Wesley Talbot
New member
I'm 14 hours into a brisket cook now, and this is the first time I've used my 18.5" WSM without water. I've got a pizza stone in the water bowl that I wrapped in foil.
I may have started off with a few too many hot coals (half of a Weber mini chimney in the ring of fresh briquettes and a couple wood chunks), but I'm having a heck of a time keeping temps below 140 F, even with all bottom vents closed. The only way I've been able to keep it at a stable 225 F is if I close in on the top vent somewhat. I'm using a Heatermeter so it's still not too much work, but I never had an issue keeping the top vent fully open when using water in the bowl. I'm sure my WSM isn't airtight, but I do have seals on my lid and door.
Anyone else need to throttle the top vent on these low and slow cooks?
I may have started off with a few too many hot coals (half of a Weber mini chimney in the ring of fresh briquettes and a couple wood chunks), but I'm having a heck of a time keeping temps below 140 F, even with all bottom vents closed. The only way I've been able to keep it at a stable 225 F is if I close in on the top vent somewhat. I'm using a Heatermeter so it's still not too much work, but I never had an issue keeping the top vent fully open when using water in the bowl. I'm sure my WSM isn't airtight, but I do have seals on my lid and door.
Anyone else need to throttle the top vent on these low and slow cooks?