John Bridgman
TVWBB Super Fan
And not just "restaurant quality"... "divey barbeque restaurant quality". It doesn't get any better than that
Correlation between amount of fuel and temperature control
- Thread starter Scott in SoCal
- Start date
And not just "restaurant quality"... "divey barbeque restaurant quality". It doesn't get any better than that
Shannon M.
New member
Disclaimer: I am new to the WSM. I have done maybe 6 or 7 cooks on my 22” since I got it this summer.
I don't think the amount of lit coals is the problem.
Each time I have filled the ring level full with Kingsford and then dumped a full chimney of hot coals on top. I only had trouble with high heat 1 time and that was because I let the smoker sit there lit but without the lid on while for 15 minutes while I finished prepping the meat.
I think the secret is to catch the temp on the way up. I usually dump the lit chimney on top and then crack the bottom vents just a hair. When the temp stops climbing I make farther adjustments to the bottom vents. Can hold 215-225 for hours.
YMMV
I don't think the amount of lit coals is the problem.
Each time I have filled the ring level full with Kingsford and then dumped a full chimney of hot coals on top. I only had trouble with high heat 1 time and that was because I let the smoker sit there lit but without the lid on while for 15 minutes while I finished prepping the meat.
I think the secret is to catch the temp on the way up. I usually dump the lit chimney on top and then crack the bottom vents just a hair. When the temp stops climbing I make farther adjustments to the bottom vents. Can hold 215-225 for hours.
YMMV
Scott in SoCal
TVWBB Member
SCOTT....You may adjust the lower vents to control temps, but unless you have an emergency, best to leave the top vent totally open if there is food in the smoker.
@Sandee: Given the prolonged spike in temperature, I thought it was an emergency. Clearly I was wrong, but in a moment of inexperienced panic, I took a drastic measure.
It seems to me that the biggest error I made was not putting the meat on the grill quicker. That slab of brisket would have served as a 5 lb heat sink!
All things considered, it doesn't seem like the hour or so with the top vent closed did any harm. The meat didn't have any bitter "too-smokey" taste, so I think I dodged a bullet. Lesson learned, however. And that's part of the fun -- learning something new each time I cook.
Scott in SoCal
TVWBB Member
And not just "restaurant quality"... "divey barbeque restaurant quality". It doesn't get any better than that
Amen to that!