Dry Run Smoke


 
C

Chuck D

TVWBB Member
I performed a dry run smoke yesterday with my new 18.5 WSM. I was also able to try out my new Maverick ET-732. I lit a full chimney with Kingsford coals. When they had started to turn grey, I poured them in the smoke ring and filled another chimney half way. I put those on top of the lit coals to catch. When all coals were grey, I put a few pieces of hickory on top of the coals. After I put the midsection and dome over the coals it did not take long to smell the smoke from the hickory chunks.

I foiled the waterpan and also foiled a 14 inch terra cotta saucer that sat in the waterpan. The temperature rose very quickly to 460 deg with all four vents at 100%. I adjusted the bottom 3 vents to 50% that cause to temperature to drop a little. The temp stayed at over 300 deg for almost 5 hours.

Are these temps normal? I don't plan on using water whenever I smoke.
 
yup, completely normal...lots of fuel and air, but most of all, NO MEAT>
Yeek.
Explore the Minion Method.
A load of 'coal and maybe a dozen lit on top. I like to bury the wood in unlit 'coal, and then PUT MEAT ON THE GRILL, for crying out loud.
 
My dry run was in preparation for my first real smoke I plan this weekend with a brisket. I plan on using the Minion method for coals and wood doing an overnight. I will definitely have pics during the process.
 
Nope, not normal at all. The terra cotta base must've been defective for temps to stay so high!
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Seriously though, that sounds about right for a brand new smoker...no water in the pan or even meat. Mike's right on. Regarding Jim Minion's charcoal method, basically just start with only a partial chimney of lit dumped on top of a bunch of unlit. I start off with a full chimney of lit, but cook a lot more at once than most folks, and I also use the water pan for what it's for.
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brand new smoker, no gunk build up, everything open 100%, fresh unlit coals on top of lit coals, no water or meat (which are heat sinks)...yeah I think that's normal.

Make sure you follow the Minion Method.
 
Sound normal. I did a dry run on my 18.5" when I got it and one chimney ran the temp way up for me. When I put meat in the first few times it has run a tad high but I'm told with more seasoning it will settle down.
 
Chuck, everyone has their own way of smoking meat. From all my experience and reading, you should NEVER cook at over 250 for any reason. Most say to close all the vents except the top one can be left open to adjust your temp if you do not have a temp controller. I do have one and I leave my top vent about 1/2 open at most and it stays right on target. I NEVER put water in my pan either. I wrap it in foil, bought a Mexican Clay Plate at Home Depot and wrapped it in foil, sat it right on top of the water pan for easy clean up and it works fine. The water acually creates a barrier and does not allow enough of the heat to get to the meat and may cause you to have to smoke too long. Good meat is going to be tender and moist regardless of whether you put water in it or not. I say, "Forget the water". I have never heard of anyone cooking anything higher than about 225-240 tops. You will, I do believe, get a better product if you go "Low and slow" and 460 degrees is totally out of the ballpark and I'm surprised you didn't melt that smoker.

Just another suggestion from someone been hanging with folks that go to competitions, reading a lot, and cooking a lot. Good luck to whatever you end up doing. I'm just glad you got you a WMS, you will love it.
 
Out of curiosity, what did you set your temperture contoller on that allowed it to get to 460 degrees ? I know one things, there ain't no germs left in your smoker. :-)
 
I set my the temp on my Maverick ET-732 receiver to 275 deg. The transmitter kept going up. There was no meat involved hear. When the temp shot up at the start is when I adjusted the bottom 3 vents to 50%.
 
You will find that temps are easier to control if you catch them on the way up, while doing a minion start. I start choking the air flow when the temps approach 25-50 degrees of my target temp. BBQ can happen anywhere between 225 and 350, depending on what's cookin'.
Closing the top vent is generally ill-advised, impeding heat and smoke flow up and out through the smoker.
 
I fill the Brinkman pan and never open the bottom vents more than 1/3 at the start of the cook and the WSM gets up to temp pretty quickly. I've had the vents at 1/4 open for 8 hrs. now and the temp. at the lid has stayed a bit below 250'. When the WSM is in shade I will probably have to open the vents a bit more for the remaining 4 - 5 hours.
Starting with the vents at 1/3 open works for me.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by George David:
... I say, "Forget the water". I have never heard of anyone cooking anything higher than about 225-240 tops. </div></BLOCKQUOTE>IMO the water acts like training wheels for temperature control. The water will boil and moderate smoker temperature when the fuel is burning too fast. Good temperature control is a skill that takes time to develop. I suggest that new users use water until they are comfortable that they can control temperature to the levels you suggest.

One exception to this is when cooking fowl which does not benefit as much from low 'n slow smoking. That makes it a good candidate for a first smoke. Much tastier than an empty smoker too.
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