Running Hot!!


 
R

RandyG

New member
Ok, so I'm doing my first cook on my WSM 18.5, Mr brown pork butt and I'm 2.5 hrs into it and I'm having a bit of a temp spike, I've just about shut down all bottom vents except one, it's about 15% right now. It got up around 310 on the dome but it seems to be falling back a little now. Any suggestions? Is this normal for this pit? I just got this off of CL and its never been used, looked brand new in and out, will it take a few cooks to season?:rolleyes: I must mention, I'm not using any water in the pan, read that you don't have to, gives better bark and wastes fuel, but maybe I should? Not sure, thanks!!:confused:
 
If its new it can spike more than down the road. I use water in my pan and most use something like a clay saucer or something as a heat sink. So that could be a issue also.
If its still a issue I'd carefully put some water in the pan just be sure not to get much if any on the coals or you'll get ash. I'm sure it will end up fine.
 
Most of my cooks are with two closed and one just barely open and I do not use water in the pan, just a clay pot. Be sure and start cutting back at least 25 degree's before hitting your temp goal........and don't open the top more than needed. Also check the side panel door to see if it is tight around the edges, you might need to bend it a touch here and there to get it closed good. Not now though, after the cook. And, the first several times the unit will run a little hot until it builds up the gunk.....................d
 
David said:
Most of my cooks are with two closed and one just barely open and I do not use water in the pan, just a clay pot. Be sure and start cutting back at least 25 degree's before hitting your temp goal........and don't open the top more than needed. Also check the side panel door to see if it is tight around the edges, you might need to bend it a touch here and there to get it closed good. Not now though, after the cook. And, the first several times the unit will run a little hot until it builds up the gunk.....................d
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Thanks, its settled in around 300 dome temp so I think I'll be ok, not as low as I would have liked but this is my first try and I believe I read that your grate temp is about 15 deg's cooler anyway so 285 is where I'm at. I'm thinking of getting a gasket kit in the future but we'll see.
 
Let it ride and you'll be fine. I always do my butts @ 275-300 measured @ the top vent, and I use a foiled empty pan also 15 degs in temps is also what I follow. You can always shut the top vent down a bit for awhile to get closer to you're target temp.

Tim
 
RandyG said:
Thanks, its settled in around 300 dome temp so I think I'll be ok, not as low as I would have liked but this is my first try and I believe I read that your grate temp is about 15 deg's cooler anyway so 285 is where I'm at. I'm thinking of getting a gasket kit in the future but we'll see.
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I think your good. Maybe next time try water in the pan. I use water in most of my cooks. :wsm:
 
RandyG said:
Thanks, its settled in around 300 dome temp so I think I'll be ok, not as low as I would have liked but this is my first try and I believe I read that your grate temp is about 15 deg's cooler anyway so 285 is where I'm at. I'm thinking of getting a gasket kit in the future but we'll see.
Click to expand...

Check the panel door after your cook and see if there is much space in a couple of places. Mine was and I just gently bent it here and there and after a few cooks no problems. I thought about the gasket but found I did not need it. Since I don't use water, I have only opened that door one time during a cook, and that was just to put wood on as I forgot when I started up the fire. By the way, I can run it at 225 with no problems, no water, you just have to start shutting down in the 190 area. However most of my cooks are in the 250-280 range anyway.................................d
 
Well everything went just fine, this cooker settled in around 270 and went solid the rest of the cook.I'll tell ya, I think this is the best butt I've done so far. Did it Mr. Brown method and crusting was perfect, meat was juicy and tender, wow, I'm impressed!! I do believe its got my Akorn beat, thanks guys for the help!!
 
I use water in all my cooks. Not only does it keep the temperature from spiking but all keeps a little moisture in whatever I am cooking. As long as it didn't spike for too long you should be ok for your cook.
 
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