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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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12-29-2012, 07:07 PM | #1 |
On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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18.5" WSM and Royal Oak chunks
When aiming for a low and slow (225* F) Boston Butt or brisket cook on an 18.5" WSM using Royal Oak chunk charcoal, how much RO do you put on the charcoal grate and in the chimney starter
I have been having a hard time keeping RO under 300* F in the WSM, what am I doing wrong |
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12-29-2012, 07:10 PM | #2 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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How new is your WSM? If it is new, it will run hot the first few cooks. No need to worry.
Hot & Fast works just fine. Try Kingsford Blue first to see if that helps with temp control. Lump does burn hotter.
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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12-29-2012, 07:22 PM | #3 |
Full Fledged Farker
Join Date: 04-30-11
Location: northern california
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use water in the pan. it will help keep the temps down.
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PBC, Cobb grill, Weber Mastertouch, Gosun solar cooker. |
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12-29-2012, 07:22 PM | #4 |
On the road to being a farker
Join Date: 05-01-12
Location: Knoxville tn
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I use a mix of kingsford blue and RO lump. I am not sure what chimney starter you are using but I use a weber and fill it about 1/3 of the way full when starting my fire. I put a layer of kingsford on botton to prevent the small pieces of of RO from falling through into ash pan.
Mine seems to want to cruise in the 275-300 range so I would say 300 is normal.
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OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen |
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12-29-2012, 07:32 PM | #5 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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How much coal you put on the grate depends on how long you plan the cook to last.
When using lump, make sure you pack it in as tight as possible. It helps to limit air flow, thus increasing control over temp. To get to your temps, I'd start with about a half a chimney of lit.
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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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12-29-2012, 08:25 PM | #6 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I always 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 with a high output propane torch and let it burn for a bit before putting it together. I then let it slowly come up to cooking temperature before I put the food on.
I do not use water, I use a foiled clay flower pot base in the foiled water pan. I have no problem running it low or high. Bob
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"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] | |
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12-29-2012, 10:50 PM | #7 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Excess heat usually means too much air is getting in. This is pretty normal on a new WSM. Something else to check is how even the joints are. There is often some out of round in the middle, bottom and lid sections. You can try to straighten them out or just rotate the sections until the gap at the joining looks the same all the way around (matching the out of round of the different parts.)
Also check that the door lies flat to the middle section. I usually start with one bottom vent half open in warm weather or fully open in cold weather once I close up the smoker. The other cause would be lighting too much charcoal to begin with. |
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12-29-2012, 10:55 PM | #8 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
I totally agree on the airflow and not overlighting at the beginning.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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12-29-2012, 11:05 PM | #9 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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Exactly, after a few cooks my 18.5 WSM is dialed in.
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Rick |
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