Can't get above 180 degrees


 
B

Brian__S

New member
Hello all,

First time posting and first WSM. I just bought the WSM 18.5 and have cooked on it a total of 4 times. I've only done ribs (1 or 2 slabs) and a tri-tip so far and am unable to get a decent temperature. I've used an electric smoker for quite some time and wanted to go with the better flavor of real smoke. I've looked at the troubleshooting guide on the VWB and none seem to apply.

Here's what I've done:

Loaded up and lit the chimney until the top coals were burning.
Dumped it into the ring and added about a half chimney to top it off.
When white, put the middle piece on and filled the water pan with cold water (about a gallon)
Closed the bottom vents and opened the top and waited until it dropped to 300 to load the meat.
At that point, the temperature drops below 200 and so I open a bottom vent. No change.
Opened all 3 bottom vents and only about 5 degrees higher.

It seems like I'm using about 7 lbs of charcoal (Kingsford original) and can't get to 225 for one slab of ribs.

Everything seems to fit nice and snug including the access panel. Also, in the sun, little wind and about 50 degrees out.
Any idea what I'm doing wrong? Any tip, pointers and/or personal methods are appreciated.

Thanks in advance!
 
Thanks. I actually used page one of that on my first attempt. Didn't know there was a page 2.
I'm guessing it's not unusual to use a full 10lb bag for a single slab of ribs?
 
Brian__S said:
Thanks. I actually used page one of that on my first attempt. Didn't know there was a page 2.
I'm guessing it's not unusual to use a full 10lb bag for a single slab of ribs?
Click to expand...

that's an awful lot. I've never had to use more than just filling the ring once for ribs. for pork butts or brisket I usually have to add some coals around the 10 hour mark. the WSM is pretty fuel efficient if you use the method I posted. I personally use that for everything (both short and long smokes) but very high temp smokes (like chicken). I put everything in the smoker at once, food and all, and i find it comes up to temp very quickly. i only light 10-15 coals. but i live in California. where you are you might want to do more.
 
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Seems like you're snuffing out the fire. Try:

1) fill the ring half full.
2) put 15-20 unlit into your chimney and get them grey/glowing.
3) with 3 bottom vents and the top ventswide open, put your hot chimney coals on top of the unlit ones in the ring.
4) I put my 2-3 hunk of wood in now (some wait till the temps rise). Assemble all the smoker parts and wait ;)
5) the temps will rise slowly/quickly depending on the wind
6) when it hits 200, close the bottom vents so that: one is 100% open, one is 50% open and one is 25% open. Top vent is always 100% open. Temp will rise more slowly now so it's easier to control (by adjusting the bottom vents only).
7) monitor temps to what you want.

Remember, temps are slow to rise/fall using the vents in this manner so adjust them before you need to.

This works for me for a 225o smoke. I usually use 1/2 of that in a 5 hr cook (so, 1/4 ring worth of briqs or so). Always put more in than you need.

When the cook is done, close all 4 vents to snuff out the fire (which will take 3-4--5 hours or so) and reuse (minus the ash) the next time.
 
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Matt H. said:
that's an awful lot. I've never had to use more than just filling the ring once for ribs. for pork butts or brisket I usually have to add some coals around the 10 hour mark. the WSM is pretty fuel efficient if you use the method I posted. I personally use that for everything (both short and long smokes) but very high temp smokes (like chicken). I put everything in the smoker at once, food and all, and i find it comes up to temp very quickly. i only light 10-15 coals. but i live in California. where you are you might want to do more.
Click to expand...

The minion method looks promising. I'll definitely give that a try. Sadly, it's not something I can run home and do right away and requires a weekend with cooperating weather.
How much charcoal does the ring hold?
 
Len Dennis said:
Seems like you're snuffing out the fire. Try:

1) fill the ring half full.
2) put 15-20 unlit into your chimney and get them grey/glowing.
3) with 3 bottom vents and the top ventswide open, put your hot chimney coals on top of the unlit ones in the ring.
4) I put my 2-3 hunk of wood in now (some wait till the temps rise).
5) the temps will rise slowly/quickly depending on the wind
6) when it hits 200, close the bottom vents so that: one is 100% open, one is 50% open and one is 25% open. Top vent is always 100% open. Temp will rise more slowly now so it's easier to control (by adjusting the bottom vents only).
7) monitor temps to what you want.

Remember, temps are slow to rise/fall using the vents in this manner so adjust them before you need to.

This works for me for a 225o smoke. I usually use 1/2 of that in a 5 hr cook (so, 1/4 ring worth of briqs or so).
Click to expand...

From what you described, it sounds like my mistake may be waiting until all coals are white before assembling the smoker. I definitely didn't snuff them out, it looks like they burnt up too quickly. Are you saying you put everything in place as soon as you add the hot coals? Do you use a water pan?
 
Matt is correct that you are burning through most of the fuel in the briquettes before you even get the meat on. You mentioned that you placed the lit coals in the WSM and then added half a chimney of unlit, and then even waited for them to then get white. All that time you were burning up the charcoal and just wasting it along with waiting to let the temp come back to 300. I have a 18 and for ribs I place a layer of charcoal 3-4 briquettes deep, light 20 in the chimney starter and let them get fired up. At that point spread them around the charcoal bowl and put the smoker together with all the vents open. As you see the smoker get towards your wanted temp start shutting the bottom vents only. What is happening here is the air flow will allow the lit coals to ignite in a manner that will be gradual and not all at once as you described above. I put my meats on when I put the WSM together but you can wait until you hit your wanted temp.

Edit: Yes you can use the water in the water pan it you want. I found when I started I liked doing it that way but now i just foil it.
Edit2: Len, you beat me to it as I was typing.
 
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I assemble as soon as the hot coals go in. Used to use water but switched to a clay saucer wrapped in foil and set in the (empty) water bowl.
 
I have never filled it full (no brisket as its $$$ up here) as i only do 4-5 hr smokes but I'd guess it would hold ~ 20 lb bag or a bit more. Remember, you don't want it too high as the water bowl may be in the way.
 
Brian__S said:
The minion method looks promising. I'll definitely give that a try. Sadly, it's not something I can run home and do right away and requires a weekend with cooperating weather.
How much charcoal does the ring hold?
Click to expand...

I'm not sure to tell you the truth since i usually have some coals left over from the prior smoke, but for ribs I'd say i usually add around 6 pounds of charcoal at most and never have run out . edit: and given what kevin said i bet i waste a lot of charcoal i don't have to too.
 
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All good stuff. Thank you gentlemen!
Pretty sure I know where my rookie mistakes were now.
Sunday's ribs will let me know for sure.
Much appreciated.
 
Brian, start with hot water not cold. Also I always assemble asap after putting the hot coals on. Also as said earlier, adjust the vents ahead of your target temp. Before my bbq guru party q, I would adjust the vents at least 10-15 degrees on the way up and 20 degrees plus on the way down. Seems the way down is always harder to stop for me.
 
Boil the water first, have all vents open, you'll have a temp spike right off the bat but it will come down since your running water. This is what I'll do and seems to work pretty well. Almost full chimney of lit on top of mostly full ring of unlit. Plus, don't rely on the thermometer on the lid. Get a digital thermometer if ya don't have one. Good luck and enjoy!
 
For those interested, Sunday's ribs turned out well. Following most of your suggestions, my WSM held at around 230 for 6 hours.
Thank you all so much!
 
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