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Temp question


 
Ray Foor

Ray Foor

TVWBB Member
So i had about 3/4 of a pan of unlit charcoal and added 3/4 of lit chimney (minion). My brand new WSM 18.5 peaked at 225 and was steady at 200-205 for a 4 1/2 cook of a tenderloin and chicken. I did fill the water pan, is that to explain for the low temp? I was fine with it because the meat was very tasty and I usually cook below 250. Just wondering on the water pan in relation to heat. I have converted from a brinkmann ECB.
 
is it possible that my temp guage is that far off, I feel like the meat cooked well, but would have expected it to take a lil longer at 200 degrees. My water was boiling towards the end, I guess that shows that it was at least 212 at the water pan.
 
That's what I heard. I'm going to smoke a chicken and maybe some ribs tomorrow and see what goes on. Thanks for the help and Go Packers, I'm from the U.P. and lived in Racine for 10 years.
 
I do not know why, but not all WSMs burn hot. My WSM took a few cooks before it was willing to burn hotter than 220". Lots of coals, all vents open and so on. I took the water test on the temp gauge, and it was spot on.
 
These dome thermometers really aren't very accurate, plus I want to know the grate temp not the dome temp. Don't rely on it until you have cooked with it and another accurate one so as to at least compare how they relate. Mine were way off and filled with condensation after the second use. I pulled them out and put an additional top vent in instead of the thermometers.
 
Thanks alot fellas, I'm gonna do a little more research on the temps and experiment a bit more. Jim, we lived in Caledonia, I do miss Racine quite a bit. My wife was born and raised there, gotta love Derangos and Infusinos pizza.
 
WSM done thermometers are accurate for where they are placed in the cooker. In my WSMs, the lid thermometers often reads 50F lower than the temperature at the top cooking grate. If you use the lid thermometer, you need to learn how that reading translates into grate temperature and cooking time.

Bob
 
Thanks Bob, that is very reassuring...... I will post my temps and such after tomorrows cook. I certainly appreciate the great advice from everyone.
 
I am smoking some ribs and chicken. The dome thermometer is steady at about 200. I've placed a probe through the top vent and have it placed at the top cooking grate and the temp is at about 250. That would explain the quick cook on the chicken earlier this week. I thought I was running about 220 and was really probably at 260 or so.
 
What Bob "the" Man said. Another wise man said: A man with one watch knows what time it is; a man with two watches is never quite sure.? ..Lern to temp @ one spot and cook by that.(im a grate temper myself)
 
Great advice, I am seeing how nice the WSM is, after two cooks on it I can see that it really holds the temperature very well. I just have to adjust to not constantly messing with it as I had to do with my brinkmann. I am very happy with it and look forward to a longer cook with a butt or maybe a brisket.
 
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