My turkey on Thanksgiving came out perfect on the new 22" WSM, I have cooked pork butts on my 18" many times that came out great.
With my 22" and a stoker I put all but a Weber Chimney full of Kingsford Charcoal in the charcoal chamber, lit the chimney let it get full of coals, pored them on the rest of the charcoal and it got too hot.
I ended up having to add water, started with a foiled pan, and still had to close off the top vent after a couple hours of temp going from 300-330. the Stoker was not running, but it was just too hot.
I closed the top vent (only way I could get it to cool down) for 3 hours to bring the temp down to 230 where its staying now.
Target on the stoker was set to 225, but I lowered it to 200 after a couple hours of 300 temps.
The other 2 vents are closed, but even now after 8 hours It still is at 238 with the stoker set to 200.
Did I start with too many hot coals?
With my 22" and a stoker I put all but a Weber Chimney full of Kingsford Charcoal in the charcoal chamber, lit the chimney let it get full of coals, pored them on the rest of the charcoal and it got too hot.
I ended up having to add water, started with a foiled pan, and still had to close off the top vent after a couple hours of temp going from 300-330. the Stoker was not running, but it was just too hot.
I closed the top vent (only way I could get it to cool down) for 3 hours to bring the temp down to 230 where its staying now.
Target on the stoker was set to 225, but I lowered it to 200 after a couple hours of 300 temps.
The other 2 vents are closed, but even now after 8 hours It still is at 238 with the stoker set to 200.
Did I start with too many hot coals?