Wind And The WSM


 
Rusty James

Rusty James

TVWBB Emerald Member
How does wind affect the WSM?

Does it lower or raise the temperature inside the cooker?

The wind is gusting up to 12 mph today, and I have shut off the two upwind vents and left one downwind vent open. Smoking two butts today via the Minion method.
 
We get some nasty winds here and I've found that the mini doesn't react much to them, but the 18.5 you're chasing temps all over the place so I have to keep it sheltered. That becomes the job for my three big gassers, I use them to block off three sides of the WSM.
 
My 18.5" WSM temps stayed around 200 (during the first hour) until I opened the door for a few minutes, and then they hovered between 225 and 250 for the next few hours. The wind died down after sunset, and now the temps are running close to 275. I just finished stoking the fire and adding the remainder of RO lump. The top butt is at 180 degrees, so I presume I will be pulling them around midnight.

No rubs used this time, with only hickory for smoke. Might should have added a piece of oak, but it is too late now.


Thanks for the link, Bob.
 
Pulled the top butt at 10:30 last night after it reached 195 degrees. The butt on the lower rack registered 180, so I commenced to putting it on the top rack by dumping the butt out of the pan I had place it in.

Big mistake!

The impact of the butt flopping onto the top grate dislodged it, and the meat flopped straight into water pan juices. :o I had previously removed the lower rack for cleaning, so there was nothing there but empty space. I about panicked when the some of the grease hit the coals and blazed up on one side. All I had to pick up the butt with was a big fork, and it took two tries to fish it out.

Nevertheless, I pulled the last butt near midnight and let them rest in a slightly warm oven till dawn. We just ate some for dinner, and I thought was the best pulled pork we've had so far. These butts had no seasoning whatsoever, and, although not as woodsy flavored as the local restaurants, I could taste the hickory flavor better than before. (maybe this new type of au jus is just what the doctor ordered. :D)


EDIT: Thanks for the link, Enrico!
 
Last edited:
Rusty James said:
Pulled the top butt at 10:30 last night after it reached 195 degrees. The butt on the lower rack registered 180, so I commenced to putting it on the top rack by dumping the butt out of the pan I had place it in.

Big mistake!

The impact of the butt flopping onto the top grate dislodged it, and the meat flopped straight into water pan juices. :o I had previously removed the lower rack for cleaning, so there was nothing there but empty space. I about panicked when the some of the grease hit the coals and blazed up on one side. All I had to pick up the butt with was a big fork, and it took two tries to fish it out.

Nevertheless, I pulled the last butt near midnight and let them rest in a slightly warm oven till dawn. We just ate some for dinner, and I thought was the best pulled pork we've had so far. These butts had no seasoning whatsoever, and, although not as woodsy flavored as the local restaurants, I could taste the hickory flavor better than before. (maybe this new type of au jus is just what the doctor ordered. :D)


EDIT: Thanks for the link, Enrico!
Click to expand...

Glad you saved it. if your top grate has too play and falls through, check to see if your mid section out of round, weber may replace under warranty. i had same issue top grate collapse during meat tending and water pan fell onto coals (thankfully empty)

If you dont want to replace midsection. grab some fender washers and install behind the straps that hold the grates. this shrinks down space between the tabs that hold the grates and bowl and prevents fall through.
 
Thanks, Charlie.

I did that beforehand with non-metallic Weber washers (requested a few after it appeared a few pieces was missing out of the box). I guess the impact of the butt caused the grate to bounce slightly, and the rest was history. I'll recheck the grate clearance and see if more washers are needed.
 
You must log in or register to reply here.

 

Back
Top