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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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12-31-2012, 04:33 PM | #1 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Wsm h/h advice needed
Hi guys & gals;
I like to cook turkeys and am in the middle of one right now on my wsm 22. I'm having difficulty keeping the temp at 325 with all vents wide open unless I keep the access door fully open. It's really not all that cold or windy out. Am I expecting too much heat from my wsm? Are there any tricks or advice or am I looking at buying a 22" kettle? |
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12-31-2012, 04:39 PM | #2 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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I've not tried H/H on my WSM but I found that starting with 2 lit chimneys of charcoal on my 26" kettle got me well over 410°. Did you start with more lit coals? That extra heat might get more air flow which should produce more heat.
I don't think a 22" kettle has any more air flow capacity (size of vents) than the WSM. You might try cracking the lid open a bit. BTW, the high heat on my 26 was for the first half hour of a turkey (ala Alton Brown) and it did come out good. |
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12-31-2012, 04:40 PM | #3 |
Take a breath!
Join Date: 09-07-11
Location: Grain Valley, MO via Big Sky country
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Do you use the minion method on your WSM? I find with mine to get over 300 I start with about 20 lit briquettes.
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18.5 & 22.5 WSM-Weber one touch. Cyber Q Wi-Fi. Head cook Thick and Thin BBQ |
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12-31-2012, 04:41 PM | #4 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Pull the water pan
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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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12-31-2012, 04:47 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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What is in the water Pan? Do you have a wind brake set up?
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-31-2012, 04:53 PM | #6 |
is one Smokin' Farker
Join Date: 12-29-09
Location: Houston, Texas
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Usually when that happens to me I didn't start out with enough lit coals. You might consider starting another chimney, taking your smoker apart and adding it once it has fully lit and ashed over. I would also add some additional unlit while it is apart i order to sustain the heat.
When I put a full chimney of unlit and a full chimney of lit in my 22.5 WSM, I top out between 325 and 350. Two chimneys of lit will get you 400 plus.
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"Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848 |
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12-31-2012, 05:15 PM | #7 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Agree with above. No water in pan (but keep it in as a heat shield and drip pan).
It takes some serious coal to get a 22.5 up to those temps but they will last once your there.
__________________
Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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12-31-2012, 05:24 PM | #8 | |
On the road to being a farker
Join Date: 05-01-12
Location: Knoxville tn
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Quote:
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OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen |
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01-01-2013, 09:09 AM | #9 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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01-01-2013, 09:12 AM | #10 | |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Quote:
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01-01-2013, 09:14 AM | #11 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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01-01-2013, 09:15 AM | #12 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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01-01-2013, 09:37 AM | #13 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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If you put a 14" shim under the lid for a few minutes the temp will climb quickly,
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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01-01-2013, 09:43 AM | #14 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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01-01-2013, 09:50 AM | #15 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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All advice so far has been good. I did a mod on my door. Mounted a small bolt about 1/2" in from each upper corner.
It allows me to turn the door upside down, then I can pull it out (with bolts holding it) so it acts as an adjustable vent Sent from my SAMSUNG-SGH-I897 using Tapatalk 2
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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