New 22" WSM Body has arrived. HELP! - Page 2

BobM · 01-05-2013, 09:14 PM

I fill my charcoal ring to the top with 4 or 5 fist sized chunks of wood mixed in the charcoal.
I light it in 3 places, in between the vents, with a high output propane torch.
I let it go for about 10 or 15 minutes then put the WSM together.
I bring the cooker slowly up to my cooking temperature, then put the meat on.
I do not use water, I use a foiled clay flower pot base in the foiled water pan.

WSM dome thermometers are accurate for where they are located.
I find it better to measure the temperature at the grate level.

Hope this helps.

Bob

Tim Campbell · 01-06-2013, 08:28 AM

I used a 1/14 chimney of charcoal and half a ring.
The chuckie has settled in at 275

rolfejr · 01-06-2013, 08:51 AM

The new barrel will cook a bit hotter than a seasoned one.
It will be easier to control after a few cooks.

+ 1 on the propane torch for starting the fire, just get a few coals glowing and it will slowly rise, as opposed to trying to bring it down.

Tim Campbell · 01-06-2013, 10:13 AM

Seems to have settled in at 250. I am still working on getting the fire to where I want but it stays where it is, which is nice.

Jethro1 · 01-06-2013, 10:16 AM

You have to catch the temp on the way up, not try and get it to lower back to where you want it. Will save you fuel and time doing that.

kds9547 · 01-06-2013, 10:18 AM

I always measure my cooking temp at the grate. But when I measure it at the top of the dome near the factory thermometer it is way off. Maybe I just got a bad one but I have read others on here say the same thing. It was the first thing I checked when I fired it up.

kds9547 · 01-06-2013, 10:34 AM

Just curious, what's the temp outside?

Hozman · 01-06-2013, 10:48 AM

I always count out 12 briquettes to light this always gets me in the 250-275* range

Tim Campbell · 01-06-2013, 11:27 AM

29 degrees when I started, about 40 degrees now.

01-05-2013, 09:14 PM	#16
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	I fill my charcoal ring to the top with 4 or 5 fist sized chunks of wood mixed in the charcoal. I light it in 3 places, in between the vents, with a high output propane torch. I let it go for about 10 or 15 minutes then put the WSM together. I bring the cooker slowly up to my cooking temperature, then put the meat on. I do not use water, I use a foiled clay flower pot base in the foiled water pan. WSM dome thermometers are accurate for where they are located. I find it better to measure the temperature at the grate level. Hope this helps. Bob __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

01-06-2013, 08:28 AM	#17
Tim Campbell On the road to being a farker Join Date: 08-12-12 Location: Bristol, CT	I used a 1/14 chimney of charcoal and half a ring. The chuckie has settled in at 275 __________________ WSM 22.5", Little Chief, Weber Spirit 300

01-06-2013, 08:51 AM	#18
rolfejr Full Fledged Farker Join Date: 08-09-10 Location: Forest Hill, MD	The new barrel will cook a bit hotter than a seasoned one. It will be easier to control after a few cooks. + 1 on the propane torch for starting the fire, just get a few coals glowing and it will slowly rise, as opposed to trying to bring it down. __________________ [B][FONT=Comic Sans MS]Rolfe Garrett[/FONT][/B] Certified BBQ Judge Certified Table Captain [I][B][FONT=Comic Sans MS]Rockin' Robyn's BBQ [/FONT][/B][/I][LEFT][URL="https://www.facebook.com/pages/Rockin-Robyns-BBQ-Team/107295966034865?ref=tn_tnmn"]Like us on Facebook! [/URL] Stop by our website! [URL="http://www.rockinrobynsbbq.com"]www.rockinrobynsbbq.com[/URL] [/LEFT]

01-06-2013, 10:13 AM	#19
Tim Campbell On the road to being a farker Join Date: 08-12-12 Location: Bristol, CT	Seems to have settled in at 250. I am still working on getting the fire to where I want but it stays where it is, which is nice. __________________ WSM 22.5", Little Chief, Weber Spirit 300

01-06-2013, 10:16 AM	#20
Jethro1 On the road to being a farker Join Date: 01-16-12 Location: Maine	You have to catch the temp on the way up, not try and get it to lower back to where you want it. Will save you fuel and time doing that. __________________ "Yes honey. I don't know what I was thinking."

01-06-2013, 10:18 AM	#21
kds9547 is one Smokin' Farker Join Date: 09-18-12 Location: Lugoff, SC	I always measure my cooking temp at the grate. But when I measure it at the top of the dome near the factory thermometer it is way off. Maybe I just got a bad one but I have read others on here say the same thing. It was the first thing I checked when I fired it up.

01-06-2013, 10:34 AM	#22
kds9547 is one Smokin' Farker Join Date: 09-18-12 Location: Lugoff, SC	Just curious, what's the temp outside?

01-06-2013, 10:48 AM	#23
Hozman Take a breath! Join Date: 09-07-11 Location: Grain Valley, MO via Big Sky country	I always count out 12 briquettes to light this always gets me in the 250-275* range __________________ 18.5 & 22.5 WSM-Weber one touch. Cyber Q Wi-Fi. Head cook Thick and Thin BBQ

01-06-2013, 11:27 AM	#24
Tim Campbell On the road to being a farker Join Date: 08-12-12 Location: Bristol, CT	29 degrees when I started, about 40 degrees now. __________________ WSM 22.5", Little Chief, Weber Spirit 300