WSM 18.5 - Temps not over 250-275

[rossn]

I recently purchased an older WSM 18.5... first smoke was a butt, using Trader Joe's briquettes and the Minion method. Thought it was great, as it stuck right at 225 from start to end.

Second smoke was 2 chickens... TJ's stopped carrying the seasonal natural briquettes, and I couldn't find any natural briquettes readily available. So, I used lump charcoal. The only problem? Took ages to get above 225, eventually up to 250, maybe a bit higher. I couldn't ever get it to 300 or 325. I tried to pack down the lump (Can't recall if I was using Royal Oak or Whole Foods). Afterwards, looked like the lump didn't completely burn... almost a pile of lump with holes throughout. I did have water in the pan. I did have a probe wire coming out of the top at the lid (versus having a port)

Was this just a fuel issue?

I want to cook/smoke a turkey for T-Day, ideally 300-325. If I use Stubbs Briquettes, will I have any problems getting it up to that temperature?

 

[yakdung]

Using the water pan with water? If so, discard using the water. I went with a foiled terra-cotta pot and never looked back.

 

[martyleach]

No water pan and the temps will go up significantly. I have put aluminum foil balls in the water pan to help distribute the heat when I am not using water.

 

[rossn]

Ok, so really -- the presence of water is that limiting? And the turkey will still be moist without the water in the pan?

 

[blazinfire]

From my experience with cooking on the WSM with a water pan. With water in it It helps keep temps low. I can't get it any higher than 250-275 with a water pan. Personally When I cook something like chicken thighs, wings, I prefer cooking with no water pan at all.

I can get that thing cooking pretty hot if i wanted to without a waterpan!

It crisps the skin nice! You might have to flip once or twice to keep from burning tho!

 

[COS]

Just a thought, I don't own a wsm, could it be with the amount of water in the pan. Fill the pan full, lower temp. Fill the pan a little bit and be able to cook higher temp with the moisture?

 

[cheez59]

I have not been able to get temps over 275 with the water pan in the smoker at all in any of my WSM's. Even with the Guru. Water in the pan is even worse.

 

[va_connoisseur]

Ok, so really -- the presence of water is that limiting? Yes. Water boils at 212 so once you hit that mark your smoker is battling the water mass to go higher. You will typically top out around 250.

And the turkey will still be moist without the water in the pan Yes it will.?

One final question, how are you measuring temps? Because the dome thermometer is at least 20 degrees off. It is measuring temps at the top of the dome, not grate level where the food is located.

 

[Fwismoker]

Only having a similar size and shaped cooker I can say it's most likely water in the water pan.

The less stuff between the meat and fire the better imo, which is why my cooker uses nothing or at the most a pan with holes. More airflow means more heat.

 

[cheez59]

One final question, how are you measuring temps? Because the dome thermometer is at least 20 degrees off. It is measuring temps at the top of the dome, not grate level where the food is located.

I use a Maverick ET-733 to measure grate temps. Even though my 14.5 as well as my 22.5 WSM's both read less than 20 degrees different at the dome. I also have a BBQ Guru DigiQ DX2 setup on my 22.5 and use the pit probe on the top grate.

 

[smokingkettle]

I stopped putting water in my water pan on my 18.5 I like to be 250-325 depending on what I'm doing. I have yet to taste the benefits of flavor in any of my cooks keeping it at 225, so I don't. I love my craft but I haven't the patience or time for an 18 hour cook. Hot and fast!

I also find it easier to get the thin blue smoke when I run it hotter. Your mileage may vary.

 

[Porcine Perfection]

Bottom line is there is a lack of oxygen. If you don't believe me take the middle off and see how hot the coals get.

Turn the door upside down and prop it open to get a hotter fire.

 

[fantomlord]

Ok, so really -- the presence of water is that limiting? And the turkey will still be moist without the water in the pan?

the water in the pan doesn't do anything for keeping your food moist.

 

[THoey1963]

For higher temps on my WSM 22.5, I remove the water pan completely, and make sure to light more coals to begin with. I can easily hit 325* plus.

 

[yakdung]

Bottom line is there is a lack of oxygen. If you don't believe me take the middle off and see how hot the coals get.

Turn the door upside down and prop it open to get a hotter fire.

I also agree. I must add, I have a non-standard fire ring that holds the coals/fuel. It is simply a tack welded rolled ring of expanded metal the same circumference as the bottom grate. With all of the holes in the metal, no issue starving for air. I also use a Guru DX2 to huff and puff.

 

[robinfresno]

With high temp cooks in my wsm's I take the guru off and open all the vents. I also light it standard method as opposed to a minon method. Fully lit chimney of coals down first with another chimney on top and then don't put the rest on until they are all ash'd over. I leave the water pan in but without any water.

 

[rossn]

Hi All,

Thanks for all the great responses -- been buried at work.

So no water, and with or without pan sounds like it depends on the situation. I'm thinking that if it's the first time cooking a turkey (on Thanksgiving), that using the pan and attempting to have temps 300-325 may make sense. Let me know if I'm off-base here.

My temps are off a maverick probe on the grate.

I recognize the boiling point of water, and that the water itself will not get hotter, but would think that the rest of the system would get hotter. Interesting... still trying to think through the physics of that.

I must have had the misconception that the presence of water helped keep the meat more moist, based on a more humid smoking environment... thanks for setting me straight.

Any other recommendations for a first-time turkey smoke? 12-14lbs, and was planning on brining it for 16-24 hours.