WSM 22” - Temperature Control


 
T

Tyler G

New member
I have owned a WSM 22” for about 5 years now and have produced some fantastic barbecue over the years with this cooker. I would consider myself very experienced and I am very aware of and understand the physics of how this smoker operates.

I typically use the minion method, KBB or royal oak, and a full water pan for almost every cook. Also, I am using a ThermoWorks Smoke thermometer that is calibrated with boiling water before every other cook.

The last 3 or 4 cooks I have been unable to control the temperature and routinely see temperatures in the 300-400 degree range with vents fully closed and a full water pan. I am constantly having to remove fuel or remove the top to vent off heat.

I am having a very difficult time understanding why this is happening. In the past, I had no difficulty maintaining whatever temperature I was aiming to cook at. Now I make adjustments to lower the temperature and it has no effect whatsoever.

I purchased this smoker instead of a pellet smoker because I enjoy the “challenge” of maintaining temperature and tinkering with the smoker to maintain a proper cook. At this point, I have no control and am just pulling my hair out trying to keep the meat from burning.

Any advice is appreciated. Would love to continue to use this smoker but I am tired of the frustration of having no control.
 
The seal around the door is tight and allows for barely any smoke to pass around it when the chunks are catching fire.

When the temps begin to rise, the vents seem to make no impact. It will skyrocket from 230-250 up to 350-400 in a matter 2 or 3 minutes with the vents closed. It’s like someone put a fan on the fuel

As stated previously, I’ve used this smoker for a while and have had no trouble with controlling temps until here recently. I am having a hard time visualizing where oxygen could be coming into the smoker with the vents closed and the door fitting tightly. Curious if a gasket around the door will make much of a difference?
 
Something has had to change in your last 4-5 cooks to make this happen. You said you have owned this cooker for 5 years with no problem. Sounds like air is getting in somehow. Bottom vent warped. Leg bolt missing, or maybe a hole rusted through?
 
Your getting air from somewhere, If the coals don't go out when you shut it down then theres a leak, taking the lid off to vent temperature doesn't work, it just supplies a massive blast of new air to stoke the fire.
Sometimes you don't get the barrel section seated fully on the bottom section, or theres some gunk holding a section up from sealing...or the barrel got out of round somehow.
Go over it carefully, clean out all the grooves, make sure the parts section together properly, and report back.. :)
 
Everything seems to be fitting up well between the charcoal and middle section. The lid is slightly out of round and only seats when in a specific orientation to the middle section, but it doesn’t show any gaps when seated in place.

The only place I can see slight gaps is looking inside the cooker at bottom of the access door when it is in place. I tried re-shaping the door to help with fitment and eliminating this gap but it doesn’t completely seal up.

Wondering if an aftermarket access door or some type of gasket around the door make a difference? Any experience with these products helping alleviate this problem?
 
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