Is There Smoke Escaping from Between your Lid and Bowl? Here's Why!

Is There Smoke Escaping from Between your Lid and Bowl? Here's Why!

Getting a new Weber Kettle is an exciting day for any grill owner! You go pick out your new grill, bring it home and put it together, get your coals going, but what’s this?! Smoke is coming out from between the lid and bowl!

We’ve got some good news. It’s totally normal for smoke to come out from between the lid and bowl on a new kettle, and it won’t affect your ability to grill great food!

The lid and bowls on a brand new kettle often do not form a perfect seal.

Over time, the lid and bowl will form a natural seal of carbon that builds up by using the grill.

My own 2 year old kettle still has a little bit of movement between the lid and bowl and smoke will occasionally escape, depending on what I’m grilling.

Also, on models that come with a thermometer, it isn’t uncommon for some smoke to escape from around the thermometer. Reinstalling the thermometer to get a better seal might help, but over time the carbon will buildup and create a natural seal and the amount escaping smoke should decrease and eventually stop.

It is hard to say how long it will take for the seal to build up because it depends on how often you grill as well as what you grill, but it will build up eventually and in the meantime there is nothing to worry about. So get out there and enjoy your new Kettle and don’t let a little smoke stand in the way of a good time!

What are your thoughts? (4)

09.19.16

TJ K

Hi - I know the topic was started regarding smoke from 'kettle grills' but it did veer into the gas/summit topic as well so my question is regarding the smoker box on a Summit 670...I cooked up a couple of slabs of back ribs yesterday over the course of the early afternoon and yesterday was my second attempt at using the smoker (first attempt just saw large plumes of smoke billowing out the of the grill and the ribs did not receive any smoke flavor) and so this time I tried just getting the soaked wood chips started on the lowest flame setting and then turned the flame off entirely so they smoldered throughout (I would reignite and burn for a few minutes as needed to keep them going) but this time too, it seemed that the smoke simply came out of the side of the grill (not in such large clouds) again, not seeming to impart any smoke flavor into the ribs themselves...

That said - I cooked the ribs for roughly 4 hours at a steady 250 degrees and the ribs were the best ever (tried a new rub recipe from the website) and I've been grilling on a Weber for over 20 years...One slab pulled apart as I maneuvered it to the serving platter!...Tasty ribs, but I just don't know what I'm doing wrong with the smoker box?...

Thanks!

09.19.16

John Burns

Hi TJ! What you’re describing experiencing isn’t too uncommon, especially when there’s a bit of wind involved. Due to the way the Summit is designed to ventilate, having smoke escape out between the lid and cookbox isn’t abnormal. The smoker accessory is designed to add some smoky flavor to food, but will never come close to simulating an actual smoker. To get more flavor, mesquite is typically the most flavorful type of wood to use. You can also try turning your grill into the direction of the wind to help the smoke flow more over the food and less out of the right side of the grill. Thanks! John

08.27.16

Dave V

I clean my grill spotless after every BBQ, the whole thing is black after I am done with it. Grills shine, A little smoke coming out of their never bothered me one bit

08.27.16

John Burns

Hi Dave! A little bit of smoke definitely isn’t something to worry about! I’m glad to hear that you’re taking such good care of your grill! Thanks, John

07.17.16

Mark H

Hi John,

Five-and-half years ago, when we bought our Weber Performa Charcoal Kettle (the version with a tables on each side), we also bought a "Smokinator" attachment for smoking. Their instructions advised the use of up to four medium sized binder clips to seal down the lid. A tight seal allows for better temperature control. We added a little padding to the clips so they wouldn't scratch the porcelain finish. They worked like a charm, so no there was need to wait for that natural carbon seal.

Of course now that we are immensely enjoying our new Weber Summit Charcoal Grilling Center, the binder clips, along with the previous Weber (which was still in fabulous condition, by-the-way) have been passed along to a new user. The Summit's lid gasket works just fine :-) Now the only seal we look for is the wonderful bark around a deliciously smoked hunk of meat!

Cheers,

Sue H.

07.17.16

John Burns

Hi Mark! I’m really happy to hear that you are loving your new Summit Charcoal Grilling Center! We put a lot of time and thought into the design. There is nothing quite as satisfying as seeing that nice, beautiful bark on a freshly grilled piece of meat! Thanks for sharing the great feedback and let me know if you need any help! John

07.16.16

raymond g

On first startup, I did not clean the lower grates that hold the charcoal. It seems they were coated with a packing grease which billowed thick smoke for about 15 minutes as I was using a charcoal chimney. Did I screw up ?

07.16.16

John Burns

Hi Raymond! Don’t worry, you did not screw anything up. The packing oil was just burning off, and is non-toxic. You should not have a repeat of the issue in the future. Let me know if you have more questions! Thanks, John

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