Ultra-Sensitive Vents


 
Charles Howse

Charles Howse

TVWBB Wizard
Hi everyone,
I started a 2-butt cook this morning ~6:00 CST.
Outside Temp +10°, little or no wind. Lots of windbreak in place. Started with Minion method, 50 brickettes on a full ring.

The temp came up fine, when it got around my target of 275°, I set all 3 vents to 25%.
The temp immediately fell, and fell, and fell. It doesn't want to settle.

I opened all 3 vents to 100%, let the temp rise above target, then closed to 50%, same story.

My WSM is several years old, and isn't as air-tight as it used to be.

I know where the articles are about sealing leaks, and adjusting the vents while cooking, and will re-read them, but in the meantime, does anyone have any suggestions on how to get the smoker to settle in?
 
Charles,

My guess it isn't the vents but perhaps the sections or access door are the culprit. Since you're in the middle of a cook, working on the sections would be difficult, but you could start with the access door. Pull it off and form a quick gasket out of foil to see if that helps. After the cook, check your middle section to see if it is out of round. Also, are you using a probe? If so, how do you have it running to the meat; under the hood? That can cause problems as well.

Paul
 
My thoughts are you have a really cold day, a lot of meat, and even 50 briquettes to start aren't enough "reserve" to work against the first two. The usual Minion procedure, remember, dictates managing temp on the way up, dialing the vents back before reaching target cooking temp, rather than after. I'm not sure about the theory of loss-of-air-tightness over time-- maybe if you dragged it around for years cross-country in the back of a pickup truck.
 
Hey guys,
Paul -
Yeah, the center section is a little out-of-round. It rocks when placed on the bottom section, however it's not leaking anything now.

I have had a foil gasket on the door for about a year now, and that helps a lot.

I've always run the probe leads under the lid, but (hehehe) there is plenty enough gunk there to seal. There's a small leak on the opposite site, no big deal.

Doug -
I think "All the above" may be in order here.

HOWEVER...shortly after posting, I removed the lid, moved the temp probe about 3" (it was never near the edge), and re-routed both of the wires, though still under the lid.

She's settled in nicely now at 274° at the grate and 153° in the meat. I'm a happy camper.
This spring, I guess I need to give 'er a "tune-up". :-)

BTW, Just finished reading "Lone Survivor" by Marcus Luttrell.
<http://www.amazon.com/Lone-Survivor...F8&s=books&qid=1233764182&sr=8-1>?tag=TVWB-20
HIGHLY Recommended *****
 
An out or round condition causes more air to get into the WSM, thus creating higher temps. Your problem was the complete opposite.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
An out or round condition causes more air to get into the WSM, thus creating higher temps. Your problem was the complete opposite. </div></BLOCKQUOTE>

Right you are, Bryan!
We should be talking 'bout "Temp won't stabilize".
wsmsmile8gm.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Toby Keil:
Is your top vent opened all the way? In your post you mentioned all 3 vents. </div></BLOCKQUOTE>

Fer Sure. Always when cooking.
icon_cool.gif
 
Guys, after the first 2 - 3 hrs, this became just another easy cook with the WSM.
Temp settled in per my post above.
Almost done now, gotta make some "Secret" sauce.

Later!
 
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