Heckuva time controlling temps


 
J

J. Wilson

TVWBB Fan
I'm a newb and own a 2004 WSM......My WSM is doing everything it can to go to 300 degrees. I did Minion with tin can method with 10 coals to get it going...At 200 I cut the bottom vents to almost zero open.....top vent open and put my short ribs on......I am running a foiled clay potinstead of water. It just kept going to a shade under 300

I had this problem last time also.....should I be going with water instead? Am right now at 2 hours from lighting coals and bottom vents are essentially totally closed with top vent open and it looks settled at 250 which I am going for.....do I just let the WSM settle in longer before putting meat on?.

I did see smoke coming out on the left side on the door a bit.....a tiny bit of smoke coming from under lid also......Nomex gasket to combat that problem?

Just getting a bit frustrated as I thought I nipped it with closing vents at 200
 
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What are you using to measure the temp? I am a strong believer in using the water pan for its intended purpose. With a full water pan, I don't think I could get my WSM up to 300 if I tried.
 
I close the top vent to maintain very consistent temps. I mean, if your bottom vents are closed or are nearly closed, why not close the top vent part way? I ensure the top vent is open more that the bottoms but I use the top vent. I've closed it as much as 50% with bottoms barely cracked open. Sacrilege I know.
 
my first cook this morning, all three bottom vents closed, top vent at 50% to keep from going over 270-got to 266 and held there for about three hours, I have been informed it did that because its new. is yours new ?
or not used often? Air leaks would need to be the cause, I assume
 
What are you using for fuel?

With KC, I have a really easy time maintaining low and slow. I bought a bag of BGE lump to give it a shot, and I have a heck of a time keeping temps down. 250 on my pit requires just a sliver open on the downwind bottom vent, the other two fully closed, and the top vent pointed downwind and only open about halfway. Every time I take the lid off even if it's just long enough to spritz, I get a 30F jump in temps. Lump LOVES air and will go bananas really quickly in my experience.

I run with an empty water pan.

I'm switching back to KC. Much easier to manage.
 
Ya, my first guess would be (massive) air leaks, in all probability around where the lid sits on the body/body sits on the base.

You can buy a replacement stove gasket kit that may help.
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Second guess is the deep fry thermo at the top is in error. Some folks find the dome temp is 10-20o hotter than the grate temp. My unit, the grate temp is 10o hotter (the reverse).

I (now) use an empty clay saucer in place of water (I place the empty saucer in the bowl but with no water). Temps still stay rock solid where I want them (225-275).
 
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Thank you all for your input!!! I think Mr. Dennis is spot on with the massive air leaks....I looked at it later and the lid does sit funny and I know the door leaks....so I have a few projects to do. :)
 
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