WSM Door

[Michael J]

The previous owner of my 18.5" WSM drilled 3 holes in the door. I didn't ask why? Guess he liked higher temps. I wrapped the door with heavy duty foil to cover the holes. Will this suffice or will I need to buy a new door? Haven't used the smoker yet.



Thanks,

Mike

 

[Chris Sherman]

If it blocks the air, should work fine.

You can get a stock replacement door pretty cheap here (select your correct model): http://www.ereplacementparts.com/weber-charcoal-grill-parts-c-193079_193086.html
Or by calling Weber customer service.

I prefer the Cajun Bandit SS replacement door, but it's pricey especially with their shipping rates.

 

[KevinJ]

Do you have a picture? How big are the holes? There has to be a way to plug them on the cheap.

 

[Michael J]

Here's a shot of the door. Hope I uploaded correctly.
http://s903.photobucket.com/user/FLGrdnr/media/Jeep 97TJ Container Garden/wsm3.jpg.html

 

[Michael J]

Thanks for the link, Chris. I'll be using the smoker tomorrow with the foil over the holes. Then I'll decide if I can live with that or a new door.

 

[Tony R]

I would get a new door...
Let us know how it goes...

 

[Rob O]

Nashua 324 A Foil Tape.

http://www.homedepot.com/p/Nashua-Tape-324A-2-1-2-in-x-180-ft-Cold-Weather-Foil-Tape-3240024500/100048600#.UgBRThaA3wx


Been using it to seal my bottom vents for years now. (been using a bbq guru and need to keep the bottom vents sealed. especially around the fan connector)

It's only rated with a maximum hold temp of 325* F but honestly I haven't had any problem in the 6 or 7 + years I've been using it.

This ought to keep you set until you get a new door.

[PS: Get a new door.]

 

[Jerry N.]

I would get a new door from weber. By the time you spend time and money fixing the door, you could have a new one and be done with it. I don't have one, but in your case, I'd check my wallet and if I had enough in there, I'd get the Cajun Stainless Door. If not, I'd get an original door. I'm sure you'd be happy with either.

 

[PeterZ]

Cajun Bandit Stainless Door........the best there is.

Peter

 

[Troy D]

I agree with the aluminum foil tape.

 

[NeilH]

You could cut a piece of cardboard the shape of the door then wrap in aluminum foil then you would have another weber door.

 

[Michael J]

My first WSM smoke went better than expected. I covered the holes in the door with heavy duty foil, it wasn't a problem. Smoked a 3 lb Boston Butt with applewood chunks. At 6 hrs the butt was at 190 degrees. I then wrapped it, let it rest and pulled at 200 degrees. Here's a few pix.


MINION Start http://i903.photobucket.com/albums/ac234/FLGrdnr/MINION.jpg?t=1375820448

AT 6 HRS http://i903.photobucket.com/albums/ac234/FLGrdnr/BOSBUTT.jpg?t=1375820408

AT PULL http://i903.photobucket.com/albums/ac234/FLGrdnr/BostonButt.jpg?t=1375833954

 

[NeilH]

Looks great.

 

[Tom Walch]

I Have used the foil tape on both my kettles when I smoke with my IQ110 for years.
Bottom line is it works and looks neat if you take care cutting in the application of the tape.

 

[S.Six]

I would get a new door...
Let us know how it goes...

Me too. If you need higher temps try the upside down method http://virtualweberbullet.com/accessdoor.html#upside
I've tried this and it really works great to get the temps up.

 

[Brian Johnson]

I haven't looked at the pic (reading at work and IT blocks certain photo sharing sites), but if it were me, I'd buy a new door and keep the holey one for higher heat cooks! The increased air flow cannot hurt when you're trying to pull 325/350 for a cooker full of turkey or something... and the holes in the door have got to be easier than trying to prop the door open!

Personally I just did a turkey breast and 2 chickens recently on my 18" WSM and had she didn't want stay too much higher than 300 once the meat was on.

Best of luck!