WSM 18.5 Cook Times quicker than other


 
M

Martin Wilde

New member
Greetings - I have been moving my cooking from a Traeger Texas to my WSM 18.5. I have noticed that cooking times appear to be faster on the WSM 18.5 (with Stoker) than my Traeger Texas Grill. For example, I normally cooked St. Louis Ribs in about 4 hours on my Traeger at 275 degrees and now on my WSM 18.5 (dry water pan) it is about 3 hours and 15 minutes. This seems much faster - I know that Traeger's have a good amount of convection - is the 18.5 most more efficient cooker?

Temperature is the same at 275 for both. 2 hours un-wrapped and then wrapped.
 
Welcome to the forum Martin. A question, where on each smoker are you measuring the temp? That could explain the difference in time. Whenever I check pit temp, I always do it at the cooking grate for uniformity. I never use the lid temp since in my opinion, the only area that matters is the grate temp. By measuring at only the grate, I know that this variable is then taken out of the equation. Just my 20 cents (adjusted for inflation).
 
Bob Ivey said:
Welcome to the forum Martin. A question, where on each smoker are you measuring the temp? That could explain the difference in time. Whenever I check pit temp, I always do it at the cooking grate for uniformity. I never use the lid temp since in my opinion, the only area that matters is the grate temp. By measuring at only the grate, I know that this variable is then taken out of the equation. Just my 20 cents (adjusted for inflation).
Click to expand...

Thanks Bob for the welcome

Since I use a stoker - I am measuring it 1" above the top grate.

You are most likely correct - just strange that when others report their WSM cooking times (using a stoker also), my cook times are shorter.

It could be their pit probe may be located differently on the top rack for example or their temperature swings for the set temperature
 
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