Holding Heat Steady


 

Mike Braverman

New member
Greetings everyone, I've been a faithful WSM smoker for about four years. We've smoked many a pork butt, brisket, every kind of ribs, chicken, etc. The WSM is the best as it smokes the meat slowly with max flavor and terrific juiciness.

Not sure if elevation (5280 ft.) is a factor maintaining temp. The typical length of time the WSM is able to hold heat is approx 3 – 3.5 hours. I start with a chimney full of charcoal that is white hot. Next, I pour the white hot coals in the bottom grate of the WSM and add another chimney full of charcoal on top of the white coals. I let that pile heat for about 30 min. and then put together the rest of the WSM.

Any suggestions for how the WSM would be able to hold the heat for a longer time would be moist appreciated.
 
Welcome Mike!

High altitude does affect temps and burn time. There's a lot of postings regarding subject.

Check here and here and here for starters.

There's a valuable 'Find' tab at the top of each forum page that is quite flexibe especially if you use the 'advanced search' option.

Paul
 
Hello Mike,

Sounds like your not using enough fuel.
If you are using a Weber Chimney,(larger than others) It holds about 6 lbs. (100 briquettes) The total amount of fuel your are using is only 12 lbs.

Also, I would try the Minion method of start up.With my 22.5 I can fill up the ring with about 21.5 lbs of unlit fuel. Then depending on weather conditions, I would add between 20-40 lit briquettes on top. With proper vent adjustments, this method would give me 11 to 12 hours of steady temps. Check it out.
http://www.virtualweberbullet.com/fireup2.html#minion
 
Paul & Tim,

Thanks for the suggestions. It seems I'm not using enough fuel - or even close. The starter chimney I use holds about 1.5 lbs of charcoal and I usuaslly use two loads.

This weekend I'm going to do a high heat brisket and will definately make sure to use far more fuel.

Mike
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Braverman:
Paul & Tim,

Thanks for the suggestions. It seems I'm not using enough fuel - or even close. The starter chimney I use holds about 1.5 lbs of charcoal and I usuaslly use two loads.

This weekend I'm going to do a high heat brisket and will definately make sure to use far more fuel.

Mike </div></BLOCKQUOTE>

Welcome Mike, I've been to your Great State (God's Country) 5 times (only once as a tourist
icon_frown.gif
) I was in Buena Vista on Mt Harvard (approx. 8500') doing HVAC work for a mansion on the hill. We had to get Natural gas to burn in Gas central furnaces and pull vacuums for A/C units that might be used 2 weeks out of the year. The 1st thing I learned was that it's all about the oxygen. Since you don't have sea level O2 in the mile high City, You may want to consider adding some for more complete combustion of you rig. Use more air movement across the fuel source. Be it natural wind, fan etc.

Good Luck!
 

 

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