temps


 
T

Trevor McCall

TVWBB Member
well I smoked pork ribs and chicken quarters yesterday they turned out great I browned the chicken over the coals at at the very end and that was a great idea. the temp stayed at 225 to 250 most of the time but towards the end I had to open all the vents to stay just above 200 I stirred up the coals that seemed to help but I couldn't get to 225 but it still turned out great.
 
Welcome, Trevor. If it's a new WSM, give it a few cooks to pick up some sealant and the temps will improve. Also, if you used Kingsford, it's known for being very "ashy" and that can tend to smother your coals. I'm not abusing K -- I've used it almost exclusively the past year. IT's just a fact. Stir those ashes carefully -- you don't want to kick up ash into the air currents and cover your meat.

The main thing is -- cook a lot on that WSM. It gets easier and better and you'll get a lot of great food. Try a good meatloaf -- simple, relatively fast and absolutely delicious.

Rich
 
thanks for the info it is a new WSM this is the third time I have used it and I did use kingsford. I will try that meat loaf thanks <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RichPB (richlife):
Welcome, Trevor. If it's a new WSM, give it a few cooks to pick up some sealant and the temps will improve. Also, if you used Kingsford, it's known for being very "ashy" and that can tend to smother your coals. I'm not abusing K -- I've used it almost exclusively the past year. IT's just a fact. Stir those ashes carefully -- you don't want to kick up ash into the air currents and cover your meat.

The main thing is -- cook a lot on that WSM. It gets easier and better and you'll get a lot of great food. Try a good meatloaf -- simple, relatively fast and absolutely delicious.

Rich </div></BLOCKQUOTE>
 
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