around the lid. Any thoughts on what to do to make it air tight?
Click to expand...
You'll never get a WSM air tight - and no need to. You have metal-on-metal joints (Base to center, center to lid) a huge door, 4 vents, a thermometer, and various bolt holes. As long as the coals snuff out when you close all the vents - you're good to go.

As for the smoke seepage... When does it leak? During start up, and even after adding wood, there's a TON of smoke in the cooker. If you're trucking along hours into the cook with the thin-blue-smoke from the lid vent, then the lid should be fairly well sealed. On the other hand, look at this photo from Weber which they posted on their FB wall. Should put you and your lid leaks at ease. lol

1015529_10151534073538422_1489855751_o.jpg
 
You must log in or register to reply here.

 

Back
Top