Jesseroberge
Found some matches.
- Joined
- Apr 20, 2014
- Location
- Quebec Canada
I have a WSM 18" 1/2 and was told to not put water in the pan because I was not able to get passed 225 degrees even with an ATC...
While waiting for my puffy white smoke to stop and get this thin blue smoke to get my ribs going, (give or take 45 mims to an hour) the pit probe over shot to 303 degrees before I panicked and added a half pan of tap hot water and then the ribs... At 225 I was back in the dang rat race again...
If I would have added just the meat still keeping my water pan empty would it have stabilized to 250?
I understand that the more things I have to heat IE: water,meat and drum, the more energy i'm asking my WSM, stabilizing my smoke before adding my meat seems to mean instant overshoot if there is no water in the pan, but then if I add water the temp can't jump passed. 225 degrees.... Plz help me
While waiting for my puffy white smoke to stop and get this thin blue smoke to get my ribs going, (give or take 45 mims to an hour) the pit probe over shot to 303 degrees before I panicked and added a half pan of tap hot water and then the ribs... At 225 I was back in the dang rat race again...
If I would have added just the meat still keeping my water pan empty would it have stabilized to 250?
I understand that the more things I have to heat IE: water,meat and drum, the more energy i'm asking my WSM, stabilizing my smoke before adding my meat seems to mean instant overshoot if there is no water in the pan, but then if I add water the temp can't jump passed. 225 degrees.... Plz help me