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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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04-12-2013, 04:40 PM | #1 |
On the road to being a farker
Join Date: 08-25-07
Location: Oro Valley, AZ
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Mini WSM temperature issues
I built a mini WSM a few weeks ago and have used it around 4 times now. My problem is I am having a hell of a time getting the temperature up. The max I was able to get it to was 240, and that's with more charcoal than I use in my 18.5" WSM. It also seems to be using a hell of a lot more charcoal than I expected. Is there something I am doing wrong?
I currently have a 12" terra cotta pot below the lower rack. I just bought a 10" terra cotta pot so I will give that a try. Will food on the racks above that are outside of the radius of the pot get burned? Thanks for the help!
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Kamado Joe Classic II, WSM 22, Weber Spirit E-310, Weber Q120 |
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04-12-2013, 04:43 PM | #2 |
is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id
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SJ Gold or Silver, (btm vents vs side?), lump or briquets.
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22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA |
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04-12-2013, 04:47 PM | #3 |
is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id
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Also, did you drill the tamale pot or cut out the bottom? Sounds like you are definitely having an issue getting air to the fire. I use the 12" terra cotta with a SJS with bottom cut out of pot and lump with no temp issues reaching temp.
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22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA |
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04-12-2013, 04:48 PM | #4 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Is the tamale pot drilled out or cut out? A cut out bottom will allow more heat directly into the chamber. If drilled out the size and number of holes may be restricting heat flow.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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04-12-2013, 05:08 PM | #5 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Just to add to my last post above, my tamale pot bottom is completely cut out and I use a 12" metal pizza pan as diffuser. I can easily reach up to 400° F. I am also using the Smokey Joe Silver, no charcoal ring, if that matters.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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04-12-2013, 05:19 PM | #6 |
On the road to being a farker
Join Date: 08-25-07
Location: Oro Valley, AZ
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I have a gold SJ and drilled holes in the bottom of the tamale pot as I do not have a saw. I thought I drilled a ton of holes but maybe I should drill more. I also have the disc that came with the tamale pot in. Should I take it out? I am using kingsford briquettes and wood chunks for fuel.
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Kamado Joe Classic II, WSM 22, Weber Spirit E-310, Weber Q120 |
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04-12-2013, 05:33 PM | #7 | |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Quote:
If you decide to cut the bottom of the pot out you can use tin snips to make cuts between the holes.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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Thanks from:---> |
04-12-2013, 05:36 PM | #8 |
Full Fledged Farker
Join Date: 09-26-12
Location: Locust Grove, GA
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I also have a SJ Gold with the bottom drilled, not cut out. I can't reach 400 with mine, but I am able to peak out around 300-325 without much effort. For me this is sufficient because of what I use mine for. I use a metal pie pan as a diffuser set on top of a trivet.
One thing that I have found is that if I want to hit higher temps with it, I need to start it hot with a bunch of lit charcoal initially. I use an entire lit mini chimney that is well ashed over and let it burn for a good 10 minutes before setting the pot on top.
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OK Joe, KJ Classic, KJ Jr, WSM, 2 -Performers, 2-OTG, mini WSM, Summit 420, Q100, and Schwenkgrill |
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Thanks from:---> |
04-12-2013, 07:17 PM | #9 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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i use a gold at the moment. pot is cut out. got a coal ring. i use the diffuser plate that came with the pot and either a tray or a terra cotta dish mostly to catch the grease. i use the minion method and have no problem getting to 300. i prefer about 250-275.
http://i626.photobucket.com/albums/t...s/IMG_0440.jpg http://i626.photobucket.com/albums/t...s/IMG_0441.jpg http://i626.photobucket.com/albums/t...s/IMG_0442.jpg http://i626.photobucket.com/albums/t...s/IMG_0443.jpg http://i626.photobucket.com/albums/t...s/IMG_0444.jpg http://i626.photobucket.com/albums/t...s/IMG_0445.jpg http://i626.photobucket.com/albums/t...s/IMG_0446.jpg
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george spam, can't live without it |
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04-12-2013, 09:16 PM | #10 |
Full Fledged Farker
Join Date: 09-27-12
Location: Birmingham, AL
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A Mini WSM is my only charcoal smoker and I designed it using the insert as a guide for the bottom holes. Drilled them them samek size and in the same fashion as it. I used a little wire rack about 3/4" tall to lift the 12" terra cotta saucer off the bottom so it wouldn't block the holes, and that's it. I also have a real crappy charcoal ring around the factory charcoal grate and I always have used the minion method with about 8 pieces of Kingsford that I let get really really ashy and hot.
Last time I actually had trouble keeping it below 250, saw it shoot up to a little over 300 when I opened the vent up just a little. Is your terra cotta saucer lifted off the bottom yeah? If not that would definitely help, and if so then I have no idea what to do. Never had trouble with mine really and I get about 6 hour burns from a full charcoal ring.
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Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric. |
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04-12-2013, 09:23 PM | #11 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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How does it cook? Mine seems to run cold according to the temperature indication but it seems to cook like it is actually hotter.
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Weber Crazy |
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