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Guest
Guest
Having used my WSM 2 times, I am still having problems getting the temperature up. Measuring from the top vent with a Taylor probe, my temp stays around 200-215, not much higher. During this time the bottom vents have been wide open the entire time, never have to close them to lower temperature. The only way for me to get temperature up to say 250-270 is to open side door. I am located in NW Florida, where it is hot, and humid. Ok, here are the details;
1. Using Minion Method to start charcoal (Kingsford) used chimney to start about 15-20 coals, after about 25 mins loaded onto 3/4 pile of unlit charcoal (btw do you have problems with your coals falling into the bottom of the bowl, through the holes in the sides of the bottom grid?)
2. Add hot water
3. Place meat on. (I have done both ribs and chicken)
From the forums it seems most people have problems keeping the temperature down. The only thing I could thing of is that the charcoal is humid (bought double bags from SAMS) Any ideas or suggestions would be most helpful. Heck, I may not even have a problem. BTW, my baby back ribs using the BRITU recipe were killer! Our guests raved on and on about how good they were.
Thanks,
Jim aldridge
1. Using Minion Method to start charcoal (Kingsford) used chimney to start about 15-20 coals, after about 25 mins loaded onto 3/4 pile of unlit charcoal (btw do you have problems with your coals falling into the bottom of the bowl, through the holes in the sides of the bottom grid?)
2. Add hot water
3. Place meat on. (I have done both ribs and chicken)
From the forums it seems most people have problems keeping the temperature down. The only thing I could thing of is that the charcoal is humid (bought double bags from SAMS) Any ideas or suggestions would be most helpful. Heck, I may not even have a problem. BTW, my baby back ribs using the BRITU recipe were killer! Our guests raved on and on about how good they were.
Thanks,
Jim aldridge