temperature glitches with the weber smoky mountain


 
I don't know about the humidity thing. Houston is humid and I've never had a problem getting to temp even right after it's rained. I keep charcoal in my garage, in a shed and a bag in my Performer. No problems. Every smoker has it's own "sweet spot", learning curve so cook more and get to know it. Hell I put my WSM out of round by being a little rough with it, now I have to rotate the body to find where it all seals up.
 
I have the opposite problem. My WSM can be happily purring along at 275 and when I have to open it to make an adjustment (foiling) the fire gets a shot of extra air and the temp spikes up to 350-400 by the time I get the lid back on and I have problems getting it back down. This past weekend, I got my wife to hold the lid over to the side so the probe wires didn't pull out and snatched the grates out quick like a bunny. Then I wrapped the butt and ribs and did the same thing to replace in the smoker. Temp went up to 350 but I choked off the air and it went back down in about 20 minutes. How does everybody else handle this?
 
GB King said:
How does everybody else handle this?
Click to expand...

I added handles to the mid-section. When I need to foil or switch between top /bottom racks I lift th MS and place it on a upside down metal wash tub, than put the lid on the charcoal bowl.
I don't use the water, so no worries of sloshing around.

Tim
 
Brad, it'll definitely help some. Just remember to open the vents back to where they need to be. Do realize though, that your issue is another reason FOR using water in the pan, while at the same time, a reason NOT to use a clay pot base in the pan. Like they say, though, "if you're lookin', you're not cookin", so regardless, try to keep the dome on more and let the cooker do it's thing. :wsm:
 
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I haven't been closing the bottom vents. I had actually thought about it, but I was concerned I might put the thing out. The last time, I was using the IQUE so I turned it off and closed the damper. Thanks for the tip.
 
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