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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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Old 07-05-2012, 02:17 PM   #1
boggster
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Join Date: 12-04-11
Location: Jacksonville, NC
Default WSM Ran Hot on Maiden Cook

Did one rack of spares trimmed St. Louis style on the 18.5 WSM for the 4th. Sorry, no pictures yet. It was my first time using my new WSM and she sure is shiny. I've read on previous posts that the WSM may run hot on the first couple of cooks. I think that's what happened to me. And the OAT was close to 100*. One vent was open a sliver and the rest were closed. Exhaust was fully open. Sound familiar? Regardless, felt blessed to cook on such a fine day! Thank you Brethren!
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Old 07-05-2012, 02:19 PM   #2
lcbateman3
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Yep cooking on a brand new WSM will run hot. After several cooks the shine will go away and you will be able to hold lower temps. Took about four long cooks for mine to get broke in

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Old 07-05-2012, 02:23 PM   #3
mwmac
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Cook a butt or two and that will help with sealing/seasoning your WSM!
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Old 07-05-2012, 03:02 PM   #4
Jason TQ
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Hard to tell if new is the reason it actually ran hot. Like if you had too many lit coals going or didn't catch the temp on the way up it can get hot regardless. I didn't find mine ran hot new. But either way it is fun getting a new WSM dirty.
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Old 07-05-2012, 03:43 PM   #5
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Quote:
Originally Posted by boggster View Post
Did one rack of spares trimmed St. Louis style on the 18.5 WSM for the 4th. Sorry, no pictures yet. It was my first time using my new WSM and she sure is shiny. I've read on previous posts that the WSM may run hot on the first couple of cooks. I think that's what happened to me. And the OAT was close to 100*. One vent was open a sliver and the rest were closed. Exhaust was fully open. Sound familiar? Regardless, felt blessed to cook on such a fine day! Thank you Brethren!
Your first 100*F are free. Once that coal catches, you may have to dial back the bottom vets to a 1.8th of an inch. Technically your trying to keep it about 150*F internal for a 250* grill temp which ain't gonna happen depending on your coal layout. On hot days, I've had to close all 3 bottom vents until temps came down.

Direct sunlight and wind also effect the temp and they will change. I use water in the pan for that very reason during hot temps. It boils at 212*F here dissipating heat energy into water vapor. Sand, clay or any other substrate will eventually assume the temp of the fire under it.

Congrats on the new Rig!
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Old 07-05-2012, 04:35 PM   #6
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Some people think they need to light more coals in the beginning. I don't see why more than 12 briqs are needed to get the fire cruising nicely.

On a hot day, it should be up to cooking temps within 15 minutes, so you have to keep a close eye to catch temps on the way up. Start shutting down intakes prior to reaching desired cooking temps. And if there is any prevailing wind, keep the vents on that side closed and adjust using the vent that is sheltered.
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Old 07-05-2012, 04:44 PM   #7
boggster
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Thanks for all the great advice. The temp did get away from me. I was shooting for 225 to 275 dome, and it was up around 300 for a while before I was able to get it back down. Probably got too many coals going early on.
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Old 07-05-2012, 05:02 PM   #8
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http://www.bbqequipmentstore.com/Tel...Q225-BQ225.htm

I also got a new 18.5 for fathers day and I bought one of these thermometers that will fit in place of the stock one with no modifications. The dial is bigger but it will sit on top of the chrome bezel. I have not got to try it out yet but all the info on here say the tel-tru are the best.
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