I have a WSM 22. I create a donut (Soo's donut) to light the WSM. That's basically a modified minion method.
Also, check the location of your grate temp probe. And check your charcoal. Damp charcoal can create this problem.
I load chunks of wood first, then fill the ring with charcoal, then create a donut by removing 40 briquettes. Those go in my chimney. I light the chimney and get the briq's ashed over, flames coming out of the top. Dump the chimney in the donut hole. Now immediately assemble the WSM, fill the water pan, open all the vents fully. When the internal temp is about 215, close the bottom vents to about 1/2 and the top vent to about 1/2. Now, control the temp from here on using the top vent.
I live in the Pacific Northwest and routinely cook in 50 F ambient temps and often raining on the WSM.
Also, check the location of your grate temp probe. And check your charcoal. Damp charcoal can create this problem.
I load chunks of wood first, then fill the ring with charcoal, then create a donut by removing 40 briquettes. Those go in my chimney. I light the chimney and get the briq's ashed over, flames coming out of the top. Dump the chimney in the donut hole. Now immediately assemble the WSM, fill the water pan, open all the vents fully. When the internal temp is about 215, close the bottom vents to about 1/2 and the top vent to about 1/2. Now, control the temp from here on using the top vent.
I live in the Pacific Northwest and routinely cook in 50 F ambient temps and often raining on the WSM.
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