keeping it LOW?


 
G

Glenn Fleming

TVWBB Fan
sup folks
gonna do a briskett next week on my vacation. i want too smoke it 225 and under, the last few times i have used the minion method but i always seem too get too 250 or 260 range with a full water pan and the vents barely open, any suggestions?? gonna be using wicked good briquettes..

thanx glenn in NC
 
Glenn,check to make sure that your WSM isn't out of round. Take a measurement at different places across the top and bottom of the middle section. If it's not pretty close,squeeze it at the wide point to get it closer to even. Also,check to see if your door is tight. The WSM isn't made to be air tight,but it should hit 225* without a problem.
 
Yep, what Phil said.

I don't have any problems keeping mine low, and I know the cooker is tight by how I can shut all the vents and save a lot of charcoal at the end of a cook.
 
I'm a little confused on the out of round issue. If either the charcoal bowl or center section were out of round, once you put the two together and seat them, it shouldn't matter since they will conform to each other. Thoughts?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Carlson:
I'm a little confused on the out of round issue. If either the charcoal bowl or center section were out of round, once you put the two together and seat them, it shouldn't matter since they will conform to each other. Thoughts? </div></BLOCKQUOTE>

You'd think so. I turn my stack upside down when there is rain in the forcast and I know what you mean.

Maybe it's not that, then? Maybe it's the lid/stack fit...loose vents or the door? I don't know. All I know is that I am OFTEN quite surprised at posts describing failure to keep temps down in a wsm. I'm almost wondering if they have the same cooker as mine sometimes, and no, I don't always use water in the pan.
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thankx much folks.. guess there are many factors that go into the whole deal, but make no mistake i do have a WSM.. LOL

glenn in SC
 
My temps will rise a little throughout a cook depending on the usual factors but I've never had a problem getting them to even out or come down.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
All I know is that I am OFTEN quite surprised at posts describing failure to keep temps down in a wsm. I'm almost wondering if they have the same cooker as mine sometimes, and no, I don't always use water in the pan.
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</div></BLOCKQUOTE>

The OP of this thread is a pretty good example of what I was talking about in my above quote:

http://tvwbb.com/eve/forums/a/...0069052/m/8001001006
 
...and here's an even BETTER one:

http://tvwbb.com/eve/forums/a/...0069052/m/3771091106

(Originally posted by Darryl P:
"...the lid temp was 275 I then turned the vents to 0% (all closed) and temp rose to 350 and fell to 300 and stayed that way for 4 fours...")

The interesting thing on this thread was that THREE other guys before me only commented on vent adjustments and the OP's amount of lit charcoal he started off with. Am I missing something?
icon_confused.gif
 
Check your vents.
Besides being " loose " ( as Dave suggests ) they could also be bent or slightly pulled away from the bowl.
That happened to a couple of mine and I used a short length of 2 1/2 " PVC pipe and a rubber mallet to massage them back into place.

Tim
 
In response to Tims post, I also had a couple vents that were on the loose side and the tabs weren't allowing them to fully close. I broke the tabs off and that seemed to help. I also got in touch with customer service who sent me new vent replacement covers at no charge. The rep told me that it is ok to have a little gap between the cover and the bowl.
 
for out of round, you could use a sheet if paper as a feeler guage or a flashlight to shine light through. it's possible that they could be out of round and still go together (and remain out of round).

as for your temps, use less fuel. that's what i always do. if you are cooking on a 22, you don't need much more than you would use on an 18.
 
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