Len Dennis
TVWBB Diamond Member
Successfully did my first winter smoke (about 25 F or about -6 C) for company.
A 4.5 lb prime rib with a small handful of apple and cherry. Two hours and it was at 135. Perfect.
Only issue I had was the temp kept fluctuating. No water in the pan, sheltered the unit in a corner, blocked the front with a large piece of cardboard as a wind break (to form a complete enclosure except top area) wrapped the WSM with a blanket.
Temps got to 325 -> 350 -> 375 --> closed two of the bottom vents (were at 50%) 380 now I opened the lid about 4 inches to spill some hot air out/cold air in--385 hmmm this temp is going the wrong way folks.
Lowered the lid and closed all three bottom vents. 15 minutes later 360 --> 355 --> 350 after about 30 minutes.
Finally that darn (I didn't say darn BTW) dinger shuts up (ET732). 345 --> 340 --> 330 -- 325 oh darn (again that word), getting too low now and it's still dropping.
Open up the two vents to 50%. Temp stops dropping. You know what happens next. 340 -->350 --> 351 **** dinger goes off again.
Ok I can live with this. Internal temp is 107 and climbing fairly quickly. I pull it at 135 with the external temp hovering at 380 for about 25 minutes.
Considering some put it in the oven (after a low temp smoke) at 500 I am not concerned at all (well, maybe a little bit).
Rests for hour (guests were late) but it turned out perfect.
Moral--don't be concerned if things don't go exactly as planned. It will work out in the end.
Used the Montreal steak spice mix and and a small handful of apple and small handful of cherry. Fat side up on top grill. The minion method as suggested on this forum.
Temps (without water--just foiled pan) were mostly 350 and the 4.5 lb prime rib was done in approx 2hr 15 min to an internal of 135. I didn't measure it after an hours rest though. Next time.
MMMMM good.
A 4.5 lb prime rib with a small handful of apple and cherry. Two hours and it was at 135. Perfect.
Only issue I had was the temp kept fluctuating. No water in the pan, sheltered the unit in a corner, blocked the front with a large piece of cardboard as a wind break (to form a complete enclosure except top area) wrapped the WSM with a blanket.
Temps got to 325 -> 350 -> 375 --> closed two of the bottom vents (were at 50%) 380 now I opened the lid about 4 inches to spill some hot air out/cold air in--385 hmmm this temp is going the wrong way folks.
Lowered the lid and closed all three bottom vents. 15 minutes later 360 --> 355 --> 350 after about 30 minutes.
Finally that darn (I didn't say darn BTW) dinger shuts up (ET732). 345 --> 340 --> 330 -- 325 oh darn (again that word), getting too low now and it's still dropping.
Open up the two vents to 50%. Temp stops dropping. You know what happens next. 340 -->350 --> 351 **** dinger goes off again.
Ok I can live with this. Internal temp is 107 and climbing fairly quickly. I pull it at 135 with the external temp hovering at 380 for about 25 minutes.
Considering some put it in the oven (after a low temp smoke) at 500 I am not concerned at all (well, maybe a little bit).
Rests for hour (guests were late) but it turned out perfect.
Moral--don't be concerned if things don't go exactly as planned. It will work out in the end.

Used the Montreal steak spice mix and and a small handful of apple and small handful of cherry. Fat side up on top grill. The minion method as suggested on this forum.
Temps (without water--just foiled pan) were mostly 350 and the 4.5 lb prime rib was done in approx 2hr 15 min to an internal of 135. I didn't measure it after an hours rest though. Next time.
MMMMM good.