Mark Etheridge
TVWBB Super Fan
Lately when I cook with my WSM (18.5") I find that I am always having to prop open the access door in order to get and keep the temps up to where I want them.
A little background info...
* My WSM is about 10 yrs old and has been well used but is in excellent shape. Inside has never been cleaned though.
* I use Kingsford Charcoal exclusively.
* For BBQing, I use the Minion method.
* I use water in the pan.
* I light about 30-40 coals to start cooking when BBqing. If it's a high heat cook, I'll light a chimney full then pour an unlit chimney full on top of that and wait for it to light before cooking.
* Lately, when I cook, I'm cooking alot of meat...say 6 slabs at once or 20 chicken thighs BUT I always make sure I have plenty of charcoal in the bowl for the cook. I realize that alot of meat equates to a big heat load.
Anyone got any suggestions?
It's not really a problem but more of an annoyance. I used to be able to control the temps just fine with the vents but that is not the case now and I'm stumped as to what's going on.
A little background info...
* My WSM is about 10 yrs old and has been well used but is in excellent shape. Inside has never been cleaned though.
* I use Kingsford Charcoal exclusively.
* For BBQing, I use the Minion method.
* I use water in the pan.
* I light about 30-40 coals to start cooking when BBqing. If it's a high heat cook, I'll light a chimney full then pour an unlit chimney full on top of that and wait for it to light before cooking.
* Lately, when I cook, I'm cooking alot of meat...say 6 slabs at once or 20 chicken thighs BUT I always make sure I have plenty of charcoal in the bowl for the cook. I realize that alot of meat equates to a big heat load.
Anyone got any suggestions?
It's not really a problem but more of an annoyance. I used to be able to control the temps just fine with the vents but that is not the case now and I'm stumped as to what's going on.