The BBQ BRETHREN FORUMS. - View Single Post

Smoke House Moe · 01-01-2013, 12:14 PM

Goofy,
As the others have said, you are basically set with a great cooker in the WSM. However, I see you are also from MN. The other weekend I had to open all vents 100% and maxed out at 275 degrees, which is where I wanted the temp. It just took about 90 minutes to get there.
So on those colder it would help to have a guru for temp control, or you can pick up a thick, fire safe blanket to wrap around the midsection of you WSM. Moving blankets work great.
Holding the temp is pretty easy with WSM's. Getting to that temp when it is 5 degrees out with a wind...that's something else.

01-01-2013, 12:14 PM	#6
Smoke House Moe On the road to being a farker Join Date: 09-13-12 Location: Robbinsdale Minnesota	Goofy, As the others have said, you are basically set with a great cooker in the WSM. However, I see you are also from MN. The other weekend I had to open all vents 100% and maxed out at 275 degrees, which is where I wanted the temp. It just took about 90 minutes to get there. So on those colder it would help to have a guru for temp control, or you can pick up a thick, fire safe blanket to wrap around the midsection of you WSM. Moving blankets work great. Holding the temp is pretty easy with WSM's. Getting to that temp when it is 5 degrees out with a wind...that's something else. __________________ 2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.