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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-18-2010, 08:26 PM | #1 |
Found some matches.
Join Date: 01-11-10
Location: Kansas City, KS
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Help - Temp Control Problems on a WSM (Yes it is possible)
So being a newbie to BBQ, i decided to get the "easiest' non electric smoker to control. The WSM! However, somehow I'm defying the odds and can't seem to get the hang of this thing. No matter what I do, it's running too cool.
I'm starting off w/ mostly short cooking meats (ribs, chicken) and the target for most of the recipes I have found are right around 275. I've done 4 cooks over the last month and I can't get the temp to steadily remain over 220. Below is what I'm doing. Any advice is appreciated since it seems like I must be missing something fundamental. Outdoor temp: between 50 - 70 deg F. Wind: Might have been an issue the first few times, but moved smoker to another location and it didn't fix the issue Start method: Have tried minion method and also just tried filling a chimney starter full and dropping it in w/o the unlit coals. Temp seems to be about the same either way, but the fire doesn't last as long w/o the unlit coals. Fuel type: First BBQ was w/ lump charcoal, but moved to Kingsford Fuel amount: I've been experimenting here, but haven't had much luck. At first I thought the more coal the better and would fill up the coal ring-thingy (that's the official term, right?), but the volume seemed to restrict airflow. However, when I put in less the temp didn't really seem to get any higher. Water pan: I have played w/ this a bit, but usually fill it w/ water about 1/4 - 1/2 full. Vents: Full open the entire time and still the fire won't get up there... Timeline of events:
Also, thinking the thermometer may be broken, I got out a digital reader and measured various parts of the smoker. The coals are so friggin hot it maxes out the temp (400+), the top grate is about 220, and the temp on the lid is about 230. I figure it's normal for the coals to be that hot, but what I can't figure out is how I lose 200+ degrees in 2 ft. Help please. |
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04-18-2010, 08:31 PM | #2 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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I've done about ten cooks since getting my WSM and had some of the same issues. The one fix I tried worked very well. Try foiling the water pan and keep it empty. I do this and have run the two bottom vents closed, one 50% open and the top 100% open and can hold 250* for hours. Vent adjusting will allow me to go to 275*-300*. Your lighting method and fuel seems to be okay. Smoke On
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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04-18-2010, 08:33 PM | #3 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Well, the first glaring question I have is are you starting with hot water in the pan? It takes a lot of BTUs to get cold water to boil.
Have you tried w/o water? Wad up some foil into balls, put them in the water pan, cover with a sheet of foil. Also keep in mind that when you get the WSM lit, it will take a while to heat up. Give it a while, watch your temps, when you get to say 220, then shut down your intake vents to 1/3. Always leave the top vent wide open. When you put cold meat on, you can guess what's gonna happen to temps too. Sounds like you have the stock Weber thermo too. I don't have any of those so I can't speak to the accuracy.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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04-18-2010, 08:36 PM | #4 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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Is the top vent open all of the way ??
You may also want to close the bottom vents about half way and let you smoker come up to temp slowly. Filling the charcoal ring up should not restrict airflow at all, you will also want to make sure that the ring is centered in the bottom so as not to restrict the air flow. Water in the pan will also help control the temps. I will also recommend that when lighting your chimney that you only have about 12-15 coals in there, this will allow better temp control as well. I hope that helps.
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
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04-18-2010, 08:40 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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How many different bags of charcoal have you tried? You might have some bad charcoal that once got wet during shipment/storage.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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04-18-2010, 08:57 PM | #6 | |||
Found some matches.
Join Date: 01-11-10
Location: Kansas City, KS
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Quote:
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I'm cooking some chicken now and have removed the water, I'll keep an eye on the temp and report back. Quote:
Thanks guys. I feel like I'm making progress in a few minutes after fighting this thing for weeks. Glad I found these forums. |
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04-18-2010, 09:04 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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how much unlit charcoal and how much lit? Also, what is your target temp? It is much easier to catch the temp as it climbs than it is to bring it down.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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04-18-2010, 09:23 PM | #8 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I start with a full ring of charcoal mixed with about 5 fist sized chunks of wood. I create a small indentation in the middle of ring. Into the middle of the of the charcoal indentation I place 10 lit, ashed over briqs.
Bottom and top vents wide open. Once the grate temp reaches 195 degrees I close all the vents half way. As the temps start to rise a little at a time I close the bottom vents until the temp reaches the 225 degree range. At that point I let the WSM chug along for 30 minutes. Then I put the meat on. Some people will take the temp up a little higher than the desired cooking temp so when they put the meat on the temp doesn't fall that far. I don't normally worry about that. Keep in mind that I do not use water in the water pan. I use a foiled 14 inch terra cotta saucer. This, in my opinion, allows me far greater control over my temps than using water. Keep practicing, you'll get it...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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04-18-2010, 09:56 PM | #9 | |||
Found some matches.
Join Date: 01-11-10
Location: Kansas City, KS
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Quote:
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Also, a lot of you are suggesting using something other than water to cool the smoker. I thought another benefit of the water was to provide humidity in the smoker which provides added tenderness/flavor/etc. Is that not the case? On a side note, I removed the water from the smoker during my chicken cook tonight and it seemed to help a bit but the temp dropped after shooting up for a short while. I think that might be because the coals are on their last leg though and I don't have any more. I'll give it another shot tomorrow night. |
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04-18-2010, 10:12 PM | #10 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Now put the middle section on including the water pan. add HOT water to the water pan, put if the grates and then the top. Keep the top vent wide open and start closing the bottom vents as the temp rises. The water isn't there to cool the smoker. It is there to add thermal mass to help keep temperatures more stable. Water works well but can be a pain to clean up. Some guys just use an empty pan, others will fill it with playground sand and cover the sand with foil to keep he grease out of it. Still others will use the clay base from a flower pot. All you really need is something to add the thermal mass to make temp management easier.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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Thanks from: ---> |
04-18-2010, 10:54 PM | #11 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Hey Mitch, I have to agree with not using water in the pan. I wrapped the pan (both sides) with heavy duty foil, filled the pan about 1/3 full of clean sand and then put two layers of HD foil over the sand, pressing the foil down onto the sand. Good luck, Bro, you've got a great little smoker there.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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04-19-2010, 07:07 AM | #12 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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I think RonL is on the right track. He is also saying it a whole lot better than I was...
__________________
Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
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04-19-2010, 12:13 PM | #13 | |
is One Chatty Farker
Join Date: 05-05-05
Location: Fredericksburg Va
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Quote:
I use Kingsforg briquettes also exclusively. make sure your stashed charcoal bags stay DRY, up off of cement floors in sheds and garages. A little moisture will definitely show in SLOW burns.
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I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2 |
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04-19-2010, 03:57 PM | #14 |
Found some matches.
Join Date: 01-11-10
Location: Kansas City, KS
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Thanks for the help everyone. I tried RonL's method of a slow start combined w/ sand in the water pan and right now the temp is sitting at 300. It took about 30 minutes to climb up there. Now I'm messing w/ the vents to try to get it to stop. A few questions:
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04-19-2010, 04:18 PM | #15 |
Full Fledged Farker
Join Date: 03-17-09
Location: miamisburg ohio
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I close off the one facing the wind and adjust the other two
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18.5" WSM, 22.5" Weber Kettle, Weber Sprint 210, (2) UDS , KCBS, CBJ, orange Thermapen |
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Tags |
Temperature Control, Weber, WSM |
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