Originally Posted by Harbormaster
What they said.
3 vents open would have my WSMs in 375-400 range.
Top vent should always be open, and the three bottom vents used to control temps. The lower the temp you're cooking at the longer your fuel will last.
I have a hard time getting mine much higher than 325° What's your setup? Empty foiled water pan? Clay saucer? Using lump or briqs? How do you set up and start your fire?
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)