Over Night WSM 22"


 

DBono

TVWBB Super Fan
Hi All I did my 1st over night cook with my WSM 22". I started at 11 pm with 3/4 bag of Weber Charcoal, it's now 9 am and the smoker is still going.
Smoking a 3 1/2 lb butt and a 3 lb flat.
Here is my problem I was looking to smoke at 225, nice n slow, temp right now is 279. All night long I couldn't get the temps down too 225.
I'm using lava rocks in the water pan, got all the bottom vents closed, top vent 3/4 open..So why are my temps much higher then I wanted? Maybe next time water in the pan.

The Weber charcoal did past the over night test as far as time goes,just have to get the temps down next time.
Dan
Butt & Flat pics.. Scroll down after the 1st pic.
https://imgur.com/a/Ax1go
 
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Not enough meat and water to consume all the energy coming off those briquettes. Next time, try smoking 2 8-pound pork butts and a 14 pound brisket and I guarantee you'll have the opposite problem! :D

You may have some air leaking into the cooker around the access door or in the joint between the bowl and middle section, preventing you from being able to force the temperature down with all the bottom vents closed and the top vent partially closed. The door can be manipulated by hand for a better fit. Any gap between sections can be filled with an aluminum foil gasket.

http://virtualweberbullet.com/partstrouble.html#door
http://virtualweberbullet.com/partstrouble.html#middle

Having said that, though, 275°F is a perfectly good temperature for barbecuing. In fact, 225°F can be too long in some instances, e.g. when trying to push a brisket or pork butt through the stall phase of cooking.
 
Not enough meat and water to consume all the energy coming off those briquettes. Next time, try smoking 2 8-pound pork butts and a 14 pound brisket and I guarantee you'll have the opposite problem! :D

You may have some air leaking into the cooker around the access door or in the joint between the bowl and middle section, preventing you from being able to force the temperature down with all the bottom vents closed and the top vent partially closed. The door can be manipulated by hand for a better fit. Any gap between sections can be filled with an aluminum foil gasket.

http://virtualweberbullet.com/partstrouble.html#door
http://virtualweberbullet.com/partstrouble.html#middle

Having said that, though, 275°F is a perfectly good temperature for barbecuing. In fact, 225°F can be too long in some instances, e.g. when trying to push a brisket or pork butt through the stall phase of cooking.

Hi I was just trying to see "IF" I could do a nice low n slow over night. Get it done before the football game.
The brisket came out dry like ALL my other ones..The Butt came out good as always.
Yeah gotta be some air leaking in from some where, to keep the temps that high with all vents closed.Will check more next time. Might order some gaskets.
Thanks Dan
 
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I cook without water and my 22.5 was impossible to keep at 225 with a light load. I added gaskets to the door and center body top. Low temp control got better for me. Don't know if it will work for you.
 
A "dry" brisket can be either an undercooked brisket or a overcooked brisket.

If slices break up, it's overcooked.
If slices are difficult to bite through, it's undercooked.
 
When I got my WSM I had to tweak that aluminum door a bunch to get it to seal up better. After a nice thick layer of soot and pork fat it doesn't leak as much anymore.
 

 

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