John Holts
New member
Hi there -
I just joined the forum to get a better education on basics and tips for better control of my new Weber smoker. After a year or two of me talking about it, I was ready to graduate to a smoker from just BBQ'ing. My wife gave me a 18" Weber smoker a few months ago and I've toyed around with it, smoked chicken once and tuna 2-3 times. I love using the Weber. Doesn't seem like work at all. However a bit of frustration exists as far as temperature control. Everyone tells me the tuna comes out great, but a bit on the dry side one time. Every time, I've used a full chimney of Kingsford Professional charcoal, parrafin cubes to light, careful (I think) vent control, but the temp goes from 215-220 to 180 in one hour. A steady decline every time. I read that wind is a bigger enemy for temp control than ambient temp, but I still struggle at keeping the temp elevated. Even on mild days the temp goes to steady decline. To help this the last time, about one week ago, I placed three sheets of plywood around the smoker, but it didn't seem to matter, same result. I wash thinking of boiling water for the bowl - vs, cool water? Also, I tend to go heavy on large wood chunks, several of which I find are only partly burned the next day, maybe smothering the coals a bit?
Any insight to correct what I'm doing wrong would be great.
Thanks for reading,
John
I just joined the forum to get a better education on basics and tips for better control of my new Weber smoker. After a year or two of me talking about it, I was ready to graduate to a smoker from just BBQ'ing. My wife gave me a 18" Weber smoker a few months ago and I've toyed around with it, smoked chicken once and tuna 2-3 times. I love using the Weber. Doesn't seem like work at all. However a bit of frustration exists as far as temperature control. Everyone tells me the tuna comes out great, but a bit on the dry side one time. Every time, I've used a full chimney of Kingsford Professional charcoal, parrafin cubes to light, careful (I think) vent control, but the temp goes from 215-220 to 180 in one hour. A steady decline every time. I read that wind is a bigger enemy for temp control than ambient temp, but I still struggle at keeping the temp elevated. Even on mild days the temp goes to steady decline. To help this the last time, about one week ago, I placed three sheets of plywood around the smoker, but it didn't seem to matter, same result. I wash thinking of boiling water for the bowl - vs, cool water? Also, I tend to go heavy on large wood chunks, several of which I find are only partly burned the next day, maybe smothering the coals a bit?
Any insight to correct what I'm doing wrong would be great.
Thanks for reading,
John