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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-01-2013, 11:29 AM   #16
didisea
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Your variables for controlling the temp on a WSM are, fuel, air and water pan.
You can run your WSM with a water pan with water, water pan with no water, and no water pan in the cooker. You can add more fuel to the basket to make the fire run hotter, and you can open the vents all the way open, or prop the door open.
You should be able to keep your WSM above 300 with just running no water in the pan and the vents wide open. Foil the pan in order to keep it clean.
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Unread 01-01-2013, 11:29 AM   #17
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Quote:
Originally Posted by Stoke&Smoke View Post
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
It would be great to see this.
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Unread 01-01-2013, 12:30 PM   #18
Freddy j
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Quote:
Originally Posted by Stoke&Smoke View Post
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
Very interesting, would you happen to have a pic?
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Unread 01-01-2013, 12:48 PM   #19
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One tip for using the pan with no water in it, wrap it in heavy duty foil but don't push the foil all the way into the bottom of the pan. Drape the foil over the pan, push the center down enough to form a concave shape but don't let it touch the inside of the pan. Then wrap the overhanging foil around to cover the bottom of the pan. Leave about an inch of airspace and that will allow you to catch the drippings and it will prevent them from burning. Nothing is better than gravy made from smoked turkey drippings.
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Unread 01-01-2013, 02:35 PM   #20
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Quote:
Originally Posted by Freddy j View Post
Very interesting, would you happen to have a pic?
check here:
http://www.virtualweberbullet.com/accessdoor.html

I ran my WSM 18 last night at ~325° by adding 2 chimneys of well lit lump and running all the vents wide open--I didn't have any unlit lump since it was going to be a short cook. I had the water pan empty and foiled. I've got the upside down door, but didn't really need to prop it open at all to hold temp.
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Unread 01-01-2013, 05:12 PM   #21
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If you use a water pan, make sure to fill it with hot liquid. That way it wont steal your heat from your smoke to warm up the water. Also, dont be cheap and use a half basket of charcoal. Fill that baby up.
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Unread 01-01-2013, 06:40 PM   #22
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Quote:
Originally Posted by lfurl43142 View Post
If you use a water pan, make sure to fill it with hot liquid. That way it wont steal your heat from your smoke to warm up the water. Also, dont be cheap and use a half basket of charcoal. Fill that baby up.
Water pan had sand & foil. I agree and always fill up the ring. Had an entire 16# blue bag and full weber chimney of lit.
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Unread 01-01-2013, 06:43 PM   #23
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Quote:
Originally Posted by fantomlord View Post
check here:
http://www.virtualweberbullet.com/accessdoor.html

I ran my WSM 18 last night at ~325° by adding 2 chimneys of well lit lump and running all the vents wide open--I didn't have any unlit lump since it was going to be a short cook. I had the water pan empty and foiled. I've got the upside down door, but didn't really need to prop it open at all to hold temp.
Thanks bro unfortunately this mod won't work on my 22 b/c the opening is round at the top
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Unread 01-15-2013, 07:46 PM   #24
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Quote:
Originally Posted by Bluesman View Post
Pull the water pan
Quote:
Originally Posted by Bludawg View Post
What is in the water Pan? Do you have a wind brake set up?
Quote:
Originally Posted by Toast View Post
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.
Quote:
Originally Posted by Stoke&Smoke View Post
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

Update... I took the sand out the water pan and ran it empty but wrapped in foil. I was able to achieve temps high or low and the pit is MUCH more responsive when I adjust the vents.

Cooked some ribs at 270 f to perfection with an empty water pan. Thanks everyone!
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