Maintaining Higher Temps


 
T

Todd Finchler

TVWBB Member
I failed to achieve the desired 325-350 temp for a smoke today - here is the raw data - any thoughts on what I could have done differently?

Smoking an 11 lb turkey (top grate) and one cut up whole chicken (bottom grate). I allowed meat to remain out at room temp for about 2 hours before putting on the smoker.

Lit two full Weber chimneys - put lit Kingsford in the chamber - and then dumped enough unlit charcoal over the lit ones to fill the chamber. Put in foiled, but empty water pan - and then covered smoker and let it sit for 20-30 minutes. Came up to 315 and then put the meat on. I am using Maverick remote and measuring temp at the lid.

It is 40 degrees outside in NJ - no wind - no sun, either. All vents 100% open from start of smoke.

Smoker stayed at 295-315 for maybe 2 hours - and then has gradually lowered to 250-275. Never reached desired 325-350 temp.

I did not fill water pan with any water - to elevate temp and to maintain indirect cooking.

I know it is cold outside - and I am smoking about 14-15 pounds of meat - but I'd like to think that I could have reached 325-350 with full chamber.

Any thoughts? (Thanks, in advance.)

Todd
 
Todd,

Couple of things you can try. I too have had problems keeping the high heat temps up there using just the vents alone. At times, you will have to open the access door to let more air in or you can also turn it upside down and then prop it open with a stick or something. Another thing I learned from this site is to slightly prop open your lid. Even an eighth or quarter of an inch makes a big difference. What I have done is take a metal skewer and use it to hold up the lid on the one end. You will be amazed at how fast your temps will come up when you do either of these things. Other than that, I think you did what you needed to do. Good luck next time.

Bob
 
Bob:

I am still in the midst of the smoke - holding at 255. I will try to open the access door for a little and see if that spike the temp.

Thanks.

Todd
 
Todd, Leave the lid hang off a little bit (3/16"-1/4") till you reach your desired temp, and then put the lid back on right. This is my method because my WSM always runs on the cold side. HTH
 
Ok. Good tips for next time. After 4 hours on the WSM between 250-275, the turkey breast was at 165, so I removed it and will now oven finish it, so we can actually eat it in time for the Steelers to beat the Ravens.

Does that mean I keep the lid ajar at the START of the smoke (i.e., with food just in) to get the temp up to where I want it - and then fix the lid once I've reach it - to maintain?

And how do I measure temp if the lid is ajar?

Thanks again.
Todd
 
165 is finished, why do you need to put it in the oven? anything higher is going to dry it out. and i like the way you think about football
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Todd, Leave the lid hang off a little bit (3/16"-1/4") till you reach your desired temp, and then put the lid back on right. This is my method because my WSM always runs on the cold side. HTH </div></BLOCKQUOTE>

I'm in the Chicago area and it's cold and windy. Today is my first high heat brisket and I couldn't get the temp over 300. Bryan your suggestion worked like a champ! It shot right up to 350. Thanks!!
 
That's where I learned it also. Bryan is a wealth of info on this site.

Todd, as for keeping the lid ajar, you can do it at the beginning if you like. It shouldn't affect how you measure your temps, although not sure what you are currently doing. I usually only end up lifiting the lid if I need a quick jump in my temps. As Mike stated, works like a charm.

Bob
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd Finchler:
Does that mean I keep the lid ajar at the START of the smoke (i.e., with food just in) to get the temp up to where I want it - and then fix the lid once I've reach it - to maintain?

And how do I measure temp if the lid is ajar?

Thanks again.
Todd </div></BLOCKQUOTE>
Yep Todd you got it.
For measuring, I just use my lid thermo to tell me when to place the lid back on right. With the lid a skew just that little bit, most of the heat stays in the WSM and really gets the temp up fast, and you're getting a pretty accurate cooking temp as well. If you are using a WSM that doesn't run cold, I'd suggest putting the lid back on the WSM right about 25º before target temp, just till you see and learn how much the temp will climb on you after the lid is put back on right. Mine runs very cold, so if I want to cook at a 350º lid temp, that's when I put the lid back on right. HTH

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike N:
I'm in the Chicago area and it's cold and windy. Today is my first high heat brisket and I couldn't get the temp over 300. Bryan your suggestion worked like a champ! It shot right up to 350. Thanks!! </div></BLOCKQUOTE>
Mike, glad to hear it worked great for you.
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Two suggestions for future reference:
1 - I always use lump for high heat cooks, I find it burns significantly hotter than K and especially so than Rancher.
2 - Put the door on upside down and prop open an inch or so.

With these two I have no problem getting 400+ vent temp...often too hot.

I also found out about the slightly ajar lid trick...but by accident as I came back to find my WSM 450+ one day
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...btw, the chicken came out great this way....very high heat cooking.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Irish:
2 - Put the door on upside down and prop open an inch or so. </div></BLOCKQUOTE>
The lid method is easier, why prop when you can hang.
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Ok. I will try the upside down door or propping the lid next time I'm smoking in the cold. The turkey came out quite nicely. I did pull it at 165 and put in the oven until 170 - which I thought was the target breast temp.

Finally - and most significantly - THE STEELERS WON!

Todd
 
Steelers are looking good and I think could be the team to beat in the AFC this year. They are definitely peaking at the right time.

Bob
 
I did a 21 pound turkey and a 17# ham this past saturday, with ambient temperature right at 20 degrees, with a high wind. I have a windbreak that I built, which I used. I always use the lid propping method for getting the temps up. I just stick a skewer under the lid to get about 1/8" of space, and it really keeps it hot. By propping the lid, you don't lose any heat out the access door like you would if it were ajar. I had no trouble getting temps to hold at 335 for the turkey nor the ham. I start with a full lit chimney and dump that onto the until in the ring, and let the unlit get started as well before assembling the cooker. If nothing else, it gets all the charcoal heated up. In the winter, I also store my charcoal inside so as to start with stuff that is a hair warmer, and dry. I have found this does make a real difference in getting the coals lit in the chimney, and getting them to ignite in the ring as well after the lit is dumped on to them.
 
I will second the wind break or use the reflectex wrap from HD or Lowes as in these photos.
wrapped smoker

These also cut down on fuel usage. My 18 smoker has run 16 hours on one load. Granted it was at 225. But without the wrap I get 12 hours at best in winter.
 
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