MilitantSquatter
Moderator
- Joined
- Sep 17, 2005
- Location
- Mooresvi...
That's a fancy door ya got there
Been thinking about the heat that door gets though...
So are the cajun doors better for the WSMs or leave good enough alone (stock door)?
I keep debating back and forth to get the Cajun doors and do a cook and things are hust fine. Welp, I answered my own question (chime in anyways, please)!
shiney. :becky:
my 22's love 275*. they lock in almost automatically right there.
enjoy your cook, it's quite a nice day up here.
what are you using for fuel/wood?
water in the pan or foiled?
oh, and i personally don't worry about gaps/leaks with the WSM.
Looking good so far! I just wrapped my waterpan with the foil ball gaps, but I still haven't fired the new 22" up. Was going to do a burn in today abut 90% chance of rain talked me out of it.
Any trouble getting up to temps with the guru? I'm a little worried about ramping up to 325 with the iQue110 with the 22".
Looking forward to some finished product pics!
Edit: Forgot to ask: What kind of temperature gaps are you seeing between what you are measuring at the grates and the dome gauge?
The Weber dome therm appears to be a POS.. Right now it's saying 20 degrees below the grate temp..
Yes, but more importantly is it a consistent POS? If it's always 20 degrees off, at least I can use it as a guide.
Food looks great!
Are you comparing dome temp to grate temp? Because they're inherently different.