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Unread 02-12-2014, 10:39 PM   #1
THoey1963
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Default 22.5" WSM BBQGasket Install (PIC HEAVY)

After reading the directions a couple times and searching here and the rest of the web a lot, I finally got my gaskets installed on my WSM. It wasn't hard, per se, but it was a pain in the back...

I am not sure how to get my comments to go between pics, so I'll comment above:

1. First I did a good scrub where the gaskets were going to go. I used Fast 505 degreaser from Home Depot and a scrubby pad. Not too difficult, but I only had a couple cooks on her so far.
2. Nice and Shiny...
3. Starting on the bottom of the center piece, I gently measured the gasket around the rim. I did my first quarter of the way, but didn't put down enough of the sealant, so I had to do it again. You get a whole tube, so don't try to use it sparingly.
4. Now you can see a little bit leaking out. I stretched this gasket to make it a little thinner as I had heard of difficulties in getting it to open / close.
5. That's how much I started using and it held well. I used a toothpick to roll the cement back and forth until it was even.
6. The drum kept wanting to roll, so I put a box of salt down on each side to stabilize it.
7. After stretching it around, you can see how much extra I had.
8. Trimmed and this half done. Let it sit for a while before I started the other side.
9. Working the top of the center piece now. Instructions made it sound like I wanted the gasket on the vertical edge, but research and common sense said to put it on the horizontal edge so the lid could sit on top of it.
10. Tried not to stretch this piece at all.
11. Top completed.

Get my SS door tomorrow. Will test it for fit and decide if I need to seal it up.
Attached Images
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Unread 02-13-2014, 04:21 AM   #2
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Nice work.
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Unread 02-13-2014, 07:36 AM   #3
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very nice job

I did not think a gasket like that was needed on a WSM?

I dont have one so i dont really know
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Unread 02-13-2014, 07:38 AM   #4
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Quote:
Originally Posted by ButtBurner View Post
very nice job

I did not think a gasket like that was needed on a WSM?

I dont have one so i dont really know
Yah, first I've heard of doing such. My WSM is ~10 years old and only trace amounts of smoke come from the seams, so I'm not sure I understand the purpose.
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Unread 02-13-2014, 08:06 AM   #5
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Mine doesn't leak all that much, but this looks like it'd prevent it! Well done
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Unread 02-13-2014, 08:18 AM   #6
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I have read that the 22.5's have more of a leak issue than the smaller units. Mine leaked a lot around the door and the lid the first time I used it, bad enough, it wouldn't snuff out. It was a little better the second cook and probably would continue to improve as it seasoned, but I wanted to help it along.

I ordered the SS door to resolve the door issue and the gaskets for the dome. Like I said, should be tight as a drum the next time I fire it up.
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Unread 02-13-2014, 08:35 AM   #7
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Quote:
Originally Posted by THoey1963 View Post
I have read that the 22.5's have more of a leak issue than the smaller units. Mine leaked a lot around the door and the lid the first time I used it, bad enough, it wouldn't snuff out. It was a little better the second cook and probably would continue to improve as it seasoned, but I wanted to help it along.

I ordered the SS door to resolve the door issue and the gaskets for the dome. Like I said, should be tight as a drum the next time I fire it up.
excellent reason!!

gotta be able to control the fire!!
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Unread 02-13-2014, 08:45 AM   #8
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Yep. Also, when I had the piece up on the counter, I found that it was slightly out of round. Gave it a hug and now it is better...
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Unread 02-13-2014, 09:28 AM   #9
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Good stuff. Most will say it's not needed, but it will definitely help.
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Unread 02-13-2014, 10:09 AM   #10
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Nice job... mine leaks as well. I can't say if affects the cooking process much but it does leave smoke stains after a while.
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Unread 02-13-2014, 10:54 AM   #11
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Not so concerned about stains, those are badges of honor. I figure once I have complete control of where the air is entering / exiting from, I will be able to control the vents better.
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Unread 02-13-2014, 12:24 PM   #12
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do you put a gasket both at the bottom of the center section ( as in your photos ) AND
on the inside surface of the bottom section ?


in this photo on amazon , looks like there's a gasket on the inside of the bottom section............near the rim. right ?

http://www.amazon.com/Gasket-Weber-S.../dp/B00CI6WFCU


i'm guessing that is the least critical joint. meaning more air is going to leak out of the door and between the center section and the top.
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Unread 02-13-2014, 12:30 PM   #13
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I read a couple different walkthroughs and some suggested putting the bottom gasket on the bottom of the center piece instead. Just put it under the bead or bump above the flat part that goes into the bowl. I agreed that would make a better seal. I just put the pieces together. It's a really snug fit to get the center piece onto the bowl. The bowl has been outside all night and is cold. Will probably fit better when warm and when the gasket gets compressed a little from use.

I am going to fire it up this weekend (even if I don't have something to cook on it but that gives me a reason to get something) just to test it out.
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Unread 02-13-2014, 01:15 PM   #14
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I just got the SS door. Took about 5 mins for me to swap out the handle (I was multitasking). It way more heavy duty and it fits a LOT better. Will tweek it a bit when I fire her up next.

I will say, I would gladly pay another $10 or $15 for them to have put a high gauge compression handle / latch on the new door so that all we had to do is remove old door and install the new one.
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Unread 02-13-2014, 01:55 PM   #15
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Quote:
Originally Posted by crimsonaudio View Post
Yah, first I've heard of doing such. My WSM is ~10 years old and only trace amounts of smoke come from the seams, so I'm not sure I understand the purpose.
Ditto
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