The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Wsm h/h advice needed (http://www.bbq-brethren.com/forum/showthread.php?t=150561)

Freddy j 12-31-2012 04:33 PM

Wsm h/h advice needed
 
Hi guys & gals;

I like to cook turkeys and am in the middle of one right now on my wsm 22.

I'm having difficulty keeping the temp at 325 with all vents wide open unless I keep the access door fully open. It's really not all that cold or windy out.

Am I expecting too much heat from my wsm? Are there any tricks or advice or am I looking at buying a 22" kettle?

HankB 12-31-2012 04:39 PM

I've not tried H/H on my WSM but I found that starting with 2 lit chimneys of charcoal on my 26" kettle got me well over 410. Did you start with more lit coals? That extra heat might get more air flow which should produce more heat.

I don't think a 22" kettle has any more air flow capacity (size of vents) than the WSM.

You might try cracking the lid open a bit.

BTW, the high heat on my 26 was for the first half hour of a turkey (ala Alton Brown) and it did come out good.

Hozman 12-31-2012 04:40 PM

Do you use the minion method on your WSM? I find with mine to get over 300 I start with about 20 lit briquettes.

Bluesman 12-31-2012 04:41 PM

Pull the water pan

Bludawg 12-31-2012 04:47 PM

What is in the water Pan? Do you have a wind brake set up?

High Q 12-31-2012 04:53 PM

Usually when that happens to me I didn't start out with enough lit coals. You might consider starting another chimney, taking your smoker apart and adding it once it has fully lit and ashed over. I would also add some additional unlit while it is apart i order to sustain the heat.

When I put a full chimney of unlit and a full chimney of lit in my 22.5 WSM, I top out between 325 and 350. Two chimneys of lit will get you 400 plus.

Toast 12-31-2012 05:15 PM

Agree with above. No water in pan (but keep it in as a heat shield and drip pan).

It takes some serious coal to get a 22.5 up to those temps but they will last once your there.

volfan411 12-31-2012 05:24 PM

Quote:

Originally Posted by Freddy j (Post 2312491)
Hi guys & gals;

I like to cook turkeys and am in the middle of one right now on my wsm 22.

I'm having difficulty keeping the temp at 325 with all vents wide open unless I keep the access door fully open. It's really not all that cold or windy out.

Am I expecting too much heat from my wsm? Are there any tricks or advice or am I looking at buying a 22" kettle?

Do not know if you are using a roasting pan or not but yesterday I was doing a butt and had a large turkey roasting pan on lower rack to catch grease and mine would not get above 280. To my amazement when I removed the pan my temps went to 375 immediately.

Freddy j 01-01-2013 09:09 AM

Quote:

Originally Posted by Hozman (Post 2312504)
Do you use the minion method on your WSM? I find with mine to get over 300 I start with about 20 lit briquettes.

Yes, I used the minion and the large weber chimney full to the top

Freddy j 01-01-2013 09:12 AM

Quote:

Originally Posted by Bludawg (Post 2312520)
What is in the water Pan? Do you have a wind brake set up?

Quote:

Originally Posted by Toast (Post 2312552)
Agree with above. No water in pan (but keep it in as a heat shield and drip pan).

It takes some serious coal to get a 22.5 up to those temps but they will last once your there.

Quote:

Originally Posted by volfan411 (Post 2312559)
Do not know if you are using a roasting pan or not but yesterday I was doing a butt and had a large turkey roasting pan on lower rack to catch grease and mine would not get above 280. To my amazement when I removed the pan my temps went to 375 immediately.

I did have the drip pan in with about 2" of sand ( haven't even tried water yet) and the bird directly on the top grate w/o roasting pan. Probably give pan in empty no sand next time.

Freddy j 01-01-2013 09:14 AM

Quote:

Originally Posted by Bludawg (Post 2312520)
What is in the water Pan? Do you have a wind brake set up?

I did use 3 sheets of 4' x 4' plywood on 3 sides to block any breeze.

Freddy j 01-01-2013 09:15 AM

Quote:

Originally Posted by Bluesman (Post 2312505)
Pull the water pan

Thank you blues man, I will give this a try.

Brian in Maine 01-01-2013 09:37 AM

If you put a 14" shim under the lid for a few minutes the temp will climb quickly,

Freddy j 01-01-2013 09:43 AM

Quote:

Originally Posted by Brian in Maine (Post 2312992)
If you put a 14" shim under the lid for a few minutes the temp will climb quickly,

Awesome. Thank you Brian, I will do this.

Stoke&Smoke 01-01-2013 09:50 AM

All advice so far has been good. I did a mod on my door. Mounted a small bolt about 1/2" in from each upper corner.

It allows me to turn the door upside down, then I can pull it out (with bolts holding it) so it acts as an adjustable vent

Sent from my SAMSUNG-SGH-I897 using Tapatalk 2


All times are GMT -5. The time now is 11:59 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.