Test Run Help


 
K

Kenny S

TVWBB Fan
Doing a test run on my 18.5 WSM. It is coming up to heat a little slower than expected. 20 minutes and only at 175. Questions. I am doing minion and used about 14 lit bricks. Were they not hot enough? Use more? Or is it on right time?
 
Yes. I closed them at 200. At 9:20 it was up to 275. Wife is watching while I am at work. What do I do to cool it down?
 
Are you using water or a clay saucer for a heat sink. That sounds about right for a empty foiled pan like I use. Remember a new WSM will run hot at first, more-so without any meat, as that acts as a heat sink also.

Tim
 
I am now at 250 (bottom cooking rack). Temp got up to 285. I closed bottom vents and put the dome vent at 50%. I am using water as my heat sink and I definitely expected to run a little hot. Cooking a butt tomorrow and some ribs. Throwing a chicken on my kettle. Wanted some idea of how long it would take to warm up and hold heat. trying to decide if I want to throw the butt on late tonight or early tomorrow. I am thinking will still run a tad hot and cook in 12 -13 hours (8 lb butt)
 
Down to 150. I can't figure out what happened. I am having company over tomorrow and want to work out the kinks. Here is a quick review:

Lit chimney at 7:50:
Added coals to fire arounf 8:05-8:10 (dug out hole in center and filled to rim. added 14 lit coals)
9:30 temp up to 275
10:05 285
10:30 (closed top vent 1/2 and bottom vents) temp down to 250
11:15 Just below 250
1:00 200
1:30 150

I am pretty good with heat control in Kettle. Where am I missing the boat. I get the heat spikes but why the cool down?
 
Kenny S said:
10:30 (closed top vent 1/2 and bottom vents) temp down to 250
11:15 Just below 250
1:00 200
1:30 150
Click to expand...

What did you do when it hit 250 on the way back down? Should have opened the top vent all the way and cracked the bottom vents open, maybe 10-20% open. Those are the normal vent positions I end up with to hold it around 225-250.

Edit: also if you're going to keep the WSM hot for a while, throw some bacon or something in there to start greasing it up so it seals better. Will help it from running so hot early on.
 
Just a guess, But you didn't mention the type of briqs or the amount of unlit. If it was an old bag, it could of been damp and the closing of the vents might of snuffed out the fire. Did you try stoking the coals by stirring them to knock down any ash?

Tim
 
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