I've been using my 18 1/2" WSM for over a year now, and the gunk buildup is giving it quite a good seal.
I tweaked my door a bit and got a good seal on it also.
I'm not loosing sleep over it, so not much to get over :-D but I hadn't ever heard about checking the roundness stuff you mentioned so I'll def check that our. Thanks for the good info!
Harbormaster recommended to check that too so that's what i'm gonna do next. either way, there have been 5-6 people on this thread recommend the Cajun door, so i'm gonna grab one of those too. thanks!
I have a nice gunky layer of build up and don't seem to have any problems. The temp holds nice and steady and the eatin' is great. That being said, i don't understand why Weber doesn't address that crappy door problem. Either leave it out or make it sturdier. IJS.
Harbormaster recommended to check that too so that's what i'm gonna do next. either way, there have been 5-6 people on this thread recommend the Cajun door, so i'm gonna grab one of those too. thanks!