HELP!!! 1ST SMOKE -- WSM NOT HOT ENOUGH??


 
JeffB

JeffB

TVWBB Pro
I'm doing my first smoke today and I was worried about too high a temperature. My ribs have been on for 30 minutes and my WSM is only up to 160 degrees (per the attached thermometer in the lid).

Is that too cold a temp to cook? Do I need to boost the temp somehow? I'm worried now.
 
You put yer meat on to early? Maybe? Not enough fuel? Its been only 30 mins...well longer now. How's it doing now? I'll stay on and monitor... Standing by...
 
Oh yeah, don't go by the lid thermometer they are notoriousley wrong all the time. I go by meat feel and basic knowledge of food chemistry. I know without using a temp gauge what my smoker runs at after 4 years of cooking ribs on it. Time and feel tells me when they are done.
 
Scott, I'll go check right now. I didn't wait for the temp to get up before I put them on--put them straight on and closed it up.

Back in a few minutes. Thanks for helping a newbie.
 
I'm here for ya brother.
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Okay, just checked and the lid thermometer says almost 190. Maybe I just needed to give it some more time to heat up? Sorry for my exasperation--just trying for the first time and I hate to throw out $40 worth of GOOD looking ribs.

What a great country we live in where complete strangers step up to help newbies. Thanks everybody. Fingers crossed for something edible tonight. =D
 
Don't panic. the lid temp is a general indicator. You want to be around 200-225. Make sure all vents are open (check the obvious: even the top one). Cock the door open a bit -- the temps will rise, keep an eye on it.
 
Sounds like you're on your way. Keep those vents wide open until you hit about 225. Then crank 'em down to about 50%, leaving the lid vent all the way open. At that point, you should hold pretty steady temps throughout your cook. Just don't take the lid off to peek.
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As JimK suggested, prop the access door upside down. I frequently use my weber chimney starter to support it from underneath. This will let it get a lot more air. Just be careful to monitor it, because once it gets going, it can hit 400 degrees if your not careful.

If it really seems like it's not getting hot, start some more coals and add them in when they're hot.
 
Invest in a simple deep fryer thermometer. Run it through a small cork that will fit in one of the lid vent holes. Thats what I have been using for the last 3 years. By the way, I have the 22.5" also. I bought it the first year they came out. I used to have a Brinkman El cheapo so you can imagine my frustration at smoking meat. LOL!
 
I just checked my WSM and its up to 205 now. I think one "mistake" I made was to put the ribs on before it got up to temperature. I've read that you can do it either way, but it seems that perhaps putting them on first can drastically slow the rising temps.

Not going to peek and hoping this time for "edible" ribs--not perfection, just edible. Going to go grab a beer. =D

Thanks everybody!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I think one "mistake" I made was to put the ribs on before it got up to temperature. </div></BLOCKQUOTE>
It's not a problem or mistake. I put the meat on the second I put the hot coals on the cold, minion method, along with the wood chunks for smoking. Works for me. Takes about an hour to get the temps up. Why wait?
 
Gary, that's exactly right. Took 1 hour to get up to temp, but never got above 205. Started to drop about an hour ago and is holding strong at 200. Sprayed them with some apple juice about 30 minutes ago but not sure when to pull them off.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Bryson:
but not sure when to pull them off. </div></BLOCKQUOTE>

Pick them up with tongs, the end of the tongs in the middle of the rack, with the rest of the rack hanging down. They're done when they start to tear apart.
 
Jeff, y9o9u didn't make any mistakes, and we all need to learn from experience. I've had smokes that wouldn't get hot, and even more that got too hot. Just remember, the most important rule: if something is going wrong, slow down and have a beer, and then post here.
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Thanks for the support. You guys rock. I've had 4 beers and I'm feeling pretty good. See finished product below. Once I cut them, I'll get a shot of the smoke ring and post it. Just can't wait!! Yay!!

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Looks fantastic Jeff, nice work!
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I also put my ribs on immediately. Yesterday it took about 20 minutes for my 18.5 WSM to get up to 200. This is using the Minion method. I speed things along by using more lit charcoal (maybe 1/2 chimney or a bit more when using lump) and then after dumping the lit I also sometimes wait a couple minutes before assembling the cooker to let the wood chunks and some of the unlit fuel to get ignited and burning.
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They look great Jeff. I test for tenderness with ribs by slipping a toothpick between the bones. It should slip through with little resistance.
 
I'd say you should be pretty proud of those. They look great - can't wait to hear how they tasted. An order of magnitude better than my first attempt.
 
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