Need temp help from you guys


 
J

J. Wilson

TVWBB Fan
I've done the minion method a few times and am having some problems....so I thought you guys could help me out.

I've been doing 10 lit coals with hickory chunks spread on outside (sometimes mixed in also).....and wait until temp hits 200 and then have to shut all bottom vents down.....temperature still climbs to almost 300....and then sits there for about 2 hours until settling at 250. (This has happened every time I've tried minion) I'm running a foiled clay saucer in water pan.

I want to smoke at 250...should I just wait until the smoker settles after 2 hours before putting my wood chunks on? I keep seeing post after post about temp control but haven't seen anyone with this issue. I have bought the Nomex gasket and will install around door and lid this week.
 
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The way I do it on my 18.5 is fill the charcoal ring with 4-5 chunks of wood and dump half a chimney full of lit charcoal. Leave the top vent open 2 bottom vents open and third is 50 percent. That will result in a temp of 235-250 which is fine for me to smoke. This takes about 45 min to get my cooking temp. I usually use hot water in the pan.
 
I have never had this issue. One thing though, you say after you add the coals and temp hits 200F, then you shut down the bottom vents? Set your bottom vents to about half, or about 3/4 closed at the onset of your cook. I think you may be letting too much air into the cooker at the start and that is why you are having the temp spike initially. If you keep you bottom vents closed more, less air, so you will be able to bring your temp up instead of trying to fight a hot cooker at the start.

That is what I have done and works perfectly for me. Can hold 235-250 with no problems.
 
Thanks guys. I will try that with setting the bottom vents more closed to begin with......perhaps that is it.

I think you guys are right about too much air at the very beginning.

I was also trying to stay away from water in the pan.....but maybe I need to.
 
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I think one of the biggest issues with overshooting is people taking way too much time to close up the WSM after adding the lit coals. The fire spreads quicklly with excess air, and you'll overshoot all the time if you don't close it up quickly. I have no problems with overshooting using a full chimney by getting it closed up fast.
 
Out of curiosity, next time you do a cook and the temperature goes high, check to see if your wood chunks are flaming away.
 
I had temp spikes the first time I went with an empty water pan. Try shutting down your vents earlier. That helped me with my temp control. Also, you mention you put your wood chunks on the outside. Do you mean the outside of the ring? I put mine closer to the middle so I get the smoke earlier in the game.
 
You shouldn't have to use water. A lot of us don't and don't have the problem. I think what everyone else said about not opening up the vents all the way. Probably what is happening is that even though you are only putting 10 lit coals on top, the vents being open is causing a lot more coals to light and causing the temp to spike.

Also, if you do overshoot to 300, you can still put butts and big chunks of meat on and they will absorb some heat. Its no problem smoking at 275
 
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