Any one use these on your WSM

[danbono]

Hi All I'm going to smoking a 8 lb packer brisket over night. So I had to take off the masking tape, I used to locate and drill the holes for hinge ..I decided then to to and fix the hinge. First thing I did was take the hinge a part,much easier to work with it. I clean of the burrs and holes that I drilled, put everything back nice and tight, and the hinge works great

Still have to drill another 2 holes to make it more sturdy. I'm happy with the hinge, Now onto to the brisket..It's going to be in low 30's tonite , so the WSM has it's work cut out. Git filled up with 1/2 KBB and 1/2 Weber charcoal.
Go bottom vents closed top open 1/2 still getting 290-300 temps? Lava rocks in the water pan.
Dan
PS Any one going to use this hinge make sure to take it apart first much easier to work with it.

 

[troutman]

Thanks for the hinge update, I'm tempted to buy one. Let us know if it fails haha!!

As to getting 290-300* with bottom vents closed wouldn't happen in my WSM. You sure about that?

 

[noboundaries]

Git filled up with 1/2 KBB and 1/2 Weber charcoal.
Go bottom vents closed top open 1/2 still getting 290-300 temps? Lava rocks in the water pan.
Dan
.

Wow, that's hot for bottom vents closed. How much hot charcoal did you start with? And did you use hot KBB or hot Weber?

 

[danbono]

Wow, that's hot for bottom vents closed. How much hot charcoal did you start with? And did you use hot KBB or hot Weber?

Hi Started with 1/2 KBB and 1/2 Weber charcoal. Just lit 5-6 coals in the middle.was holding 250-270 till I went to sleep, the 290-300 when I closed the bottom vents top vent 1/2 open.
Next time I going to use water in the pan, really wanted to cook the brisket at 225. I understrand "NEW" WSM run hot?

The hinge was the best $20 I've spent so far:)
Thanks Dan

 

[noboundaries]

My WSM is well used and has a gasket kit installed, but it is out of round and still leaky. The gasket kit helped for about a year, then it wore down. It still helps around the door though.

I controlled temps for a quite while with the Guru, but rarely use it any more since switching away from KBB this past Memorial Day.

Since I've switched to RO Ridge, which is dense like the Weber charcoal, I now start my fire by leaving all the bottom vents closed, top one full open, then fire up 8 or 9 briquettes to add to the center of my cold pile. Then I walk away for 90 minutes. The new fire will draw air in through the leaks in the door and the barrel seals. The fire usually stabilizes around 190-200F. I then crack just one bottom vent 1/8" to 1/4" and the temp will climb to 225F. With the denser RO Ridge charcoal I can now control my WSM chamber temp to like 5F using just one bottom vent and making small changes to that one vent It is spooky how stable it is. I have absolutely nothing in my water pan; no sand, lava, clay, or water.

Try starting the fire with all the bottom vents closed. Water works, but it boils off. Once the water boils off, temps will spike or you add more water.

The learning process is fun.

 

[danbono]

My WSM is well used and has a gasket kit installed, but it is out of round and still leaky. The gasket kit helped for about a year, then it wore down. It still helps around the door though.

I controlled temps for a quite while with the Guru, but rarely use it any more since switching away from KBB this past Memorial Day.

Since I've switched to RO Ridge, which is dense like the Weber charcoal, I now start my fire by leaving all the bottom vents closed, top one full open, then fire up 8 or 9 briquettes to add to the center of my cold pile. Then I walk away for 90 minutes. The new fire will draw air in through the leaks in the door and the barrel seals. The fire usually stabilizes around 190-200F. I then crack just one bottom vent 1/8" to 1/4" and the temp will climb to 225F. With the denser RO Ridge charcoal I can now control my WSM chamber temp to like 5F using just one bottom vent and making small changes to that one vent It is spooky how stable it is. I have absolutely nothing in my water pan; no sand, lava, clay, or water.

Try starting the fire with all the bottom vents closed. Water works, but it boils off. Once the water boils off, temps will spike or you add more water.

The learning process is fun.

Hi Think I found the problem with air coming in, one of the vents/ damper has about 1/8" space between the vent and the barrel..I'm going tape the whole vent up with high heat tape. Also seen some pin holes in one of the other vents.
I'll get it right!!The WSM is basically for over nights or for when I use the Cajun Band rotisserie.

Thanks Dan

 

[danbono]

Hi All Now I'm looking for a easy way to remove lid for the rotisserie..Was just thinking of putting a 1/4 bolt thur the 2 parts of the hinge. Some one had mention "hitch pin", I never heard of a hitch pin?
Thanks Dan