Low Temp is Killing Me and Taking the Fun Away

[Guest]

Looking for help. I am a new user and have fought my WSM Cooker every time trying to get the temp UP to the 225 mark. I am using a Weber Genesis thermometer through a cork in the top vent, and can not get this to the 250 mark or so, which should give me a grate temp of about 220-225, right? I have tried the Method #1 by putting a chimney of hot coals onto the chamber and then pouring unlit coals on top and then letting the whole stack get gray-hot then I assemble cooker, close the vents and let temp get down to 300-315. As soon as I open the cooker to put on my meat, the temp drops way down and I can't get it back up to temp. I open vents 100% and still not much affect. I don't know if I'm smothering the lit coals or what. Last time I did ribs, I fought for 5 hours to keep temp up! Opened the door, stoked the coals, added more hot coals. After the cook (which turned out great anyhow) there was a ton of unlit coals. Any help or basic guidance. I don't want to give up, but I'm thinking of going to a side firebox smoker and sending my WSM out to pasture.
Thanks,
Buffalo Brian....Go Bills!

 

[Guest]

Hey Brian,

Sorry to hear about your temperature problems. But don't retire your WSM just yet. Here are a few other things to try:

Fill the charcoal chamber to the top with unlit coals. Then pour the lit coals on top. Even a small number of briquettes ( 15-20 ) on top of the unlit coals will get you up to 250 easy. Maybe your lit coals are getting smothered initially, and aren't getting the air they need to burn when they are hottest.

Also, try measuring the temperature without blocking one of the holes in the top vent. This will keep more air flowing, and hence the temp should stay up.

Lastly, use hot water in the water pan if you aren't already.

Once you get the hang of cooking with the WSM, especially the Minion method, I think that you will see that it's relatively easy to keep the temperature up without much trouble.

I'm glad that your ribs turned out great anyway. Even a "bad" cook with the WSM can still turn out some good eatin'.

Good luck and let us know how your WSM runs in the future....

 

[Guest]

Brian, I'm a little confused about your post. You said that you let the whole stack get gray-hot but after the cook there were unlit coals? That doesn't seem right to me. I agree with Allans suggestions, the only thing I would add is that wind will keep the cooker from getting as hot as it should. Try to cook in a well protected area or construct some sort of wind break if it is windy. Good luck, if you can figure out what is causing the problem you will be very happy with the WSM. Please post back with your next effort and someone here will be able to help you.

 

[Ken Nelson]

Brian,

I agree with the others. Fill the ring to the top with fresh charcoal then spread a chimney full of hot coals over them. Evenly distribute your smoke wood over those coals. Assemble the smoker, add the hot water and make minor adjustments to the vents as the temperature rises until you reach your target. Then add your meat. The temp will drop for a short time but it should quickly recover since you'll have a healthy bed of coals already burning at your desired temperature.

I’ve found it’s easier to get a handle on the temp when getting started by making slight adjustments as it rises rather than letting the coals get over 300 and trying to throttle them back by closing off the intakes. That can cause temperature dips and spikes that would rival any offset.

From the number of unlit coals at the end of your cook, it sounds like they’re starved for oxygen. That would certainly result in the low temps you’re battling with. Damp briquettes could also be another cause.

Good luck. Keep experimenting and have a safe holiday.

Ken

 

[Konrad Haskins]

The above are great suggestions. Are you using fresh Kingsford and have you checked the calibration on your thermometer with boiling water?

 

[Guest]

Switch over to lump charcoal, and put all the agonizing behind you. It leaves more time for socializing, and girl watching.

Jim

 

[Guest]

Thanks for all the great info from everybody. I will definitely try the Minion Method. I have to be choking the coals which is keeping the heat down. I was probably panicking as I would put more lit coals on which would smother even more. I just have to relax, grab a cold one and enjoy the Q. And yes, Jim, the girl watching! I'll let you know how I make out. Trying some ribs again this weekend. Have a safe holiday everyone!

This group is the best.

Go Bills.....

 

[Guest]

Brian,

All the suggestions the others gave are valid and good. I will just tell you what I've found to work for me. If I am doing a normal cook in the 180? to 250? range, I will usually just use Kingsford charcoal briquettes, sometimes adding a little lump charcoal for security and posterity. However, if I need to keep the temperature up above that, say 325? for a turkey, I will start off with one chimney full of hot briquettes and then finish it off with lump charcoal. The briquettes seem to keep the lump burning and the lump provides the higher heat. Last month, I cooked a 15 lb turkey in the WSM and took a series of pictures to share with others of the experience. You can see them by clicking here. (Click on the thumbnail to get a larger picture and then just use the arrows above the pictures to scroll through the entire series.) In this series of pictures, you will also see a little trick I did with the water pan that seemed to help a lot, the temperature stayed at a steady 325? for the entire 3.5 hours, with very little adjustment to the air vents and adding fuel only one additional time. (I started the cook with only two chimney fulls of charcoal.) Don't retire your WSM, you'll really enjoy it, once you get it under control!