I have had my 18.5 WSM since May and have enjoyed it very much. I still have some difficulty controlling the temperature. It seems that every few minutes I need to adjust the vents to either lower the temp or to bring it back up. The time I'm expecting for what I'm smoking is much shorter than I have expected. I am using a clay saucer over a Brinkman water pan. I have tried to let the temp of the WSM adjust itself before putting the meat on. I'm using Stubb's charcoal which is fantastic. I will use up my Kingsford when I'm grilling some items on my OTG. Is there something that I am overlooking when controlling the temp on my WSM?
18.5 WSM Temperature Control
- Thread starter Chuck D
- Start date
timothy
TVWBB 1-Star Olympian
Hey Chuck!
Are you using the Minion Method and catching (adjusting you vents) on the way up?
Vent adjustments usually take about 15-20 min on my WSM to stabilize.
Are you mopping or spritzing?
Every time you lift the lid you should get a little temp spike, more-so with the clay dish if the lid is off for awhile.
Tim
Are you using the Minion Method and catching (adjusting you vents) on the way up?
Vent adjustments usually take about 15-20 min on my WSM to stabilize.
Are you mopping or spritzing?
Every time you lift the lid you should get a little temp spike, more-so with the clay dish if the lid is off for awhile.
Tim
James Jacobson
TVWBB Fan
Chuck, how are you measuring temps? If you are using the WSM attached thermometer it is considered very inaccurate. How many smokes have you done? The WSM is less accurate early on...you need to develop some smokey stuff to help seal the WSM.
Also, make sure the door on the WSM fits well. If it is loose, the temp will fluctuate. Finally, make sure your unit is not "out of round" so that you are not drafty around where the parts of the WSM come together.
JJ
Also, make sure the door on the WSM fits well. If it is loose, the temp will fluctuate. Finally, make sure your unit is not "out of round" so that you are not drafty around where the parts of the WSM come together.
JJ
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Jacobson:
Chuck, how are you measuring temps? If you are using the WSM attached thermometer it is considered very inaccurate. How many smokes have you done? The WSM is less accurate early on...you need to develop some smokey stuff to help seal the WSM.
Also, make sure the door on the WSM fits well. If it is loose, the temp will fluctuate. Finally, make sure your unit is not "out of round" so that you are not drafty around where the parts of the WSM come together.
JJ </div></BLOCKQUOTE>
I have a Maverick 732 wireless thermometer. The door seems to be very secure. I have done 4 smokes to date. The last smoke I did was rib tips. I used the standard method as I did not expect a long smoke process. I was trying to keep the temp in the 235-250 deg range.
Chuck, how are you measuring temps? If you are using the WSM attached thermometer it is considered very inaccurate. How many smokes have you done? The WSM is less accurate early on...you need to develop some smokey stuff to help seal the WSM.
Also, make sure the door on the WSM fits well. If it is loose, the temp will fluctuate. Finally, make sure your unit is not "out of round" so that you are not drafty around where the parts of the WSM come together.
JJ </div></BLOCKQUOTE>
I have a Maverick 732 wireless thermometer. The door seems to be very secure. I have done 4 smokes to date. The last smoke I did was rib tips. I used the standard method as I did not expect a long smoke process. I was trying to keep the temp in the 235-250 deg range.