Keeping temps down in sun and warmer ambient temps ?


 
Exactly Gary. Like the link I posted up-thread the WSM will read hot sitting in full sun, with no fuel.:)

Tim
 
if anyone missed it, clearly the issue was not anything other than me missing the fact the probe had gotten knocked down. I am proud and honestly astounded, that the smoker as of right now is still at 255F, 18hrs and 45 minutes into this same load of Stubbs briquettes! The pork shoulder was done this afternoon - I used Chris Lilly's pork shoulder rub recipe that I found on this site...with slightly reduced salt - absolutely awesome. I found a local source that gets fresh pork from Sandusky ohio..never frozen, and he guaranteed 'it was killed the same week I have it'. No idea - but I can definitely say with the same prep, rub, method, this was my best one yet. The spares have about 40 minutes left and we will be munchin! Thanks for all the input guys.. I can't say enough good things about my wsm/cyber-q setup...truly set it and forget it (minus moronic errors ! haha)
 
Didn't miss it here Dave, just added to what timothy said, that was why I quoted his post. The sun will play an issue in the warm weather regardless of where or if you use a probe. :cool:
 
Good to know Gary...this will be my first summer smoking...good to have some of these tips to try if I get too hot.
 
J Hoke said:
...I use a foiled clay base and actually had to add water to it at a comp this last weekend to kill the temp spike so it can be done.

Not trying to hijack this thread but since we are on spikes, was wondering about getting rid of the clay base and just going to foiled pan. Anyone have an idea if just a foiled pan instead of foiled clay base would recover quicker from a temp spike. Kinda makes sense that the clay base would tend to hold the heat longer.
Click to expand...

As I posted earlier today J, sounds like you're on to something. ;-)
 
I deliberately cause spikes in temp with my kettle when I cook a beef roast. In order to pull back the temps I simply smother the fire for about 10-15 minutes. I've dropped a 100 degrees in 10 minutes. This will work with a WSM depending on the set up. A empty foiled pan will loose heat more quickly than a clay saucer, that's a given because of density. I agree water will cool it down too but in order to set that up you probably have to pull the lid off and do some re-arranging which will only increase the spike. Nomex or a well sealed smoker will smother as long as you have no air leaks. Not having an ATC, I don't know how air tight the fan system is but I would think this would be the most direct way of dealing with a temperature spike along closing off the bottom vents before you lift the lid. All you are really doing is reversing what you have done by taking the lid off in the first place.
 
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