Vent control question


 
L

Les Stubby

TVWBB Fan
Am in the middle of smoking a 7 pound chicken for my children who are both home from school for a long visit.

My question is:
Does one have to adjust the three bottom vents evenly or can they be adjusted independly; 2 closed, one open, etc.? Great site.

Les Stubby
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Les Stubby:
Am in the middle of smoking a 7 pound chicken for my children who are both home from school for a long visit.

My question is:
Does one have to adjust the three bottom vents evenly or can they be adjusted independly; 2 closed, one open, etc.? Great site.

Les Stubby </div></BLOCKQUOTE>

Les,

You can adjust them any way you like to maintain the proper temp. One open, 2 closed, etc. Your goal is the change the temperature by allowing/not allowing oxygen to get to the burning fuel. Do it in whatever way you think is best. Merry Christmas!
 
Trying to keep the 3 lower vents the same does help with even charcoal burn but it's not a must. If wind is an issue, many will close the windward vent(s) and just use 1 or 2 for control. HTH

Bill
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
Trying to keep the 3 lower vents the same does help with even charcoal burn but it's not a must. If wind is an issue, many will close the windward vent(s) and just use 1 or 2 for control. HTH

Bill </div></BLOCKQUOTE>


Ditto to what Bill said!
 
Has anyone experienced uneven burning of the charcoal? I smoked two pork butts last night and had one heck of a time controlling the temperature. We started off well at 229 but then she rose up to 257 at which time I started adjusting the vents. I started this smoke at 4pm and it took three hours to get the temp up to where it needed to be. Then like I said it spiked to 257. After adjusting the vents, she settled down again to a range of 226-239, which I felt was very acceptable; but then around 11:30 all hell broke loose and she started dropping big time, as low as 202 before getting back up to temp. Once I got the temp up to 229 I thought I had it made, then at 12:30 back up a little to 246, and I figured all is good so it was off to bed. I woke up at 2 am to find the lid temp at 229 so it was back to bed.I woke back up at 7am to find the lid temp at 187 so I opened the access door to find only one quarter of the coals were being burned. I stirred them up just a bit to move some coals around and waited for the temp to come back up. It did and got up to 270 then back down to 250 and I just let it do what ever it wanted to. I took the first butt off at the 21 hour mark and foiled it and place it in a cooler. Two hours later I removed the second and repeated the foiling process and placed in the cooler. The butts came out very good, but I was really disappointed with the temp control on this WMS 2820. I have been experiencing these types of temp issues since I purchased it back in August. Has anyone else experienced these issues? If so, how did you correct them.

Thank you in advance for any help you are able to give me, Merry Christmas.
 
This sounds like a charcoal or weather issue, not the WSM. It would be helpful to know what brand of charcoal you're using, how it's been stored and your weather conditions during the cook (wind/rain). My 1st thoughts are a bad/inconsistant brand of charoal, damp charcoal or gusty winds that wreak havoc on the WSM without a windbreak. Seeing that you're in Fresno, I'm more inclined to think it's a charcoal issue..

Bill
 
Originally posted by Bill Hays:
1st of all, this probably deserves it's own thread..

This sounds like a charcoal or weather issue, not the WSM. It would be helpful to know what brand of charcoal you're using, how it's been stored and your weather conditions during the cook (wind/rain). My 1st thoughts are a bad/inconsistant brand of charoal, damp charcoal or gusty winds that wreak havoc on the WSM without a windbreak. Seeing that you're in Fresno, I'm more inclined to think it's a charcoal issue..

Bill[/QUOTE
Thanks Bill for your input. I have been using Ranchers for the last 4 - 5 months and it's been burning well. We didn't have any wind last night, but it was pretty humid. My charcoal was on the patio ad covered. I believe the error of my ways was the fact that the charcoal was on the ground instead of up off the patio and away from the elements. It is dry on my patio, but the moisture along with concrete could have reaked havoc with the Ranchers.
Click to expand...
 
21 hour mark? How big were the butts? Even at the low end of your temp range..should of been done way b4 that. I actually prefer to cook butts at 250-265. 230 to me is too low. Takes too long and has no noticeable difference between a butt cooked at 250. How did you monitor ur temps? was this at grate level?
 
Gary, one of them was about 4 pounds and the other was about ten pounds. I have always cooked at a low temp. The temps are monitored with the Maverick temp probe. One in the meat and on right on top of the grill. I will give your method a try on the next one though. Thanks for your input.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Cardoza:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
1st of all, this probably deserves it's own thread..

This sounds like a charcoal or weather issue, not the WSM. It would be helpful to know what brand of charcoal you're using, how it's been stored and your weather conditions during the cook (wind/rain). My 1st thoughts are a bad/inconsistant brand of charoal, damp charcoal or gusty winds that wreak havoc on the WSM without a windbreak. Seeing that you're in Fresno, I'm more inclined to think it's a charcoal issue..

Bill </div></BLOCKQUOTE>
Thanks Bill for your input. I have been using Ranchers for the last 4 - 5 months and it's been burning well. We didn't have any wind last night, but it was pretty humid. My charcoal was on the patio ad covered. I believe the error of my ways was the fact that the charcoal was on the ground instead of up off the patio and away from the elements. It is dry on my patio, but the moisture along with concrete could have reaked havoc with the Ranchers. </div></BLOCKQUOTE>
I've not used Rancher so I can't say for sure .. Kingsford has a plastic wrap inside their paper packaging which protects the charcoal from moisture .. Most of the time. It has been known to have leaks from time to time.

If the Rancher had been previously opened, storing on concrete or on any ground is not a good idea as moist air is heavier than dry; dew for example.

I would suggest storing charcoal at least a foot off the ground and if it's an open bag, in a known dry place (inside perhaps) away from any heat sources.

With your issue, I'd acquire new, sealed bag of charcoal and use it promptly to verify there's no issue with the WSM and go from there.

HTH,

Bill
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Cardoza:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
1st of all, this probably deserves it's own thread..

This sounds like a charcoal or weather issue, not the WSM. It would be helpful to know what brand of charcoal you're using, how it's been stored and your weather conditions during the cook (wind/rain). My 1st thoughts are a bad/inconsistant brand of charoal, damp charcoal or gusty winds that wreak havoc on the WSM without a windbreak. Seeing that you're in Fresno, I'm more inclined to think it's a charcoal issue..

Bill </div></BLOCKQUOTE>
Thanks Bill for your input. I have been using Ranchers for the last 4 - 5 months and it's been burning well. We didn't have any wind last night, but it was pretty humid. My charcoal was on the patio ad covered. I believe the error of my ways was the fact that the charcoal was on the ground instead of up off the patio and away from the elements. It is dry on my patio, but the moisture along with concrete could have reaked havoc with the Ranchers. </div></BLOCKQUOTE>
I've not used Rancher so I can't say for sure .. Kingsford has a plastic wrap inside their paper packaging which protects the charcoal from moisture .. Most of the time. It has been known to have leaks from time to time.

If the Rancher had been previously opened, storing on concrete or on any ground is not a good idea as moist air is heavier than dry; dew for example.

I would suggest storing charcoal at least a foot off the ground and if it's an open bag, in a known dry place (inside perhaps) away from any heat sources.

With your issue, I'd acquire new, sealed bag of charcoal and use it promptly to verify there's no issue with the WSM and go from there.

HTH,

Bill </div></BLOCKQUOTE>

Thanks Bill, I am currently building a prep table/cabinet that will have storage for charcoal to help eliminate this particular issue.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary Michael:
21 hour mark? How big were the butts? Even at the low end of your temp range..should of been done way b4 that. I actually prefer to cook butts at 250-265. 230 to me is too low. Takes too long and has no noticeable difference between a butt cooked at 250. How did you monitor ur temps? was this at grate level? </div></BLOCKQUOTE>
I always cook my butts at around 220º and the approx. 8 lb'ers take around 20-22 hours. Personally, I like the results as there are no fat pockets to pick through ~ Not mushy either.

Bill
 
Hey Ed, I love RANCHER and have 600lbs of it in my garage. I have left it out, it sits on my garage floor and have not had any crazy burns with it. It could of just been an "odd" cook...we all have had them. Perhaps the chasing of the temps, and all the adjustments. If I were you next time..Id have it dialed in where you were and let it cruise. Dont be afraid of a 20 degree swing...esp w/ butts. There so forgiving. I cook 5 lbers in my kettle at 325 and they come out excellent. they only take 5 hours. But...I also cook at 250...depends on my schedule.
 
Hey Gary, I have the same amount of Ranchers in my garage as well. This particular bag did have a hole in it and they very well could have gotten damp with all the rain we have had this past week. I have experienced these types of issues since I purchased this smoker 5 months ago, but this was my first attempt at an overnighter. One heck of a way to learn without any sleep though.
 
Well...I guess you can chalk it up as learning experience. I bet your anxious to compare to another cook w/ some fresh Rancher. Im sure it will make a difference. Post us some updates when you have another cook.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary Michael:
Well...I guess you can chalk it up as learning experience. I bet your anxious to compare to another cook w/ some fresh Rancher. Im sure it will make a difference. Post us some updates when you have another cook. </div></BLOCKQUOTE>

Definately, and I will get my chance tomorrow as we are smoking a 22 lb rib roast. Looking at about 6 1/2 to 7 hours on this brute. I will post when she's done, but more than likely it won't get posted until Wednesday.
 
Well, I didn't think that the brute(22 lb rib roast) would cook as fast as it did, but it sure did. I had originally planned on a 7 hour smoke, but it was done in 4 1/2 hours. I double wrapped her in foil and placed her in the cooler for three hours. When I tooke her out to slice she was still just as hot as she was when I wrapped her. She sliced like butter and was the hit od the dinner. I have to tell ya though, I was a nervous wreck all during the smoke and up until I sliced her. I used two large pieces of cherry wood and wow it was fantastic. We served 12 people with rather large slices and it was gone. I smoke her right at 315* but when the internal started to rise too quickly I dropped it down to 200* until I reached the internal temp that I was looking for which was 140*. We used the herb rub from this site and it was great as well.
Thank all of you for your advice and wisedom, my family and friends thank you.
 
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