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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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04-17-2011, 10:32 PM | #1 |
Full Fledged Farker
Join Date: 12-28-09
Location: Wilmington, Delawhere
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Running a 22" WSM at 300* with Stoker
Does anyone else have experience cooking on a 22" WSM at high heat using the Stoker? I have been trying to run mine at 300* in competition, but even though I can usually get it up to temp, it never seems to stay there. It never fails that after about 1-2 hours the temps start to creep down until it settles at 250. I've tried adding a chimney of lit charcoal, adding lump, the temp will go up and then creep right back down shortly after.
Currently, I am cooking with briquets and I have a feeling I need to go with all lump for these cooks. Unfortunately, lump has been near impossible for me to find anything around me.
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Mark aka Earl [URL="http://www.slowerlowerbbq.com/"]Slower Lower BBQ[/URL] (2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it) KCBS MABA 180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014) |
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04-17-2011, 10:51 PM | #2 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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have you tried using a firering from a 18" WSM? I've heard this helps managing temps better in the 22.5" WSM's.
We use a 18" WSM at comps and it locks in at 230* for 8 hours and never wavers. We've never considered using an electric fan only because there's no need.
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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04-17-2011, 11:17 PM | #3 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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I've run the WSM 22 at 300 using a 10cfm stoker for at least several hours. I assume you have no water in the water pan? WSM IS sheltered from the wind?
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04-17-2011, 11:23 PM | #4 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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I think using the 18" charcoal ring works great for a naturally aspirated burn but not so good with a fan. I tried it with my Guru and Stubbs charcoal for the first time and it took forever to get up to 275* and every time the guru cycled off the temp dropped ~15-20*. Once I figured it had to be the 18" ring I removed it and the temp spiked then settled and was rock solid. I haven't tried going to 300*. But make sure the vent with the fan adapter is open, that happened once on my 18" the vent worked its way closed and I wasn't getting any airflow.
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04-18-2011, 02:11 AM | #5 | |
On the road to being a farker
Join Date: 01-31-09
Location: Pittsburg, CA
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Quote:
Consider also that the 22" loses lots of heat over its large surface area, an insulating jacket would make your temp easier to hold.
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04-18-2011, 08:26 AM | #6 |
Full Fledged Farker
Join Date: 12-28-09
Location: Wilmington, Delawhere
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Thanks all! I do run the WSM with no water in the pan even for low temp cooks. It seems like the happy place for these 22" WSMs is around 250* no matter what i do. Although it will sit at 225* all night on the Stoker when I start the fire off slow. Also, I have checked to shake the ash off the charcoal and even tried adding a whole chimney of lit to no avail. Wind usually isn't a problem, but the cold may be. perhaps I need to throw a blanky on there . Does anyone have any experience using any kind of insulator on these?
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Mark aka Earl [URL="http://www.slowerlowerbbq.com/"]Slower Lower BBQ[/URL] (2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it) KCBS MABA 180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014) |
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04-23-2011, 07:59 AM | #7 | |
is one Smokin' Farker
Join Date: 05-05-09
Location: Wichita Falls, TX
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Quote:
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04-23-2011, 09:32 AM | #8 |
Full Fledged Farker
Join Date: 11-19-09
Location: Whittier, CA
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04-23-2011, 09:47 AM | #9 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I put a clay pot base in my water pan with my stoker, helps retain some heat, you might also need more air, crack the door
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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04-23-2011, 11:14 AM | #10 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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im no expert with the 22 yet, just ran it for the first time this weekend, but we ran all lump, and easily got 350 by cracking the lid about 1/2 inch. Once it hit that, we put the lid back, opened all vents and it held at 315 for about 3 hours until it ran out of fuel. Keep in mind, we ramped it up after burning for about 4 hours at 250 so the fuels load was on its way out.
by the way.. that sucker makes alot of steam... it nearly washed all the rub off the ribs in the first 30 minutes. I run the 18 with water, but for the 22, no more water in the water pan for me... switchin to sand.
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04-23-2011, 11:42 AM | #11 |
is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id
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Some sort of a windbreak could help. I have used a BBQ Guru smoking jacket for my 18.5 WSM for a couple of years and find that it helps a lot especially when the snow is blowing
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22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA |
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04-25-2011, 09:52 AM | #12 |
Full Fledged Farker
Join Date: 12-04-08
Location: Saugus, CA
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Do not have our 22 anymore. When we did we needed a wind block/ insulator to run the higher temps and be steady. We used Reflectix from Lowes the 4 foot high stuff loosely wrapped around the cooker. It will burn if it touches the cooker. We had handles on the cooker (4) which was perfect for spacing and clipping to. Worked great for overnight cooks too. Cuts the fuel use way down. The BBQ Guru also makes a insulated cover for using when cooking.
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04-25-2011, 09:58 AM | #13 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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No problems getting 350* with my 22" thus far; no water in the pan. I use Royal Oak briquettes and a couple pieces of lump. You can crack the lid or manually blow air via a handheld fan through the vents.
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04-25-2011, 11:49 AM | #14 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I tried a couple hot n fast cooks using the Cajun Bandit expanded charcoal ring for the 22" WSM using BBKingsford and the BBQ Guru w/10cfm fan and the amount of charcoal was too much to keep consistant high temps. I could prop the door open and it would soar, but after closing it the temps would settle @ 275*.
Since then, I started using a smaller diameter expando or the ring from an 18" bullet and it works much better with the Guru for HH cooks. On the flip side, I did the WSM door prop mod on the 18"&22" WSM's and the Cajun Bandit Stainless Steel replacemnet doors and turned all my bullets into Turbo Cookers-no need for the Guru or Stoker IMO.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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04-25-2011, 01:53 PM | #15 | |
Full Fledged Farker
Join Date: 12-28-09
Location: Wilmington, Delawhere
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Hey Brian,
I used your door prop mod on my 22" before I got the Stoker and worked great. I was going to try propping the door along with using the Stoker on my next cook to see if this works better. From what you're saying, it sounds like you were using the Guru with the door propped and your temps soarded? That's what I was concerned about. Are you getting pretty consistent temps by propping the door and leaving the guru off? Quote:
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Mark aka Earl [URL="http://www.slowerlowerbbq.com/"]Slower Lower BBQ[/URL] (2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it) KCBS MABA 180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014) |
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Tags |
high heat, Stoker, WSM 22 |
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