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Maintaining Temps


 
J

J.D. Cooke

New member
I am very frustrated with my WSM. I have had it for a couple of years and it has never been able to maintain a consistant temp. I have to keep adding fuel (Kingsford) to get the temp above 200 degrees.This doesnt seem right. I've tried diffrent charcoal, opening the vents all the way, fans blowing on it for air movement. It's very frustrating to have to keep a constant eye on the thing for the entire smoke. I'm ready to just give up. Is there a chance I have a defective WSM. I hear such great things about the WSM. What am I doing wrong...!!!
 
I'd have to have more details to give you an answer.

A couple of things:

1- how full is your ring?
2- how are you starting the wsm (chimney, how many coals, method, etc?
3- how has your fuel been stored/what type?
4- are your temps accurate?

I doubt the wsm is defective, and if there is a problem, it's usually the reverse of yours (too hot).

Let us know.
 
wow. i think we can get you going so first off don't throw it in the dumpster yet.
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since i first recieved mine i always fill the charcoal bowl full for things such as briskit, pork shoulder (butt) picnics, ham, etc. large cuts that take long periods of time over low and slow. the full bowl/and or/ring is filled with UNLIT fuel. I was lucky enough to browse this site before I was a member and note to not always follow the Weber instructions on the standard firing up method. 80% of the time im using "Minion Method" as described above, and better decribed on this site.
EXSAMPLE: i've prepared a briskit with rub etc.
I fill ring completely full, if not more (round the ring over the top a bit) I light for my elevation about 20 briq's or slightly less (equivelent) amount of lump in a chimney. when fully lit or darn close (ashed over and flaming out of top) I dump over top of the UNLIT full ring of fuel (carefully) At this point all vents are wide open, and ussually I'll even leave the fuel door off at this point of assembling the cooker. if using water i put it in. if not using water, I open a brusky and light a cig, and hang out a while and smell it.
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when its nearing hotter, 200's I put the smoke wood on and fuel door, vents still wide open. if my target is 235-250 which it often is for me I close vents halfway at the 225 or so mark, and adjust accordingly from there. when smoke settles a bit, put my food on and after about 45 min. or so things settle and you should be home free. if this doesn't help im sorry. air leak cant be your issue otherwise you'de be running hot, so I can't imagine what else to tell you unless you've accedently selected all of the worst fuels possible. (i doubt) let us know. others will chime in so hang in there. good luck amigo.
I have to stress once more to hang in there cause its a great little cooker and what you produce from it will be excellent. and your not placing your water pan on top of the charcoal ring are you? ya... i didn't think so but thought i'de ask
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and your not placing your water pan on top of the charcoal ring are you? ya... i didn't think so but thought i'de ask.
That was going to be my one and only question to him. It's been done so many times over the years.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
and your not placing your water pan on top of the charcoal ring are you? ya... i didn't think so but thought i'de ask.
That was going to be my one and only question to him. It's been done so many times over the years. </div></BLOCKQUOTE>

That is the "copyrighted Bobby Flay" way.

LOL
 
Start with a full ring of fuel.

Check your therm.

Leave vents open then close if needed.

How is the food cooking?

Good luck it will work out
 
Thanks all for the tips. I went out early this morning and got a new bag of Kingsford. I think my problem is storage of my fuel. Also not starting with enough. It was also very humid and still at 5:00 this morning when I fired it up. A thunder storm rolled in at around 5:30 this morning. All these factors made for a rough start. I'm happy to say I've been running a steady 240 - 250 degrees for the last 3 hours without touching my WSM. Sorry for jumping the gun. Thanks again..!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J.D. Cooke:
Thanks all for the tips. I went out early this morning and got a new bag of Kingsford. I think my problem is storage of my fuel. Also not starting with enough. It was also very humid and still at 5:00 this morning when I fired it up. A thunder storm rolled in at around 5:30 this morning. All these factors made for a rough start. I'm happy to say I've been running a steady 240 - 250 degrees for the last 3 hours without touching my WSM. Sorry for jumping the gun. Thanks again..!! </div></BLOCKQUOTE>
Not sure if you know about all the info to help at the very top of this web site? but here's a link for you. HTH
 
I installed a them. bbq galore and I thought My temp was always 250 or so but my food was always done quicker I checked with anothe term and found out I was cooking at 275 to 290. Just relax and enjoy it is only a metal box fuel and air. It runs super steady once you figure it out. I put food on and go out for the day and come home and it is cranking away almost like a cock pot. always easier to pull unused coal off than have to add more
 
Hey JD, fellow Cheektowager here...

Looks like you already got great advice and maybe figured this out. Let me know if I can help, I'm sure I'm not more than 10-15 minutes away from your place.

I haven't read all these posts 100%, but here in Buffalo the wind is always a problem for me. I'm in Depew, I have large trees around my house which block the wind a lot, I have a privacy fence, and I've tried using a folding table to block the wind. Even with all this, none of it worked great and I always had some issues maintaining temps.

Then I built a fully enclosed wind break, with a roof, and since that day, I cook inside of it no matter what and have never had an issue with temps, wind, rain, snow, etc since. Might want to consider one if you haven't already.

Let me know if I can ever be of help. You can always email me directly at trandall at stny dot rr dot com.

Todd
 
Either damp fuel or your therm is off-kilter.

HEY, I'm just down the road from J.D. and Todd. Bill Hays is just across the river in Grand Island, we could have our own "Oinktoberfest"!
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LOL, we certainly could. I have another buddy in Niagara Falls that's a WSM owner too. We're actually going to hit up that BBQ contest at Summit Park Mall, Smokin Eagles, just as spectators and check it out. If any of your are going, we can meet up.

Todd
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I haven't read all these posts 100%, but here in Buffalo the wind is always a problem for me. I'm in Depew, I have large trees around my house which block the wind a lot, I have a privacy fence, and I've tried using a folding table to block the wind. Even with all this, none of it worked great and I always had some issues maintaining temps.

Then I built a fully enclosed wind break, with a roof, and since that day, I cook inside of it no matter what and have never had an issue with temps, wind, rain, snow, etc since. Might want to consider one if you haven't already. </div></BLOCKQUOTE>

I'll second that. I actually have been using a wind break longer than I haven't so I can't even really remember what it was like before I made it.

Hey if we're doing a wny roll call, don't forget me! if you look north toward ub's amherst campus, you'll see my plume of smoke.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">(Sorry for the thread hijack)
WNY ROLL CALL! Cool Let's do it @ Smokin' Eagles contest. </div></BLOCKQUOTE>


I'm out of town, I would be competing if I was around.

I'll be set up at oinktoberfest. Look for us, we should have a new banner by then (I sent wayne at guerilla some art last night).
 
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