WSM 18.5 Temperature Control.


 
Timothy F. Lewis said:
Don’t sweat the small stuff, and most of it is small.
The WSM is pretty simple really, light fire, add meat, close, have a cocktail or go to bed.
I know that sounds pretty flippant but, when it comes down to it, that’s really is all there is to do. The patience is where the art comes in. A butt is pretty forgiving, as long as you don’t get too hot, it will always turn out well.
I use a sidewinder minion start using Harry Soo’s method of smoke wood on the bottom with a couple interspersed in the charcoal. I Lay the ring as full as possible, use a torch to light one spot right inside the door (maybe 2-3minutes), put the butt (or what have you) on, close it all up, watch any thermometer until it’s within 25 degrees of target temp then start to throttle down the back(opposite the door) vents first, adjust the front (below the door) last. Then, when it’s close enough, I simply go to bed. I do not subscribe to the chase the ten degree window, nonsense! Adjustments at 25-30 are really close enough unless it drops through the floor and you have to go basically crazy getting things back. It’s much more about waiting that ANYTHING ELSE. Good barbecue will be done when it is finished and really can’t be rushed.
Always start three hours earlier than you expect, the long rest after the smoke will render the best results! I’ve gone to trying to have at least two hours resting in a cooler (foiled and toweled) with everything like butts or brisket. It saves serving headaches, you have the goods off and simply relaxing until your guests arrive.
I hope I have not been too “windy” but, as long as your smoker is not in a wind or rainstorm, it will be just fine.
After you've don’t the first one, you will see just how wisely designed the unit is.
Take your time, gather appropriate beverages, good guests and you will have a wonderful time!
Click to expand...
Timothy, you're not supposed to tell everyone how easy it really is :D
 
I obsessed over temp grate vs dome thermometer, but got over it. I use the dome for the rig temp and my Maverick for constant reading of the meat.

Temp control on the WSM is like piloting an ocean oil tanker, not a Cooper mini. Keep some records of target temps, vents, and time then relax.
 
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