Need some sage advice on temps

[Russ Sylvester]

First smoke was awesome. Six chicken breasts, dry pan, 1 chimney Comp-K. 2 medium size apple and 1 small mesquite. The initial temperature spike to around 300-325 but then settled back down to around 275-280 with judicious use of the vents.

Second smoke was less awesomne. Two decent size steaks and 3 baking potatoes in foil. 1 chimney Comp-K and the little bit of leftover from the first smoke. 2 small lumps apple and 1 small of hickory. Full water pan. Initial temperature spike to 350+ and I had to fight like crazy to get it down to 280-285. Basically I had to kill the fire to get it to come down.

Any ideas why I'm having these huge initial spikes? With the dry pan, I found I could tweak the vents and play within 5-10 degrees. With the water pan full, the temp went off like a rocket and I had to close all of the bottom vents and was contemplating closing off the top vent to get it down.

???

BTW, the steak and potatoes were still VERY good.

Russ

 

[Shawn W]

Sounds like you are using the standard method for lighting ... check out the Minion Method Here many, many of us use it. The idea is to catch the temps on the way up instead of trying to choke it down.

 

[Russ Sylvester]

Appreciate the reply. Yeah, I've read abou the Minion method and plan on using it when I get to doing longer sessions.

These sessions were supposed to be relatively short ones that wouldn't require extended times. In fact, the longest was the second one only because of the potatoes and was about 2.5 hours. I just can't figure out why the temps were sky-high.

One thought I had was to only light off about a half chimney of Comp-K and then throw it on top of about a half chimney of un-lit. That way the amount of fuel producing heat is less.

Russ

 

[Robert T.]

Russ,

What you mentioned was going to be my suggestion. Start with less and it will be easier to catch on the way up. It will still come up to temp fairly quick.

The WSM is best used to do the low and slow but you can also use it like a grill at higher temps. The large distance from the coals to the top grate almost makes it work like indirect, especially if you have the water pan in but still empty. Surprised you were doing steaks on there and were trying to do at lower temps. Get that temp up and let 'em cook.

Good luck and keep at it.

Bob

 

[j biesinger]

sounds like you built a big fire. I've had those smokes, makes you want to dump the bowl and start over.

the wsm needs very little fuel. I minion my starts with 12 well lit briquettes, and I can be at 300* in 45 min (dry pan) or longer depending on what my plan is.

one thing I've discovered with the wsm, is not to worry too much about the temps. let it settle in and do its thing. IMO, low and slow got me making a ton of bad bbq. It wasn't until I let it cook high and fast did I start making bbq I was proud of. You could always rub some ash under your eyes and tell your friend you were up all night making the 'que.

 

[Russ Sylvester]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> You could always rub some ash under your eyes and tell your friend you were up all night making the 'que.
</div></BLOCKQUOTE>OMG, I almost fell on the floor laughing so hard.

OK, it sounds like a half or less chimney would be the thing to try. I'll give it a shot this weekend.

Thanks All!

Russ