WSM 18.5 has a new probe modification now? Anybody else know about this?

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Actually when my smoker arrived originally the middle section was so bent up I couldn't even come close to getting the lid on, and I contacted Weber and they sent a new middle section immediately.  now the top fits onto it just fine BUT now I am wondering if despite that I still have issues per your comment.

I may try 1-2 more smokes, and if I keep seeing leaks out of the lid like this I think I will call them and at least ask what they think may be the issue.  I didn't realize it shouldn't be leaking out of the lid (outside of obviously the vent part)
My lid leaked exactly like that picture.  Gasket kit solved the issue. 

Also, the lid may seal after 10 or so smokes.  Understand though, as bad as mine leaked, I smoked anyway and made great Q.  Mine never sealed so I took care of it with a quick fix.     
 
 
My lid leaked exactly like that picture.  Gasket kit solved the issue. 

Also, the lid may seal after 10 or so smokes.  Understand though, as bad as mine leaked, I smoked anyway and made great Q.  Mine never sealed so I took care of it with a quick fix.     
Yes I was thinking the same.  I'll give it a good number of smokes and see if the greases and seasoning seal it up.  Or if not I am much more tempted to get the gasket kit and just work it out myself. 

it isn't a terrible leak anyway.  I'll try it awhile and see how it goes.
 
I just unpacked my new 18.5 wsm too. I was afraid that it was damaged during shipping as the box was pretty beat up (it was shipped by sea to asia). But it turned out ok.

I did notice that the top grate did not sit securely over the tabs of the bracket so i had to screw in about 3 additional washers to two brackets (total 6 washers).

Overall pretty excited to get started!

Ive read about the minion method but what is the 20oz can when starting the coals? Dont you just drop the hot coals on top of the unlit coals and spread them out?
 
Ive read about the minion method but what is the 20oz can when starting the coals? Dont you just drop the hot coals on top of the unlit coals and spread them out?
That's what I do.  I actually kind of leave then in a little pile in the center and spread them out very little.  I rarely wet smoke, preferring to smoke with an empty water pan.  I always fill the ring completely with charcoal and wood chunks, then adjust the amount of charcoal I light in the chimney depending on my target IT.  1/3 chimney for 225F; 1/2 chimney for 250-275F, 3/4 chimney for 300-325F; full chimney for 350F or higher.  When using water in the water pan I just use about 1/2 chimney. 

At the end of a smoke I'll close all the vents, snuff the charcoal, then use it again on the next smoke.  Just check the ash depth below the grate to make sure you have room for air flow.  I have a couple of bricks I keep next to my WSM.  I stir the use charcoal to knock off the ash, lift out the grate/ring/used charcoal in one motion, set it on the bricks, clean the ash bowl, then lift the grate/ring/used charcoal all together in one piece and set it back in the bowl.  Recharge the ring with cold charcoal and wood, add the amount of hot charcoal desired, and I'm off and smoking again. 
 
That's what I do.  I actually kind of leave then in a little pile in the center and spread them out very little.  I rarely wet smoke, preferring to smoke with an empty water pan.  I always fill the ring completely with charcoal and wood chunks, then adjust the amount of charcoal I light in the chimney depending on my target IT.  1/3 chimney for 225F; 1/2 chimney for 250-275F, 3/4 chimney for 300-325F; full chimney for 350F or higher.  When using water in the water pan I just use about 1/2 chimney. 

At the end of a smoke I'll close all the vents, snuff the charcoal, then use it again on the next smoke.  Just check the ash depth below the grate to make sure you have room for air flow.  I have a couple of bricks I keep next to my WSM.  I stir the use charcoal to knock off the ash, lift out the grate/ring/used charcoal in one motion, set it on the bricks, clean the ash bowl, then lift the grate/ring/used charcoal all together in one piece and set it back in the bowl.  Recharge the ring with cold charcoal and wood, add the amount of hot charcoal desired, and I'm off and smoking again. 

Thank you! I will try that for my first smoke :)
 
I think I am going to drill the legs and bolt them in. Check out this link it has a bunch of options.
http://www.virtualweberbullet.com/wheels.html
Get a flat 4 wheel cart that is wider than the outside perimeter of the legs and attach the 3 legs to the cart. It will be top heavy if the base is not wide enough!!  Been there done that with my electric smoker.  Had to rebuild it.  Steady as a rock now!
 
Sounds like good advice, top heavy is not good when you are trying to move it around

Gary
 
Grats to all you that got a WSM for Christmas!

WSM's will leak around the door and lid a bit for the first half dozen smokes or so - part of the reason they run hot when you first get them. Doors can be "adjusted" by bending it over your thigh or some other roundish padded object. Most of the time the lid and door will seal themselves up after half a dozen or so smokes, but if not then you might consider a gasket kit.

Over the years I use two basic loads for my 22.5" WSM: half ring and full ring. Half ring is for any smoke less than 8-10 hrs., full ring for all longer smokes.
  • Half ring - fill ring approx. 1/2 way push 4 to 6 fist sized chunks of wood down into the charcoal. Light approx. 1/2 a chimney of charcoal, once it is fully lit dump it in a small pile in the center of the ring. If weather is cold light a full chimney to help get temps up - also I always use water in my pan, just me but I always get good results so not gonna mess with it.
  • Full ring - same steps as half ring (including wood), then fill ring the rest of the way and put another 4-6 chunks of wood around the top. Same lighting process as well.
If you do use water in your pan you can line your pan with foil to make clean up easier. With the two loads described above you shouldn't have to add charcoal mid smoke. Also if you live in a cold, wet, and/or windy winter climate I highly recommend a welding blanket and some spring clamps to wrap your WSM in. The welding blanket acts as both a wind break and insulation so even on cold windy days you can run with only one bottom vent open. You remove upper spring clamps and fold it down like a banana to open the lid, or remove lower spring clamps to be able to open side door and add wood chunks - just make sure to arrange the top so the exhaust vent is not blocked.

 
My old brinkman leaked everywhere and I used it for years ...and the meat was always smoked just fine.  I think that leaky smoke is not an issue ...but leaks that let too much AIR in can limit your ability to run the smoker at a low temperature, e.g. 225 F or even lower.  Sealing everything up means that the only air input is from the controllable vents on the bottom and then you can do what you like with temperature.  The moral of the story is: If you have good temperature control for running low temperatures, then don't worry about smoke leaks...

My brinkman is put away ...I'm cooking on a kettle ...and will soon be getting my 18.5 WSM.  Got my goodies here already: gasket kit, Cajun Bandit door, hinge for the lid, Maverick dual-prob long distance electronic thermometer.  I will likely put wheels on the legs, and add brinkman-type handles to the side (probably cool spring-type woodstove handles though), and will add a couple of long probe thermometers (one just below bottom grill, one through lip of lid - both "meat region" locations).  I'm going to do everything while the WSM is brand new and clean.  Someday, if I feel rich enough, I may buy one of those fancy automatic fan gizmos that operates the smoker at a (fairly) fixed temperature and broadcasts temperature data to your computer, so you can watch a graph running along as the chamber and meat temperatures change ...but hey, gotta keep at least ONE thing on the wish list!  I'm an electrical engineer and may design my own temperature controller too, but just for fun ...I fully realize that many have already done that.  My effort would just be for the fun and challenge potential...

Brian
 
 
Be sure and post some pictures

Gary
Absolutely!

Here's my kettle setup for low and slow ...I can keep temperatures at, or even a little below, 225 F with this setup.  Loaf pans are kept 3/4ths full, and big drip pan (I use an even bigger one now) is kept about 1/2 full, top vent wide open and bottom vent about 2/3rds closed (and cooking in Knik, AK temperatures):


Standard Weber kettle...

The downside is that you have to refresh the coals every hour or so, which means opening the kettle to do it and buying the grate with the hinged 'add charcoal' sections along the sides.  Yup ...a hassle to cook low and slow, but it's motivation to save $$ for my upcoming WSM :)

Brian
 
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Looks Cold !!   BrazosBrian ,   When I think of the Brazos I think of Waco and the areas south.  My # 1 son's name is Brian

gary
 
We were planning on moving to Texas, hence the username.  The two main reasons were for greater job flexibility, and my mom and step-dad live there and we wanted more time around them ....but now my step-dad has died from cancer and my mom's battling stage 4 cancer and probably won't be around too long, and I got a good promotion at work ...big bump in pay, one step up the ladder, 6-1/2 weeks of vacation now.  They've got me by the golden handcuffs, so my wife and I decided to just stay put until retirement (5 to 10 years from now).  Now we are considering either Texas, north of Dallas, or maybe eastern Washington, probably north of Spokane area ...we're now leaning towards the Spokane area.

Brian
 
Sorry to hear about your step-dad and your mom. It's hard to turn down a promotion and a big bump. I live in East Texas, grew up in Dallas, lot's of prettier places in the state other than the DFW area  Lots to do up their if you like busy. Texas Hill country is Beautiful as is East Texas, Also is you like salt water lots of nice places along the coast.

Good look with your promotion and future decision, See you around the Forum

Gary
 
 
Absolutely!

Here's my kettle setup for low and slow ...I can keep temperatures at, or even a little below, 225 F with this setup.  Loaf pans are kept 3/4ths full, and big drip pan (I use an even bigger one now) is kept about 1/2 full, top vent wide open and bottom vent about 2/3rds closed (and cooking in Knik, AK temperatures):


Standard Weber kettle...

The downside is that you have to refresh the coals every hour or so, which means opening the kettle to do it and buying the grate with the hinged 'add charcoal' sections along the sides.  Yup ...a hassle to cook low and slow, but it's motivation to save $$ for my upcoming WSM :)

Brian

I get 6 hours out of this setup in mine. no fussing around at all
 
Timberjet:  You fill those side bins up and just light with a smaller amount of charcoal?  Are those the Weber charcoal holders?  Looked for them up here, but they don't have them in Alaska...

Tell me more... I'd love to have less futzing around :)

Brian
 
 
Sorry to hear about your step-dad and your mom. It's hard to turn down a promotion and a big bump. I live in East Texas, grew up in Dallas, lot's of prettier places in the state other than the DFW area  Lots to do up their if you like busy. Texas Hill country is Beautiful as is East Texas, Also is you like salt water lots of nice places along the coast.

Good look with your promotion and future decision, See you around the Forum

Gary
Yeah ...I used to work for TI in N. Dallas and lived in that area.  Been out to the Lake Forks area, never been to the hill country, one quick drive up the coast but didn't stop for anything... We want to come down and do some touring, visit my mom while there.  Not sure when we can arrange it.  With my mom's stable state, or even if she goes into remission, they still just give a 3 year prognosis at best.  It's her 2nd time around on this particular cancer ...we can't wait too long before coming down, and will likely fly her to Alaska to stay for awhile too.  Give us a good reason to go up to Denali again, and maybe splurge on a glacier cruise or something...

Brian
 
 
Timberjet:  You fill those side bins up and just light with a smaller amount of charcoal?  Are those the Weber charcoal holders?  Looked for them up here, but they don't have them in Alaska...

Tell me more... I'd love to have less futzing around :)

Brian
Yes they are weber and yes I just drop 4 or 5 lit coals in each side after filling them with charcoal and wood. It is a really sweet setup. When you are done you just shake them a bit and all the ash comes out and you are left with leftover coals for next time. My performer came with them and hinged grates which are a must as well. You can get them directly from Weber or online a bunch of places.
 
 
Yes they are weber and yes I just drop 4 or 5 lit coals in each side after filling them with charcoal and wood. It is a really sweet setup. When you are done you just shake them a bit and all the ash comes out and you are left with leftover coals for next time. My performer came with them and hinged grates which are a must as well. You can get them directly from Weber or online a bunch of places.
Awesome ...thanks!  I'm trying to make it through the winter with the kettle, and my reward for good behavior (not spending) is a new WSM next spring...

Brian
 
OK, I have to ask. Why the 18 and not the 22?

I want to buy one this spring and have been asking the question myself. It is just me and my  wife. Have a couple of smokers and grills.

But knowing my personality if I buy the 18 I will be wondering if I should have bought the 22. 
 
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