Will the mix

Just outside of Dover... Best Regards William

Ok thanks - that's very helpful! I'll give both of those tips a try!

Hi there, I've had my WSM (22in) for about a year now, I've done a few cooks/trial runs and really struggled with holding the temperature low. One point I was cooking a brisket with full water pan, using the minion method with just a few lit coals, I had all the vents shut and still struggled to keep below 250. This has put me off a bit to be honest, but I want to give it another go before moving it on. I've considered temperature controllers with fans but still don't think it will help when smoke pours out especially around the door. So two questions really: 1. Can anyone recommend a gasket to use to seal up all of the joints including around the door and where the sections join together? 2. Does anyone have any experience with the replacement doors that are offered at various places online? Are the worth the bother, or will a gasket around the door solve the problem? Thanks in advance for your help!

Thanks all!

Hi all, Just to introduce myself, I live in Kent, been BBQ cooking for about 10 or 15 years with various Weber grills. And got into smoking a bit last year with the acquisition of a Weber 22in Smokey Mountain. Have found these forums really useful, so thanks to all for that, time has come that I have some questions so I've joined up! Regards, Will