Hello,
I've just started using the WSM along with the Low and Slow book KISS method for starting the fire. I completed Lesson 1 plus one follow-up practice. I've been using lump charcoal with Weber apple wood chunks (the only style I could find on short order here). I have two primary questions from these first tries:
1. The temperature has consistently ran hot; between 315 and 340. These aren't spikes, they are pretty much where the temp appears to hover for the majority of the cook. Weather outside has been fair with temps in the 40s one day, low 50s the other. I double checked with an oven thermometer and it also showed temps consistently over 300. I've used the KISS method both times and the result has been the same both times. The cook time was 1 to 1.5 hours, and water level did not appear to be a factor. Any suggestions?
2. During KISS preparation, the billowing smoke seems to last a lot longer than what is specified in the book. After pouring the lit charcoal on top, there actually appeared to be little billowing smoke at any point on both tries. So I added the wood chunks. Is is shortly after this point, right about when I'm putting the center ring back that the smoke really starts billowing. It is so smoky that I can't see the water pan to pour water into it. I managed to do it, but felt like I was smoking myself. Following that, the smoke continued to billow and billow far beyond the approximate 5 minutes specified in the book. So my questions for this are as follows:
1. What is the cause of all this smoke billowing: the unlit charcoal catching fire, the wood chunks, a combo of both?
2. Should I wait for the billowing to start and end prior to adding the final three wood chunks?
3. After adding the final 3 wood chunks and placing the center ring in place, should I wait for the billowing to die down before adding water? Or should I add water then wait, however long, for it to die down before adding the meat. In both cases, it billowed for so long that I gave up and added the meat.
One additional question: any tips on getting a tight seal on the side door?
I've just started using the WSM along with the Low and Slow book KISS method for starting the fire. I completed Lesson 1 plus one follow-up practice. I've been using lump charcoal with Weber apple wood chunks (the only style I could find on short order here). I have two primary questions from these first tries:
1. The temperature has consistently ran hot; between 315 and 340. These aren't spikes, they are pretty much where the temp appears to hover for the majority of the cook. Weather outside has been fair with temps in the 40s one day, low 50s the other. I double checked with an oven thermometer and it also showed temps consistently over 300. I've used the KISS method both times and the result has been the same both times. The cook time was 1 to 1.5 hours, and water level did not appear to be a factor. Any suggestions?
2. During KISS preparation, the billowing smoke seems to last a lot longer than what is specified in the book. After pouring the lit charcoal on top, there actually appeared to be little billowing smoke at any point on both tries. So I added the wood chunks. Is is shortly after this point, right about when I'm putting the center ring back that the smoke really starts billowing. It is so smoky that I can't see the water pan to pour water into it. I managed to do it, but felt like I was smoking myself. Following that, the smoke continued to billow and billow far beyond the approximate 5 minutes specified in the book. So my questions for this are as follows:
1. What is the cause of all this smoke billowing: the unlit charcoal catching fire, the wood chunks, a combo of both?
2. Should I wait for the billowing to start and end prior to adding the final three wood chunks?
3. After adding the final 3 wood chunks and placing the center ring in place, should I wait for the billowing to die down before adding water? Or should I add water then wait, however long, for it to die down before adding the meat. In both cases, it billowed for so long that I gave up and added the meat.
One additional question: any tips on getting a tight seal on the side door?