Im Guessing I Have a Leak


 

John-Peterson

TVWBB Fan
The past few times Ive had a little difficulty controlling temps. Im guessing its because my center section might be out of round. It seems as there could is a gap where the lower kettle and center section meet.

Im doing a pork butt and have a ring packed with blue K and four fist size pieces of hickory. I did a 1/3 chimney on RO briq's to start it and dumped them on one side of the "Ring Of Blue K".

I put the butt on right away, with vents at: top 100% bottom 20% 20% 20%. After it got to a little over 250, I ended up with the vents at: top 100% bottom 20% 0% 0%. We went and did some running for a few hours, came home and it was just over 300 dome temp. I know have all the bottom vents closed and the top vent at 50% and my temp probe is reading 272 at about the grate.

I havent taken the lid off or open the door once since the butt went on. Im guessing that Im going to have to do a Nomex gasket on the lower portion like others have done.
 
I had the same issues and am still learning how to deal with them. I did the Nomex seals along with a rolled foil seal on the door and it seems to be working.
Also, I'm no expert, but 1/3 chimney sounds like a lot of lit coals. I use 12 to 15, and shut down vents at around 190, then let the temp creep up...that said, I'll let the experts give the advise.
 
John,

How is your door seal?

Measure both North & South and East & West on the top and bottom of your center section. I just got a new center section sent by Weber as mine was off 3/4" at the top of the section, but wasn't off at the bottom.

I do a full ring and 1/2 chimney of lit on butts and run around 260.

Also, are you using the thermo that came with the WSM when you say dome temp? Mine is off anywhere from 20-50 degrees.
 
It wouldn't be the first one, John, that's for sure, but are you using water in the pan, or at least some kind of a heat sink like a clay pot base/sand?
 
For dome temp, yes I am using the Weber thermometer. But I also have a maverick wireless thermometer too. The last few cooks I have been using a clay saucer in my water pan. For some reason I don't remember having this problem with using just water. I'll have to measure the center section and see what I come with.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John-Peterson:
The last few cooks I have been using a clay saucer in my water pan. For some reason I don't remember having this problem with using just water. I'll have to measure the center section and see what I come with. </div></BLOCKQUOTE>

Just my two cents, but if I had a BIG WSM:

For SMALL cooks, I'd recommend sticking with water in the pan, assuming you want to cook at lower temps and NOT wrap in foil til the end of the cook. There's no better heat sink than water, since it'll only reach 212*. Besides, it DOES help keep a moist environment in the cooker, which helps keep the bark from developing too fast and contribute to pre-mature drying.

However, if you're cooking for a crowd and filling 'er up, or cooking over 250*, a clay pot base should be just fine. There's more meat in the cooker, which means more moisture. Plus, the meat is a heat sink, in and of itself, too.

Like I said, though. Just my two cents. Good luck with it.
 
I agree with Dave, the WSM is going to run hotter without water in the pan. Doesn't sound like the dome temp is far off, it's going to be hotter then the grate until your meat gets heat in it, like 160-170F. I use about the same vent settings to do pork butts overnight at about 225-240F.. At 272F. the butts are going to cook quicker and have more bark, not bad IMO.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Curtis:
.. At 272F. the butts are going to cook quicker and have more bark, not bad IMO. </div></BLOCKQUOTE>

Tis true.

I think that butts are fine cooked anywhere from 225-275*, and I used to cook eight pounders in about nine hours or so all the time in my old uds, no foil til resting. However, as I've mentioned before, I've got a note somewhere in my bbq journal not to push 275* if not wrapping in foil. Anyways though, just to reitterate what I said earlier regarding the water pan and the amount of meat cooking, it's not just higher temps that determines the extent of bark development. Cooker moisture and the rub are also players.
 
Ok, I guess I think it's odd that I have the almost vents closed completely and am still not able to control temps. I'm doing some spares and a "hunk o beef" this weekend. I think I'll try water in the pan again.
 

 

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