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.
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.