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Weber Smokey Mountain

post #1 of 9
Thread Starter 
Hello all, I'm new to the forums and just recently purchased a 18" Smokey Mountain Cooker. I'm a little new to smoking and just had a question for anyone with this smoker. Is it normal for smoke to be leaking out the sides of the top lid? It seems to be maintaining a 200 degree temp. I did email weber about it but perhaps thought it may be better to find out here. I tried search option in the forums but did not have much success. Thanks in advance to any information.
post #2 of 9

Pittpenpal,Welcome to the Family. I am a Wood burner and have no SM 18", however There will be a bunch as soon as they wake...huh.gif. Seems ,from your explaination , to be O.K., however ai could be wrong...

 

Be patient and the answers will arive.

post #3 of 9
Thread Starter 
Thank you for the response. I think that may have been it as the smoke seems to have settled and just coming out the vent. Temperature is holding steady at 220
post #4 of 9

You get some extra smoke at start up..no problem...

 

 
 
  Craig
 
BTW...      Been up since 5 am...
post #5 of 9

...as soon as they wake. pot.gifROTF.gif

 

All smokers will leak some smoke out  of crevices here or there....especially at start ups when more primary combustion is going on.   It's all good, enjoy your new smoker!

post #6 of 9

No worries here!  The WSM will leak a little smoke around the top until you've done a few smokes and get a nice little ring of grease to seal it up.  Even then it will leak a little.

 

As for the door, yep it'll leak there too.  You may be able to bend the door a little to get a better seal or you can buy some door gasket material (high temp) to seal it better.

 

Good luck.  Once you get the hang of it you will love that WSM!!!

 

Bill

post #7 of 9

Mine is a 2005 model and it still leaks a little.  Never worried about it and never caused a problem. 

 

It will leak less and may quit after you start to get the smoke & grease buildup on the inside of the WSM.  But I would not be concerned about it.  Some people fret and try to seal it up like king tut's tomb.  IMO there is no need to do so.

post #8 of 9

Like others have said -- let it season from a few cooks and it will seal up. 

post #9 of 9

My WSM took about 4 smokes before it seemed to become dummy proof. I still put out good food during that time, though.
 

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