High Cook Temps


 
C

C Stanworth

New member
Hello fellow smokers! Just got my Smokey Mountain 22.5" cooker and could not be happier. Completed a brisket in sub-zero temperatures with precision temperature control. Does anyone know a trick to retaining high temperatures over an extended cook time? Or should I simply use more charcoal?

Chris
Meeker, CO.
 
Chris, For high temp I recommend a clay saucer in a dry water pan. Even so it only gets to 350* or so.

You could try propping the door open to get more air flow and adding two or three chimneys of lit to get temps higher as well.

Though I've not done it, in early WSM cooking instructions it says you can remove the water pan altogether for higher direct temps. If you do that you might want to get a rotisserie to keep the food moving.

Welcome aboard and good luck with your high temps!
 
Hi Chris and welcome aboard.

I don't know what fuel you are using. Lump charcoal generally runs hotter than briquets.

Good luck,

Bob
 
Thank you everyone! And Dwain I will definitely try the clay saucer trick. Besides this small inconvenience the smoker is perfect, glad to be on board!
 
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