New K in a WSM

[The_Kapn]

I have several burns now in the WSM with the new K.
Been trying to form an opinion, because my results are not the same as reported on the Virtual Weber site.
Now, it seems to be other Brothers having trouble with higher temps for poultry, etc.

Now, I cook hotter than most folks and like it that way.
With the old K, I could see 300 to 330 easy with vents full open.
Easy to lock in at about 300 and make me real happy with old K.
New K--no way. Seemed to limit out at about 250 to 270 with vents wide open. Varies a bit with ambient temp and wind, naturally.

Then, I did a rib cook where I like 250 or so.
New K dialed right in and worked fine.
Vents a bit more open than old K, but cooked just fine.

I am starting to think the New K may just require a lot more air than the old K if you want higher temps.
I know they say it is formulated to burn hotter, and it seems to do that in the grill.

But, when in a "restricted air" smoker like the WSM, it seems to need a lot more air to make heat.

Maybe my imagination.

TIM

 

[timzcardz]

Tim,

I had no problem nailing 300 starting with a full chimney of the new K and vents wide open along with a couple chunks of cherry and no water in the pan, as I mentioned in my post earlier today: http://www.bbq-brethren.com/forum/showthread.php?t=21468


I can nail in 225 to 250 starting with about 25 briquets of the new K in the chimney and running with one vent closed.

 

[JohnMcD348]

I haven't had much trouble with mine either with the new K. Granted, I didn't have but half a bag of the old stuff when I got my WSM. I don't cook as high and I don't keep it notes like I should either. Most of my cooks, I kep it around 250-300, I really don't sweat it that much. It'll usually start off around the 225-230 area and as the meat soaks up the heat the temps rise and stay in the upper ranges pretty solid. I haven't done chicken yet, just pork, brisket and ribs. It wasn't competition cooking by any means, just dinner for the table. I guess I really need to keep notes like I always say I'm going to do. There's always been alot of variables when I so it. I keep a wireless thermo in there just to keep an eye on the top grate temp and it always seems to stay pretty well where I want it with only minor adjustments from time to time. Then other times, when the wind is blowin and the rain is pourin, I get to go aoutside more often to play.

 

[MoKanMeathead]

I have had no problems. I don't use water (or sand) and can keep the top vent around 250 degrees with ALL of the vents shut completely (almost).

 

[The_Kapn]

Sounds like it is just me.
"Heavy air" or sumthin' :lol:

Thanks guys.

TIM

 

[brian j]

i cooked a meatloaf last night and had no problems achiving 350 with the new k. i started with 2 lit chimney's.

 

[Kirk]

I'm one of those unfortunate few that seems to have trouble maintain 300 in my WSM not matter what I use for fuel. I've been working on it though and finally managed to get through a short cook with 325 or better last weekend using Royal Oak lump. I've decided that's the way for me to go with high / fast and I'll use briquettes for low / slow. Tim, do you think ash buildup with the new K might be giving you trouble or do you have temp issues right from the get go?

 

[Pig Headed]

BrianJ,

Just got my WSM yesterday. Do you use water or sand?



Ron

 

[Wildcat]

The only times I'm able to get high temps in my WSM with the new K is without water in the pan.

I like it down lower and water in the pan.