Two questions re: 14"

[Jason Riley]

Recently purchased a new 14". Tried it once to w/o meat to see how it holds a temp and frankly, how controllable the temp is. Was happy with it.
Then did a pork butt this past weekend.

1. It was quite a breezy day and I had trouble even keeping the WSM near 250, even with all baffles open. It generally hung around 230. I know wind can play a large role, but I was surprised that it played that large of a role. I presume it was the wind?

2. After I used it the first time, then went to use it the second time a few days later, I could barely get the lid off. It had built up gloopy creosote that acted like mortar. After using the second time with the pork butt, the same thing is happening. Is this common?

 

[Tye R.]

Jason, wind can cause lots of issues with temps in the WSM. You can help solve the problem with a wind break of some kind. There are threads here that have pictures of some pretty nice wind shields members have made. I use a sheltered corner of the house that provides relief from the wind.

I’ve not experienced a sticking lid before. Maybe someone else has something they can add.

 

[Jason Riley]

Jason, wind can cause lots of issues with temps in the WSM. You can help solve the problem with a wind break of some kind. There are threads here that have pictures of some pretty nice wind shields members have made. I use a sheltered corner of the house that provides relief from the wind.

I’ve not experienced a sticking lid before. Maybe someone else has something they can add.

Thank you, Tye. I knew wind was an issue with holding a temp on the WSM, but wasn't aware that it affected it that much. When I did the dry run in calm weather, I had to close the baffles to keep it from heading above the 300 mark.

 

[timothy]

An empty WSM is gonna run differently compared to one that you added a heat sink like a cold mass of meat.

 

[Jason Riley]

An empty WSM is gonna run differently compared to one that you added a heat sink like a cold mass of meat.

Thank you, timothy. Appreciate the vid (from the person who probably approved my member request).
As far as the first time I used it (the dry run), I did fill the water pan since I assumed that's what I was going to do moving forward. But yes, no meat.

 

[Michael Richards]

Thank you, timothy. Appreciate the vid (from the person who probably approved my member request).
As far as the first time I used it (the dry run), I did fill the water pan since I assumed that what I was going to do moving forward. But yes, no meat.

Jason,
Welcome, I have a WSM 14 and love it, I hope your experience is similar. First, you got it right on the video. It was done by Chris our amazing leader of this site and the connected home page where you will find out so much information. If you have not find the TVWB homepage it is here.

Home - The Virtual Weber Bullet

Your best source for Weber Smokey Mountain Cooker information and discussion on the Web. Get recipes, usage tips, modification ideas, and discuss the Weber smoker with owners and enthusiasts in our online forums.

www.virtualweberbullet.com

There is so much information on that homepage about operating, problem solving, and cooking on the WSM cooker. As for anything that he does with a WSM 18, I have learned it transfers over very very well to the WSM 14, I just scale whatever it is down appropriately. So many of the answers to our questions are already discussed and answered here. We never mind questions and discussion here, but always know that the homepage is a great place to start. For example here is the page on wind screens that was discussed earlier in this thread.

Cooking In The Wind, Rain & Cold - The Virtual Weber Bullet

Cold weather operating tips for the Weber Smokey Mountain Cooker, including the use of wind screens and enclosures, plus tips on cooking in the rain.

www.virtualweberbullet.com

Now you can also search wind screens on the forum and will find more great option and post.

As for your two questions, I am not sure about the sticking lid, you want to build up a nice seal with all that cooked goodness overtime, but after your first burn without food??? I really hope Chris's video and other incite can help.

As for the temps... What you put in the water pan, how you use your water pan, and/or what you replace your water pan with are some the most talked about items here and it is like talking politics. So please know there are many many thoughts on this.... but here is what I will add. I live in PA and during the warmer months I fill the water pan up with warm to hot water and I try to keep it filled throughout the cook. However once the outside temps get below 45 F, I stop filling the water pan up with water and just foil it to leave an air pocket between the foil and the inside bottom of the pan. The way that the smoker cooks with this combo of outside temps and water pan set up are almost identical. The biggest thing water in the water pan does is help to control temps, (it is really really hard to get high temps when you are heating that water) and it the summer months I need this help, however, in the winter months I don't so I switch it up. It is much easier to control temps with water in the water pan, and I like that I learned with water in the pan first and then moved to waterless, but if you are learning in the cold, I might try water pan without water and see how that goes. Just make sure that you are watching how the temps are climbing and don't be afraid so close some of the bottom vents eariler in the process. Then was it gets warmer decide if you want to keep learning without water or go to using water and decide how to move forward from there.

 

[JWorden]

If you don't want the lid to stick take a moist piece of paper towel and wipe off the grease on top of the middle section before it completely cools. Mine does this all the time as well.

 

[timothy]

1. It was quite a breezy day and I had trouble even keeping the WSM near 250, even with all baffles open. It generally hung around 230. I know wind can play a large role, but I was surprised that it played that large of a role. I presume it was the wind?

Wind, as Tye mentioned can cause temp swings. Usually you point your top vent down wind and close off the two lower vents up wind if you don't have a wind shield. Another thing is the built in Weber thermo is notoriously famous for reading lower at the beginning of a cook then towards the middle/ end. It's not the thermos fault, it's just in a location that reads the static air and a cold mass ( like a butt ) influences it.

2. After I used it the first time, then went to use it the second time a few days later, I could barely get the lid off. It had built up gloopy creosote that acted like mortar. After using the second time with the pork butt, the same thing is happening. Is this common?

Using water in the pan, that is common. The water steams all the BBQ residue down the lid and it collects in the lip.
The WSM is designed with an inward lip compared to an outer lip so all the stuff stays inside.
When it's cold out you'll probably notice that more because the grease/residue freezes and makes a seal.
When it's hot out, not so much.

 

[Jason Riley]

Much appreciated for all the replies. Very useful.