Help - Temp Control Problems on a WSM (Yes it is possible) - Page 2

Ron_L · 04-19-2010, 04:40 PM

Quote:

Originally Posted by KCMitch

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:

What's the best approach for vent control? Fully closing some vents and leaving others open or slowly closing all vents at approx the same amount?
Right now the top grate measures at 300 and the lid thermometer measures at 275. I thought the temp at the lid is supposed to be higher?

I close them all evenly if possible, but I normally end up with on closed all the way and the others open a sliver for a low temp cook. Once things settle in the dome temp will be higher.

zydecopaws · 04-19-2010, 04:59 PM

I used to use the "close them all the same amount" technique but discovered it was easier (at least for me) to close them each one at a time until everything was stabilized at the temp I wanted. I add hot water for the longer, lower temp cooks, but generally none at all for anything at 275°F and above. The top vent is always the last to be closed (for consistency and airflow).

As Larry/Ron have said, catch the temps on the way up, don't use so much charcoal in the chimney, and give it a bit more time to get to the temp you want. Hang in there, you'll get it right.

baldbill · 04-19-2010, 05:49 PM

It is defective, you should send it down to me.

GeauxBigRed · 04-19-2010, 05:54 PM

Quote:

Originally Posted by Ron_L

I close them all evenly if possible, but I normally end up with on closed all the way and the others open a sliver for a low temp cook. Once things settle in the dome temp will be higher.

Ditto..I almost always end up with 2 closed and 1 open a bit for a majority of a long cook.

Once you get it figured it out you'll love it.

KCMitch · 04-19-2010, 07:22 PM

Update time...I finished the chicken this afternoon and am happy to say that I did so at an even 300°F using the methods shared in this thread. Setting the temp with the vents isn't too hard if you sit there and baby them a bit. I'm sure after some practice it'll be easy.

Thanks again guys. The support on this forum is amazing. Hopefully one day I'll know enough to start giving advice instead of always asking for it.

GeauxBigRed · 04-19-2010, 08:01 PM

Quote:

Originally Posted by KCMitch

Update time...I finished the chicken this afternoon and am happy to say that I did so at an even 300°F using the methods shared in this thread. Setting the temp with the vents isn't too hard if you sit there and baby them a bit. I'm sure after some practice it'll be easy.

Thanks again guys. The support on this forum is amazing. Hopefully one day I'll know enough to start giving advice instead of always asking for it.

That's great! And once you get to know your WSM you won't have any real babysitting to speak of...you'll be able to dial her in pretty quickly

JiveTurkey · 04-19-2010, 10:21 PM

Quote:

Originally Posted by KCMitch

Thanks again guys. The support on this forum is amazing. Hopefully one day I'll know enough to start giving advice instead of always asking for it.

Don't worry about it. I don't know nuttin and I give advice all the time!

Enjoy the WSM!

04-19-2010, 04:59 PM	#17
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA	I used to use the "close them all the same amount" technique but discovered it was easier (at least for me) to close them each one at a time until everything was stabilized at the temp I wanted. I add hot water for the longer, lower temp cooks, but generally none at all for anything at 275°F and above. The top vent is always the last to be closed (for consistency and airflow). As Larry/Ron have said, catch the temps on the way up, don't use so much charcoal in the chimney, and give it a bit more time to get to the temp you want. Hang in there, you'll get it right. __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

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04-19-2010, 05:49 PM	#18
baldbill Full Fledged Farker Join Date: 04-12-09 Location: columbiana alabama	It is defective, you should send it down to me.

04-19-2010, 07:22 PM	#20
KCMitch Found some matches. Join Date: 01-11-10 Location: Kansas City, KS	Update time...I finished the chicken this afternoon and am happy to say that I did so at an even 300°F using the methods shared in this thread. Setting the temp with the vents isn't too hard if you sit there and baby them a bit. I'm sure after some practice it'll be easy. Thanks again guys. The support on this forum is amazing. Hopefully one day I'll know enough to start giving advice instead of always asking for it.