Can not get temp high enough


 
M

Michael Iler

New member
I have smoked three times with my WSM 18 and can not get the temp above 200-225°F. I haved smoked ribs twice and chicken once. After the 1st smoke I bought the maverick ET-732 so I could ensure the grate temp was actually low.

I have been using a full foiled water pan.
I am using 1 1/2 chimney full of unlit charcoal, then lighting 1/2 chimney full which I spread on top of the unlit coals (then assemble the smoker with meat).
Charcoal is just Kingsford.

I am noticing that 30 minutes into the smoke my temp is just 200°F. Only way I can get temp up to 225 or higher is to have all vents 100% open and poke around the charcoal which seems to mix the coals around.

When I pour the lit charcoal onto the pile of unlit coals, should I spread on top or mix throughout? Does the full water pan affect temp that much.

Any advice for a rookie I would appreciate it.
I would love to smoke a shoulder/butt soon, but if I can't get temp up I don't want to try a long smoke.
 
For starters - I'm in Florida and if my 18.5" WSM is sitting in the sun the lid temp is 130 degrees when I start. I fill my fire ring with Kingsford and then put on top of that 15-20 lit coals. All vents are 100% open when I start. That's essential to getting the temp steadily moving up. All vents are 100% open when I start and temp climbs slower with water than without. That's essential to getting the temp steadily moving up. At 200 degrees I close the lower vents to 1/2 and adjust again depending on what the temp does. Monday it took 45 minutes for my temp to hit 225 with a full water panh. I don't know if that's good or bad but the temp never dropped below 220 for the entire cook. I'm still learning.
 
I have learned to fill the water pan with extremely hot water that helps, with no water in the pan you should get up there pretty quick. Depends on wind conditions, little or no wind you have to leave the vents open until you reach temp. I do make sure the coals are not piled up in one spot and the meat is not ice cold when I cook.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lew Newby:
For starters - I'm in Florida and if my 18.5" WSM is sitting in the sun the lid temp is 130 degrees when I start. I fill my fire ring with Kingsford and then put on top of that 15-20 lit coals. All vents are 100% open when I start. That's essential to getting the temp steadily moving up. All vents are 100% open when I start and temp climbs slower with water than without. That's essential to getting the temp steadily moving up. At 200 degrees I close the lower vents to 1/2 and adjust again depending on what the temp does. Monday it took 45 minutes for my temp to hit 225 with a full water panh. I don't know if that's good or bad but the temp never dropped below 220 for the entire cook. I'm still learning. </div></BLOCKQUOTE>

This is exactly how I do it, with one exception. In the summer with the WSM in direct sunlight, I rarely fill the charcoal ring above 3/4 ful of unlit. Follow the instructions above, with the top vent fully open, and you should be good to go!
 
Where do you position the smoker sensor? It will tend to read lower in the middle of the top early in the smoke.

Does that amount of charcoal fill the ring? I fill it up and any left over coals contribute to my next smoke.

Do you leave the top vent open?
 
Michael,

I think your main problem is the full water pan. Water is not necessary....it can help for overnighters if you're trying to maintain 200-225, but otherwise I wouldn't use it. I especially wouldn't use it for Ribs or Chicken (both cook better around 275). Try going waterless and see if you can get the temp up.
 
You haven't got enough fuel to heat that much water. With a full water pan and just 2 (Weber?) chimneys of coal, you're getting about what I would expect. Water takes a lot of BTU's to boil, ubtil that happens not much else is going to heat.
 
Hey Walter, I haven't even used water yet in mine and I have no trouble getting the temps up. Like everyone else said, vents 100% open until you get like 25 or 50 degrees to your desired temp then close your bottom vents to 25% till you hit your desired temp and adjust them from there. You don't need water at all unless you do an overnight or long cook. It's important to not mess with the vents too much or open the lid too much or you will have mad spikes up and down. Top vent always 100% open. Like a ton of people say on here, let the WSM do the work and it's so true!
 
Thanks for the advice.
I will go with no water, but a foiled water pan.
Chicken & ribs are better at a little higher temp, ok maybe then my chicken skin will get crispy.

thanks again for the support.
Now I can't wait for the next smoke.
 
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