Clay pot temp control

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fritz

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I know, an old issue. I’ve got about 15 or so smokes with ribs under my belt so have good grasp on the WSM. But ever since switching to the 14” Clay Saucer ( Ive only used the water pan 2x), I just can’t get a to 225. Here’s my method each time using a 2007 18” WSM :

- Minion method using about 10-12 lit coals on top

- Add a few chunks of wood

- Close everything up with ribs(usually 3-4 racks)

- Bottom vents 100% open. Top vent always 100%

- Soon as my temp reaches about 185-190 (usually after about 20 min+/-) I close all 3 vents to about 1/8 open, that is to say about 1/8” gap. So almost closed.

- Within 1 hr. it usually gets to about 260-270. I end up just closing all the vents. And it stays they for pretty much the next few hrs.

- My temp is being taken using a maverick ET-
732 through the top vent (calibrated in boiling water and it read 214.) so its accurate.

- I don’t peak so the lid is always closed.
- All cooks are done in the shade very little wind and outside temp b/60-85.

I assume it’s the access door that has about 1/8 to 1/16 in gap that’s allowing too much O2 based on the smoke that comes out. Everything else is pretty tight since it been seasoned for the last few years. the vents seem too tight as well.

I know this temp range is well within the smoking range and the meat comes out fine, but I would really like to try a 225 smoke.

Thanks for input

Fritz
 
After you close all bottom vents to an 1/8 closed, check it after 15 - 20 minutes...if it's creeping up pretty fast still close one of the bottom vents 100%. Check again after 15 minutes and if it's still creeping up, close another bottom vent 100%. That's what I do but others might have a different approach. I just try and stabalize it on the way up to where I want it, then leave it alone....just don't adjust every minute or else it will be all over the place
 
All that makes sense. I guess what I'm asking is this normal for Clay saucer users? to have all vents closed almost 99% to maintain a low temp? I know its not an exact science and all cooks differ, but i wonder if any other clay saucer users have the same problem.
 
Close your vents sooner, that will stop the temperature from creeping above your target point. With the thermal mass of the clay saucer it's difficult to bring temperatures down if you overshoot them, so try closing your vents to 1/8 at 150, and if it settles in at 200 you can bump it up a notch by opening them further if you want.
 
Originally posted by fritz:
All that makes sense. I guess what I'm asking is this normal for Clay saucer users? to have all vents closed almost 99% to maintain a low temp? I know its not an exact science and all cooks differ, but i wonder if any other clay saucer users have the same problem.
Click to expand...

Fritz, I use the clay saucer in both my WSMs. If I want to cook low I will close all bottom vents but 1 and it will be barely open.
I have found that if you place your lit coals in a little ditch to one edge of the unlit coals, you will be able to maintain a lower cooking temp because you will be lighting fewer caols as compared to putting your lit on top of the pile. Heat=fuel and oxygen more of either and the cooking temp goes up, less of either or both and the temp goes down.
Good luck.

Mark
 
Fritz,

I definitely don't consider myself an expert on this, but for the lower cook temps when using the clay saucer, I generally have one or two bottom vents completely closed with the remainder open 1/8 inch or less. Temps do creep up near the end of the cook as more coals are lit, but never really poses a problem.
 
It seems more and more that its normal to have the vents closed or nearly all closed with using a clay saucer.
 
I have found that if you place your lit coals in a little ditch to one edge of the unlit coals, you will be able to maintain a lower cooking temp because you will be lighting fewer caols as compared to putting your lit on top of the pile. Heat=fuel and oxygen more of either and the cooking temp goes up, less of either or both and the temp goes down
Click to expand...

that is how I did my Chargriller,I would fill the basket except for the corner next to the fire box and opposite the intake damper and dump my lit in the empty corner. The fire had to burn against the air flow. I've been wondering if it would work the same with the wsm and it sounds like you answered that question for me. Thanks.
 
If you feel the need for ceramic/clay, don't wait for a specific temp to close down the vents. For a normal amount of meat leave them open for 10-15 then set to 25% and adjust from there. Big load give it 20-25 min and adjust. The problem with the ceramic/clay is it is slow to react and will cause massive oversteering.

Try a empty foiled pan sometime, the vent adjustments are like a dial on an oven.... instant!

The only thing I cook less than 250 is butts and mostly use water for them.
 
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