Mark Stallard
New member
Does anyone else have experience cooking on a 22" WSM at high heat using the Stoker? I have been trying to run mine at 300* in competition, but even though I can usually get it up to temp, it never seems to stay there. It never fails that after about 1-2 hours the temps start to creep down until it settles at 250. I've tried adding a chimney of lit charcoal, adding lump, the temp will go up and then creep right back down shortly after.
The water pan is empty, it is just foiled to keep all the grease off it. I've tried shaking the ash off the coals after a few hours. Even tried loading with more lit coals, but the temp always creeps back down.
The water pan is empty, it is just foiled to keep all the grease off it. I've tried shaking the ash off the coals after a few hours. Even tried loading with more lit coals, but the temp always creeps back down.