How to control temperature spikes?


 
K

Ken K

New member
I have a WSM 22.5. I have done a few cooks on it now. One problem I am having is when doing ribs using the 3 2 1 method. I can hold temps very well until I pull the ribs to wrap them. While wrapping them the temp spikes very high usually close to 300 deg. I do not leave the lid off while wrapping them which usually takes about ten minutes. Is there a way to prevent this spike or once it spikes whats the best way to bring the temp down.
 
I'm not using water. Forgot to mention that. I am using a digital thermometer on the top grate though.
 
Good points above regarding water and shutting vents. Only thing I'd add is that some charcoal brands spike more than others with the lid off, especially very dense briquettes, for some reason or another. I don't have any issues with lump other than it just not lasting as long.
 
I think it's fine... Since they are being wrapped just reduce the time when foiled ribs are in. Close the vents and make adjustments.
 
Just a couple of thoughts.

If you are using a thermometer on the top grate, it might be reading lower if it is close to the meat. When you pull the meat to wrap more air circulates and the temp spikes. Like Tony said, it shouldn't be a problem since the ribs are wrapped when you put them back on which will keep them from drying out. I find that 2 hours wrapped is way too long. I do my ribs at 275 anyhow and wrap them for .5 to 1 hour
 
I agree with Tony. Just adjust you cooking time accordingly. 300 isn't that high.

One trick I learned a long time ago is to keep a spray bottle of just water nearby. If the temps are WAY too high, just simply spray the side of the WSM with several squirts of water. It will steam off immediately and create a cold spot that will absorb a bunch of the heat. The temps will drop down pretty quickly.

Also, don't be afraid to close the top vent down in addition to the bottom vents. That will also drop the temps down pretty fast. However, don't leave it closed down too long or you'll put the fire out.

Russ
 
I resolve that problem closing up and bottom vent just before pulling off ribs for wrapping. In that time, with the lid on, like you said less than 10', i get a normal T around 225F or less ready to put the ribs back in the WSM
 
1. Keep the lid on as long as possible. Meaning lay out your foil, have tongs or whatever in hand, and open the lid quickly to pull the ribs off then immediately close it.

2. How long does the temp stay high? If you're in and out of the smoker really quickly, it's just taking little gulps of air instead of great big gulps and should settle back down quickly.
 
Once it spikes if I dont close vents down it just stays at that hotter temp. I think I'll try what Enrico does. I think thay will stop this issue.
 
This is one of the main reasons for cutting the slot in the top edge of the center section. When I have something to do like wrapping in foil, I set up bricks on my work table, remove the lid, remove the cooking grate probes and all, and replace the lid. It takes me seconds to do this. I do what I have to do to the food with the lid on the cooker.

Here's an example. In this photo i am about to wrap this brisket. You can see the food with probe still in, the cooking grate on bricks with the temp probe still attached. The lid is on the cooker while I am playing with my food.

 
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As others have said, that is the nature of the WSM with no water and a quick open of the lid. Get in and out quick and use your top vent to half to bring back down
 
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