Holding temperature

[Brian A]

Fist day with my weber smoker. Using a waterpan, put a chimney full of hot coals in, Cannot get the temp to go over 200. When I first put coals in it goes up, but will not stay up. Using a thermometer with about a 4" prong stuck down the top vent hole. A friend of mine says he hardly ever has to add coals. Been adding a full chimney about every hour or 1.5. I also get smoke coming out where the top hits the middle.
Any ideas?
Brian

 

[Dennis Haner]

Make sure your water pan is not sitting directly on the coals, and the vents are open.

 

[Brian A]

Water pan is sitting on the flanges. Just went out 15 min after adding a full chimney and it is barely 200. the door has little gaps on both sides at the top, but I doubt that is the problem.

Have all the vents wide open except top which is 3/4 closed

 

[Guest]

Make sure that your top vent is fully open. The only time I even remotely close my top vent is to bring my temps down from a temperature spike.

 

[Paul G.]

I believe you need to start with more than one chimney of lit. Read Chris' firing up section on the main page. I have no doubt if you put in a full Weber chimney of unlit, add a full chimney of lit and wait for it to all gray over, your problem will be getting the temp down - which you can do with some effort.

Good luck.

Paul

 

[Jim Minion]

Brian
You are asking one chimney of coals to heat the water and the pit to a temp over 200? in 15 mins
won't happen.
Go to this section of the site and decide what fireup method you want to use
http://www.virtualweberbullet.com/fireup1.html

Be patient 15 min is not long enough period of time to get a pit up to temp, water and meat will keep the pit temps down but that's ok, you are making smokering during this time.
Jim