Low temps


 
R

Robert Thomas

New member
I have had the 18.5 for several years. Never a problem that wasn't a uhmmm user problem:) So my last several smokes my temp will not go above 220, even with all air holes completely open. I usually get 220-250 running bottoms about 2/3 closed and top fully open. I see no obstructions. I use Kingsford blue. The problem spans Kingsford purchased this spring and now this fall.
So I am looking for ideas, got any? The only difference ( and not sure about it) I purchased the smaller water pan that has been suggested on the forum and I foil it. My wife insists that the problem started before I switched from the huge bowl that came with it (also foiled).
External temp seems to not be an issue, nor wind. I had the problem this weekend, 70 sunny and no wind at all.
I usually dump previous unburned Kingsford, fill the ring to just below the top with fresh, dump a chimney starters worth on top, wait a few minutes and cook. I always have plenty of left over fuel.
So fire away...
 
Doubt it is the water pan. I have an original 18.5 and its water pan is even smaller than the ones you mentioned and I have no problem with getting temp up. If you dump the ash out before filling ring, I'm at a loss.

Sounds like the charcoal might be damp. You might try Royal Oak lump and see if that makes a difference. Wally generally carries it. Worth a shot.
 
J. - My kingsford is always kept in my barn, very dry. I always dump the ash after every cook. But I had a thought - happens once in awhile - I might do a cook this weekend with the original water pan just to eliminate it from the equation. I am looking into getting an ATC for overnights, but I really want to get this figured out first.
 
If the new one has a squared off bottom and the original is round, it might make a difference. I have the Brinkman charcoal pan as a bigger water pan and it is squared off, but I haven't ever used it. My water pan is pretty shallow, but as I said, the cooker is an early 80's model. Not sure what they are putting in the new 18s.
 
This may sound odd but....what if nothing has changed and your thermometer has packed it in? You say you have had this several years so I'm assuming you are using some type of measuring device? Have you eliminated that as being the problem?
 
When troubleshooting, I always go back to when my machine worked right, then figure out what changed. In this case, it sounds like a different water pan has made the change. I think your idea of elimanting the new pan as the culprit is spot on. Let us know how it works out. Good luck!
 
Robert that's really weird. I have been playing around with various mods and cooking most of the common stuff. I only use water now for ribs and water does hold back temps. The more water the more the hold back until it warms up. I have a Brinkman pan, it works fine with or without water. I have been using a clay saucer for most other cooks and I cut in a second top vent to make the smoker perform better which it does but none of that would explain a change in behaviour as you have described. :confused:
 
Robert, I don't particularly care for Kingsford but I'd try to use more lit in your chimney at the start.Get then temp hotter before you put the meat on.It can only be two things airflow or charcoal. Maybe it's not you it's "THEM" . I'm starting to sound paranoid.:-)) Also, I go by the feel of the unit to confirm my temp. If you can leave your hand on for a long time its too cool. If you can't leave it on at all it's too hot. Somewhere in between.
 
I use KBB.
I fill my charcoal ring to the top with fuel.
I make sure all 4 vents are fully open.
I light my charcoal in 3 places, with a high output propane torch, about midway between the 3 bottom vents.

A picture taken right after I lit the charcoal in my 22 1/2" WSM using an 18 1/2" charcoal ring.
ribs01031024.jpg


I keep the WSM apart, until I see flames coming up from the charcoal, I then put the middle section and lid on.
I allow the WSM to come up to cooking temperature before I put the meat on.
I then start closing the bottom vents (the top vent should always be fully open unless you have a bad temperature overrun).
It has worked well for me in both my 18 1/2" and 22 1/2" WSM.

Bob
 
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Robert Thomas said:
J. - My kingsford is always kept in my barn, very dry.
Click to expand...

Very dry from actual water, but what about humidity? Could they have absorbed a lot of humidity and the bag is helping to retain it? I'd try a bag of charcoal that's been stored in conditioned space for a while. Say, a grocery store that doesn't have a lot of turn over. Would tell if its the charcoal your using for whatever reason.
 
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