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Old 04-17-2011, 10:32 PM   #1
slowerlowerbbq
Full Fledged Farker

 
Join Date: 12-28-09
Location: Wilmington, Delawhere
Default Running a 22" WSM at 300* with Stoker

Does anyone else have experience cooking on a 22" WSM at high heat using the Stoker? I have been trying to run mine at 300* in competition, but even though I can usually get it up to temp, it never seems to stay there. It never fails that after about 1-2 hours the temps start to creep down until it settles at 250. I've tried adding a chimney of lit charcoal, adding lump, the temp will go up and then creep right back down shortly after.

Currently, I am cooking with briquets and I have a feeling I need to go with all lump for these cooks. Unfortunately, lump has been near impossible for me to find anything around me.
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Mark aka Earl
[URL="http://www.slowerlowerbbq.com/"]Slower Lower BBQ[/URL]
(2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it)
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180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014)
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