Terry Sanders
New member
Hello everyone! I picked up my 14" WSM earlier this year. I found it difficult to maintain 225f and as the cook went on, the temperature dropped as well. I purchased a Weber Bar-B-Kettle, Charcoal Performer, Touch-N-Go Gas Grill Damper Kit 63070 from ebay and installed it on the bottom of the smoker. I bought a 3 lb brisket and put some country ribs on the second shelf. Packed it full of charcoal (minion) and with the waterpan full (leftover whisky marinade and apple juice) cooking began. all the dampers were open including the new one. the temp increased more quickly than before. it maintained 225-250 for the next 3 hrs. I did the texas crutch (155F stall) and wrapped the ribs in foil. I stirred up the coals which were half gone and replaced the meat back in the smoker. the ash fell through the bottom damper! Temp climbed to 260f and slowly dropped back to 230F. I pulled the ribs after an hour and hit 205F meat temp on the brisket. Five hours in and done!
This mod worked for me. I will be testing it out again this Labor day weekend on a 7lb pork butt. I'll let everyone know how I do!
This mod worked for me. I will be testing it out again this Labor day weekend on a 7lb pork butt. I'll let everyone know how I do!