WSM holding temp


 
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Phil Lascala

New member
Full disclosure this is only my second year smoking food. The wife to be got me a smoker last year because I lived the idea of making my own BBQ for everyone instead of always getting our outdoor parties catered.

Anyway I have the WSM 18.5 and last year this thing was amazing. Ever since I started using it this season I have a hard time holding a temp above 230ish.

For example take today. I smoked three racks of baby backs. I assembled the smoker once my coals were white and the wood was engulfed in flames. Just as I learned thanks to the cooking topics on this site!!
My maverick thermometer reads 320, I place the food prong through the top vent. But once I get my three racks one the smoker the best I could do was get the smoker to 230. That's fine for the first three hours but when I try to get the temp up to 275 to finish it I can't come close.

This same problem has happened with whole turkeys, turkey legs, and whole chickens over the past few months. I'm worried I have somehow damaged my WSM but I can't see anything that would be wrong. I get the occasional smoke leaking from the door or top lid but adjusting the lid placement of adjusting the door fixes it right up.

Any help is appreciated
 
It's brand new. I bought some in March when I first started using the smoker this year. The bag today was brand new from the 10 20lb 2packs I bought during this weekends Memorial Day sale.

I store it in one of our buildings in the yard which is shaded and is a dark cool place
 
Vents are wide open and can't get above 230*F with new charcoal? Do you use water? Explain your setup step by step. Maybe we can detect something in your technique.
 
For today's set up I used my chimney starter full. Once those were lit I dumped them and put another full chimney of unlit on top. Added 4 chunks of wood on top that were about the size of your palm.

Water pan was foiled and full of cold tap water. I used the starting method listed on the Best ribs in the universe recipe. That was actually the first thing I ever smoked and that cooking method worked so well I stayed with it.

Thanks again for your help
 
I suggest next time try filling the ring up with unlit charcoal then pour the hot coals on top. Also try using hot tap water in the water pan. Let us know how it goes on your next cook.
 
Danny B (Albany said:
I suggest next time try filling the ring up with unlit charcoal then pour the hot coals on top. Also try using hot tap water in the water pan. Let us know how it goes on your next cook.
Click to expand...

http://www.virtualweberbullet.com/tempcontrol.html

I agree with the folks above. Fill the ring with unlit and dump lit on it.

A lot of your energy is being used to heat water instead of the meat and cooker.

Don't worry, you won't waste fuel: when the cook is over close the vents and reuse the unspent charcoal.
 
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Just want to add a few things to the already good advice given. First, you said you hang the probe through the vent. Where is the grate probe placed? Is it possible that it ends up to close to the meat? That will keep it from showing actual grate temps

Second, anytime I have trouble getting the temps up, I just prop the door open for a bit and the temps WILL come up. If you do that you have to monitor it or then you will overshoot and have to bring it back down
 
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All good advice. Consider using a foil wrapped clay pot instead of water. The contents of the saucer is used as a heat sink to maintain temp. I've used both, water does not add moistness to the meat in my experience and there the cleanup is much easier with a clay saucer. Dealing with grease water is a PITA for me. I can't put it down the drain and I can't pitch it in the yard because it will attract vermin and rodents.
 
Phil Lascala said:
For today's set up .......Water pan was foiled and full of cold tap water.

Thanks again for your help
Click to expand...

I'm still learnig my 22 WSM , BUT I've already learnt that it is NOT necessary to full the water pan with water (hot is much more better) for ribs cooking session (5/7 hours time) is sufficient 3/4 gallon at 250 ish.
For T probe try to pass the wire through the door and up toward the grate like this


IMG_4505 di BBQness, su Flickr

It much more easyer and no damages occour to my wire in 10 cooking sessions.
 
I minion ribs too...

But if you're going to use a classic method, unlit should go on the bottom as others have said.

Biggest thing that stands out to me though is the amount of water. For ribs (shorter cooks) I fill the pan between 1/4 and 1/3 full with lukewarm tap water. I did that and put 20 lit on half ring of unlit with 2 big wood chunks and ran at 275 on the dome thermometer for 5 hours without issue on smoke day.
 
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