this thread seems exhausting
How will you survive?
this thread seems exhausting
To drill down a little bit, is this a newer WSM with the Weber thermo in the lid? There were reports when Weber started putting them on that the stock thermometers were not very accurate. Have you tried an oven thermometer on the grate to see what the true temp is? Is it possible that the thermo stem is touching the meat?
Maybe light the whole charcoal ring instead of the minion method. Then use the dampers and water pan to regulate temps.
You are making this much harder than it needs to be.
Lol
Pretty easy to get temps up in a WSM. Lots of good advice above.
Ps..water pan is just there to stabilize temps, nothing else. Most people use it as a catch pan, not a water pan.
You are making this much harder than it needs to be.
Lol
Pretty easy to get temps up in a WSM. Lots of good advice above.
Ps..water pan is just there to stabilize temps, nothing else. Most people use it as a catch pan, not a water pan.
Did you read the thread? It should help you.
No.
I can’t read, I’m just here to annoy the likes of you.
Here’s my next suggestion
Like I said, it was never an issue. I don't need to supercharge it. There's something wrong that I should be able to fix.
How do you light the whole charcoal pan? Fill it with 6 roaring chimneys?
Lighter fluid. Put a match to it within a couple of minutes of dousing and it doesn't soak up the taste.
Uh, that was discussed and avoided well over 15 years ago. I'm not roasting. I'm using a smoker.
You don't really want help do you? There is a proper way to use lighter fluid. The suggestion of starting with a full load of lit was to see if you could get high temps in a more extreme manner.
So far, I think you have received some good advice on what can contribute to your low temperature issues.
If I am using a lesser quality brand of charcoal in my WSM, I will mix in lump charcoal with the briquettes and three fist sized pieces of smoking wood. I place the briquettes in first along with the wood and cover the fire grate with the briquettes. Then I use a mixture of lump and briquettes. I use water in the pan and have no problems with keeping a steady temperature of 275F and can cook as high as 325F. Once the desired cooking temperature is achieved, I will reduce the air intake vents to almost closed. If the temperature drops, I will open the intake vents and will prop the lid so it is not completely sealed. The gap between the lid and the middle portion of the WSM helps the air draw. Once the temperature is where I want it to be I place the lid so it is sealed and close the air vents about half-way and go from there.
That is what works for me, your mileage may vary..........
One thing that may not have been addressed - that charcoal may have drawn moisture and may not be burning as hot as it would have had it not been compromised. This moisture could have introduced before or after you purchased it.
Uh, that was discussed and avoided well over 15 years ago. I'm not roasting. I'm using a smoker.
OK, you need to read the thread. None of this is about inventing new ways of baking the snot out of the smoker. There's no reason why this shouldn't be behaving properly with the usual techniques. We've already identified what could be wrong, so I fixed that and tested quickly.
Why is this so difficult for some people to understand? No I won't turn my smoker into a huge firebox. That accomplishes absolutely nothing. Suggesting I rip things out of it, fill it half way with roaring charcoal, isn't "fixing" anything, and is therefore not any help at all.