need some questions answered

[DAManning]

OK, I got my new 22 WSM Monday, I seasoned it Tues, and tried to cook two whole chickens. On my 22 kettle I could smoke a chicken in about 1.5 hours. On the WSM I used no water in pan, and needed about 3 hours. Now it was rainy and windy, but I couldn't get the grill up tot 300 for the life of me. Is it unusually hard to get the grill to cook at high temps (325) or was it do to the rain and wind?

Then yesterday I tried to smoke a 4 lb butt. Now I filled water pan, and the smoker kept temp at 225 for 4 hours without a problem with all vents open, I would have liked the smoker to keep at 275 but could not get it up that high for very long. Do you think the water was the problem? It was a little breezy, but I not strong enough to fly a kite. I finally had to pull the butt off after 8 hours and it still wasn't "pullable" I had to slice it.

Friday I was thinking about cooking a brisket overnight for lunch sat. Any suggestions.

Any insight would be appreciated.

 

[Dustin Dorsey]

I always have the opposite problem. My 22 wsm likes to run hot. I wish mine would hold 225. Water could be the issue. Wind can definitely hurt. Maybe you aren't starting with enough lit coals?

Also are we going by grate temp or lid temp? My lid temp is usually about 25 degrees low.

 

[JP Fields]

I think the 22" likes lots of charcoal. When I use mine I am always filling it up, 4 to 6 butts, and load it full with charcoal. I did 4 butts yesterday and had it held at 225° for 13 hours. I had the top vent open, bottom vents - 2 closed and 1 about a quarter open. I am always amazed at how well it will keep the temp going without any fiddling. I have easily gotten it up to 300° if I keep all the vents open. Now I say that once again with a full load of charcoal. It needs all of that burring to generate the heat. Also to let you know I do the minion method to start my charcoal and using a coffee can to pour the coals in first.