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M

M Merrill

TVWBB Member
I've always loved the quality of the smoke I've gotten on my WSM. But I hate chasing temps - so much that I bought a pellet smoker. I like that I can just fill the hopper with wood pellets, set the temp, insert the probe and wait until the alarm goes off when it's done. But, though it's very convenient, it doesn't provide the deep smoke flavor that of my WSM. Is there any way to control the temp on the WSM so I don't have to stay up all night continuously chase it? Your input is greatly appreciated.
 
You need more patience with the WSM. I don't worry much about temps on the WSM. What ever temp it settles on I'm happy. I just cook until the internal is good on my cooks. I'm good anywhere from 245-300.
 
You need a control unit which will blow air onto the coals as needed. Like a Stoker, or a BBQ Guru. They are pricey though.
 
Tony R said:
You need more patience with the WSM. I don't worry much about temps on the WSM. What ever temp it settles on I'm happy. I just cook until the internal is good on my cooks. I'm good anywhere from 245-300.
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I agree with Tony, I spent three years buying, trading, and modding cookers in a quest for Temp control and realized that for a back yard cook its completely unnecessary. I have an ATC and it does a decent job but i can cook fine without it. Use your best judgement to control how much lit coal you start with and let it go. As long as you are "within range" of your target your food will be fine. If cooker runs hot it'll cook faster, if is cooler, it'll take longer.

Once i embraced the mantra "let the cooker cook", i enjoyed BBQ more because i stopped worrying about it.
 
With practice, you can learn to dial in the WSM to just about any temp you want. I do overnights where I sleep 8 hours and the WSM is pretty much where I set it.
 
The more you use and learn how your WSM cooks the better off you will be. Gadgets, stokers, temp controllers not really needed at all.
Relax, have a local beer and let it cook. The more you use it, more often you will get repeatable success using it.
 
Van DeWald said:
You need a control unit which will blow air onto the coals as needed. Like a Stoker, or a BBQ Guru. They are pricey though.
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I was in the same boat and found a great deal on the BBQ Guru PartyQ last Fall. It's a great and relatively small investment (~$150 if you shop around).
 
Tony R said:
You need more patience with the WSM. I don't worry much about temps on the WSM. What ever temp it settles on I'm happy. I just cook until the internal is good on my cooks. I'm good anywhere from 245-300.
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Bob H. said:
The more you use and learn how your WSM cooks the better off you will be. Gadgets, stokers, temp controllers not really needed at all.
Relax, have a local beer and let it cook. The more you use it, more often you will get repeatable success using it.
Click to expand...

Sage advice from two of the experts here on TVWBB! Grilling, barbecuing and smoking food is supposed to be a relaxing endeavor, not a stress-inducing one. Roll with the temps, relax and have a beverage of your choice! :cool:
 
I have great control over temps with my 18 WSM. It took a few cooks to get really dialed in and took a few years to feel like i truly mastered it. I now have a partyQ I use when doing over night cooks but honestly could of gotten away with out buying it. If you really are consistent and take what you learn from previous cooks the WSM will be the best cooker. If a recipe calls for 250 degree and you cooker settles at 275 or 225.... go with it. If you stress out over a few degrees here and there you will have a tough time with any cooker. as long as the temp is close and consistent you will put out a great product.
 
"I like that I can just fill the hopper with wood pellets, set the temp, insert the probe and wait until the alarm goes off when it's done"

You have just describe my tipical cook with my 22 WSM + Pizza Stone + BBQGURU.
10 to 15 hours super steady @250F.
+- 5F.
I N C R E D I B L E
 
I live in the mountains and deal with high altitude and constant yet varying winds all the time. I have a mini and an 18.5 and I've learned like Tony R and Bob H and others have said, if you're close you're good. It took 5+ hours to cook my 15 lb. turkey The temps wouldn't go above 245-250, but I allowed for that because I was cooking in a really strong constant wind. End of the story, so what if it took 5+ hours the bird came out great.
Relax and give yourself plenty of time, it will get done and it will be great.
 
Lew said:
With practice, you can learn to dial in the WSM to just about any temp you want. I do overnights where I sleep 8 hours and the WSM is pretty much where I set it.
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This. It took me a while to learn the WSM but I can pretty much set it and keep it steady now and get plenty of sleep on overnight cook. I'm really don't like the idea of ATC but if I was going to do it, I'd go with the Heater-meter just because I love electronics. I spent about 11 years doing board repair and soldering + I have a degree in Electronics so it's up my alley.
 
I have a partyQ but almost never use it. A full load of briquettes with a foiled pan (no water) can give plenty of temperature control to allow for 8 hours sleep or more in the 18 inch WSM. The vents must be adjusted precisely to make this happen but it's completely achievable.
 
I have an Auberins controller for my 18.5 & can't remember the last time I used it. I think I only used it 3 times.
To me... it's not necessary.

Send me a pm if interestred in it.
 
I go to the cooking topics, set up your WSM like Chris describes and let it cook, beware of the wind and things like that but don't fight it, let it run at what it settles in at.
 
I'm also in the camp of not using an ATC. To me it is just one more thing to drag out and hook up and then you have to run all the wires. The WSM can be set and forget once you figure it out. The key is catching the temps on the way up. I keep them 100% open till about 200 degrees and then open at 33% until it climbs to above 225 or so. then I fine tune it from there. Once it settles in, it barely moves for up to 12 hours.
 
I like that I can just fill the hopper with wood pellets, set the temp, insert the probe and wait until the alarm goes off when it's done.
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sounds a bit boring and just like my kitchen oven minus the hopper with pellets.
 
I have a chance to buy a GuruQ DX for $175 OBO that was used on a Backwoods smoker. What would I need to do to get it installed on my WSM? And is the DX2 better than the DX?
 
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