Always behind getting WSM up to temp - ?

[KevanCronk]

I leave the top vent open 100% of the time, section air leaks can cause the temp to spike up if you are closing the bottom vents down to almost a closed position. I have a tel tru gauge mounted in the dome which is more accurate than the stock gauge ...

The temperature never climbs higher? How open are your bottom vents?

 

[John K BBQ]

Heya everyone I struggle with fire mechanics also... after reading your thread and hearing people’s processes I’m a little confused now.

On my 22.5 wsm I usually have a fire ring of unlit coals over ~2x2” wood chunks. Almost a whole 18lb bag... and I evenly spread out half a chimney of lit briqs and I start with the bottom vents 1/2 open until the internal temp reaches about 175-185. Then I drop the B vents to 30% open. Top exhaust 100% open. Once it starts reaching 245-250 (about 45 minutes to an hour)I close the top exhaust a little bit to maintain and get a thinner smoke. if I’m not careful the coals will all catch fire and it will be very hot and rising rapidly.
How is everyone leaving everything open until 230 ish??

When I run my 22" WSM, I'm using the "jelly doughnut method", where I fill the charcoal ring all the way, then I remove the charcoal from the center where the jelly goes, and put it in a chimney, light it up and dump the hot jelly back in the middle of the doughnut. I've had good luck with this method. When I want to run 225, I use less hot jelly, when I want to run hotter or need to overcome some cool windy weather, I use more hot jelly.

The other way to run the jelly doughnut is to put one or more lighter cubes or tumble weeds in the top layer, center of charcoal, and light your coals like that rather than using the chimney. In this method, you leave the barrel of the cooker and lid off to the side until you're satisfied that you have the right amount of lit coals going, then you put the barrel and lid on and start messing with the vents. No chance of dropping any hot coals this way.... It is also a little bit more fun in my opinion to standard around and have a beer and just watch the coals burn.

Fiddling with the vents; I run the lid vent wide open and then start closing the bottom vents all the way, one at a time when I get about 75 to 50F from set point. When the first of 3 bottom vents are closed I watch the temp to see how fast it's climbing, for about 3 to 5 minutes. If after a few minutes it's still climbing fast, I totally shut the 2nd vent and keep watching the rate of change. Of course if you totally shut off the air you could put out part of your fire and make it hard to get it going again so be careful if you start to close that last bottom vent.

Based on my experience, The jelly doughnut technique may be a little more consistent in terms of controlling ignition rates of the unlit coals vs minion method of scattering lit coals on top.... If you happen to have a Vortex, you can use that to create the hole in your doughnut. Just have a nice long set of channel locks handy to grab it and yank it out.

Most importantly, IMO, running at a precise temperature is not as important as other factors such as using good smoke wood, good seasoning, not peeking too much, and etc.. I am not scared to run a little hot, if you over shoot the set point, you still want to close vents one at a time and not over correct. Worst thing that happens is you're done a little faster and you put the meat in a insulated cooler or warm oven for a while before dinner time.

Good luck!

 

[David-B]

The temperature never climbs higher? How open are your bottom vents?

bottom vents open all the way most of the time unless its a really windy day, I run a dry covered water pan as well....altitude of 1400 ft...the smoker runs 250-280, if I want a higher temp sometimes have to prop the door open

 

[Andy Linn]

bottom vents open all the way most of the time unless its a really windy day, I run a dry covered water pan as well....altitude of 1400 ft...the smoker runs 250-280, if I want a higher temp sometimes have to prop the door open

that's amazing. my altitude is 1148'. I can run my vents basically wide open and control the temperature with water in the pan. Super easy way to cook low and slow.

A dry pan is a little more fiddling with vents. Tin can method and starting with bottom vents "barely cracked". Over the length of my cook, I have to start opening my vents more and more. This is for low and slow with top vent wide open always.

I use Kingsford blue and let the WSM temperature stablize before adding meat. If I needed to - I would not hesitate to add meat (edit to add vegetables too) immediately.

 

[MikC]

I had the exact same problem with my WSM 18. Have got it solved now and this worked for me;
Charcoal layout in Minion pattern
About a 1/2 to 2/3 stack of charcoal in chimney depending on what is on deck
When I think the charcoal is ready I wait another 15 minutes.
When I dump the chimney charcoal is raging
All vents open until temp hits 300ish.
Close 2 vents and leave 1 at 1/2 to 1/4 inch open. Wait till temp drops to what I am after. Usually 250. Top vent is always wide open
After target temp is reached I open all 3 vents just barely. I try to keep all 3 open but that does not work out at times. Usually end up with one closed and 2 barely open.
It seems to me that I am wasting charcoal but I can still go 11-12 hours on a long burn. I do have a larger charcoal basket in my WSM.

I know there are way more people that know way more than me. Just passing on what worked for me.

Cheers

 

[TonyUK]

I haven't had the problem you describe Greg, but this is my go-to routine for the WSM and it has never failed me. Maybe it might help you.
Tin can method:
1. Put the tin can in the middle of the charcoal grate and surround it to the top of the charcoal basket with unlit briqs and wood of your choice.
2. Put an amount of briqs equal to the volume of the tin can, and get them going in the chimney.
3. Put the meat on the top/middle grate, probes etc and put the lid on. Top vent 100% open.
4. When the lit briqs are ready, pour into the tin can, then remove the can.
5. Assemble the cooker. No water. Heat deflector.
6. When the pit temp is approximately 30-40 degrees below your intended cook temp close the three bottom vents to 1/4 open.
7. Wait 15-20 minutes and see what happens. (Open or close the bottom vents if required. Allow the changes to take effect, maybe 15 minutes. Repeat as necessary to get to your cook temp).

At times I have had all three bottom vents barely open, and the cooker chugs along quite the thing.
Take your time and don't get stressed. You won't frazzle the meat or do anything catastrophic within the first hour or two. Maybe have a go using briquettes instead of lump and see how it goes.