View Full Version : WSM Ran Away
brdbbq
05-09-2005, 03:41 PM
My WSM ran 320* yesterday and I could not slow it down. Any suggestions ?
tommykendall
05-09-2005, 03:52 PM
Lighten up on your fuel a little. I found through limited experience is that as soon as your temperature hits 225-230, shut your intake vents almost completely. I shut 2 completely and leave the third 1/4-1/2 way open. Regulating from there on should be easier for you. Once you're too hot I don't know if you have many options.
brdbbq
05-09-2005, 04:03 PM
Just one dump the water pan
Start your fire in the charcoal ring with only 12-15 briquettes.
Don't be afraid to close the vent - more than once I've cooked with two inlet vents closed completely and the third just barely open -- I've even (horrors!) shut the exhaust vent down to almost nothing -- still getting sweet blue.
brdbbq
05-09-2005, 05:00 PM
Had three bottom 1/2 open, no sweet blue. Way to white not sure what I did wrong.
hornbri
05-09-2005, 08:07 PM
your not going to get alot of sweet blue from a WSM.
If you are using the minion method you have cold coals and wood igniting those are going to produce white smoke.
Well, I guess I just fark up by the numbers because once I get my WSM running I get nothing but blue! :twisted:
The_Kapn
05-09-2005, 09:29 PM
Well, I guess I just fark up by the numbers because once I get my WSM running I get nothing but blue! :twisted:
Me too.
Must be a FL thiing for us. :lol:
I run 2 bottom vents closed and 1 cracked a bit up to 1/4 open.
"Cruise control" temps that I can vary from 150 to 300 and stay locked on. Clear smoke burning Kingsford and Oak/Pecan chunks/chips.
If you get high temps like that--close off every vent. The burn will stay high for a bit, then drop like a rock. When it drops, it is dying. Good. Just open the top 1/2 to start, and 1 bottom vent 1/2. Then, tune it back in where ya want!
TIM
BBQchef33
05-09-2005, 09:39 PM
Somethnig to be aware of. Sometimes the top may not seat all the way and seal shut, or close at all the way down. I always give mine a quick spin to make sure it is seated all the way. If its not completely seated, and still open a crack on top, temps can run away. Its happened to me a few times till I realized what was happening. I usually run with vents 2/3 closed and temps lock in at 240. I start with a full ring and dump 3/4 chimney on top. I run full open till temps reach 275 and smoke clears up. Once its clear, i crank the vents down and let it settle in at whatever operating temps on. One its running sweet blue, Its rare i get anything but clear smoke.... maybe as a chunk lights, i may get a little white smoke, but nothing to worry about.
racer_81
05-09-2005, 10:48 PM
I get blue smoke from mine.
Stupid question. How did you measure the temp?
brdbbq
05-10-2005, 08:48 AM
Stupid question. How did you measure the temp?
Fluke 51 Thermometer K Thermocouple down through top Vent. High Tech Mod
brdbbq
05-10-2005, 08:49 AM
Started to call one of you farks Sunday when I could not figure it out, Wish I had have now
Like Phil said, make sure the lid and the barrel are well seated - my road warrior is oval rather than round :D and I have to ensure that it's put together right!!
What I've found is start with the amound of charcoal you think you'll need (full ring for brisket/pork, a bit less for ribs and chicken), make an empty circle (donut hole) in the center of the charcoal ring, light off about 12-15 briquettes (not lump! lump performs differently.), when they are going real well pour them into the center. Put the lid on and wait until the temp starts risings - adjust the vents as required.
Dont' be afraid to really shut 'em down if you need to.
As alway, this is my opinion - your mileage may vary! :D
BBQchef33
05-10-2005, 09:52 AM
Started to call one of you farks Sunday when I could not figure it out, Wish I had have now
Sheett.. you should have.... we could've got ya under control real easy. Theat what happens when ya cook with gas for so long.. ya lost your touch. :wink: :twisted:
brdbbq
05-10-2005, 10:50 AM
ya lost your touch.
_________________
Phil
Yea but I coming back with a Vengeance.
willkat98
05-10-2005, 12:08 PM
I start my chimney with 4 or 5 nice size hickory chunks, and maybe 10 briquettes at the most, poured over the ring loaded 50/50 charcoal to hickory chunk, about 1/2 to 2/3 ringful at most.
It hits 227* after an hour and you then set it and forget it.
brdbbq
05-10-2005, 01:43 PM
http://www.weber.com/bbq/pub/recipe/grilling101/briquets.aspx
Amount of Briquets to use.
Go to www.virtualweberbullet.com - it's a seperate forum for the WSM with mods, comments from Jim Minion, etc. A couple of "studies" of heat distribution and fire management, etc.
It's worth the time.
brdbbq
05-10-2005, 01:56 PM
Been there done that just farking around cuz everyone went to a Dept Meeting but me. 25 year defiant bastidge.
racer_81
05-10-2005, 02:36 PM
Was the water pan full? I get spikes when the water pan dries out.....
brdbbq
05-10-2005, 02:40 PM
Was the water pan full? I get spikes when the water pan dries out.....
Started that way High temps where early on. Yes water pan a waste of time. Brinkman Mod in Store
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