This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

WSM Temps 3rd time

  • Filter
  • Time
  • Show
Clear All
new posts

    WSM Temps 3rd time

    This is the 3rd time I counted out 100 briquettes in a fuse around the smaller cheap chimney with 60 briquettes lit in the weber chimney. Once again 3 hrs in and temp has held between 217°-225° on the grommet probe.

    One thing I found interesting was without paying attention I had the lid exhaust vent over the same side as the beginning of the fuse which was directly opposite the grommet probe. After 1 1/2 hrs the temp went to 212°. I moved the lid around so that the exhaust was on the opposite side of the lit fuse and in 1 minute the temp read 219°. I think that keeping the lid rotated opposite the area of the fuse that is lit will keep the smoke temp a little more even in the WSM. Does this make sense or am I over thinking it all.

    Either way the first time I fiddled a bit with the vents but the last two times its pretty much smoking itself.

    But I will still take the credit thanks to this AR site.

    Click image for larger version

Name:	20150830-_DSC2807.jpg
Views:	69
Size:	374.6 KB
ID:	107958

    I just use the straight up dump lit coals on top of unlit, your being too high tech for me. I tried all kind of fancy things years ago. I don't often aim for 225 either though 250 to 275. If your using the dome therm it's wrong, it will be different on different days


    • gardenfish
      gardenfish commented
      Editing a comment
      I have never used the dome thermometer. I have two Mavericks and I probe the meat and the grommet for smoker temps. If you read my last test the grommet probe is in the middle of the two racks. The bottom rack was 5° below the grommet temp and on the top rack it was 5° above the grommet probe. So about 10° difference between the two racks.

      So far all the days have been between 100° and 110° so temps are pretty steady. In a month or so it will hit winter temps then they will pretty much be the same 70-80° temps. Here we have summer/winter. I will skip the 1 day of fall and 1 day of spring that we get .

      Counting the briquettes isn't really that high tech and its working like a charm.

    The smokey mountain does not need fancy techniques to run as designed, it's easily one of the best designed water cookers out there, mine runs as good as my backwoods smoker, I do large amounts of meat sometimes and was going to buy a larger cooker but decided just to get more smokey mountains
    Last edited by grantw; September 7, 2015, 11:33 AM.


      5 Hrs. in, no fussing, can't get to much better than this

      Click image for larger version

Name:	20150907-_DSC2835.jpg
Views:	73
Size:	430.0 KB
ID:	107974


        6hrs in no fussing, getting ready to wrap.I will wrap at 160-162° to get past the stall. Plus I love the juice it provides .

        Click image for larger version

Name:	20150907-_DSC2838.jpg
Views:	65
Size:	361.6 KB
ID:	108017


          I prefer wrapping too, you using water?


          • gardenfish
            gardenfish commented
            Editing a comment
            Yes. I put 7 qts of boiling water at beginning. So far this amount has lasted my whole smokes.

            One day when I have to see for myself and I have a lot of time I will try one without wrapping.

          I just did one unwrapped it stalled 6 hrs, it's was good but honestly I like em wrapped better, I don't care for the leathery bark, didn't mind the bark this time though because I soaked it with hot sauce the Memphis dust, it added a nice heat


            I'm interested in the colour of yours before and after wrapped if ya got pictures?


            • gardenfish
              gardenfish commented
              Editing a comment
              grantw Sorry just saw this. Next time i do the shoulder I will do the before and after pictures

            I LOVE my WSM 22.5" but I detest the water pan clean up so I just line it with foil now a days. Also I cook hot and fast any more so I don't need the water pan slowing me down cuz im not one for 12-14 hour brisket cooks. I contacted Weber to see if they could make a foil pan insert but got no response from them. I am not impressed with the front door integrity but it does not seem to interfere with my cooks. Might as well paint over the dome lid temp gauge...Why Weber wont install a Tel Tru bimetal thermometer is beyond me.


              Keep em cooking!

              Show us some pics of your results



              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker


              Comprehensive Temperature Magnet With 80+ Important Temps

              Amazingribs.com temperature magnet
              Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

              Click here to order.

              GrillGrates Take Gas Grills To The InfraredZone

              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

              Click here for more about what makes these grates so special

              The Cool Kettle With The Hinged Hood We Always Wanted

              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

              Click here for more about what makes this grill special

              Groundbreaking Hybrid Thermometer!

              Thermapen One Instant Read Thermometer

              The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

              Click here to read our comprehensive Platinum Medal review

              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

              Click here to read ourcompletereview

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
              Click here for our review of this superb smoker