Maintaining Higher Temps


 
This is great. I was taking my access door off to get my temp up to smoke two turkeys and I thought something was wrong with me or my smoker. I feel so much better now.

I'm smoking two turkeys and two hams for christmas. I'm using Alton Brown's Turkey brine for 8-10 hours and it makes the moistest turkeys I've ever eat and people beg me to smoke them one.

Thanks folks,

keith
 
Just wanted to thank those who contributed to this thread a few months back. With temps in the 50s in NJ, I decided to smoke 3 racks of BBs. Smoker was hovering in the 210-220 range, so I propped open the lid about 1/8 inch with a stick. Initially, lid temp dropped to 210, but then it rose to 230 and is climbing. I have not tried the upside down door trick, but the lid propping seems to do the trick. On such a windy day, not sure I'll get it to spike up to 250, but it is helping!

Todd
 
Quote
"so I propped open the lid about 1/8 inch with a stick."

what I do when moving the lid, instead of propping with a stick, I just offset it an 1/8inch on the smoker, does the same trick, but doesn't require a stick
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd Finchler:
I have not tried the upside down door trick, but the lid propping seems to do the trick.
Todd </div></BLOCKQUOTE>

IMO, leaving the lid off center a bit works much better to get heat up than does opening the access door. When you open the door much of the heat goes out the door instead of reaching the meat area. JMHO
 
My WSM also runs cool. I had trouble getting it above 275* without hanging the lid. I wanted a little more control, so I added a second top vent. Today is my first attempt at high heat brisket, and 1st. cook with extra vent, (just foiled after 2.5 hrs. @ 335*). Temps went to 300*, then offset lid for just about 5 min. to get temps to 335. After foiling, offset again for about 5 min. to get temps to 365*. With all vents open, and lid reset, temps are holding. So far, I am very pleased with the results from adding the 2nd. top vent.
 
Brad:

May I ask how did you add a second vent? My WSM runs cold, no doubt, and my last two attempts at "high-heat" brisket have been more like "medium-heat." I've tried propping the door as recommended, and while it's helped get the temps up somewhat, didn't really do the trick. I only tried Brayn's lid skewed method once, but that was only inadvertently, and I freaked when I saw the temp hit 450, and closed all the vents to bring it down. With the wife and kids and all, I find the longer cooks somewhat impracticable right now, and am trying to master the higher-heat-for-shorter-times methods. A second vent sounds pretty cool...
 
From the original post, it said he was using K. Would using lump help get a little more heat in there? I've never used lump during a smoke, but I know from using Comp K that heat was definitely not a problem.
 
Mordechai, there are very clear instructions located in the Operating Tips & Modifications page under "Adding a lid damper". The step drill or Unibit is very helpful in drilling the 3/4" holes. You will need a smaller "starter" hole 1st. After marking the holes on the masking tape, be sure to center punch the holes before you drill, so that he drill bit doesn't "wander" or slid off. If you don't have a center punch, you could use a nail to make a small "dent" in the lid. And before assembling the vent in place, use a small half-round file to deburr the inside of the lid for smoother operation. HTH

And during my brisket cook, I was able to hold 365*, after offsetting the lid for just 5 min. I'm very pleased with the mod.! Good Luck!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Dave/G:
IMO, leaving the lid off center a bit works much better to get heat up than does opening the access door. When you open the door much of the heat goes out the door instead of reaching the meat area. JMHO </div></BLOCKQUOTE>

Discovered this trick by accident as I did not put the top on correctly
icon_biggrin.gif
...WOW, really works well and it is much easier...easier is always better in BBQ.

500th post...increased Karma rating to "Pro"....I'm not worthy (or clearly don't have enough to do).
 
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