Getting temps higher than 315


 
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R.D. Harles

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Hello -
Made my first Turkey on the WSM yesterday for Easter.
It turned out just fine but the recipie I followed
called for a temperature between 325-350. I couldn't
get the WMS over 315. Here are the specifics: 2 full towers of Kingsford, 3 chunks apple wood, put the water pan in with no water, turkey on the top rack, thermometer in top vent fully opened, bottom vents at 100% open the whole time (3 hours), Outside temp of 60 degrees and windy.
Would simply adding a lot more coal do the trick or am I missing something?!
Thanks.
 
R.D.

Sorry you had bad luck with your temps. I did a ham this weekend, so I was trying to get it up there to. 75*, no wind, but even with that I had a little trouble getting up to temp. In fact, it took the better part of an hour to break 300*. So, my feeling is that you are probably looking at a wind deal.
 
You should be able to get your temps up there using the Standard method with no water in the pan. I did a leg of lamb this weekend at 325-350 and I have done 3 turkeys and a prime rib all using the same procedure.

My guess (?) is that your coals are not fully lit. Here is the procedure I use (its Chris's procedure):

<UL TYPE=SQUARE>
<LI>Light one full chimney of charcoal.
[/list]
<UL TYPE=SQUARE>
<LI>When fully lit (all gray) dump into charcoal ring and spread evenly across charcoal grate.
[/list]
<UL TYPE=SQUARE>
<LI>Add another full chimney of unlit charcoal on top of the lit coals and spread evenly across lit coals.
[/list]
<UL TYPE=SQUARE>
<LI>Wait for all newly added coals to turn completely gray, then add smoke wood, assemble the WSM, add the meat and adjust the bottom vents (33% open works for me, Chris recommends 50% open).
[/list]

Following that procedure, my temps always rise up to 390+ degrees within a few minutes and then drop down to 325-350 within 20 to 30 minutes. My vent openings to maintain that temp range are approximately 33% - 50% at the start and then slowly increased to maintain the temps throughout the 3 hour cook for turkey. Good Luck!
 
Ditto, exactly what Dave wrote, here, too. My last 2 turkeys were Thanksgiving and Christmas, and the only thing I would add to Dave's reply was that my conditions were 45-48* and a light breeze.

Remember, too that a Weber chimney is about 33% larger than most others out there. Go with Dennis' advice-- fill it up, you can always use any leftovers later.
 
Thanks everyone. Great advice.
A lot of different things to try...
When I added the 2nd chimney, I didn't wait until they were fully grey. They were probably only 1/2 way grey when I assembled and added the Turkey.

I'll know next time!
 
To really get the fire roaring let the carcoal sit in the fire ring burning without the WSM body installed. You will KNOW when the fire is raging /infopop/emoticons/icon_rolleyes.gif
Enjoy
 
And be sure to keep the middle section about 3 feet away from the lighting coals, so you don't get a hot surprise when you pick it up to assemble the cooker. /infopop/emoticons/icon_rolleyes.gif
 
Sounds like you've learned that one from experience doug /infopop/emoticons/icon_smile.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Marc Currie:
[qb] Sounds like you've learned that one from experience doug /infopop/emoticons/icon_smile.gif [/qb] <HR></BLOCKQUOTE>That which does not kill me...
 
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