Hi, just joined & I love this forum. I live on Vancouver Island in B.C. where true Southern US BBQ is still rather uncommon. I am striving to emulate the great BBQuers that I see on the Food Network. I bought a 18"WSM 2 years ago & recently did ribs during a surprise heavy wind storm. Using a therm. probe in the lid vent, the temp would not stay in the 225-235 degree F range but kept wanting to go higher, even with the bottom & top vents closed. I had to lift the lid every 20 minutes or so to lower the heat. The ribs were done in 3 hours, acceptable but not really great, a work still in progress. There must be a degree of air leakage (the WSM is not air tight) because I have noticed that it takes several hours to extinguish the charcoal at the end of cooking, when all vents are shut. Could it be that the high winds were fanning the coals & making them burn hotter? I had no way of shielding the WSM against the wind. Has anyone else had the same problem under windy conditions? Should I just avoid cooking on windy days?
Too hot WSM on a windy day
- Thread starter G Wong
- Start date
Keith Pietranczyk
TVWBB Member
G - I've done a few smokes now and my very first was an ungodly windy day here in chicago. I did butts and a few other things, and when the wind kicked up, it was difficult to maintain a constant temp., but everything turned out fine. I can tell you that the parts aren't meant to be air tight. First gut feel is the door. There is a great methodical troubleshooting guide on this site. Next to check is the center section (for an out of round condition). I don't think avoiding cooking is really the answer nor what you really want to do. I suggest that you go through the troubleshooting and keep plugging away, do what you can to "shield" the WSM in high winds, and in the higher winds, just be a bit more diligent at watching the temp. **** - I'd never be able to use mine if I avoided the wind! Good Luck!!!
Don Cash
TVWBB Gold Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Wong:
I had to lift the lid every 20 minutes or so to lower the heat...Could it be that the high winds were fanning the coals & making them burn hotter? </div></BLOCKQUOTE>
The wind could have been the culprit but my guess is that it was the lifting of the lid that got temps out of control. Every time you lifted the lid you let in fresh air (and a lot of it), stoking the coals. When I do butts I don't ever lift the lid until the meat reaches 180 deg (which could be up to 8 hours into the cook). Then I start checking every 1/2 hour or so until tender. Whenever I lift the lid I usually get a temp spike but it usually settles back down pretty quickly.
I had to lift the lid every 20 minutes or so to lower the heat...Could it be that the high winds were fanning the coals & making them burn hotter? </div></BLOCKQUOTE>
The wind could have been the culprit but my guess is that it was the lifting of the lid that got temps out of control. Every time you lifted the lid you let in fresh air (and a lot of it), stoking the coals. When I do butts I don't ever lift the lid until the meat reaches 180 deg (which could be up to 8 hours into the cook). Then I start checking every 1/2 hour or so until tender. Whenever I lift the lid I usually get a temp spike but it usually settles back down pretty quickly.
Guy Wallace
TVWBB Super Fan
Yappers lifting that lid was causing your cooker to burn hotter even thou the temp gauge for a short time showed it as lower ! When it caught up you had fed the the fire fuel AIR . Best thing to of done was just close the bottom vent on the side the wind was comming from and left that lid closed ! even a few temp spikes is no big deal keep that lid closed !
If it gets to hi for to long then start closing bottom vents one at a time or just crack them open like 20% . Remember a WSM take about 30 minutes to react to a vent chage !
Personaly I just close the vents a little at a time until I get the spike under control NO NEED TO PANIC even at 300 . IMHO IF your using water in the pan the WSM is almost bullet proof ! A foiled pan or clay saucer is more sensitive to heat spikes and raising the lid a jump temps faster
Also the WSM is NOT built or meant to be air tight !
Keep at it you will get a feel for your cooker !
If it gets to hi for to long then start closing bottom vents one at a time or just crack them open like 20% . Remember a WSM take about 30 minutes to react to a vent chage !
Personaly I just close the vents a little at a time until I get the spike under control NO NEED TO PANIC even at 300 . IMHO IF your using water in the pan the WSM is almost bullet proof ! A foiled pan or clay saucer is more sensitive to heat spikes and raising the lid a jump temps faster
Also the WSM is NOT built or meant to be air tight !
Keep at it you will get a feel for your cooker !
MKEvenson
TVWBB Wizard
G Wong, I too have windy days. I have made a portable wind break pictured here. I purchased sheet metal ducts. I have since pop riveted the sections together leaving one open end. It rolls up relatively small and transports easily. Keeps wind out of the lower section fine.
Mark
Mark
Keith Pietranczyk
TVWBB Member
Mark - DARNED FINE IDEA MY FRIEND!!!! I'm going to steal this one. Gotta say, it's funny how massive the 22.5" looks compared to the 18.5". Do you ever find that using this shield restricts air flow?
Keith Pietranczyk
TVWBB Member
Mark - By "smoke lean", I assume you're talking about the wooden enclosure you have it in? I've never heard that term before.
MKEvenson
TVWBB Wizard
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith Pietranczyk:
Mark - By "smoke lean", I assume you're talking about the wooden enclosure you have it in? I've never heard that term before. </div></BLOCKQUOTE>
(lean to), a roof structure with frame and without 4 walls
Mark - By "smoke lean", I assume you're talking about the wooden enclosure you have it in? I've never heard that term before. </div></BLOCKQUOTE>
(lean to), a roof structure with frame and without 4 walls
Guy Wallace
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Wong:
Duhhh, thanks for your obvious tip, Guy I guess I panicked when the temp got above about 235F, & my first reaction was to lower the temp quickly. I'm a bit obsessive about staying at the magic temp of 225 deg. What would you say is the absolutely MAX temp for ribs?? </div></BLOCKQUOTE>
I like to average around 250 but 275 avg or 235 avg wouldn't bother me with spikes up and dips down during the cook . Mine always seems to climb about the end of the cook somewhat to a little higher than what it has been most of the cook .
For me if I see temps start to climb past the 260 to 270 range I ease the vents back until I get it back in my range of say 250 ! Some would diagree but for some reason your temps get out of hand and at 300 r still climbing I would first close all the bottom vents IF it was still climbing after 20 minutes or so I would shut the top 50% then a 100% if that didn't work UNTIL They came down then begin opening the top back up once your temps come down !
I waas cooking in 30 mph winds the other day with very little problem and no wind break .I did have to close the vent on the side the wind was coming from 100% and the other bottom 2 were open about 20% top was open 100% . I don't have a max I just keep the cooker in my range by vent control and if it spikes and mine has a couple times to as hi as 350 just close off some vents to get it under control . Most of my HI temp spike have came when I was using a clay saucer and had the lid open to much !
Thats the main reason I prefer water most of the time . But in that wind the other day I was using a clay saucer with NO spikes but I never took the lid off until my min cooking time to ck it quickly . IMO your NOT gona get many serious temp spikes with water but it will take longer to come up to your taget range temp and how long depends on a lot a things including the amount of meat in the cooker and the temp of the meat when it was started !Also how warm or cold the water you start with is and the ambient temp outside . all effect your cooker at diffrent levels . IMO
Duhhh, thanks for your obvious tip, Guy I guess I panicked when the temp got above about 235F, & my first reaction was to lower the temp quickly. I'm a bit obsessive about staying at the magic temp of 225 deg. What would you say is the absolutely MAX temp for ribs?? </div></BLOCKQUOTE>
I like to average around 250 but 275 avg or 235 avg wouldn't bother me with spikes up and dips down during the cook . Mine always seems to climb about the end of the cook somewhat to a little higher than what it has been most of the cook .
For me if I see temps start to climb past the 260 to 270 range I ease the vents back until I get it back in my range of say 250 ! Some would diagree but for some reason your temps get out of hand and at 300 r still climbing I would first close all the bottom vents IF it was still climbing after 20 minutes or so I would shut the top 50% then a 100% if that didn't work UNTIL They came down then begin opening the top back up once your temps come down !
I waas cooking in 30 mph winds the other day with very little problem and no wind break .I did have to close the vent on the side the wind was coming from 100% and the other bottom 2 were open about 20% top was open 100% . I don't have a max I just keep the cooker in my range by vent control and if it spikes and mine has a couple times to as hi as 350 just close off some vents to get it under control . Most of my HI temp spike have came when I was using a clay saucer and had the lid open to much !
Thats the main reason I prefer water most of the time . But in that wind the other day I was using a clay saucer with NO spikes but I never took the lid off until my min cooking time to ck it quickly . IMO your NOT gona get many serious temp spikes with water but it will take longer to come up to your taget range temp and how long depends on a lot a things including the amount of meat in the cooker and the temp of the meat when it was started !Also how warm or cold the water you start with is and the ambient temp outside . all effect your cooker at diffrent levels . IMO
Gary H. NJ
TVWBB Platinum Member
Even on a slightly breezy day, a windbreak is your friend. Doesn't have to be fancy, just funcional.
Don Cash
TVWBB Gold Member
Here's a thread about what I use as a wind break.
http://tvwbb.com/eve/forums/a/...=862106171#862106171
Works great, very portable and cheap.
http://tvwbb.com/eve/forums/a/...=862106171#862106171
Works great, very portable and cheap.
Don Cash
TVWBB Gold Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson:
Holy Smokes, you cook in a tent!!!! </div></BLOCKQUOTE>
Yup. Is it really any less safe than surrounding the WSM with plywood as a windbreak? Per the manufacturer, the tent is "fire resistant"...plywood is not.
...but seriously, After dozens of cooks I've yet to have any fire issues. Would Weber recommend this? no. Is it safe? IMO yes it's "safeish".
Holy Smokes, you cook in a tent!!!! </div></BLOCKQUOTE>
Yup. Is it really any less safe than surrounding the WSM with plywood as a windbreak? Per the manufacturer, the tent is "fire resistant"...plywood is not.
...but seriously, After dozens of cooks I've yet to have any fire issues. Would Weber recommend this? no. Is it safe? IMO yes it's "safeish".
MKEvenson
TVWBB Wizard
Don, I'm glad that you have had no incidents with cooking in your tent. Just for those new here,"fire resistant " is not "fire proof". Fire extinguishers are available at your local hardware store, they are required equipment at all competitions, hmmmmm, wonder why. I've never seen a WSM cause a fire?
Don Cash
TVWBB Gold Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson:
Don, I'm glad that you have had no incidents with cooking in your tent. Just for those new here,"fire resistant " is not "fire proof". Fire extinguishers are available at your local hardware store, they are required equipment at all competitions, hmmmmm, wonder why. I've never seen a WSM cause a fire? </div></BLOCKQUOTE>
So true and good advice for everyone. I always have my extinguisher within reach, tent or no tent.
Don, I'm glad that you have had no incidents with cooking in your tent. Just for those new here,"fire resistant " is not "fire proof". Fire extinguishers are available at your local hardware store, they are required equipment at all competitions, hmmmmm, wonder why. I've never seen a WSM cause a fire? </div></BLOCKQUOTE>
So true and good advice for everyone. I always have my extinguisher within reach, tent or no tent.