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Old 10-11-2007, 07:25 AM   #11
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Done.

Temps on my wsm started to spike to sugar burning temps so I took it off. I have some issues with air leaks that are really bugging me.

I see mods in the wsm future.
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Old 10-11-2007, 07:33 AM   #12
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Where is the air leaking in Cliff...for as much as you cook you should have a pretty good gunk seal..might be just a matter of twisting the sections so they fit better....
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Old 10-11-2007, 07:40 AM   #13
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I twisted the upper section and that always helps. I think the leaks are coming from the highly sophisticated door system.
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Old 10-11-2007, 07:50 AM   #14
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Any pics yet ? I was wanting to do a brisket for a couple of weeks now, but haven't had the time (how sad is that), so Im living my brisket dream through you....SO PICS, BOY !!!
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Old 10-11-2007, 08:20 AM   #15
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I hate that dam door...now more than ever cuz I use sand...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 10-11-2007, 08:41 AM   #16
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I got this pic of the fat side before I wrapped it up.



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Old 10-11-2007, 09:34 AM   #17
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Yeah buddy, that's gonna be gooooooooooood!

Cliff if your door is way out of round take a rubber mallet and work it over a log or tree to try to conform it better.
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Old 10-11-2007, 09:35 AM   #18
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Yeah buddy, that's gonna be gooooooooooood!

Cliff if your door is way out of round take a rubber mallet and work it over a log or tree to try to conform it better.
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Old 10-11-2007, 10:28 AM   #19
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Quote:
Originally Posted by Larry Wolfe
Yeah buddy, that's gonna be gooooooooooood!

Cliff if your door is way out of round take a rubber mallet and work it over a log or tree to try to conform it better.
I have bent it and shaped it for a better fit. I am just being anal about the whole thing. It only takes a little air to send the temps out of control.

When you shut the vents down to 1/8 the fire will draw from anywhere it can.
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Old 10-11-2007, 10:30 AM   #20
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I couldnt get mine below 245 grill temp last week when I did my ribs, but I haven't used it in a while, so maby some of the gunk dried up...
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