Temp concerns


 
B

Brent B

TVWBB Member
I'm hoping someone might be able to offer a little insight into some temp concerns I have with my WSM. I have used my WSM 5 times now and the temp is consistently running higer (sometimes as much as 20 degrees) at the bottom rack than at the lid. I have a Tel-Tru mounted in the lid opposite the vent and monitor the lower rack with a Maverick grate probe. I have boil tested both and they are within a couple degrees.
I am using the Brinkmann charcoal pan and used water in it until this past weekend when I tried filling it about 1/3 full of sand and placing foil on top of it. The temps still ran higher on the bottom rack than at the lid.
Do any of you experience a higher temp at the bottom rack than at the lid? Please let me know your thoughts and if I might be doing something wrong.
 
You are probably not doing anything wrong. I've heard of this. In longer cooks, the temps tend to even out. Also yours is new and new cookers tend to run hotter. That will even out too as you go along. Although the bottom rack is usually a bit cooler than the top one, give the cooker a chance to settle in. After you use it more you will probably see a leveling off. Are your probes toward the center of the grates away from the hot sides of the cooker?
 
I've always made sure the probe was well within the edge of the water pan, but not right up against the meat.
To me, it's frustrating because I like the idea of cooking a butt over a brisket and that's all I've done so far with the exception of a standing rib roast. The butts have turned out great, but the briskets are a little drier than I am used to when cooking them on my kettle.
Besides the temp issue, I really enjoy the WSM.
 
Are you using flats or packer briskets? Are you using any foil? Are you going by temp for doneness or are you probe testing for tender? What temp are you cooking at on the WSM and what temp do you use in the kettle?
 
6.5 to 7.5 lb. flats. Have never used foil. Generally run temp up to about 185 and then start probe testing for tenderness.
 
I'm certainly no expert or even close, but you might try foiling the brisket at 165-170 with a little juice or broth for moisture.Then take it to a higher temp. That helps me a lot and also, along with higher temps, speeds the cook along.
 
I think sand will almost assuredly produce a higher temp at the bottom grate.

As for higher temps at the bottom while using water, I'm not sure. Are the therms accurate?

That'd be my first guess.

On long cooks, I wouldn't worry about grate temps anyway....as they even out after a while.

IMO, it's really only important to know "one" temp, as long as it's accurate, for any cook.

Personally, I'm not a fan of sand, and use water mostly just to help keep temps down on overnighters.
 
This is not about temp concerns, but how does one post new messages on this site. I cant find anything to click on. I am a groupee member. Thanks Jerry
 
In theory, the bottom rack should be cooler than the lid temp using water. With sand, the radiant heat will cause the opposite condition.

Jerry, click on the "new" "discussion" button on the top of the screen to start a new thread.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jerry:
This is not about temp concerns, but how does one post new messages on this site. I cant find anything to click on. I am a groupee member. Thanks Jerry </div></BLOCKQUOTE>

First of all, welcome aboard! Second, go here Right above General Discussion, there are a series of tabs; click on the one that says new. A series of new tabs will come up, click on the forum in which you want to make a new post, and you're set!

Steve
 
It doesn't matter, learn to use the the difference in grate temps to your avantage.

I cook on a large Klose mobile pit a lot, depending where you are in the pit you can get as much as 30 degrees difference. You learn that is good not a bad thing.

Jim
 
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