Karl Vacek
TVWBB Member
Thanksgiving turkey as my fourth cook with my 18" WSM, and I just can't get high enough temps. Full ring of Kingsford original, full chimney of lit on top. All vents open, and I've even been blowing into the lower vents with my fireplace bellows. First lit, I got a bit over 350 degrees, but it began dropping soon. Put the foiled empty water pan in, empty foil pan to catch drippings on the lower grill, and an 11-pound brined spatchcocked turkey on the top grill. All vents have been open all along. I can approach 275, but no amount of blowing gets much higher - certainly not to 325-350 as so many people recommend for turkey.
Prior cooks have been low and slow, but I usually wind up with vents way further open than I read about, often mostly wide open. I'm beginning to regret this Weber purchase, but everyone seems to have such great luck and I mostly hear about temps running way too high. Certainly not my smoker. I always have some charcoal left over at the end - it's not running out.
I need to build a HeaterMeter so I'll have a good draft and control, but it's supposed to work OK without a stoker. What could make my WSM run so cool?
Prior cooks have been low and slow, but I usually wind up with vents way further open than I read about, often mostly wide open. I'm beginning to regret this Weber purchase, but everyone seems to have such great luck and I mostly hear about temps running way too high. Certainly not my smoker. I always have some charcoal left over at the end - it's not running out.
I need to build a HeaterMeter so I'll have a good draft and control, but it's supposed to work OK without a stoker. What could make my WSM run so cool?