Trouble keeping WSM Temp up

[SteveM.]

Hello and Happy Holidays to everyone. I'm having trouble keeping my WSM temp up to 250. Its a littlw Windy and 55 Degrees outside. I fired up the WSM using the Minion Method, but I've had the bottom vents on 100% open since the start and just can keep the temp at 230-250 degrees. It's been 2 1/2 hours since the start. I'm doing one butterflyed chicken on the top grate and beer butt on the bottom. Is this a usual occurence when the temp is kinda low? Thanks for your help.

 

[Dave Lewis]

Wind can be a big factor. Wind can really steal heat from the WSM. Put up a windbreak and it should help. Also, you can try taking off the access door for a while to make sure the coals are going good.

I know a lot of folks use the Minion method for every cook, but its really more suited for long low temp cooks, not short high temp cooks like for your chicken. I stick with the standard method for babyback ribs, salmon, chicken, turkey, and rib roasts and use the minion method for spareribs, butts and brisket.

 

[Bernie]

I don't use the minion method for chicken. I run it at 350 (all coals fully lit and all vents open) to cook the chicken. Takes about 3 hours. Turns out nice and tender.

 

[Doug D]

Roger that. I leave the MM to what it does best-- long cooks like brisket and butts. Good chicken is a result of pulling it off when the breast temp hits 160 to 165* max and resting it before carving, not how long and low you cook it.