1st Smoke with new WSM


 
Daniel Nova

Daniel Nova

New member
Trying out the WSM with a couple racks of baby backs and small butt on the inner rack. So far this hasent' disappointed. Temp control seems to be dead on.
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You sure this is the first time you used the WSM? Looks like they were made by some of the old veterans around here!
 
Well I'm starting to feel the pains of the first try. I'm wrestling to keep the heat down, it is about 95 degrees in the sun and I'm struggling to keep it under 275 now that all of the charcoal is lit.

Any advice?
 
I am guessing you closed all your bottom vents. But like Tom said 275 is fine. Back when I used water (which was not often), I would pour cold water in the pan to keep the temps down.
 
Originally posted by Daniel Nova:
Well I'm starting to feel the pains of the first try. I'm wrestling to keep the heat down, it is about 95 degrees in the sun and I'm struggling to keep it under 275 now that all of the charcoal is lit.

Any advice?
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Close the bottom vents. You'll be surprised at the very slightest crack can increase/decrease temps. Once the temps come down slightly crack the vents. If you want you can close two, crck one, crack two close one, etc in varying combinations until you get where you want to be.

Having said all that, I go with 275* on ribs based on advice from Harry Soo ...which is some pretty good advice.

Once you get a few cooks under your belt and your cooker is well seasoned you'll find you have more control over temps.

Also, you may want to consider adjusting the access door when it cools. It looks like you have a fairly large air leak there.

The best thing is; even our mistakes make some pretty darn good meals!
 
I think one of the problems is what you pointed out with the access door. I was running my thermometer wires out of it and I think that was letting too much air in. I've rewired and sealed it up so we'll see. I may have used too much charcoal too and now that they are all lit the temp rose rapidly.

Thanks for the tips.
 
I think once you get your leak(s) fixed you'll be fine. The amount of charcoal is not a problem IF it's not all burning at the same time.

If it is all burning at once, and if closing the vents doesn't get things where you want to be, add icewater in the pan.

As a VERY last resort you might want to carefully remove some pieces with a set of tongs (wearing some heavy gloves), and place them in a fire proof container. It doesn't take many coals burning to get 225* to 275*.
 
Thanks DP, yeah that sounds like one of my several intial problems. The good news is I'm learning a lot from this 1st run so hopefully the next few will go smoother.

About how much charcoal to maintain at 225 - 275? I just about filled the ring and used the Mnion method with about 15 to 20 in the chimney (again thinking that was too many).
 
I think you starting 15-20 coals placed on a full ring for the minion method is about right as long as your air is under control.

If not, I think your 15-20 coals will breathe that air and light the pile.

Practice makes perfect. The experience you've gained here will last a life-time.

From one displaced Texan to another: I recommend making a log (plenty of examples on this site and others) so you don't reinvent the wheel on your next cook. Believe me you won't remember what you don't write down.

Also, there are ways to run your wires so you introduce limited air. Here's what I did but there are others.

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