G
Guest
Guest
Hello all,
I live in Colorado and lately it's been around 50 degrees during the daytime. My problem is getting my WSM up to temperature with water in the pan. I fire up a full chimney of Kingsford until all briquets are glowing white. I dump the lit chimney and add 1/2 chimney of unlit briquets. I then add about 4-5 cups of tap water as hot as it comes out of the faucet and assemble the smoker.
I wait about 1/2 hour or longer with all the vents wide open waiting for it to heat up...and this is where i get the problem; it rarely if ever gets beyond 275. Eventually I have to add the meat anyway, and of course this brings the temp down considerably, usually to about 225-230. My target temp is 250, and since all the vents are open throughout this process I don't have anything to adjust. Eventually I'll start losing even the 225-230 temp and I have to open the door and bump the coals around to get a 'burst' of heat.
To compensate for the lower temp I've added to my cooking times, but lately I've been using the foilless waterless pan idea and have been able to achieve satisfactory cooking temps for extended temperatures. The product is very tasty every time, but despite basting at every opportunity even injected meat comes out much too dry.
Do I just need to wait til spring/summer when the temps are higher before I can use my water pan?
thanks!
craig
I live in Colorado and lately it's been around 50 degrees during the daytime. My problem is getting my WSM up to temperature with water in the pan. I fire up a full chimney of Kingsford until all briquets are glowing white. I dump the lit chimney and add 1/2 chimney of unlit briquets. I then add about 4-5 cups of tap water as hot as it comes out of the faucet and assemble the smoker.
I wait about 1/2 hour or longer with all the vents wide open waiting for it to heat up...and this is where i get the problem; it rarely if ever gets beyond 275. Eventually I have to add the meat anyway, and of course this brings the temp down considerably, usually to about 225-230. My target temp is 250, and since all the vents are open throughout this process I don't have anything to adjust. Eventually I'll start losing even the 225-230 temp and I have to open the door and bump the coals around to get a 'burst' of heat.
To compensate for the lower temp I've added to my cooking times, but lately I've been using the foilless waterless pan idea and have been able to achieve satisfactory cooking temps for extended temperatures. The product is very tasty every time, but despite basting at every opportunity even injected meat comes out much too dry.
Do I just need to wait til spring/summer when the temps are higher before I can use my water pan?
thanks!
craig