How to stop a leaky kettle

[tommer]

I actually use the leaking lid to my advantage. Sometimes when the ambient temps are low and the wind is low I have problems getting my kettle up to temperature. I remove the clamps and gain about 50 to 80 degrees. Putting the clamps back on causes the temps to come back down, obviously (but it's surprisingly quick - like ten minutes!).

Anyway, my two cents.

[randalbyrd]

I use four binder clips to clamp the lid tightly to the base. Allowing the lid to leak causes the temperature to rise more than I want. The clips are cheap and readily available.

[f3x]

You might try a food grade silicone sealant. Form a fillet around the lid on the sealing lip corner. This should be out of the way when hanging the lid on the side so it won't peel off.

[campovencookqld]

I used three house bricks on the Weber lid today!!!!
Worked well!

David

[madcrawdad]

Gotta go with the binder clip solution. Cheap, as I already had a spare clip at home...worked like a charm.

[eth555]

4 Binders clips works great, with the clips on seems to be a lot easier to set and maintain temperature. As tommer said I have used the lid to my advantage also in low ambient air temps in order to get internal temp up to where I want it.

[bigdaddy3561]

Everything leaks the trick is knowing where and controlling it as much as you can. The vents are intended control points. The joint between the dome and base is a product of manufacturing processes. If they made it so it was airtight the things would cost $3500.

Use the binder clips they work well. I use 4 1.5 inch clips. Have fun and may the smoke be with you...

[bigdaddy3561]

Just out of curiosity: has anyone tried oven door gasket material around the dome where it meets the kettle? They're certainly fire/heatproof. Just a thought..

[dagoomba]

I am looking to purchase a Weber Kettle so I can get a Smokenator.

I actually called Weber recently about the leaky kettle issue since I have been reading so much about it on these forums and the internet. The Weber customer service person told me that the issue has been corrected on their kettles.

Not sure if anyone else has confirmed this. Thanks

[lsutiger]

Just bought a new Weber about three months ago and it leaks. Just did some ribs this weekend and leaky or not they were great. Just have to stay with it and regulate temp best you can. That is part of the fun.

[ksu1971]

I am assuming you are talking about leaks where the lid meets the bowl. The best and cheapest solution is to get you 4 large binder clips. and put them around the kettle. Sounds crazy I know and I was skeptical at first but it works.

[ncsmoker]

Can't believe this leaking lid discussion. If any of you have ever been to a real barbeque shack here in the Carolina's or in Memphis they sure as heck don't worry about leaks. Learn about your grill and go with what it does I have been smoking on a Weber since 1978. Some of my freinds have wanted me to enter the BBQ circuit, I'm that experienced. The Weber has great features some good, some bad. But the lid, body fit is not one of them. There is no need for clips or foil. If you have smoke coming out the seam you have to much smoke, plain and simple. Reduce your wood chunks or chips. Never use wood chips they burn to fast. You can also reduce your bottom vent slightly and increase your top vent, this will increase the draw through the top vent. Also if you have smoke leaking out the side of the lid you probably have creosote building up there preventing a good seal. Take a good scrub pad to both surfaces and get them clean.

[pontush]

Hello Jim
I bought 3 of theese. They seem to work pretty well, but the best ting is to use the bottom went the thermometer.

/ Pontus

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[briano52]

After reading the various opinions in this interesting thread I want to share my thoughts based on 30 years of grilling and 20 years of smoking. I completely agree that maintaining a relatively even temp for smoking is a good thing. However, in smoking on any cooker, Weber, offset or other design, some degree of temp variation is inevitable and does not adversely effect the final result. This is true for many reasons but the most obvious is that when you are cooking for 4 to 10 or more hours 15 or 20 minutes of high or low temps is not going to effect the internal temp of the meat. Yes, a temporary high heat might darken your exterior some and put a little more "bark" on the meat (a good thing) your meat will not otherwise be effected in a negative way.

Your key variables are in a Weber are the bottom and top vents. If a little smoke leaks out of the lid that is not meaningful as you simply compensate by opening or closing the vents to get to your desired temp. I find that on a Weber the bottom vent control is sensitive within several inches of the closed mark. I recommend that you check the function of the vents with the kettle cold and use a Sharpie to place markings of full open, full closed and half-way where they can be easily seen and used to calibrate the degree of vent opening on the bottom of the kettle. While cooking/smoking you will have the top vent mostly full open and regulate things with the bottom vent. The influence of any leaking from the lid does make a difference but you will adjust for this with the bottom vent management. Virtually every Weber ever made leaks to some degree from the lid. This is not a defect.

Of course, whether your lid leaks or not, temperature control depends on good information. You can only know what is happening by having high quality thermometers. You must have an in-meat probe and a probe that gives you the ambient temp at the level that the food is cooking. You can try holding a probe inserted in the vent holes but that will give you frustrating variable readings. I cannot overstate the critical importance of proper temperature readings. It is not the small fluctuations of ambient heat in the kettle that will cause real problems, it is the doneness of your meat that is critically temperature dependent. See www.amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html for a good discussion of thermometers.

I do not fret over my ambient temps rising and falling. I simply adjust a little bit with more or less air to get things back in the desired range. I used to wonder why the champion BBQ guys never agreed on whether the ideal temp for slow smoking was 200, 225, 250 or 275 degrees. The truth is that within that range your cooker temp doesn't make a lot of difference. In contrast, your meat temp does indeed make a difference in your final result. There is a desired temp for doneness of your particular cut of meat. You need to know your target temp for your meat. You can determine this by trial and error methods or use any of the many good BBQ books out there. For recommended final meat temps, most of the authors agree on the desired temps.

If temps in the cooker are dropping add a little more air from the bottom vent and if that does not help then add some fuel and wait for it to get going. Be patient. Things will adjust before too long. Relax when you cook and things will fall in to place with a little practice.

Webers and the Smokenator are a great combination, control the vents and don't worry about the lid.

[BB-Kuhn]

agreed. I never really worry about a bit of "leak" - doesn't do a darn thing.