Trouble getting heat up


 
T

Tim Mulvihill

TVWBB Fan
Hope everyone had a good weekend.

I've used my 18.5 WSM about 20 times now, and loving the food. However, I'm finding that the more I use it, the harder it is to get the temp up in the first couple hours of smoking. My first few times, I had trouble getting the temps down. I understand the more I use it, the more insulated it's becoming from smoke & gunk, but it's frustrating that I can't get the temp where I need it.

I'm using minion method, each time I use less water in the bowl and more lit coals to start. On Friday, I got the WSM up to 275, threw on couple baby back ribs and some meatloaf. The temp shot down to 200 and stayed there for 1.5-2 hours.

I keep the vents full open the whole time, but I still don't understand what's going on here. Do I need to get the initial temp up to 300+ before throwing the meat on???? Suggestions????
 
The meat will act as a heat sink. Are putting meat on straight from the fridge? If so it will help to let it warm to room temp before putting it on.
Raising your initial temp will help with the drop. Also propping the lid open slightly will help with air flow and bring the temps back up faster.
Keep playing with it and you'll find what works best for you!
 
I do like Jeff with the lid propped or the door if I need to to gain temp a little more quickly. But watch carefully...airflow can spike it up pretty quick. Jim
 
You're choice, but I never wait for a certain temp before adding the meat on a MM. Fill the ring, lay out the schmokewood, dump the lit, assemble and go away for awhile. Usually takes about an hr on mine to get up to 275. Thats with an empty foiled pan and temp is measured at the top vent.

Tim
 
I did put the meatloaf on straight from the fridge, trying to be mindful of the danger zone with ground meats. I usually let ribs sit out 20-30 minutes before going on the WSM.

If I open the access door slightly during smoking, will I lose a ton of smoke flavor for the meat, or should it not affect it too much?
 
If I open the access door slightly during smoking, will I lose a ton of smoke flavor for the meat, or should it not affect it too much?
Click to expand...

Not if you flip the door over and prop it slightly like this.

IMAG0655.jpg


Tim
 
Tim Mulvihill said:
Hope everyone had a good weekend.

I've used my 18.5 WSM about 20 times now, and loving the food. However, I'm finding that the more I use it, the harder it is to get the temp up in the first couple hours of smoking. My first few times, I had trouble getting the temps down. I understand the more I use it, the more insulated it's becoming from smoke & gunk, but it's frustrating that I can't get the temp where I need it.

I'm using minion method, each time I use less water in the bowl and more lit coals to start. On Friday, I got the WSM up to 275, threw on couple baby back ribs and some meatloaf. The temp shot down to 200 and stayed there for 1.5-2 hours.

I keep the vents full open the whole time, but I still don't understand what's going on here. Do I need to get the initial temp up to 300+ before throwing the meat on???? Suggestions????
Click to expand...

Hey Tim ,
I've been having the same issue with my new WSM and at one point I had to lift the body off the cooker and stir the coals to get the heat to come back up. Someone has suggested that my charcoal may have soaked up some humidity while stored in my garage....a distinct possibility , to my mind. But I noticed the same as you. The more times I use the smoker , the harder it is to get it to heat up. Let me know if you learn anything.
Oh , and one suggestion I got was to rake the coals(gently) from the access door with an iron rod bent at the end.
 
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