I've got a 12 lb packer and two racks of ribs on, used a full unlit ring and 3/4 of a full chimney lit in a minion, but 90 minutes into the cook I'm still only at 275 at the dome. All vents are open and the door is ajar. Do I need to prepare another chimney? I'm falling farther behind on my first attempt at a high heat brisket and I would like to be able to eat it for dinner tonight.
Can't get heat high enough for HH Cook
- Thread starter MikeF
- Start date
Alan D
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by MikeF:
I've got a 12 lb packer and two racks of ribs on, used a full unlit ring and 3/4 of a full chimney lit in a minion, but 90 minutes into the cook I'm still only at 275 at the dome. All vents are open and the door is ajar. Do I need to prepare another chimney? I'm falling farther behind on my first attempt at a high heat brisket and I would like to be able to eat it for dinner tonight. </div></BLOCKQUOTE>With my limited experience I would say yes. I use my Stoker most of the time, so only a few hot coals does fine, the Stoker takes over.
But if you put enough hot coals in the WSM it will get up to HH with no problem. Usually the problem is keeping the heat down after you initially add a large chimney, at least that is my experience.
I've got a 12 lb packer and two racks of ribs on, used a full unlit ring and 3/4 of a full chimney lit in a minion, but 90 minutes into the cook I'm still only at 275 at the dome. All vents are open and the door is ajar. Do I need to prepare another chimney? I'm falling farther behind on my first attempt at a high heat brisket and I would like to be able to eat it for dinner tonight. </div></BLOCKQUOTE>With my limited experience I would say yes. I use my Stoker most of the time, so only a few hot coals does fine, the Stoker takes over.
But if you put enough hot coals in the WSM it will get up to HH with no problem. Usually the problem is keeping the heat down after you initially add a large chimney, at least that is my experience.
Craig Castille
TVWBB Wizard
If you take the door off, DO NOT leave unattended.
The lump can react very fast, and ignite built up grease. Lots of nice, black sooty smoke.
Don't ask me how I know.....
The lump can react very fast, and ignite built up grease. Lots of nice, black sooty smoke.
Don't ask me how I know.....
After three hours the ribs were done so I pulled them and I'm getting low 160s in the brisket. At least we'll have ribs and sausage for dinner, but hopefully the brisket will come through too.
I've got the door inverted and propped open about 4" against the top of my chimney. I added half a lit chimney about two hours ago and it has topped out at 290 at the dome, so I guess that's 315 or so at the bottom grate, where the meat is. The coals are glowing and hot, a little fire around them so I'm hoping for the best.
I do have the clay pot in, with a little sand. I think next time I'll leave that out and just use the foiled water pan.
I've got the door inverted and propped open about 4" against the top of my chimney. I added half a lit chimney about two hours ago and it has topped out at 290 at the dome, so I guess that's 315 or so at the bottom grate, where the meat is. The coals are glowing and hot, a little fire around them so I'm hoping for the best.
I do have the clay pot in, with a little sand. I think next time I'll leave that out and just use the foiled water pan.
Why don't you try using one full heaping chimney of fully light coals on the bottom, and then filling up the charcoal ring to the top with unlit coals. That way the lit coals will surely light the unlit coals and you should have a pretty raging inferno going. I did a couple HH chickens yesterday and I was done mighty quick...
Todd Randall
TVWBB Pro
I know this cook is over, but a couple of obvious questions (sorry).
You were using an empty water pan, yes?
That initial 3/4 chimney of lit coals, they were totally ashed over and basically fire was coming out of the top of the chimney when you dumped them in?
Those would be two things that could protentially hamper your HH efforts the most. Additionally, where the ribs touching the sides of the cooker? Was there still a good 1 inch clearance around the outside of the food grates? What I'm getting at here is airflow. If a lot of meat / or foil, is in the way on the outer edges, you can get air flow problems.
Just a couple things I could think of,
Todd
You were using an empty water pan, yes?
That initial 3/4 chimney of lit coals, they were totally ashed over and basically fire was coming out of the top of the chimney when you dumped them in?
Those would be two things that could protentially hamper your HH efforts the most. Additionally, where the ribs touching the sides of the cooker? Was there still a good 1 inch clearance around the outside of the food grates? What I'm getting at here is airflow. If a lot of meat / or foil, is in the way on the outer edges, you can get air flow problems.
Just a couple things I could think of,
Todd
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I do have the clay pot in, with a little sand. </div></BLOCKQUOTE>
Therein lies the problem. Why use a heat sink when the point is to have high heat?
I use an actual Minion to start my cooks--none of this 3/4-chimney stuff--about 20-30 lit, tops, and have no problem.
Do not use a heat sink of any kind when doing high heat cooks.
Therein lies the problem. Why use a heat sink when the point is to have high heat?
I use an actual Minion to start my cooks--none of this 3/4-chimney stuff--about 20-30 lit, tops, and have no problem.
Do not use a heat sink of any kind when doing high heat cooks.