Quick background I've been smoking for about a year with a Char Griller Smoking Pro that I moded out (Sealed firebox cover, sealed main chamber cover, charcoal basket). I bought a WSM 18.5 because from what I've read WSM require less baby sitting than my Char Griller. and this is my second cook with it. I started last night about midnight with a 3/4 full chimney lit and the rest of the charcoal ring filled with non lit to use the minion method. I've always used Royal Oak Briquettes and never had a problem with them. Water pan filled with Hot water and it was low 40's high 30's during the cook.
My problem is that my temps struggled to get to 225 all night long on my Maverick ET-732 which I know is accurate. I've read in other peoples posts that they run their WSM top vent open and only need 1 bottom vent 1/2 open and they have good temps. My problem is last night I had the top vent wide open and all 3 bottom vents wide open and still struggled to get higher temps. At most there was a slight breeze which shouldn't of required the use of the wind break. In both my smokes so far in my new WSM I have trouble getting the higher temps and after 6-7 hours my temps start to drop. I packed the charcoal ring full when I'm setting up. Right now I just moved my 5 lb brisket and 5 lb pork shoulder to the oven so I can get some sleep and a nice constant temp.
My question is what am I doing wrong that I'm not getting the 225-250 temps in the WSM like everyone talks about. Is it because I'm using Royal Oak Briquettes? I know a lot of people use lump but I haven't ventured that way yet. Others talk about using sand in the water pan. I appreciate all suggestions, I'm pretty dumbfounded right now with all that I read about the WSM before I bought it and the troubles of getting nice long consistent 225-250 temps.
My problem is that my temps struggled to get to 225 all night long on my Maverick ET-732 which I know is accurate. I've read in other peoples posts that they run their WSM top vent open and only need 1 bottom vent 1/2 open and they have good temps. My problem is last night I had the top vent wide open and all 3 bottom vents wide open and still struggled to get higher temps. At most there was a slight breeze which shouldn't of required the use of the wind break. In both my smokes so far in my new WSM I have trouble getting the higher temps and after 6-7 hours my temps start to drop. I packed the charcoal ring full when I'm setting up. Right now I just moved my 5 lb brisket and 5 lb pork shoulder to the oven so I can get some sleep and a nice constant temp.
My question is what am I doing wrong that I'm not getting the 225-250 temps in the WSM like everyone talks about. Is it because I'm using Royal Oak Briquettes? I know a lot of people use lump but I haven't ventured that way yet. Others talk about using sand in the water pan. I appreciate all suggestions, I'm pretty dumbfounded right now with all that I read about the WSM before I bought it and the troubles of getting nice long consistent 225-250 temps.