Seasoning my WSM... temps 400+


 
E

ELittle

New member
So I decided to do a test run on my WSM 18.5" tonight to get a feel for it and to season it before my first use. I loaded it with 15 pounds of kingsford competition briquettes and a little bit of oak. I know for a fact I put in too much charcoal because I couldn't get the water pan to fit (I'm guessing this is why its running so hot).

Its also been running at nearly 400 degrees using the minion method for the last 4.5 hours. I guess I need to slow down and read more before doing my first bbq in a couple days.
icon_biggrin.gif
 
You don't really need to season a WSM.

And you certainly don't need to run it at 400º nor use that much coal for your cooks.


It's running that hot cuz you probably have the bottom vents wide open and started with too many lit coals, not because you have that much coal.

Try holding it at 250º~275º by reducing the vents to about 25% open.
 
Elittle. It takes a little practice and the WSM runs hot the first few cooks. Fill the coal ring and add a few hot coals 7-9. watch your temp and close down your bottom vents 50 degrees before your ideal cook temp. I run one closed 100% the other 2 maybe 10-25% open for low temp 225-250. Sometimes only have one open 10-25%. You just gotta watch it for the first hr or so and it will level off. Remember opening and closing the vents does not = an instant change in cooker temps. Ease into your changes by anticipation and watch the direction or flow of the temps. Good luck, you'll get it.
Oh and PUT SOME MEAT IN THERE!!!!!!

Mark
 
I had the vents almost all closed and was still at close to 400 degrees. I put in way too many lit coals to start with, a full chimney. I was just having some fun with it, I will pay a lot more attention the next time around!

I'm sure a water pan plus some meat and me following all your advice will pay off a lot!
 
So Mark, a few too many lit coals on the Minion method will cause the WSM to run hot? If that is the case think I might know what has been going on with my WSM break in tests. I hate to be a data freak, but to get to know my WSM I have been using Mavericks to monitor grate temps. I have been using Minion and lighting just short of a half chimney for starter, then having a top grate hotter than lid temp (unless my lid thermometer is bad) I would assume that would also lead to a shorter cook time with the coals before they burn out?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson:
So wutch ya cookin tonight? </div></BLOCKQUOTE>Griszle
icon_razz.gif
 
You must log in or register to reply here.

 

Back
Top