Jason M. Park
TVWBB Super Fan
So a little less than a year ago, I moved from Southern California to the Denver area. I finally fired up the WSM the other night and cooked up 6 butts for a work party. Despite numerous problems with the cooking process, they still turned out great.
Anyway, the biggest problem was getting the WSM up to temp. I normally try to cook in the 225-250 range, but even with all vents 100% open, the dome temp averaged about 200-210. Even after adding half a chimney of lit coals, the temp rose quickly, but settled back at 210 after a little bit.
Another possible problem was the fact that my dome thermometer was broken, (probaly in moving) and I didn't realize that until the meat was going on, oops. I had to use a polder with the probe stuck through the top vent. Now I know the higher altitude means less oxygen, but what else can I do since I already had the vents 100% open?
Things I have thought of...
dry water pan?
sand in water pan?
BBQ Guru?
the polder was not reading accurately?
Thanks!
Anyway, the biggest problem was getting the WSM up to temp. I normally try to cook in the 225-250 range, but even with all vents 100% open, the dome temp averaged about 200-210. Even after adding half a chimney of lit coals, the temp rose quickly, but settled back at 210 after a little bit.
Another possible problem was the fact that my dome thermometer was broken, (probaly in moving) and I didn't realize that until the meat was going on, oops. I had to use a polder with the probe stuck through the top vent. Now I know the higher altitude means less oxygen, but what else can I do since I already had the vents 100% open?
Things I have thought of...
dry water pan?
sand in water pan?
BBQ Guru?
the polder was not reading accurately?
Thanks!