Getting and keeping Temp high enough on an 18" Weber bullet smoker

[Joe Bancroft]

I have an 18" Weber smoker and I'm having trouble getting it to the desired temperature(s) and keeping the temperature where I want it.

If i'm smoking long and low (~225 degrees) with water in the basin, I have to work it continuously to keep it over 200. I smoked a turkey yesterday (65 to 70 degrees outside) and could not get the temperature over 300 (although the internal thermometer registered lower than a standalone over thermometer). This is with no water in the basin, but the temp was lower when I had the turkey on the upper grate, and a pan for gravy on the lower grate.

I'm using Kinsgford charcoal, started with a chimney, dumped onto a pile of new briquets using (and not using) the ring. I kept the lower vents open and adjusted the upper vent, but wide open seemed to work best. I'm using a pretty good amount of charcoal, enough to fill at least half the volume of the ring. Is that too much? I have installed third party insulating gaskets on the main sections, and have a third party access door, with a gasket. These provide better seals than the original equipment, but don't prevent all smoke leakage.

It seems to me that the problem is getting enough air flow around the coals to keep them hot. I don't know how to get any more circulation. I used a hand cranked bellows through the vents, but its effect was short lived. I usually overheat my grill and use air control to tone it down. With the smoker, I am constantly trying to get it hot enough to follow recipes.

Please let me know if you have any ideas or suggestions.

[JeffJ]

I have the 14.5 version and haven't had the difficulties you are talking about. One thing I've noticed is that it's kind of all over the place early-on and if using any wood it produces a lot of white smoke which indicates the fire isn't breathing properly. I usually wait for about an hour for the WSM to settle in.

Here are a couple of things you can try: After pouring the hot coals on the unlit coals, leave the center ring off for 5-10 minutes. That should get your fire jump-started and hopefully breathing properly. Once you put the meat in your options are more limited. On the rare occasion I am struggling to achieve temps I find that If I remove the charcoal door on the side of the ring for a minute or so pumps enough oxygen into the fire to bring up temps and keep them there.

I have found with my WSM that it's better to over-shoot your target temp and then use the top vent to dial it back than it is to be under your target temperature range and to try and bring it up.

[MeatMonster]

Hi how new \ leaky is the smoker? indeed it sounds like the biggest challenge is air flow and oxygen, if it is quite leaky time to get all MacGyver on it!

I am pretty sure I have seen advice elsewhere on the forum that the best way to regulate a bullet smoker is through the bottom vents, not the top that's certainly how I do it, I start with all open, then choke back using bottom ones, leaving top always fully open, I might be wrong though!

Also I usually ensure a little extra distance between charcoal in the basket and the vents \ vent areas.

Any issues with your batch of charcoal, damp?

Finally a couple of photos of how I sometimes help my smoker along if I am struggling to hit temp, particularly in my cold scottish winters!

[Troutman]

I suggest you get yourself a Party Q or some other fan dedicated to helping control your temps. I had problems with my WSMs until I did just that, makes a world of difference. Do a search, there are a lot of posts addressing this topic.

[Hulagn1971]

I use an iq110 to control temps in my WSM 22 and it works great. Also Henry Soo's coffee can method to start my cooks and has yet to fail me. I can easily get to 300-325 degrees to cook briskets hot and fast in the WSM.

[Greasy]

I have a bone stock 18 WSM and it wants to burn at about 235-240 for low and slow. If I try to make it burn at 225 then I'm all over the vents all day. It also holds temp steadier the more you use it. Is the grill brand new?

[Joe Bancroft]

Thanks to you all who responded. Just smoked a large (9 lbs) brisket to make pastrami, and the smoker maintained 225 temp for most of the 14 hours it took me to reach 205.

[NotTheGolfer]

What did you do that finally gave you success?

[HawkerXP]

Congrats on the suggsesful cook!
I didn't see anyone else mention the accuracy of your temperature measuring devises. You can't rely on the one that came with the bullet. Those oven the thermometers are not so good either. Check out the channels section for reviews on good digital thermometers. I use Thermoworks DOT and POP's and found them to be reliable and not to expensive.

[HawkerXP]

link to reviews https://amazingribs.com/ratings-reviews/thermometers