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Arguably the biggest weakness with the otherwise solid build of the Weber Smokey Mountain is the removable front door.
It is flimsy and it leaks, so you cannot control airflow properly and that means you cannot maintain consistent temperatures. An inexpensive solution is to put gaskets around the door.
A more elegant solution is to replace it with the heavy duty stainless steel door from Cajun Bandit. They also sell a grommet kit for thermometer probes, a rotisserie, and a ring that allows you to make the WSM taller so you can insert more racks.
Prices vary.
Product Information:
Published On: 5/17/2018
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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