What am I doing Wrong?


 
M

Matt Albright

TVWBB Member
Hi All

For the past three times I have tried to do a long cook (via the Minion Method) I have not been able to hold the heat over 5 hours.

I use Kingsford Charcoal, which I've had successful M/M's with the new stuff

I tried lump, which made no difference.

I bring the WSM up to temp and slowly close the vent holes (not all the way of course)and watch to make sure the temp maintains.

I come back in about three hours to find my temp is down to about 175 and half my charcoal is still unused. My smoke wood is usually not completely burned either.

I have done this numerous times this same way without any problems. Am I doind something wrong or am I just losing my touch?

Thanks

Fyrepup
 
Are you making sure that the coals are ashed over before putting them on your unlit briquettes? If so, how many are you using? Are you buying new charcoal each time or is it coming from a possibly damp "stockpile"?
 
You should be closing the vents as the temp rises to slow the rate of assent, not wait till it gets to your target temp and then close.

When you're getting your temps into the target range and allowing the cooker to stabilize, you need to check a little more often than 3 hours later after it is at your target point. It could be dropping slowly and you're not aware at the point you see the temp as being where you want it. Depending on the amount of meat I have on the cooker, it might well be 1 1/2 to 2 1/2 hours till the cooker is stabilized. During that time I'm pretty attentive to the cooker.

Paul
 
I ran into that one time, got up to 200 and started closing the vents and even 1 hour later it had dropped to 170 so I basically started all over, never did really figure it out other than I must have not had enough lit from the start and closing the vents took all the air away and it basically went out. Ever since then I add a full chimney full of well lit and ashed over on top of the unlit and not had theat probelm anymore.

Randy
 
During my initial uses of my WSM, I had a similar problem. What I found is that I had not gotten use to how far to close the vents and when. You will have to pay more attention initially during those first hours to see how it goes. Another point is that on a new smoker, you have wait until the inside gets that used look. The shiny, reflective new surface recks havoc with temp stabilization.
 
Thanks for the info guys.

I do check the temp more often than the 3 hrs. I was trying to condense the message.

I've used charcoal from different places each time. I'll be doing another cook tomorrow and I'll try some of your tips and let you know how it worked out.

Thanks again...

Matt
 
I'm not sure what changed, but I use to have a similar problem. It seemed I could never keep my WSM stable. The temp was either going up or going down, but I just couldn't seem to hold a temp. Now, I hold temp for hours with no adjustments. It might be a break-in period, it may be that I'm making smaller adjustments, it could be anything, but to me, I don't feel like I'm doing anything different. Just hang in there and you'll find the sweet spot.
 
Make sure you keep a full waterpan. I would suggest the Brinkman Charcol pan this will help. I have held temps easily over night with the vents all closed down using the MM method.
 
Just a few bases to cover:

Fresh Charcoal-if using different coals and you
got same result then probably not a charcoal isssue.

Lots of Cold Meat-two full racks of 4 butts takes a long time to get to temp. If not over filling the wsm, than this is not the problem.

Fully Lit Charcoal-use 15 to 20 well lit coals to start the MM cook.

Vent Management-top vent 100% open all the time.
Bottom vents 100% open till within 10* of target. For the first vent adjustment, close bottom vents to about 25% open-leave top vent wide open. Check in 30 minutes and adjust as needed.

Water Pan-start full it should not be a factor in getting to temp. Room temp water is fine unless you have a full load of meat in which case you can use hot water.

Matt does that shed any light on the problem?
 
Matt
Your closing down the bottom vents too far if the the pit temps are dropping to 175. I use the slow steady climb of pit temp to produce smokering in the first few hours. Not checking pit temps in the first 3 hours is too long, once an hour with small adjustments to bottom vents will dial in the right pit temp. If you make an adjustment to vents check again in about 1/2 hour to see what the pit temps are doing.

Jim
 
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