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Weber Smokey Mountain - Sealing

Will the mix

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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!

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Hi. I use a bullet smoker, (ProQ frontier) I could never set a temp and keep it with water in the pan. I started using sand, I bought kids sand for a sand pit from Homebase as it's safe.

There are a couple of thread on here about using sand instead of water....for the gasket I've used this one...https://www.amazon.co.uk/Fireplace-Chimney-Self-Adhesive-Resistant-2-5-Metre/dp/B0777RXKZZ/ref=sr_1_15?crid=2C7POCE3OOJ5T&dchild=1&keywords=fire+rope+for+stoves&qid=1586412041&sprefix=fire+r%2Caps%2C181&sr=8-15


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  • 2 months later...

I have a 57cm which I think is 22" WSM. Love it awesome bit of kit.

Keep it clean on the joints I have sealed the door with this https://www.ebay.co.uk/itm/153921035649

that has helped. And have just placed an order for each of these.


All you do is shut all vents, but top leave open set this over top vent and set temp. The yanks are raving.

Other is this


Use instead of waterpan again read up and all good.

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