HELP! High temps + Lid temp or grate temp?!

[Jeff Rushe]

...and why am I dealing with a HUGE difference between the 2?

I have been struggling my last 3 smokes or so with high temps and overall inconsistent performance.

My last smoke, prior to the one that's currently ending, was definitely my fault -- too much fuel (full ring, about 15 lit coals to start for only 2 butts = 15lbs total)

So my current cook started last night around 8pm - just 1 8lb boston butt. I started with about a 1/2 ring of fuel, 3 small pieces of apple and 8 lit coals.

The cook started off great....but as I mentioned with my last few cooks it quickly becomes a freakin' disaster in the making where my grate temps shoot up past 300'. My lid temps, however, are at the sweet spot - never going above 230'.

So I have 2 questions:
> what do you guys/gals go by? Lid or Grate temp? I've got a fixed thermometer that I installed on the top of the WSM lid and a probe hovering on/above the top grate (Maverick wireless therm).

> why am I noticing a HUGE difference between the 2 zones?? Right now my grate is at 290' and the lid is pinned at 225'. And all of my bottom vents are closed!

I must admit that even though the access door to my WSM LOOKS straight, I am sure I have a slight leak....but my vents are solid.

What gives?! Should I order a new door?

Anyone else out there having similar issues....I hope so because I'm about ready to kick this thing over (once the butt is done of course)

Thanks all!

 

[Dave/G]

Firstly, how are you going to smoke an 8 lb butt with half a ring?
No need to get another door IMO. I measure at the lid. Too many things can go wrong with the probe on the grate. Is it hitting anything, is it too close to meat, is it on the outer edge of the grate, is it hitting the grate itself etc. Just dangle the smoker probe down through the top vent. As has been said before, pick one spot and stick with that.

 

[ChristopherCG]

I always show about 25 degrees hotter at the grate vs the lid. I have a 2009 model. I use a maverick at the grate as well for longer cooks. your temps seem a bit extreme to me. Are you using a clay pot or the water pan? What kind of fuel? Lump or K?

I generally rely on the lid temp but I add about 20 degrees to it knowing it's usually hotter at the grate.

 

[K Kruger]

Skip the new door. WSMs are not designed to be airtight and they need not be. Make sure your center section is seated correctly and not out-of-round, but as for the door, no big deal.

Me, I go by lid. I use a therm I pop into a lid vent, not being one who cares for installed therms of any kind. If I have to monitor remotely I'll dangle the Mav probe in a vent hole. It's easy to make yourself crazy temping in two places which is why I advocate not doing so. Pick one and learn to work off it. "Actual" temps aren't all that material unless wildly over or under what you think (which virtually never occurs). Because of disparities in temp at or near the grate level are common, I prefer the lid vent.


300 - if that's the actual temp - is not an issue. If that's accurate your cook(s) will go significantly faster. Are they? Are you going through fuel?

 

[Ken McCrary]

I sometimes use three. The built in lid, a maverick probe at the top grate and I also installed a port on the side to push a Weber or BGE grill thermometer through just below the top grate. Honestly I rely on them more to tell me if things are going up, going down, or just chugging along. The temp at the grates are always higher than at the lid. I usually try to run at 220 or so at the grate. I only use all three if I have a lot of stuff going on and off, If it's just a butt or some ribs I don't bother with the maverick. I have a thermopen I use to check the meat with and rely on the through the wall guage for my temps. But like the others have said. Don't make yourself crazy worrying about which one is right just pick one and use it for a reference point.

 

[Noe]

Jeff u are worrying over nothing, all the temps are correct, just pick one, i suggest lid temp but pick one and work off of that no need to do cart wheels

 

[Jeff Rushe]

Thanks for the replies, all.

The cook turned out fine - certainly not my finest moment but I was able to hit 189' internal before I HAD to take the meat off - wrapped it in foil and let it stand for about 1.5 hours.

But to answer some of your questions:
> I've been using a clay saucer for about 2 years now. I've had some amazing cooks where the temps were extremely responsive with the vents and I was quickly sold on the clay saucer idea.

Do you think I should maybe add in some sand as well (I believe I've read that somewhere) - I'm thinking that would be worth a shot if I'm struggling with keeping the temps down...?

> in terms of the unit being out of round, there are zero leaks (from what I can tell) on the bottom part of the middle section...that seems air tight. As for the top section where it meets the cover, I do notice smoke swirling out from there. Huge concern?

> Although I'm using a probe on the grate, it is elevated off the grate itself and is not touching anything (multi-use from an office supply

)


Whatever the case may be, I'll be spending next weekend calibrating my thermometer's just to make sure I'm definitely not going crazy.

 

[Lew]

Where was your grate thermometer located? If your grate thermometer is too close to the outside edge, it will read much higher than your lid thermometer.

 

[K Kruger]

I wouldn't bother with adding sand. If you are actually having rising temps as described (and I'm doubtful) the sand isn't going to matter much.

Smoke coming out from the where the lid rests is not at all a concern.

I'm doubtful on temps as noted above because you said you 'managed to hit 189...', which suggests to me a slow cook. What were you cooking - just one butt? What weight? How long did it take from the moment you loaded it to the moment you removed it?

[I was at the Chateau Marmont the other day. Sent a toast to Belushi.]