Tom Barineau
TVWBB Super Fan
Here is my setup: WSM water pan with 14" clay saucer. 3/4 chimney of charcoal. DigiQ II draft inducer about 1/2 open. Smoker set point at 225 degrees. Top vent wide open. Bottom vents closed. Ring full of charcoal with room left in center for hot charcoal from chimney. Temp. probe dropped thru top vent. Temp. shot past 225 to 235-239. Could I be starting out with too much charcoal in the chimney? Right now I have the top vent open only about 1/4 and temp. is down to 228 and dropping. I wouldn't be worried if I was doing butts or ribs, but I like to keep the WSM at 225 max with brisket and would like to know for the next cook.