How old is your WSM and is it in good shape? I would smoke it at 225F for a couple of hours and finish it in the oven. Also,if it is still under warranty why not give the Weber Folks a call regarding your problem.Hello, WSM 18 owner here. I am able to maintain 225 to smoke pork butts but having trouble increasing the temp to 300 to finish it off. Any advice? Should I just take the meat out and finish it in the oven? Thanks!
Are you using water in the bowl?Hello, WSM 18 owner here. I am able to maintain 225 to smoke pork butts but having trouble increasing the temp to 300 to finish it off. Any advice? Should I just take the meat out and finish it in the oven? Thanks!