First Time Cook - Question

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I just fired up my WSM for the first time about an hour and a half ago to do a turkey, which I planned to cook at 240-350 for 7-8 hours. I added a thermometer to the lid when I got the cooker, and it's reading a steady 250. I have a Polder in a potato on the grate to check the temp there, and it's only around 200. I thought the grate temp was supposed to be higher. I used 1 1/2 chimneys of Kingsford, filled the pan with water, and all bottom vents are currently 100%. It's about 65 degrees outside with little wind.

Am I doing anything wrong so far?
 
Hi Jeff,
I trust you meant to write 240-250?F?
The lid temperature will always be higher by a few degrees, than the top grate temperature.
So yes, your doing everything right.

Keep in mind at lower temperatures with poultry, the skin will be rubbery. If you want a crisper skin go to the 340?F range at the grate.
I should add, determine that your thermometers are reading accurately by doing a calibration check. Fifty degrees difference between the lid and the top grate, seems to be an unusually wide spread.
Jim
 
Thanks Jim - yes I meant 340-350 degrees.

How do I get the fire hotter? All the vents are already wide open. Do I add more charcoal?
 
Well, I use lump and never have trouble with high temps. But, if all the vents are wide open and the charcoal is fully lit, try using less water in the pan. You may have to check it more often, to maintain a lower level.

Jim
 
Jeff,
You don't have enough fuel to reach and maintain the higher temps. Fill up the charcoal ring, then put your lit coals on top of that.

Also, when I am shooting for a higher temp, I just line the water pan with aluminum foil, and use it dry... no water. I would also keep an eye on that bird. At those temps, it shouldn't go that long. I try to maintain around 300? to 325? for turkey. After you are satisfied that your grate temperature has stabilized, and you can corrolate it with your dome thermometer, move your probe to the breast and keep an eye on it.
 
Jeff,
Yes add more charcoal. If you only have 1 1/2 chimney's worth of fuel going, by all means, add more lit charcoal. My mistake, I thought you had a full ring of charcoal to start with, but when re-reading what you originally wrote, it appears that was not the case.

Jim
 
Jeff,
Let us know how things went, when you have time. Always good, to hear results. Thanks

Jim
 
Thanks all, for your help. I added more charcoal at the 2 hour mark and the lid temperature stabilized at 300. The grate temp was still low, though - 235. I'll have to calibrate the thermometers.

At the 4 hour mark, I checked the breast temp (170) and the thigh temp (170). Looks like this turkey's done. Guess we're having it for lunch instead of supper, but that's OK. Haven't tasted it yet, but it looks really good!!!
 
Jeff-

Always good to see someone from the Garden State on the site!

In the future, if you find your turkey gets done earlier than expected, wrap in foil, then in a towel, and then put it into a cooler. It will stay hot for quite some time. I did this at Thanksgiving with a bird I grilled.

Good luck!

Ken
 
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