Firing up on the standard method

[Tommy Nash]

Greetings from a WSM 22 1/2" newbie in Jacksonville Florida. Probably pretty basic here but.....when first firing up the WSM using the standard method, should the bottom three vents be open? If so, how much? I realize you close them when cooking slow and leave the top at 100% open....thanks very much

 

[timothy]

Welcome Tommy!
The standard method is good for rolling hot & fast so all lower intakes should be wide open, and the top.

Tim

 

[Dwain Pannell]

BLUF: it depends on what temp you want.

"For 225-250° cooking:

Assemble the cooker, add cool water to the water pan, and put the lid in place.
Close all three bottom vents. Leave the top vent fully open for ventilation throughout the entire cooking process.
Keep an eye on the thermometer. The initial temperature may be 400°F or higher depending on the type and amount of fuel you're using, but within a short time it will begin to drop.
If you're loading up the cooker with a lot of meat, add the meat and smoke wood when the temp comes down to about 350°; if cooking smaller quantities, wait until about 300°F. The temperature will drop quickly into the 225-250°F range once the meat goes on.

For 325-350° cooking:

Assemble the cooker, put the empty water pan in place, and put the lid in place. Line the water pan with wide aluminum foil for easy cleanup.
Adjust all three bottoms vents to 50% open. Leave the top vent fully open for ventilation throughout the entire cooking process.
Add the meat and smoke wood to the cooker immediately. The temperature will drop quickly into the 325-350°F range once the meat goes on."

Here's article: http://www.virtualweberbullet.com/fireup1.html