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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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Old 12-04-2017, 07:22 AM   #1
ElCoronel
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Default 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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Old 12-04-2017, 08:12 AM   #2
el luchador
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how significant is this hot spot up by the meat?
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Old 12-04-2017, 08:34 AM   #3
Pocchampion
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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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Old 12-04-2017, 09:57 AM   #4
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Take it off and try it, no need for a controller ...
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Old 12-05-2017, 12:36 PM   #5
drallan81
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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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Old 12-07-2017, 03:08 PM   #6
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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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Old 12-07-2017, 04:11 PM   #7
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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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Old 12-07-2017, 10:01 PM   #8
ElQueTraz
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Quote:
Originally Posted by Cook View Post
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.
I agree, i basically set up the charcoal for the Minion Method, let it burn for about 40 minutes wide open, then adjust the dial vents to about 50%. Depending on wind and cold temperatures, on a full basket on my 22", that temp will hold about 250 for about 10-12 hours. No fans or gadgets needed. I also use water in my pan. I like the added moisture for long cooks.
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