Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 09-04-2011, 07:37 AM   #1
Babbling Farker

Join Date: 08-30-09
Location: Nashville, TN
Default WSM fire questions

I'm curious, generally speaking, how long do you wait for your fire to settle in before you put the meat on. This morning I put about 10 lit coals in a depression in the center of a full ring (K blue). 40 min. later it was rockin steady at 228 with the lower vents down.

When I put the two 8# porkies on the grate temp dropped down to 118. 20 min later it's up to 155 and still rising slowly. I did not open the bottom vents up because I felt my fire was good and the temp drop was due to the addition of 16#s of cold meat. Is my thinking good on this?

I've been using the WSM for about 8 months now and I'm not sure why this question arises now. I guess in the past I've opened the bottom vents to bring the grate temp up and ended up chasing the fire. Always trying to do it better/smarter.

Hope y'all are having a great labor day weekend. We had a couple of hours of rain last night, the temps dropped and I'm happy as a clam.
[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR]
[COLOR=Gray]22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp[/COLOR]
cameraman is offline   Reply With Quote

Old 09-04-2011, 07:40 AM   #2
Brian in Maine
is Blowin Smoke!
Brian in Maine's Avatar
Join Date: 08-05-07
Location: Portland Me

In 20 minutes you should have more heat recovery than that. I would open the vents a little. IMHO

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
Brian in Maine is offline   Reply With Quote

Old 09-04-2011, 07:58 AM   #3
On the road to being a farker

Join Date: 10-29-09
Location: Arlington, VA

You can open the vents a little to kick the temps up to 200, then start to back down so you don't over-stoke the coals. Was the meat straight from the refrigerator? That will make things take a little longer, but not much, IMHO.
Stephen DiCicco
Old Blue BBQ

Coming soon! - Oyler 700
Lang 60 Deluxe
22.5" WSM (x2), 18.5" WSM, 22.5" OTS
Char Griller Smoker Pro w/ SFB, reverse flow mod
plethoraofpinatas is offline   Reply With Quote

Old 09-04-2011, 08:01 AM   #4
Babbling Farker

Join Date: 08-30-09
Location: Nashville, TN

You're right, kind of. I stuck my head in and saw the probe was (and there's no nice way to put this) tucked too tightly between the butts. I moved them out, now I'm up around 245 and holding.
[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR]
[COLOR=Gray]22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp[/COLOR]
cameraman is offline   Reply With Quote

Old 09-04-2011, 08:11 AM   #5
Babbling Farker
Join Date: 04-22-10

looks like you got what you needed, but, i'll add anyway.

typically, i'll fill my ring with 1 bagt of stubbs briquettes.

i'll light a quarter chimney of stubbs.

when it's white hot i'll dump/spread evenly over the unlit, assemble the wsm(22.5), and open all the vents 100%.

if i'm shooting for 275, which i am more and more often at this point, when it reaches @ 250(maybe 1/2 hour or so)i'll close them all down to @ 25%.

when it reaches target, maybe another 1/2 hour, meat goes on. depending on the day, ambient temps, wind, etc., i'll need to fiddle with the vents for another 1/2 or so to stabilize, then it's good to go for at least 3 or 4 hours without a look.

after that point, depending on what i'm cooking, and again, the weather for the day, i'll need to either close down the vents more or open up a bit.

hope that helps.
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote

Old 09-04-2011, 11:58 AM   #6
Full Fledged Farker
syndicate559's Avatar
Join Date: 06-04-11
Location: Fresno, CA

On average, I'd say I usually let here warm up for a good hour. That's more to get the smoke where I want it (thin blue) than for temps, because it gets up to temp sooner than that. I've been going hot/fast route on most stuff, so I usually have one vent wide open, another at least 3/4 open and the one that's more windward just barely cracked open. Seems to work for me and get me up over 300 degrees without problem. It's easy to keep it at low temp with all of the vents closed up more (I leave my windward vent completely closed if going low-and-slow), but it takes a while to get there, because the fire builds a lot more slowly.
Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe
syndicate559 is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Some questions about starting (and keeping) the fire! LoveBBQ Q-talk 18 06-29-2011 09:35 PM
WSM Fire Control Chef Jim Q-talk 15 02-07-2011 08:10 PM
Old to fire and meat, new to the egg-quick questions jdub Q-talk 10 12-31-2010 08:46 PM
First Fire on a WSM cameraman Q-talk 16 12-24-2010 02:48 PM
Fire grate and gasket questions. ** RENAMED ** malaki Q-talk 10 04-09-2005 07:20 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 08:59 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts