Temperature control - strange results


 
R

Ralph Gray

New member
Hi there

Still relatively new, but getting in some good practice on the 22".

I have previously successfully cooked chicken thighs and whole butterflied chicken (we love the Big Bob Gibson's white sauce on it!). This time for the chicken I used the same guide as before...1.5 hrs per side on the chicken at 300 - 325F. Fired her up and got the temp up to 297, closed it down a bit abruptly (my bad) and then couldn't get it above 270... thought, that's strange as it previously went over 300 very easily. Had all vents open and the charcoal was looking perfect. Anyway, time marching on so I put the chicken legs in (this is called a Chicken Maryland in NZ). Continued to try and get the temp up to 300, no luck. After 1.5 hrs, I take a look... OMG, those pieces are well and truly done... they probe at 180-195 in the thickest part and the ones around the outer edge are the hottest and most done of course.

So, I have two questions...
a. It would seem that the temp gauge was off - I can't see why as it tests OK and has been working a treat and had been to 300 just 1/2 hour before I couldn't get it above 270...it's a Maverick OT-03BBQ...placed about 2" in from the edge of the grate.
b. Why couldn't I get the temp up - charcoal burning perfectly, plenty of it, 3 intakes open full, had been up to 300 already that day, top vent always open full, had water in water pan but this was boiling away like mad...

Surprisingly, even though the chicken was well overdone, it was still moist, just the skin had got tough and thick.

Thoughts?
 
I think your temp gauge is just fine. It is not uncommon that the WSM will not get up to or over 300*F after a few cooks have seasoned it. This is actually desirable for low and slow cooks but as you've found when you want it to go high you can't... without a trick or two.

I like to crack the lid open and place a skewer between the lid and center section. This creates more chimney allowing more hot air out sucking more cool air in feeding the fire allowing it to get hotter. I adjust the bottom vents to maintain 325-375°F.

Some folks crank up their Auto temp controller.

I've seen some folks add another vent wheel on the lid: http://tvwbb.com/showthread.php?468...a-2nd-lid-vent&p=512723&viewfull=1#post512723

Still others come at it from the other end and open the door: http://virtualweberbullet.com/brisket4_photos/hhbrisket7.jpg Quote from Chris: "If necessary, turn the access door upside down and prop it open... to allow more air into the cooker to increase cooker temperature. Open or close the door and adjust the bottom vents as needed to maintain 325-375°F throughout... the cooking process."

However you decide to do it you need more air to the fire so it burns hotter. http://virtualweberbullet.com/tempcontrol.html#cool
 
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Thanks Dwain

So, today I fire up for some country ribs... get it up to 250, in go the ribs... it sits at 250-ish for a while then slowly climbs to 270, then sits a while, then climbs to 300 ... can't bring it down at any time during this remorseless climb, even when going to the extent of 3/4 closing the top vent (all bottom vents being as closed as the restraining tangs will allow). Had to sit out the cook at 300, which was OK, but strange behaviour (in my limited experience). So, one day can't get up to 300, two days later can't stop the rise to 300.

Only additional observations...
a. Previously used South African acacia wood charcoal. These last two cooks I have used Argentinian charcoal which definitely burns hotter.
b. In last cook as originally reported in the OP, I noticed a lot of heat escaping out the small slit at the top of the aluminium door - the black enamel was white for about 2" along the top of the door (this white marking was a first from any other cook I have done). One of the inlet vents was in line with the door. This time I offset the door from above the vent and there was very little heat escaping from the door slit.

I am thinking the following:
1. In the first (chicken) cook, the inability to raise the temp was due to heat escaping out the door.
2. In the second (ribs) cook, the high temps even though reduced air, are due to the generally hotter burning temp of the Argie charcoal.
3. I agree the gauge is OK.
 
Water is a heat sink and if you want high heat you should ditch it. Even boiling away as you say you are wasting BTU's.
Every thing else is just getting to know your smoker and how it works in you're backyard.
I know that's not what you want to here, but for some reason every WSM acts a little different. Trial and error and learning how to overcome problems like this are the key.
Trust me, you'll get this in no time.:wsm:

Tim
 
^^^ What Timothy said. At first, I was fighting keeping temps within 100 degrees, then all of a sudden it just clicked. Ya can't explain it, but it just happens. Now, my high heat cooks require closing down a vent as the temps get too high. For the all night butt cooks at 250 degrees, it'll lock into a temp when I go to bed and be withing a couple degrees of that temp when I wake up. You'll get it, just like Tim said.
 
Thanks Tim and Chad... seems fair enough. I know in general that it is rock steady, once it gets settled, there is little that can move it.

Next, a brisket!
 
You'll definitely get the hang of it! Brisket is a tricky cook. Best of luck and don't forget the food ****(pics)! Welcome aboard.
 
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