The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 06-15-2014, 02:04 PM   #46
Corky
is one Smokin' Farker

 
Corky's Avatar
 
Join Date: 06-21-11
Location: Liberty Lake, WA
Default

Mine is twelve years old. It used to seem to leak. A few years back I started putting the door on upside down and that has really helped.
__________________
18.5 WSM
Oklahoma Joe's Longhorn
Smokey Joe Platinum
Blue Weber Performer
Blue Thermapen (Fastest in the West!)
拉猪肉
Corky is offline   Reply With Quote




Old 06-15-2014, 02:23 PM   #47
JazzyBadger
Quintessential Chatty Farker
 
JazzyBadger's Avatar
 
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
Default

I just used a natural gasket of grease. Works like a charm, and the smoke cooked it into this closed off wondrous seal.

Of course I also cook with my W.S.M. lid cracked open anyway almost all of the time so I can get up to those sexay hot and fast temps, so I wouldn't really give a damn if the door did leak anymore, but back when I first got it I was all about 'temp control' so that was my answer.
__________________
The Life of the Knife is Ended By! The Wife.
Geld responsibly.
JazzyBadger is offline   Reply With Quote


Old 06-15-2014, 03:23 PM   #48
shirknwrk
is one Smokin' Farker
 
Join Date: 03-05-10
Location: Kansas City, MO
Default

I'll 2nd the Permatex... only get the "Gold" (it's actually brick colored) it's good up to 700° and easy to handle. You can use it as a gasket by itself (designed to make exhaust manifold gaskets) or use it to secure Rutland "Graphoglass" gasket material (from the furnace store or ACE hardware). If you use the Rutland, be sure to get the flat stuff, not the rope, scrunch it so that it's about 2/3 of its original length and press it into the Permatex while it's fresh & wet. Used that method on my BGE.
shirknwrk is offline   Reply With Quote


Thanks from:--->
Old 06-15-2014, 03:31 PM   #49
THoey1963
somebody shut me the fark up.

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
Default

If all else fails, just box it up and send it to me. I could use a second...
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle

WSCG Review HERE. WSM Mods HERE. My Brisket Guide HERE.
THoey1963 is offline   Reply With Quote


Old 06-15-2014, 04:45 PM   #50
El Ropo
Babbling Farker

 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
Default

If I had a WSM with a leaky door that allowed me to easily cook at 300, I would consider myself blessed.

Why don't you find some pork shoulders on sale, cook up about 4 of them. Leak issue solved. All the bbq gunk build up will seal that door. I honestly don't see how this is a deal breaker, you get to cook up a bunch of good food and seal your door at the same time.
__________________
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Thanks from:--->
Old 06-17-2014, 10:24 AM   #51
smokeswirl
Full Fledged Farker
 
Join Date: 06-22-13
Location: Nassau County, NY
Default

Quote:
Originally Posted by MariettaSmoker View Post
Im not real happy with this Weber right now. Ive had problems with the door since day one, that I thought I had fixed tonight. I put a gasket on the door and it didn't leak a drop of smoke. The wife opened the door and the gasket fell off into the fire. Now there is more smoke coming from the door than the vent holes. This is NOT good!

Ive tried everything short of throwing this thing away. Ive tried shaping it, tin foil, now a gasket...nothing helps.

Anyone wanna buy a WSM?
Have youtried this




I've used it on my masterbuilt vertical smoker and its been great. Self adhesive and haven't fallen off yet
smokeswirl is offline   Reply With Quote


Old 06-17-2014, 12:14 PM   #52
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Default

I've never had a real issue with them either, but you could look into a Cajun Bandit door for it, have heard good things about them, just never felt the need
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Old 06-17-2014, 12:26 PM   #53
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Northridge, CA
Default

I had the very same trouble with my WSM, and it was frustrating because of the temp spikes. My UDS holds temps like a champ, and the WSM was just all over the place. Around the same time, I got a Kamado and have never looked back, and sold the WSM.

However, had I not purchased the Kamado, I was moving in the direction of getting the Cajun Bandit door, which many here have had great luck with in terms of stopping the leaks.
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Instigator of the 2017 "Mayo Explosion"
Custom Avatars by Grillman
Check out my blog:
www.mooseonfire.com




Moose is online now   Reply With Quote


Thanks from:--->
Old 06-17-2014, 12:42 PM   #54
Mikeinctown
Full Fledged Farker
 
Join Date: 11-20-13
Location: Strongsville, OH
Default

Y'all are Send me the WSM and I'll be happy to work around any door issues.
Mikeinctown is offline   Reply With Quote


Old 06-17-2014, 12:50 PM   #55
grantw
is One Chatty Farker
 
Join Date: 09-13-12
Location: canada
Default

I cook in Canadian winter with the original door and no issues. this is being over thought there is nothing on a wsm that cant be lightly tweaked when its out of round.
__________________
Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.
grantw is offline   Reply With Quote


Old 06-17-2014, 01:24 PM   #56
Stanchez
Is lookin for wood to cook with.
 
Join Date: 09-17-12
Location: La Mesa, CA
Default

I upgraded to a Cajun Bandit door on my 18.5 WSM and couldn't quite get it to fit perfectly until I modified it and added a compression latch. With the compression latch the door spreads slightly when the latch is drawn down and locked it creates a really tight fit. It actually appears as though it might even be water tight now! No gasket needed.
Stanchez is offline   Reply With Quote


Old 06-17-2014, 02:43 PM   #57
Grimm5577
is One Chatty Farker
 
Join Date: 08-09-12
Location: Bucks County, PA
Default

get the stainless steel replacement door.
Grimm5577 is offline   Reply With Quote


Old 06-17-2014, 02:49 PM   #58
nmayeux
Babbling Farker
 
nmayeux's Avatar
 
Join Date: 04-03-05
Location: Marietta, GA
Default

In all seriousness, I live here in Marietta and would be glad to take a look at it for you. My door leaked a little, but an hour of tweaking was all it took to tighten her down. It's a pain, but well worth the time, and it'll only cost you a beer or two.
__________________
Noah \#/
Nauti-Que BBQ Team
Pitmaster and KCBS CBJ & CTC
Lang 60 Marie Laveau
Deep South Single Chamber Glenda
WSM 22.5 Asmarelda
22.5 OTG Samantha
Weber Genesis Mocha
nmayeux is offline   Reply With Quote


Old 06-17-2014, 07:44 PM   #59
Roast Beast
is one Smokin' Farker

 
Roast Beast's Avatar
 
Join Date: 01-03-13
Location: Sandy Springs, GA
Default

That's a mighty fine offer by Noah. I'll say that both my WSMs "leak" from the door, although it's not noticeable once the fire settles down. As far as maintaining temp, I've messed around (with no meat on) and have been able to hold 225. Water in the pan helps with holding lower temps. But in practice I've never found much reason to cruise anywhere south of 275, so I've never attempted any gaskets or replacement doors.
__________________
- Jonathan

Southern Q 125 water cooker
Gateway Drum Smoker
22.5 WSM x 2
KCBS CBJ

ROAST BEAST BBQ on Facebook and Instagram
Roast Beast is offline   Reply With Quote


Old 06-17-2014, 07:50 PM   #60
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Have you tried turning the door upside down?
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:34 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts