Thread: WSM Vents
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Unread 05-10-2013, 05:44 AM   #11
Tim Campbell
On the road to being a farker
 
Join Date: 08-12-12
Location: Bristol, CT
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Lump, 12 lit KBB Briqs on top. I can get it to 275 but it settles at 250. Water pan with foil on the inside and a pizza stone laid inside. I can keep this temp fairly well, It seems everyone else can keep this 250ish with most of their vents closed. My last couple of smokes have been on calm days. I am using a Maverick ET-372 with my probe in the center of the top rack. My ultimate goal is to extend my cooks. I have worked with the fire door to shape it better.
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WSM 22.5", Little Chief, Weber Spirit 300
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