WSM temp control problem

[marijohn96]

Folks - been having a ton of trouble controling the temp on my 22.5" WSM today. Had no trouble at all yesterday with some rib racks, but am doing a brisket today and I can NOT/NOT/NOT keep the temp down. REALLY frustrating, to say the least. I set up the bbq as noted here - http://www.virtualweberbullet.com/brisket2.html and tried the minion method for charcoal lighting (been doing the donut method up til now). Filled the charcoal holder (and actually less than the amount recommended at the site listed here), added 25 lit briquets, got up to temp, then shut down the bottom vents most of the way. Charcoal is normal Kingsford, smoke wood is cherry. Temp still spiked above 260. Shut bottom vents ALL the way, still no success. Shut top vent, finally got temp down to 225. Then SLIGHTLY (like, millimeters) opened the bottom vents, re-opened the top, then temp spiked again, up to 275. Shut everything down all the way again, but temp simply won't fall. Ambient temp is not high (less than 75 currently, started three hours ago at around 70). Water holder is nearly full (two gallons in to start). Any idea what is up? I'm at a loss.

[Mr. Bones]

unless yer gettin' WAY CRAZY high temp spikes, like 400°+, I wouldn't fret none about it.
275° surely ain't gonna hurt them ribs, none.
I routinely do ribs, butts, briskets, in some cookers that jus' won't settle in at much less than 275°, often climbin' to 350°, or better...
Ya' jus' gotta keep a closer eye on the cook, rotate stuff around, as needed, an' enjoy both th' Ride, an' th' Great Food that will surely come outta yer cooker!
BTW, make dang sure an' keep yer water pan from gittin' empty!!!

[marijohn96]

Thanks Mr. Bones, really appreciate it!

[richinlbrg]

marijohn96 , I have the same WSM. I agree with bones conclusion. My experience is that your best temp control is the top (exhaust) vent. Harry Soo did a video on getting the most out of your WSM. THAT is a really good video, and highly recommended!!!

[clkq4]

What video? I have seen the interview with Meathead. Is that the one?

[richinlbrg]

So far, @Marihohn96 I have not found the video, but here is a write up that addresses it. I'll keep looking and post when I find it.

[richinlbrg]

FOUND IT clkq4 (of course, right after I posted)!

https://pitmaster.amazingribs.com/forum/grad-school-seminars-with-pitmaster-professors-aa/10576-harry-soo-on-getting-the-most-out-of-your-weber-smokey-mountain-runs-1-24-05

[Mr. Bones]

Anytime I can be of any assistance to ya', it is my distinct pleasure to do so...
Jus' looky at th' temps th' PBC folks are rollin': 270°-290°-ish, quite often...
Why, their ribs, etc. come out jus' fine, yes?
Ain't no reason in th' World yers won't, too!

[clkq4]

I typically start with only about 10-12 lit coals. I now use the Weber mini chimney.

[btuckertx]

I've been having the same problem, except had trouble keeping it below 325-350. Finally decided I'd been using too much charcoal. Cut it back to the minion 'fuse (just like in the picture), used 30 briquets in the chimney. Much better for brisket (I like to cook it at ~275), but didn't last long enough. Today I tried the doughnut with reduced briquets, 30 in the chimney, and it was just starting to get anemic when I wrapped it at 175 and put in the oven.

[marijohn96]

Thanks everybody - closing the loop on this, the brisket turned out excellent. Very tasty, tender, and moist. Sorry, forgot to take a pic right off the BBQ, but here's one after we'd consumed more than half of it. Ended up around 11 hours, much of it in the 260 or so range, though the last two hours or so ran closer to 230-235. Didn't have to add coals ever. Two gallons of water were enough for the water pan. Had a long stall (4+ hours) but I didn't mess with it. No wrapping. Look forward to the next time, will likely start with a bit less charcoal and probably not go minion, though in the end, I'm actually quite pleased with the results (first time I've ever done brisket! no going back now......). Ah, forgot to note, original weight was around 7.5ish pounds, forgot to look at the grade, was cryovac at the local super. In any case, thanks once again, really enjoyed all the support!

[JeffJ]

IMHO 225 is over-rated. If you are running under 290 you should be fine, just ask anyone who has cooked on a PBC.

[Hulagn1971]

That brisket looks spot on! I have the same cooker and have found that using Harry Soo's doughnut lighting method with a small coffee can works best for me. Once the temp gets up to 200 I shut all the bottom vents down except for one which I leave open about 1/3. Top vent is open about 3/4. It will settle in between 225 and 250. I will say that the big WSM is very hard to get back down to that range once it spikes. It can be done but just takes more time. I agree with others that being in the 275 range doesn't hurt and by the looks of your results is proof.

[ecowper]

I have a WSM 22.5 also. It likes to run 250-275. Instead of fighting it to try and be 225, I set it up to cook around 250. I've found that what happens is when I first get whatever I'm cooking on there, the temp will slowly rise to 260-265, then over time come slowly down into the 240-250 range.

I use Soo's donut, but I only light about 20 briquettes. Lighting half a chimney is going to give you way too much fire. The trick to the WSM and turning out good Q is to have a small, hot fire. Learned that from PaulstheRibList. I set my bottom vents at 1/4 open and then make any temp adjustments with my top vent.

[PaulstheRibList]

#SmallHotFire!!!

[Ernest]

If it's hovering between 225 - 275, relax and enjoy. You are worrying too much

[Spinaker]

Good to see everything worked out! Great looking brisket.

[cdevito]

I know I am a couple weeks late to the game here, but that brisket looks outstanding!

I have had the WSM for a few years and lately I had a lot of trouble controlling the temperature and there was smoke billowing out around the door and all offer the place. I bought new door, new bottom vents and a gasket kit and installed it a couple of weeks ago. I sealed all four sides of the door and I actually cut strips of the gasket material to seal around the holes in the three bottom vents. I did my first cook in it last week with three SLC racks of Las Meal Ribs and they came out FANTASIC. I had really good control over the temp in that I did not have high and low swings, but the I had trouble bringing the temperature up and never got it over about 220, so the ribs took a little longer to cook. I usually use the Minion method but last week tried Soo's Donut. Worked OK.

Today, I am cooking a brisket that will go overnight for an early supper tomorrow. I used the Minion method, except I lit a half chimney of coals to start it. I put the brisket on when the temp hit 200. It's been an hour now and I have the team creeping up around 235 just now. Bottom vents are fully open, top was at about 3/4 open until now, and I just tweaked it down to about 1/2 open. This is only my second cook with the gaskets so I'll be checking like a mother with a newborn baby. I'll let you know how it goes...

Update: AAARGH!!! Temp control was good, but it came out dry. Went back to my notes and realized I forgot to inject it. Brisket was done at 4:00AM, and the flavor is good but it's dry. The meat is a USDA Choice brisket flat (no point). Oh well, dousing it with a good mop sauce will do the trick.

[Noverini]

What do you normally inject the brisket with?

[cdevito]

Usually beef broth, once with beef broth and a bit of butter. I forget to inject it about 25% of the time...

[Chiflyfisher]

I inject mine with beef broth.