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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-02-2012, 02:02 PM   #16
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Quote:
Originally Posted by El Ropo View Post
I'm perplexed that you've cooked a lot in the WSM, and the door is still leaking. Maybe it needs a tiny bit of tweaking so it fits flush to the center section a bit tighter. Other than that I got nothing.
i've tried tweaking the door, it just still leaks a good bit. but my def of a "good bit" may not be the same as yours... looking at all these responses though is making me think i'll be giving the Cajun door a shot...
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Unread 05-02-2012, 02:14 PM   #17
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Thinking about going the Cajun door route myself. Have found rotating the middle section at times helps with the seal at the bottom.

As for charcoal use, I fill up the ring one time and then can go at 225-250 for 14+ hours with having to add any. Then again I do not use water at all in my water pan.
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Unread 05-02-2012, 02:16 PM   #18
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Mine doesn't leak at all.
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Unread 05-02-2012, 02:16 PM   #19
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The Nomex gaskets look nice. I made up a folded foil gasket for my 18.5, it does not look pretty, but seals the door up quite well. I would try the foil... if it makes a noticeable difference in fuel consumption, then the gasket could easily pay for itself in less charcoal used.
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Unread 05-02-2012, 03:29 PM   #20
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You need to check the bowl, the middle section, and the dome to see if anything is out of round.
I just picked up a WSM with an out of round bowl and center section. Once you find where the out of round is, a good gentle bear-hug will get things back in order.
If your bowl is out of round at the lip, the middle section will not fit right - air leak.
If the botoom of the middle section is out of round, it will not sit on the bowl tight - air leak.
If the top of the middle section is out of round, the dome will not fit right - air leak.
As far as the door goes, it may be a little mis-shapen. But, if the latch is not pulling the door closed all the way, you can tweak the door all you want and it won't seal.
I have 8 WSMs. All have stock doors. All have been checked for out of round. All maintain great temps. The fire snuffs in all of them when the vents are closed. If your WSM does those things, but a little smoke sneaks past the door, get over it.
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Unread 05-02-2012, 04:37 PM   #21
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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.

Bob
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Unread 05-02-2012, 04:44 PM   #22
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I have smoke leaking out of mine in the places you mention, but I still hold constant temperatures, so I really don't care that it leaks.

Is your's leaking enough to matter?

CD
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Unread 05-02-2012, 04:49 PM   #23
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Have you checked to see if your cylinder is out of round? Mine was and a new one was a big help.

Cajun Bandit door fixed the rest, no need for gaskets or anything else. Except maybe a IQ110 of something similar.
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Unread 05-02-2012, 05:02 PM   #24
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[QUOTE}get over it.[/QUOTE]

I'm not loosing sleep over it, so not much to get over 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!
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Unread 05-02-2012, 05:05 PM   #25
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Quote:
Is your's leaking enough to matter?
nope, i just wanted to know what guys were doing to seal em' up better. "Big Bertha" (my WSM) holds temp great and I have nothing but praise for them.
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Unread 05-02-2012, 05:07 PM   #26
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Quote:
Originally Posted by Chef Jim View Post
Have you checked to see if your cylinder is out of round?
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!
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Unread 05-02-2012, 05:34 PM   #27
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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.
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Unread 05-02-2012, 10:46 PM   #28
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Quote:
Originally Posted by BBQ Bros View Post
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!
If you can afford the whole pimp kit it is worth it. I really like the charcoal ring. IMO I think it gives better air flow.
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Unread 05-02-2012, 10:50 PM   #29
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It's supposed to leak, ever thought about that? It ain't broke, don't go on trying to fix it
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