WSM 22 max temp issues


 
C

Christopher Sockrider

New member
I've had my 22 about 2 months and I'm about a dozen cooks into it. Today, I am doing my second Turkey. Following the instructions, I don't seem be able to get my temp over about 310 degrees. I have yet to under cook anything, but I wonder what I may be doing wrong.

I mostly fill the ring and a few blocks of wood.
I then add one full chimney of red coals over that.
I open all vents 100%

Today, for example, I am 1:30 minutes in to the cook and my temp is 310 degrees.
It's sunny and humid outside with no wind. Its a balmy 75 here in my fair city.

Advice is appreciated.
 
What charcoal are you using?

1.5 hrs in at 310F isn't exactly bad, you've just barely gotten past the initial warm-up phase. I've got a 22 and after 1 hr, I'm hitting 250F steady, w/ waterbowl + water. Takes a solid 1.5 hrs for me to hit 300+F, so this doesn't sound crazy if you're using a waterbowl.

Also, what are you using to judge temperature? If you're using the dome thermometer, it's likely way off. Grab yourself a affordable+reliable wireless grate+meat thermometer.

That being said, past 1.5 hrs, what exactly are you seeing?
 
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Try putting something between lid and top of wsm to increase draft. Just a 1/4 inch crack on one side of smoker will really stoke the coals, so keep an eye for awhile!
Oh yeah, and how many lit coals did you start with? I was able to get over 375 at T' giving with a full chimney of lit and the aforementioned gap.
 
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What's in the water bowl?


I suggest using water that is brought up to boiling before you put it in the smoker. Using cold tap water will hamper your efforts to get the temp up.


Charcoal wants to burn (unless it is damp). You should have a harder time keeping the temp down than getting the temp up.

Also, use fresh LUMP coal. Briqs have fillers which do not burn as hot and also cause ash which can restrict airflow
 
If you want high temps in a wsm the easiest way is not to use water. Water is great for moisture but it's a drag when you are trying to cook above 250-275.

Cooked a 24-28 lb turkey for christmas (was fresh harvested so don't know exact weight) on my 22 wsm at 325 without water in the pan. Turned out great.

I agree with Nick, get a reliable wireless thermometer (ex. Maverick)
 
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