Problem with first smoke


 
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Paul Brown

New member
Hi folks:
I posted this on another forum but thought I'd try here too. Here's my post.


Posted May 29, 2011 07:08 PM
Hello:
I had my first smoke on my new WSM 22.5". Things did not go as I had hoped. After 5 to 5.5 hours, the ribs and chicken were not done. I had 3 slabs on the lower grate and a 6lb chicken on the top. I started with a full-to-the-brim Weber chimney of briquets with the vents full open and 2 gals of water in the pan. The outside temp was upper 60s with a little wind. I was in the shade throughout the cook. After it got to around 260 I cut the vents back to about 30%. About 1.5 hours into the cook, the temp was down to 220 and dropping. I had to add another half chimney of lit coals to bring the temp back up. In fact I had to add fuel a couple of times during the cook; the temps did not want to stay above 230 for long. I don't understand, I thought the big benefit of the WSM was that I could have long cooks with minimal fooling around with the fire. Also, when I added fuel should I have put in unlit or lit coals. After reading all the success stories on this forum I am feeling rather disappointed. Any advice?
Thanks,
Paul
 
It only gets better with age.
wsmsmile8gm.gif
 
two things...

First
2 gallons may have been a little too much water. If it was cold water, all the heat being produced by the charcoal was being consumed in moving the water temp up from cold to boiling. Next time try less water, and begin with very hot water.

Second:
If the temp is dropping when there is lit charcoal in the charcoal ring, you need to add more air, not more charcoal. Open them vents up.

You should NOT have to add more charcoal, unless you are doing very long cooks (12 hours or more). START with a full ring of charcoal then throw half a chimney of lit charcoal on top. From then on, all the heat control is done by vent manipulation. Top vent stays open. Bottom vents get adjusted to control temp. But you have to think a little about other evironmental factors like wind, air temp, shade. Wind is the most important. Windy days means more air getting blown into those vents than when there is no wind.



When you finish your cook and take the meat off, close all the vents down. The WSM is now airtight and the coals will go out. THose coals will be reused the NEXT time you cook. No charcoal is wasted by beginning with a full ring.

With more practice, you will get the hang of heat control with the vents. After 20 cooks, I believed I could control the temp inside my WSM about as well as I could control the temp in my electric oven inside the kitchen. Just practice and pay attention (even keep a logbook) to what temp changes happen when you adjust the vents. Remember, it takes a while for the vent change to take effect. It is NOT instant like on an oven. Also, in practice it is easier to push the temp up than to pull it down. Charcoal WANTS to burn.


And if you still don't appreciate that WSM, I'd be interested in taking it off your hands. Hah!
 
Darrel:
Thanks, I appreciate the advice. I'm getting ready to go away for a few weeks but will get back to my WSM when I get back. I will certainly try your advice.
Paul
 
Darrel is right on the money -

Plus, once your WSM accumulates a little seasoning-crud on the inside, it seals-up and works better.

Stick with it, and don't let the first cook get you down.
 
Jim:
I started with a full chimney and then added lit as I went. I was just following the instructions that came with the smoker. It's a 22.5" by the way.
Thanks,
Paul
 
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