Kirk Boorman
TVWBB Super Fan
I don't know how anybody manages to keep their WSM over 300 for any length of time unless it's a brand new unit. I have one fairly new and one well seasoned WSM. I can keep temps between 300 and 325 at the lid as long as I keep dumping fully lit coals into the newer one, but the older one won't go above 275 for any length of time. I did a speedy butt and a meatloaf in my older unit yesterday. Well, the butt wasn't that speedy and the meatloaf took too long (wife kept asking when dinner would be ready). It was 95 degrees, not much breeze, I had no water in the pan, the door cracked slightly and I made sure that the chimneys were fully ashed over before dumping them in. What else can I do besides get a powerwasher and clean the older unit to within an inch of its life? (don't say Guru) I know it's only a matter of time until the newer unit behaves the same way.