Tracy Seelhammer
TVWBB Member
I was hoping that my first post to VWBB wouldn't be a HELP post, but alas!
Background: I've been smoking on various smokers (electric, propane, and the Weber Kettle) for the past 10 years or so. I took the big step to upgrade to the 22" WSM, and have been very happy. I've done 4 or 5 short smokes (ribs, primarily) and have been pleased - no issues. I did have some leakage around the door and top section, so I invested in the WSM Gasket Kit from Island Outdoors. Did another short smoke to tighten everything up, and all was right with the world.
Last Friday night, I loaded 6 fist-sized chunks of hickory under a whole 15.7 pound bag of Royal Oak charcoal about 6 pm. Started 20 briquets in a chimney starter until 70% ashed, put them in the dead center dip of the charcoal load in the WSM, put the pieces together, added 2 gallons of hot water and waited. All vents wide open. Outside temp: 43 degrees F, no wind.
About 6:30 pm, the temp was up to 200 degrees F. Closed the bottom vents to 1/4 open. Temp climbed about 10 degrees over the next 20 minutes , so I loaded my 14 trimmed full packer on the top rack (top vent still open).
About 7:00 pm, the temp had stabilized at 230 degrees F (no change over a 20 minute period). So me and the Mrs. go out for dinner and a beverage or two.
We get home around 9 pm and the temp is riding right at 233 degrees F. No adjustments needed or made (bottoms still at 1/4 open, top still wide open).
Check temp at 11 pm. No change. Outside temp at 39 degrees. Still no wind.
Check temp at 1 am. It's 225 degrees F, no reason to panic.
Check temp at 2 am. It's 195 degrees F. I open the door to check on the charcoal and it is 95% used up - like I maybe have 30 minutes of any sort of heat left. I pull the meat, cover it, and it goes in the oven at 225.
Question: How did the whole bag get used up in just 8 hours? It never got critically hot and the vents were never misadjusted. I was hoping for at least 12-14 hours, but I'm glad I caught it when I did. By 7 am the next morning, I was looking at a pile of ash.
(Bright side? The dome thermometer appears to be spot on to the top grate temp!
(EDIT: fixing words to make more sense)
Background: I've been smoking on various smokers (electric, propane, and the Weber Kettle) for the past 10 years or so. I took the big step to upgrade to the 22" WSM, and have been very happy. I've done 4 or 5 short smokes (ribs, primarily) and have been pleased - no issues. I did have some leakage around the door and top section, so I invested in the WSM Gasket Kit from Island Outdoors. Did another short smoke to tighten everything up, and all was right with the world.
Last Friday night, I loaded 6 fist-sized chunks of hickory under a whole 15.7 pound bag of Royal Oak charcoal about 6 pm. Started 20 briquets in a chimney starter until 70% ashed, put them in the dead center dip of the charcoal load in the WSM, put the pieces together, added 2 gallons of hot water and waited. All vents wide open. Outside temp: 43 degrees F, no wind.
About 6:30 pm, the temp was up to 200 degrees F. Closed the bottom vents to 1/4 open. Temp climbed about 10 degrees over the next 20 minutes , so I loaded my 14 trimmed full packer on the top rack (top vent still open).
About 7:00 pm, the temp had stabilized at 230 degrees F (no change over a 20 minute period). So me and the Mrs. go out for dinner and a beverage or two.
We get home around 9 pm and the temp is riding right at 233 degrees F. No adjustments needed or made (bottoms still at 1/4 open, top still wide open).
Check temp at 11 pm. No change. Outside temp at 39 degrees. Still no wind.
Check temp at 1 am. It's 225 degrees F, no reason to panic.
Check temp at 2 am. It's 195 degrees F. I open the door to check on the charcoal and it is 95% used up - like I maybe have 30 minutes of any sort of heat left. I pull the meat, cover it, and it goes in the oven at 225.
Question: How did the whole bag get used up in just 8 hours? It never got critically hot and the vents were never misadjusted. I was hoping for at least 12-14 hours, but I'm glad I caught it when I did. By 7 am the next morning, I was looking at a pile of ash.
(Bright side? The dome thermometer appears to be spot on to the top grate temp!
(EDIT: fixing words to make more sense)
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