Max temperature, thermometers


 
B

Brian Dixon

New member
Hi,

Sorry if this is an age-old question. I tried a search and didn't find exactly what I was looking for... So, that said, here's a couple of newb questions. Note: I have only a Weber standard Silver 22.5" kettle right now, and am being introduced to low and slow via a book at the moment. I've modified my kettle by adding a Weber thermometer through the side of the lid, just above the lip, attempting to get 'meat height' cooking temperature (just above the grill). I am considering an 18.5" WSM...

1. I see people putting extra thermometers below the top grill on the WSM. To me, this seems like my "just above the lip on the side of the lid" mod on my kettle would be a better mod for the WSM since it places the probe nearer the 'meat height' zone ...no? Am I splitting hairs? Left to my own devices, I'd compromise and put one just below the bottom grill (just to not be in the way of grate removal), and I'd put a second one through the side of the lid as described. Any reasons for/against this setup? Useful or not ...I love data!

2. I live in a cold climate (Knik, AK - 50 miles north of Anchorage), and used to live in a colder climate (20 miles north of Fairbanks, AK). I used to own a Brinkman, electric, that couldn't keep up with the cold and I put together a fold-away (for storage) enclosure made of 2" thick foam board with foil lining on the inside - it worked great and allowed mid-winter BBQ'ing of the Christmas turkey! I wonder how the WSM is in this regard?

a. What is the max cooking temperature, given normal (say 70 F) outdoor temperature, that a WSM can run at? I'm not discussing cooking philosophies here ...just would like to know how hot I can run the WSM if I so chose.

b. For cold climates, say 0 F to 35 F, are people using their WSMs as-is or building an enclosure around it? Insulated enclosure, or simple plywood or similar? Just curious... where there's a will, there's a way. Can't stop BBQ'ing for half the year just because Mother Nature had other ideas...

Thanks,
Brian
 
Answers:
1) Except for maybe the pizza kettle, I don't really care about inside temps as much as I do meat temp. Closer to the grill works for me as far as air temp goes.
2) My Smokette easily handles -30C. Better than I do actually. Haven't used my WSM in that cold, but just imagine how nice you could cold smoke Alaska salmon! :)
2a) My WSM got to 450F this past summer - no water in pan. I am sure you could get 500+
2b) I used my WSM at about 25F the otehr week to do low and slow ribs. No issue.

Have fun!
 
I run my WSM's at 275 for pulled pork and ribs. I run them at 350 degrees without a water pan for "Hot and Fast" chicken (great CRISP skin and terrific flavor).

Keep on smokin',
Dale53:wsm:
 
1) Don't get too caught up in thermometer placement. I run mine through the vent, as do alot of others before Weber incorporated the factory thermometer. Regardless of where you place it, you will get acclimated to it and how the food cooks at X temperature.
2a) This has alot to do with airflow. As long as it isn't choked, you should be able to run in excess of ~375. What's really important is making sure the exhaust can flow freely. That's why people have to offset the dome or stick a skewer underneath it when doing high heat briskets, for example.
 
What Teddy says on the thermometer. Put it pretty much anywhere - consistently - and calibrate your technique accordingly.

Insulation would help you use less fuel in cold weather, but you can smoke at 0 F without it, no problem.

Yes, it's easy to get >400, which is the limit of my thermometer.
 
Thanks, All! I really appreciate all the informative answers! I'll probably use my Weber Kettle through the winter ...even though to cook low and slow at <250 F, I have to add charcoal every hour or so ...about 1 hr 15 minutes is as long as I can go with a single load right now, and then the kettle starts to cool off. Had to load twice to get a 3-hour chicken (halved) done yesterday ... at 19 F outside. It'll help me REALLY be able to justify getting the 18.5" WSM that I want this coming Spring. Got a few bills to pay off in the mean time :cool: ...One thing at a time!

Brian
 
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