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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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12-04-2017, 07:22 AM | #1 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 12-01-17
Location: Perry, GA
Name/Nickname : Greg
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Tips for WSM 22 + iq120 ?
Love my WSM 22" and the iq120 but I've noticed it creates a significant 'hot spot' on the side where the standard adapter is connected. Anyone got any tips/ideas for dealing with this? Thanks!
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12-04-2017, 08:12 AM | #2 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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how significant is this hot spot up by the meat?
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12-04-2017, 08:34 AM | #3 |
Full Fledged Farker
Join Date: 04-27-13
Location: Sugar Land, Texas
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Do a biscuit test to see if there is an issue at rack level. I use a digiq and have no issues as the fire creeps.
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26 OTG, 22 WSM, mini WSM, Weber Gasser, Jumbo Joe, Blackstone 36 griddle, Akorn, PBC, Weber Performer |
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12-04-2017, 09:57 AM | #4 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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Take it off and try it, no need for a controller ...
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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12-05-2017, 12:36 PM | #5 |
On the road to being a farker
Join Date: 04-22-16
Location: Southern MD
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How hot is the hot spot? I use one on my 18.5 and haven't had any noticeable issues. One idea to try is to light the coals on the far side away from the intake, this way the coals heat up and move towards the intake and spread throughout the cook.
I have also see people use some sort of deflector shield or adapter to force the air under the coals a bit better to get a more even distribution. |
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12-07-2017, 03:08 PM | #6 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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I'd recommend ditching the pid.
Were you having temp issues with the WSM without the controler? I typically set my vents and walk away (even before it's up to temp), and don't even lay eyes on the pit for 6-8 hours. It's just one of those things in life I don't worry myself with. The key is having confidence in your equipment.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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Thanks from:---> |
12-07-2017, 04:11 PM | #7 |
is one Smokin' Farker
Join Date: 07-20-16
Location: Post falls, Idaho
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^Agree with this. As long as you have set it up correctly, there isnt much you have to do to it.
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2- 22 WSM's, 26" Weber Kettle, Weber Genesis natural gas, and Weber Performer. |
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Thanks from:---> |
12-07-2017, 10:01 PM | #8 | |
On the road to being a farker
Join Date: 07-17-16
Location: Qville,BBQ
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Quote:
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