Question about fire management in a 22" WSM

[Swine Spectator]

OK, I picked up a used 22" WSM a few months back. I quickly got the gist of it, but I cannot control it like I thought I would. I can run it at 275° or 300° for 7-8 hours, but I have been unable to keep it down (~225°-250°) and run it longer. I would like to be able to do some longer cooks if needed. My neighbor has an 18" and he is able to cook at a wide array of temps 200°, 225°, 250°, 275°, 300°.

Here is my current procedure:

I use the Minion Method with Stubbs or Kingsford Comp (now Professional). I add 4-5 chunks of wood (apple, pecan, hickory). I have a foil-wrapped pizza stone in the bowl with no water.

I light 15 briquettes in my chimney until ashed over. Then I dump them on top of the unlit coals in the center. I wait 10-15 min, then assemble the WSM. I run all vents open until I am 25° short of where I want to be. Then I close 2 intakes.

If I do this at 250°, the WSM sets in at 275°. If I do it at 275°, it sets in at 300°. However, if I try it at 200° or 225°, it still climbs to at least 275°.

I have checked the barrel with a ruler and "hugged" it into shape. The door fits OK, but not perfect.

So here are my questions?

Does the additional volume of a 22" make it run better at higher temps?

Should I just accept that I am going to cook at 275?

Am I missing something and should I be able to cook at lower temps?

Any tips on my procedure?

Thanks,

David
The Swine Spectator

 

[Ron_L]

Have you tried starting with fewer lit briquettes?

 

[akoda]

The best thing I ever learned about BBQ is to not fight the temps, 275 is a great temp to cook at

 

[aawa]

Two things you can do.

Put water in the water bowl. Water will really help keep the temps down.

Start with fewer lit coals.

Things to help limit leaks on the WSM. Use foil around the door and between the bowl and body.


I personally wouldn't fit the temps and just cook where it settles in at.

 

[MistrTJ]

Put water in the water bowl. Water will really help keep the temps down.

^^^THIS^^^ & I wouldn't wait 15 minutes before you reassemble,,, as soon as you dump your lit and place your wood, put it back together and don't run all three vents @100%, between waiting and 100% vents, that's too much oxygen IMO.

 

[KevinJ]

You have a leak somewhere, I only have an 18.5 and to be honest I prefer to cook at 275-325 but if I've needed to stretch-out a cook I've had no problem throttling it down to lower temps. Even though the 22.5 is larger you should still be able to control temp with airflow. You could also try using the water bowl to maintain lower temps, I have never used water myself but have read comments from those that like to when cooking at lower temps.

 

[bam]

Close all bottom vents. Open vents as needed.

 

[robert-r]

Using water should help with lower temps.
You can also close the top vent a bit, however don't go much past 50%.

 

[dadymat]

I can run mine 15 hours on 1 full load of coal.....use less hot coals to start, when It gets to desired temp close all bottom vents and watch temp....if it starts dropping, slightly crack one vent open and continue to do that routine until It stabilizes .....also dont be scared to adjust top vent as well....just dont completely close, once you figure out your settings that will be the easiest cooker youve ever used....well, next to the 18 its a bit easier

 

[RolandJT]

My 22.5 can run at 215-245 easily (depends on the day).

As everyone else says--try starting with fewer lit coals.

Also--I start dialing down the vents at about 50 below target temp. All 3 wide open till 25 below may not work for lower temps. I'll only run all 3 wide open till about 170 if I'm shooting for 225. I'll try to get all 3 to 1/2 open by 190 or 200. At that point the temp will rise slow enough to dial in with finer adjustments.

The way I run things 225 may be consistent with one vent closed and the other 2 either 1/2 or 1/4 open, depending on the day and the pack of my fuel. It might also be that one vent all the way open is too much for 225 given how you load things.

 

[robinfresno]

You want it low do the minion method and assemble right after dumping lit coals bottom vents at 25% open and top at 100%; let it run for an hour and adjust vents at bottom open more if you need to but you probably won't

 

[Right on Q]

Light less briqs and/or use water in the bowl

My temp for the first 1-2 hours is heavily determined by how many briqs i light to start off with

 

[T.Mac]

1) Start with fewer lit briqs (as many have said)
2) Assemble smoker, with all the vents fully open, immediately after adding the lit briqs (don't wait 10-15min)
3) Don't close two vents when you get to -25 deg of your goal temp. Instead close all three vents to about about 85-90% closed. Then if you get past your goal temp, inch all three closed a bit more or close one completely.

 

[grantw]

I second don't be sacred of the top vent either, use all the vents, or use the top one and 1 bottom one as needed, unless your running a full load you probably won't need anymore than 1 bottom vent open

 

[Happy Hapgood]

I agree with water. Right now our first 100*F are free.

 

[Jason TQ]

Less lit coals to start and assemble it right away after dumping. That 15mins of open air after you dump the lit coals on is getting way too hot of a fire because of all the open-air exposure.

 

[krex1010]

Don't wait 15 minutes to assemble the cooker after you dump the lit coals on....dump your coals and put the thing together, leave your vents wide open until the temps are almost where you want them, then throttle them back.....by not putting it together right away your coals are igniting too fast and you're overshooting.....at least that's what I think is happening.

 

[krex1010]

Less lit coals to start and assemble it right away after dumping. That 15mins of open air after you dump the lit coals on is getting way too hot of a fire because of all the open-air exposure.

You beat me to it lol

 

[scp]

Some WSM's aren't as tight as others...yours and mine are an example.

If I want lower temps I close the top vent 1/2 way....then adjust lower vents....usually one lower open.

 

[Swine Spectator]

Thanks all for the advise. Good stuff here. I ordered the Cajun Bandit door upgrade to help there. The OEM door has a small, but visible gap that I have been unable to fix.

I'm going to buy a chicken on the way home tonight and do a test run with some of the ideas y'all gave me.

Also, when I bought the WSM, the guy selling it had cleaned it up to sell. I have only used it a few times, but I am noticing that it is getting some build up around the lid. Do WSM's get "seasoned" over time?

David