Too Hot?


 
C

Cory L.

TVWBB Member
Ok guys, just when I thought I had this pretty well figured out I had some problems this Saturday. I have a 22.5". Bought a 5 lbs. chuck roast hoping to try out some pulled beef. Had close to a full ring of lump and fired it up using the minion method. Put the meat on, no water in the pan as it was 5 degrees out and figured I didn't need it. Left the bootom 3 vents open untill I got to around 190 then dialed them back to about 25%.

After the first hour with the bottom 3 vents at 25% open my temp was 340! I shut 2 vents completely and left the 3rd just barely cracked opened. Also added water to the pan but I could not get the temp lower than 320-325. Needless to say, my chuck roast reached 165 degrees after about 2.5 hours at which time I foiled and finish in the oven. It didn't turn out. Oh well.

Anyone have any ideas on what I did wrong? To much charcoal to start? Does lump just run that much hotter? To be honest, I have been using only lump now for the last several months but have only been doing high heat cooks. Thanks for the help.
 
I cook them at that temp all the time. What was wrong with the finish?

As to your question: How much lit did you start with? Did you load the meat in immediately after adding the lit and assembling the cooker? If the temps were climbing after closing to 25%, why did you choose to leave them and not close further?
 
I probably started with 3/4 of the chimney lit. The meat went on as soon as I dumped the lit on the unlit and assembled the WSM. When I checked after the first hour and saw it at 340ish, I closed the bottom vents down except one vent that I left just slightly opened. This helped drop the temp. but not significantly. Still held at about 310-320.

As for what was wrong with the meat, I finished it in the oven foiled with liquid at 250. Kept it there untill 195. Took it out and my probe slid in with very lttle resistance. Should have probably pulled it then but I put it back in for 20 more minutes. I couldn't pull the meat after that. It was tough. I sliced it instead and the flavor was fine. Thinking I either should have pulled it when I first took it out of the oven or cooked even longer.

I guess I was just surprised at how hot it ran.
 
Kevin:

I reread your question. When I closed to 25% I didn't stick around to see what would happen. I went back in the house and decided to check on it approximately 1 hour later. My past experience has been that once it reaches around 190-200, I close to 25% and the temp usually holds around 225-230. It didn't this time. Guess maybe I just need to keep a better eye on it from now on.

Do you guys have anything you recommend for reading the pit temp and meat temp remotely? My thermometer will display the meat temp but I have no idea how hot the WSM is running without going out and looking at it.

Thanks.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">or cooked even longer. </div></BLOCKQUOTE>
Probably cooked longer.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I reread your question. When I closed to 25% I didn't stick around to see what would happen. </div></BLOCKQUOTE>
Worth doing. Not necessarily sticking around but taking a look 10-15 min after the vent change. You want to see the temp and it's rate of change. If the temp is nearing or at your target and slowly moving you're probably fine; at or past or moving a bit quickly then the vents need closing more; stuck at or near the temp you originally adjusted the vents at, or falling, open a bit.

Less lit is needed with an empty pan. I use ~12 typically, for low/slow cooks. I use ~25 for high heat (I do ribs, chuck roasts, briskets 325-359, chicken well over 400.) For cold ambient conditions 25 might well suit you (that's what I'd suggest trying first), maybe 35-40 tops.

I monitor remotely only low/slow cooks like bacon. Many monitor all cooks. I use a Maverick ET-73. Rather than placing the grate probe at the grate, however, I much prefer to dangle it in through a vent hole.
 
Your chuckie was most likely not cooked enough.

One former member said it was done when you could stick a fork in it & twist the chuck meat like spaghetti noodles. At least you had a good roast
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