Well after much bending of the Weber Lid and some banging with a rubber mallet, it appeared i had a fit.
Fired it up and there were quite a few leaks. Continued to work with the rubber mallet and pretty much got it sealed up. I threw some rib tips I had left over onto it and they came out really nice.
UDS held the temp very well as usual and I have to say with the Weber lid on it seemed to not cook as fast as with the flat lid. Did a Tri Tip over the weekend and it rocked.
Two questions for you veterans. Do I need any more exahaust holes for the weber kettle lid? It did not seem like I did, seemed to work great. But I do have 8 in the flat top.
I'm not sure that I need the Weber extension if I decide to go that route, but the seal on the lid might be even better. If I do, is it typically designed as a permanent fixture or to be removed?
Thanks in Advance and I'll remember to have the camera around next cook.
Cooking on a Baby J by Jambo
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