Temperature Dropping

[Andy (PA)]

Hi,
I'm a new smoker. Recently got the 18" WSM and have done 2 cooks, both pork butts.

My problem is keeping my temperature high enough. I'm using the minion method, heating about 30 bricks (Kingsford). My smoker gets to about 215F and just stalls, even with the bottom vents 100% open.

During both my cooks, I've had to add more hot coals after 5 or 6 hours when the temp dropped to 180-190. There are still plenty of fresh bricks in the smoker. With a lot of baby sitting, I was able to get both butts finished, to wonderful family reviews.

During the first cook, it was a bit windy and I thought that may have contributed to my temp problems. During the 2nd run, it was calm and air temp in the 60s.

My only thought is that i'm not getting the coals hot enough at the start. I followed the minion method and chimney starter articles on the site, so I think I'm doing it right.

Any suggestions?

Thanks,
Andy

 

[timothy]

Tap or lightly kick the legs a few times. Could be a buildup of ash which is snuffing out the coals.

Welcome to the board!

Tim

 

[Bob Sample]

Your top vent is wide open, right? Are you using water in the pan? If so make sure your using hot water to start.

Have you checked the thermometer to see if it's accurate?

 

[Andy (PA)]

Yes, top vent is open 100%, as well as bottom vents to get temp up. I used hot tap water, not boiling water in the water pan. I have not verified the accuracy of the thermometer (the one that came with the smoker at the top vent), but I don't think it's off drastically. The cook times for my pork butts seemed in line with other posts and have turned out pretty good.

 

[timothy]

If the results and times are good, you could just have a cool running WSM. If all vents are wide open and you need to go to a higher temp, offset the lid a bit, or crack (shim) it with a metal spatula.
Watch the temps as they will climb quickly. IME usually 5 mins.

Tim

 

[Paul H]

Andy, ditch the water in the pan. Use a foiled pan or some other heat sink(clay pot,etc.). Make sure your charcoal is dry. I started using all fresh charcoal on my long cooks with good results. I was using some older charcoal from previous cooks and the coals would peter out during the night. Now I only use the old coals on short cooks.

 

[Dave Russell]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy (PA):
...I'm using the minion method, heating about 30 bricks (Kingsford). My smoker gets to about 215F and just stalls, even with the bottom vents 100% open.

During both my cooks, I've had to add more hot coals after 5 or 6 hours when the temp dropped to 180-190. There are still plenty of fresh bricks in the smoker... </div></BLOCKQUOTE>

If the gauge is accurate within reason, it's a charcoal problem, not a cooker problem. You're starting with plenty of lit coals, and my cooker doesn't get any hotter than 215* until the meat really starts warming up, a few hours into the cook depending on how many butts on the cooker.

Could be just a batch of Kingsford that's even more prone to ash suffocation than usual, but charcoal briquettes are porous and WILL absorb humidity and moisture. After a day or two of bad weather, I notice a marked difference in briqs left in my Performer bin and those stored inside. Also, goes without saying, but dousing the coals by excessive mopping or while filling the water pan isn't that hard to accomplish, especially after having one or more too many adult beverages.

 

[timothy]

"but charcoal briquettes are porous and WILL absorb humidity and moisture."
To add to Dave's point, don't store you're bags directly on a concrete slab like in the garage. They'll wick up moisture just like if you ever stored a bag of ready mix (Sakrete) concrete mix on a slab. It'll turn into one big rock after a few days..

Tim

 

[LarryR]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy (PA):
I have not verified the accuracy of the thermometer (the one that came with the smoker at the top vent), but I don't think it's off drastically. </div></BLOCKQUOTE>Andy, how do you know the therm. isn't off "drastically?" My understanding is that the stock WSM therm. can be off quite a bit. If I was a betting man this is more than likely your issue. Pork butts are very forgiving, and even if you're running 300 degrees will turn out just fine. Regarding why the temps are dropping after 5 - 6 hours; your running full open on all vents which is causing you to go through fuel faster and thus the temp drop.