Welcome!


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.

Announcement

Collapse
No announcement yet.

WSM Temps 3rd time

Collapse
X
 
  • 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:	68
Size:	374.6 KB
ID:	107958

    #2
    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

    Comment


    • 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.

    #3
    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.

    Comment


      #4
      5 Hrs. in, no fussing, can't get to much better than this


      Click image for larger version

Name:	20150907-_DSC2835.jpg
Views:	70
Size:	430.0 KB
ID:	107974

      Comment


        #5
        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:	63
Size:	361.6 KB
ID:	108017

        Comment


          #6
          I prefer wrapping too, you using water?

          Comment


          • 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.

          #7
          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

          Comment


            #8
            I'm interested in the colour of yours before and after wrapped if ya got pictures?

            Comment


            • 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

            #9
            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.

            Comment


              #10
              Keep em cooking!

              Show us some pics of your results

              Comment

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes
              Rubs Promo

              Spotlight

              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


              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


              Is This Superb Charcoal Grill A Kamado Killer?


              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

              Click here to read our detailed review of the PK 360

              Click here to order directly and get an exclusive AmazingRibs.com deal


              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


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

              Click here to read our detailed review


              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


              Compact Powerful Sear Machine For Your Next Tailgater


              Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

              Click here to read our detailed review and to order


              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
              Click here to read our detailedreview