Henry Joe Peterson
TVWBB Super Fan
I have read here that the WSM runs hot the first few times you use it.
That happened to me yesterday.
This was only the second time I fired it up.
The first time I had no trouble. I used the Minnion method and it worked great.
This time it ran really hot. I used the Minnion method again and brought it up to about 245, closed the vents down to about 1/3 put the butt and some warm water in the pan. I checked on it about 2 hours later and the temp had shot up to 310. Yowsa. The butt already had some black spots on it. The water pan was nearly empty, too.
So I put cold water in the pan and shut down all the vents. I left the top vent open because I've read here a million times to leave the top vent open at all times.
The temp then lowered, but still hovered between 265 and 275 for the next few hours. I couldn't get it to go any lower.
I opened the door a couple of times to check on the coals and the whole top layer was orange and hot. Also, all my chunks were reduced to ash.
So until this new WSM is properly seasoned, how do I bring the temp back down to a more comfortable 225-250 range?
Dare I touch the top vent?
Also, can I add more chunks if they're gone in the first couple of hours, or will this oversmoke the meat?
Thanks,
Henry Joe Peterson
PS. Despite the black areas that trimmed off (Too tough and nasty to eat) the butt was great. My guests didn't know the difference.
That happened to me yesterday.
This was only the second time I fired it up.
The first time I had no trouble. I used the Minnion method and it worked great.
This time it ran really hot. I used the Minnion method again and brought it up to about 245, closed the vents down to about 1/3 put the butt and some warm water in the pan. I checked on it about 2 hours later and the temp had shot up to 310. Yowsa. The butt already had some black spots on it. The water pan was nearly empty, too.
So I put cold water in the pan and shut down all the vents. I left the top vent open because I've read here a million times to leave the top vent open at all times.
The temp then lowered, but still hovered between 265 and 275 for the next few hours. I couldn't get it to go any lower.
I opened the door a couple of times to check on the coals and the whole top layer was orange and hot. Also, all my chunks were reduced to ash.
So until this new WSM is properly seasoned, how do I bring the temp back down to a more comfortable 225-250 range?
Dare I touch the top vent?
Also, can I add more chunks if they're gone in the first couple of hours, or will this oversmoke the meat?
Thanks,
Henry Joe Peterson
PS. Despite the black areas that trimmed off (Too tough and nasty to eat) the butt was great. My guests didn't know the difference.