Request Immediate Help: WSM currently heating up through the roof (First Timer)

[Kangabolic]

Hi Everyone,

I just recently purchased a WSM 18.5in and am currently on the 2nd burn-in of phase 2 from Harry Soo's recommended method which is essentially cooking a bunch of fatty scraps for 3-5 hours to help with seasoning the grill.

I've had no issue keeping the WSM at 250 degrees during last night's burn in but this morning it is scorching over 350.

I switched to Jealous Devil Hardwood lump this morning vs the Brickets I used last night, so I assume this is part of it? Right now I have all 3 bottom vents closed tight and the temp will not drop below 350. I have no water in the pan as it is recommended not to for the burn-in phase.

I'm only running half full regarding the lump hardwood.

Any help?

EDIT: Solved- I ultimately got the temp down by caving and adding water to the pan, she's been holding steady at 250 for about an hour now. I was flustered this morning because I wanted to get this burn-in done this morning because I have some Pork belly Burnt Ends I am going to give a stab at later this afternoon for when my Mom and brothers come down. Looks to be about a 4.5 hour total cook from the recipe I'm following. Here's to hopefully at least an ok first cook!

[Bkhuna]

Lump burns much hotter and faster than briquettes. When you get into the low and slow cooking phase of your smoker, you will tinker around and figure out how much lump you're going to need and how often you're going to have to mess with the coals to keep it low and slow. That's one of the reasons that I found for not using lump in the WSM. Unattended long smokes are difficult with lump.

[Kangabolic]

Thank you for this, this is what I am also seeing in other areas. should I remove some of the coals then from the smoker? will this help?

[klflowers]

How did you start it? Vents wide open? How hot was it when you tried to slow it down? What is the weather like? When it is hot outside here, and I am trying to keep my temps down, I typically start closing the vents earlier, maybe when it gets to 150 or so. Once it gets hot it can be time consuming to get it back down under 300. It will eventually drop.

if you are just doing a burn in i wouldn't worry about it. When i got mine, i just ran it with a full load of KBB with all the vents wide open to burn off any residue, then I started cooking. I figured the "seasoning" part would come as I cooked on it.

I rarely use lump because it burns hot. I usually use Kingsford or B&B briquettes because they fit together better in the charcoal basket. And I use wood chunks from Fruitawood.

Hope this helps. Mainly though, I wouldn't worry too much. Just play with it and see if you can get the temps to moderate.

I have an 18.5, have owned them for maybe 20 years.

[Kangabolic]

I started it with a half chimney, 2 bottom vents fully open, top vent open. The weather is sunny and comfortable 55 degrees (Northeast). I had used brickettes in the previous 2 steps of the burn-in, and so was shocked to see how fast this temp climbed. I got the temp under control finally by just adding water to the water pan. Brickettes from now on.

[jfmorris]

Yeah - using lump was a bad call in this case, as I think he has you add a half chimney fully lit for that stage of the burn in?

I use lump in my kamado, but only light it in place using a starter cube, and no chimney. A chimney or even half chimney will be putting out a lot more heat than briquettes, and be harder to damp down. If the basket/ring was filled with lump instead of briquettes as well, that’s probably why it got away from you.

Leave top vent open, bottom closed, and eventually it will start dropping but might take an hour or two. I am using the theory the top vent lets heat out, while the bottom provides oxygen to the fire. Or close all of them.

One issue is that a stock wsm that isn’t seasoned and bunked up yet is not totally air tight, so there may still be oxygen getting to the fire. This is why he doing what he does in the series of burn ins - you are trying to get it seasoned and to seal up better.

Just let it die down, and switch back to briquettes die this cooker until you learn it and have it seasoned. Lump really is a lot different. I am sure down the road you can use it, but right now isn’t the time.

[klflowers]

Yeah the WSM leaks like crazy. Mine is all stock. Plus it is thin, so the weather affects the temps. I just learned how to use it out of the box. How was your trip to Chattanooga yesterday?

[jfmorris]

klflowers we had a blast! Left about 7am central time, got home about 10pm. I woke up this morning feeling like I got run over by a truck. But yesterday at the zoo and a few other stops in Chattanooga was great. The 2.5 year old had a couple of ‘hangry’ fits during the day, but feeding her perked her right back up.

[Finster]

As noted, I wouldn't worry too much as it's just a burn in. Good learning opportunity. Each experience will be helpful for the next cook..
you got this 👍

[TxF]

I cheat and use a fan and never put water in anymore. That being said, charcoal, I use real wood chunks when I can and the bottom vents stay closed and the top on starts at half unless the initial fire is really too hot. The only time I change the bottom vent is when the fire is dying and I’m trying to get the last bit of coals to light.

If you cook with water in the pan, pour boiling water in it and you’ll be up to temp almost instantly instead of waiting for almost an hour.

[radiodome21]

^ I did not know. I will definitely have to try that the next time I smoke some food on that. Good to know.

I've never used lump in my WSM and don't have any plans to start either even though I see that Harry endorses the jealous devil in his videos. I like B&B briquettes the most.

[Panhead John]

+1 on the B & B briquettes

[ecowper]

Yeah, I’m not a big fan of lump in a WSM. It doesn’t burn consistently, has huge flare ups sometimes, and burns much hotter than a comparable amount of briquettes.

I think you will be fine with KBB, KP, Cowboy Brand, or B&B briquettes. They are all good, burn well and consistently. KBB does produce way more ash than the other 3, though.

[surfdog]

For the WSM, my choice of fuel would be in this order: briquettes, briquettes, and then briquettes. ;-)
Not a fan of lump in that cooker. Not saying it can’t be used, but it’s a steady beast with briquettes.

[ecowper]

How are you feeling about briquettes as a choice?

[surfdog]

ecowper After giving it some consideration, I think I’m leaning, ever so slightly, towards briquettes.