14.5 WSM 5th cook Temp issues


 
Jeff Padell

Jeff Padell

TVWBB Pro
Doing my 5th cook on the 14.5, ribs, so far every cook has been a struggle to try to get the cooker down to 225. I find that it wants to soar to 275-295 and stay there for 6 or 7 hours. Today it is a balmy 55 degrees and just a bit of wind.
Each cook I have been lighting less coals to start with. I filled the ring and then took out 8 KBB briquettes and lit them and created a nice hole in the center of the ring (there were 2 briquettes still in the bottom, poured the lit coals into the hole and put the WSM back together. The Temp went to 268 and stayed there while I went to range for 2 hours, came back and got ready to put the ribs on but because it was so hot I decided to take out the ceramic pan and put the water pan back in (I usually put just the empty water pan in the cooker, have never used water) I decided to put the water pan back in and filled it with water to see if I could get the temp down closer to 225.
I had closed 2 of the bottom vents completely and the 3rd cracked about 20% and the top closed 1/2.

Now I put the ribs on, and they were sort of cold, not frozen but about 45 degrees, and the temp dropped to 135 and after 30 minutes it is now at 180 and climbing - due I am sure to the very cold ribs. I watch and report what the temp does over the next few hours
Should the water pan keep the temp down? I wonder if I should like even few coals to start?



COALS AFTER 3 HOURS



Some ugly fat guy is trying to steal my ribs LOL

 
With water the Temp seems to be stabilizing at 225, will watch it. I put the ribs on at 2 and hope they are done by 6 when my son's chili will be done at worst I will toss them on the grill to finish
 
Once I put the water in the pan it held 228 for 3 1/2 hours with out budging, so that will work until it gets well seasoned. The smoke ring ribs were made from scratch the darker crunchy ones were the store bought, I was comparing them for taste. The ones I made were perfect almost fall off the bone but not quite, the store ones where a little tuggy, but not too bad





 
I myself like water, but the kingsford does run hot, i find i can run royal oak lump cooler than kingsford.
 
Jeff for what it's worth I do not have a 14.5 but I have an 18.5 and prefer to cook my ribs over water. That's about the only cook I do where I use water. I like them dry rubbed and I think the moist environment makes a difference in the cook and the finish of the rub.
 
The charcoal start looks pretty generous if you are trying to run at 225 IMO. I do spare ribs at 250 to 275 and they're usually done in about 4 1/2 hours on an 18. I leave top vent open full and about 1/3 open on bottom vents and have never used water. I don't think water is necessary and it adds another trouble layer. Your finished ribs look good.
 
I am still learning the WSM (14 & 22) and trying to fine tune it. I filled the ring up full, and a bit more, was going to make sure I didn't run out. Jay I think you might be right, less may be more for a "short" cook.
 
Jeff Padell said:
I am still learning the WSM (14 & 22) and trying to fine tune it. I filled the ring up full, and a bit more, was going to make sure I didn't run out. Jay I think you might be right, less may be more for a "short" cook.
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When I start my fire Minion or otherwise, I place the coal that seems right and then take some off. I don't usually run out of fire and it's OK to finish with a little less fire than you planned for. I am guilty of finishing in the oven on occasion. It is no big deal to me and most would never notice. I'm not cooking a competition anyway, other than in my own mind. :) BBQ is all about controlling temperature regardless of what you cook it on. The WSM is controlled with the tiniest adjustment in lower vents. Good luck with it!

J
 
Chris in Louisiana said:
The ribs you cooked look much better than the store bought. Were the store bought just for insurance?
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No, they were bought to compare the two types. Until I bought the WSM last year we used to do the store bought on the grill all the time. Now I haven't done them in a long time. They also were buy 1 get 2 free.
 
Jeff;
I have a new 14.5" WSM and have yet to use it (the weather has just been too bad). However, when I unpacked and assembled it, I noticed that the door didn't fit well. I did a controlled and gentle bend and it now fits quite well. You might want to check that door fit. If it is letting too much air around it that would certainly cause a higher temperature.

By the way, those ribs look FINE!! I could use a plate right about now, myself!

The Minion start that you described should work just fine. I put about 8 lit briquets in my Mini-Joe and that works well. That's what I'll be trying with my Tin Can Minion Start in the 14.5".

My 18.5" WSM only took a couple of cooks before it started behaving. After five cooks I would think your 14.5" should be about ready.

If everything goes to plan I should be able to run a Bone In Boston Butt this coming Tuesday. We'll see...

Keep on smokin',
Dale53:wsm:
 
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