WSM trouble in cold weather

[JonM106]

Hey everyone!

Had a little trouble over the weekend. I use a 18.5 WSM with the DigiQ and the 10 CFM pit viper. I had lots of successful overnight cooks over the spring and summer, but this weekend something went screwy - probably because it was in the 40s when I got the fire started. I’m a bit of a noob and I need to learn a little more about getting a good fire going in the cold.

I built the fire using the Minion method. I started with a near full smoke ring and used about ¾ chimney of fully lit coals. Empty foiled water pan. I opened the bottom vents and let the temp come up to 250 and put an 8 lb brisket flat on. Then I closed the bottom vents and let the digiQ take over. (Top vent was wide open). Then the pit temp dropped steadily for the next two hours. I gave up when it got to 216 and put the brisket in the oven.

Any suggestions for what I did wrong? Should I let the temps get above the target temp before letting the DigiQ take over? Use more lit coals to start the fire?

Thanks!

[TosaJake]

Wind is the biggest problem to handle with the WSM. I have an 18.5 and 22.5 they run great hot or cold until you throw wind in the equation. In cold weather I will jack my guru temp up until I get my lid temp where I want it. Be prepared to add fuel and you probably want to keep an eye on things. A wind break, or blanket will help greatly.

[glh17]

Not sure what happened. It doesn't sound like you did anything to cause the temp to fall. I've used the digi on my WSM 18 in the low 20s with a target temp of 275 or so without much trouble. Wind and rain also play a role. Were your coals old/damp and was your digi fan running the whole time the temp was below target?

[Harbormaster]

I'm guessing you're in Cudahy, WI?

I use my 18.5" WSMs all winter long, in below zero temps and have no trouble getting to, and keeping, 250 with no electronics.

It's not unusual for temps to drop when you add that mass of cold meat, but it sounds like it dropped too much. Are you sure all your gadgets were working?

In colder weather, if there's a wind, I set up some screens to block the wind and that really helps. Screens are 2' x 4' 1/4" plywood framed in 2" x 2"s. Two of the panels are connected with hinges.

[JonM106]

Originally Posted by glh17

Not sure what happened. It doesn't sound like you did anything to cause the temp to fall. I've used the digi on my WSM 18 in the low 20s with a target temp of 275 or so without much trouble. Wind and rain also play a role. Were your coals old/damp and was your digi fan running the whole time the temp was below target?

Thanks for all the replies - The fan pulsed at the beginning and then when started running constantly. The coals were a couple months old, but it was a new unopened bag.

I suppose it was pretty windy that day. I just assumed that, with two bottom vents closed and the third one covered by the fan, wind wouldn't be much of a factor. I'll try it again with a wind break and see if that helps.

[big piggin bbq]

being a non insulated cooked the wind kills the wsm's. i took cook in cold weather all the time but put wind in the mix and you can fight them all day... i use cyberq's and still have issues in the wind...

[nthole]

The wind is whipping the temp off the outside of the pit, it's not about the draft.

First, what was your target temp? At 216 I'd have left the meat on, your still cooking. Second, get something in that pan to help hold the temps. The pan itself is just a diffuser. You didn't help it out at all by having it empty. Water, sand, a clay pot... all would have helped to return some heat to the pit each time the wind blew. As it was you were forcing the coals to do all the work. Finally, as mentioned, a wind break would have helped.

Or, google Reflectix. Buy a roll of something like this (

Amazon.com: Reflectix BP48050 48-Inch-by-50-Feet Square Edge Bubble-Pack Insulation: Home Improvement

Amazon.com: Reflectix BP48050 48-Inch-by-50-Feet Square Edge Bubble-Pack Insulation: Home Improvement

) (it can be had for much cheaper, I just saw this). Cut it to a lenth, and lightly bungee it around the pit. Your fan will provide the air so you can wrap it all the way to the ground. It will still draft out the top. I use this when it's below freezing and blustery and the pit runs like it's a normal summer evening.

[JonM106]

Awesome tips! I never really understood the sand/water/clay pot thing but now it just clicked. I'll add that next time too.

I would have left it on and kept working with it, but I had to run out to a meeting for a couple hours and didn't want to stick my fiancee with the job of fussing with the smoker. The temp was dropping pretty steadily and, at the rate it was going, it would have been too far gone by the time I got back.

Anyway, thanks again all! Can't wait for the next cook.

[Corky]

I use mine all year around. Here it is pretty cold (10 degrees or so) in January and it works fine. Holds temp really well for me without any heroic measures.

[Stoke&Smoke]

Originally Posted by nthole

The wind is whipping the temp off the outside of the pit, it's not about the draft.

First, what was your target temp? At 216 I'd have left the meat on, your still cooking. Second, get something in that pan to help hold the temps. The pan itself is just a diffuser. You didn't help it out at all by having it empty. Water, sand, a clay pot... all would have helped to return some heat to the pit each time the wind blew. As it was you were forcing the coals to do all the work. Finally, as mentioned, a wind break would have helped.

Or, google Reflectix. Buy a roll of something like this (Amazon.com: Reflectix BP48050 48-Inch-by-50-Feet Square Edge Bubble-Pack Insulation: Home Improvement) (it can be had for much cheaper, I just saw this). Cut it to a lenth, and lightly bungee it around the pit. Your fan will provide the air so you can wrap it all the way to the ground. It will still draft out the top. I use this when it's below freezing and blustery and the pit runs like it's a normal summer evening.

So you're saying reflectix is OJ right against the wsm metal? I've had a roll a while to try but thought I'd need a spacer of some kind. Luke a harbor freight welding blanket?

I mostly use the egg in the winter, but we do one comp in Feb that I always look for better wsm insulators for

Sent from my SAMSUNG-SGH-I897 using Tapatalk 2

[nthole]

I've used it against the smokers and been ok. I did have it melt a small bit once. If you wanted to you could probably put some wood blocks around the top of the smoker near the lid and bungee them around first and then bungee just at that spot so the insulation wasn't up tight against the hottest portion. Shouldn't ignite that high up.

I have heard of people just using something like this folded in half and wrapped around the pit as well. At 1000F safe it shouldn't ignite. (http://www.harborfreight.com/4-ft-x-...ket-67833.html)

Obviously the key would be to pay attention the first couple times you do anything to ensure how it works (ie, don't burn down the house). We run our big meats pretty low and slow so even the bottom of the pit isn't that hot. We've never had a combustion problem, just a little melting the one time, which didn't actually melt it onto the pit, just caused the wrap to shrink/warp a bit. I've had the same set of wraps for over a year.

[Cayman1]

I use a water heater blanket. Can get them at Lowes or Home Depot. Makes a huge difference.

[JonM106]

Smoked a chicken in the WSM tonight - windy and 40ish just like my original post. Using the tips I got here, I held a rock-solid 325 for the whole time with no trouble at all. Thanks again, all!