Am I missing something (temperature)???


 
K

Keith Pietranczyk

TVWBB Member
I'll start by saying this "I DON'T GET IT"! I've seen/read many posts about whether to purchase the 18 or 22 and one common thing amongst those that suggest the 18 is that temperature control is difficult in the 22. BTW - I am in no way shape or form complaining about people here or the views/opinions. I really don't get it!!! I'm new to smoking and have only completed a half dozen cooks to this point; some short, some long, in good weather and horrific, but I've not run into problems controlling where I've wanted the temp. to be. Just so I'm clear, the only thermometer/temp. reading device is the Weber supplied thermometer in the lid. 225-250 is generally where I keep temp (unless otherwise necessary for the particular recipe). I really believe it is true what they say about the WSM, set it and forget it! I'm no fool and certainly no expert, but there are a lot of things that play into the temperature and your control of it, least of which are the physical build components of the WSM. Now perhaps I was extremely lucky to receive well manufactured/toleranced parts that fit together well. I don't know. Again, many factors play into the control of the temp, like components; are they damaged, not well taken care of, etc.? outdoor temps, wind, etc.? fuel type, quantity, etc.? I've read a lot of threads regarding temperature control and I keep asking myself, "am I missing something"???? because for me it hasn't been difficult. Sure, on days with varying weather conditions, I've had to keep a closer eye on it, but that's normal, Right? PLEASE PLEASE PLEASE understand I'm not bragging, I don't know if I'm missing something or not?
 
If I'm interpreting correctly, you're saying it's pretty easy to maintain temperature.
If so, I'd agree.

I've got more than a few smokes on my 22.5 now and I have to say, controlling temp is straightforward once you're familiar with your unit. I've gone with water, no water, and clay saucer, and have decided there's a time for each of them. And so far, no calamities, so no, you're not the only one.
 
I only have the 18, Keith, so I don't have experience cooking with both. All I know is that when I went to buy my WSM, I figured that I'd most likely not need the space the 22 offers and I could save some money getting the 18. Seems to me like they'd run similarly (with the 22 needing more fuel, but that makes perfect sense).
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith Pietranczyk:
I'll start by saying this "I DON'T GET IT"! I've seen/read many posts about whether to purchase the 18 or 22 and one common thing amongst those that suggest the 18 is that temperature control is difficult in the 22. </div></BLOCKQUOTE>

I'm like others, in that I've figured out I can cook for WAY more folks than my wife will ever allow come to our house....or about 50 lbs of pork butt. However, I don't remember seeing where a lot of us wsm users were saying the 22" wsm was tough in temp control. Why would we anyway, when most of us don't have one? I'm glad you've found that it cooks just as easy as the original, and it's just bigger.
 
Curt - Absolutely (for me any way). I've not had problems.

Dave - again, its just something I see through various threads that seems to come up when talking one vs. the other. Perhaps its just a few of the threads I read. I certainly didn't mean to imply that its a rampant/divisive issue. I do agree with you though - how would anyone really know unless they have both.
 
This has less to do with how easy temp control is on either of the WSM sizes and more to do with temp reading. Those dome thermometers that come installed are crap and easily 25/30 degrees hot from my experience in comparison to the grate temp. Do yourself a favor and get a cheap oven thermometer from Lowe's, got mine for 4 bucks, and place it on the grate. That is where you are cooking and that should be the temp you are concerned with.
 
...but this is just the same with both cooker sizes, and it depends on how much and how cold the meat is as to how different from the grate. Mine is at least 25 degrees "low" at the start of a butt cook. If you take the therm and check in boiling water though, don't be surprised if it's within 10 degrees. Mine was, at least.
 
I have tested my lid temp thermometer against my digital one. They show excactly the same temp in boiling water. When they are put back in the WSM, the lid thermo shows around 20 degrees cooler than the same digital one placed at the upper grate.

I think there is a difference in temperature, and not faulty thermometers. So, my dome/lid thermometer is not crap..
 
I've tested my probe, Thermapen, and dome thermometer in boiling water, and there's only a 3 degree variance on the dome unit.
I have found that the dome runs about 20 degrees hotter then an oven thermometer on the top grate, so I think it's more about placement than the quality of the thermometer.
 
Keith ur not alone, i have never had any problem controlling temps in my wsm or my otg kettle grills, maybe when the smoker is brand new u might have a little trouble for the 1st couple of cooks the wsm are not air tight, but after the first few cooks its pretty much self sealed
 
I bought my WSM 22" this summer, so I'm a newbie. But after let's say 20 cooks, I have never had a "spike", problems controlling the temperature or anything. I usually fire up my WSM with let's say 10 pounds of briquettes, including a whole Weber chimny, all vents open, wait for half an hour when the temps rise from 200 to 230, set the vents to 50%, and then it is low and slow for as long as i want. No flareups when I remove the door, no problems during short openings of the top.. Really easy. Infact, the briquettes I have used has run so cold that I have added some lump charcoal to make it run a tad hotter. So, to conclude, no problems with the temperature.
 
I've seen the same kind of comments with people asking about which to get, and I don't understand it at all. I've never had a problem with temperature control in my 22", and I only use lump and had never used a smoker before although I did have experience with Weber kettles.

I do wonder if the 22" would be hurt more by windy or cold conditions but since we don't have those here it's just a guess.
 
I have a "Cajun Bandit" - the conversion of a 22" Weber Kettle into a smoker that is, I suppose, a "cousin" to the 22" WSM.

I've cooked about a half dozen times on it - I just don't often need that big of a smoker - but I've never had any temp control problems on it.

One suggestion I would have for it as well as any smoker is to start with a full ring of charcoal and from there it's just like my 18" WSM.

IF I had the $$ for a 22" WSM, I would jump on it in a New York Minute! I'm sure its like any other new smoker - you have to learn to get it dialed in and learn it's unique temperament, but that should be pretty mild. After all, it is a pedigreed Weber!

Pat
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith:
I have a "Cajun Bandit" - the conversion of a 22" Weber Kettle into a smoker that is, I suppose, a "cousin" to the 22" WSM.

I've cooked about a half dozen times on it - I just don't often need that big of a smoker - but I've never had any temp control problems on it.

One suggestion I would have for it as well as any smoker is to start with a full ring of charcoal and from there it's just like my 18" WSM.

IF I had the $$ for a 22" WSM, I would jump on it in a New York Minute! I'm sure its like any other new smoker - you have to learn to get it dialed in and learn it's unique temperament, but that should be pretty mild. After all, it is a pedigreed Weber!

Pat </div></BLOCKQUOTE>

Pat what kind of Weber kettle did you use for the CB conversion? I'd think that the one touch vents might get clogged on long overnight cooks.
 
I originally used a one touch and just used the sweeper to clean out the ash every 4 - 5 hours. No problem using lump. I found an old three vent model and switched over.

Pat
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith:
I originally used a one touch and just used the sweeper to clean out the ash every 4 - 5 hours. No problem using lump. I found an old three vent model and switched over.

Pat </div></BLOCKQUOTE>

Yep, that was what I was thinking. You think it's as good as the wsm?
 
Can't imagine that it is as good as the big WSM, which I still covet, but I don't have the extra cash for the big WSM. I had an extra one touch to start out with, the three Wheeler was a side of the road find and the CB kit was about 149 direct from Chris P at Cajun Bandit about a year and a half ago. I think the CB is a good value. But if anybody has a 22" WSM they want to unload cheap........
 
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