Need some help...just bought a new 22†WSM and gave it a test run and couldn’t get my temp below 260. All bottom vents were closed off. I’m assuming that it’s leakage from the charcoal door and I have ordered a new stainless door and gaskets but won’t be in for this weekend. Anyone have a quick fix (some kind of tape or something I can get from Home Depot) that will work just for the weekend?
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Some people use those big black office clasps to hold doors and lids closed, though I'm not certain there's anywhere handy where they'd attach...other than that I'd say maybe just try to keep it out of the wind, maybe if you have some heavy cardboard or something around the house, cover it in foil and sort of make a little barrier around it. That being said, I've never found 260 to be problematic vs. the "standard" 225...in my experience the only difference is that your food is done quicker. Certainly a very, very small (if any) difference in terms of tenderness or moisture, so you're most likely OK till your new door and gaskets arrive. Good luck! -
How much lit charcoal did you start with? I use a the donut method, and then add half or less of a chimney of lit charcoal to hole. Only have had trouble with temp getting too hot if too much charcoal got going.
I have replaced the door. If I remember correctly it wasn't "that" much of an improvement. Probably helps more in cold weather cooks.Comment
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Ditto what djl said. I always start with 3/4 to full charcoal ring (briquets or lump) and dump a gallon of lit coals on top. I find that I can start with a small amount and heat the pit up to my chosen temp and hold it pretty steady. It takes me 15-20 minutes to settle the temp before I add the protein. It's a great pit, you'll enjoy it.Comment
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Absolutely yes. Start with fewer lit coals. For low/slow you want a small hot fire, especially if you are using wood for smoke. Are you putting water in the pan? I always fill my water pan 1/3 full in my 14.5. It enables me to run with the vents mostly open at the beginning of the cook, that increased airflow is needed to clean smoke from your wood and the water acts as a nice heat sink.Comment
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Too much charcoal could have been an issue. Started with almost a full chimney and used modified minion. I will have to try starting with less and see if that works. Thanks!Comment
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If you get the amount of lit charcoal correct you should be able to have your bottom vents mostly open and then control airflow from the top vent. If you go to the podcast channel one of the earliest programs was an interview with Harry Soo. He wins BBQ competitions using nothing more than a pair of 18" Weber Smokey Mountains. The interview is about an hour long but it's well worth your time as a new WSM owner.Comment
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Duck Tape. It is the answer to everythingComment
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Keep in mind that it will run hotter with a clean and shiny inside surface. I do a donut method with my lump charcoal, I have a really big stone in the middle of the charcoal to help retain and balance the heat. Also learned how Harry Soo just keeps the vents on the bottom wide open, controls he flow from the top vent only-physics at work here via updraft control. I have the stainless Cajun bandit door, but I don’t do any additional insulation. The thing runs great. I also keep in mind that BBQ can spike here and there or dip here or there, it just adds to the flavor. I think I got that from Ray Lampo’s book.Comment
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I have the 18, and I don’t have a problem running at 225 - 250. I use the minion method and the bottom vents about half open and adjust the top. I use about 3/4 of a basket unlit with a couple wood chunks and a full lit chimney. I get it running at temp and add the meat, takes 30-45 min to get to temp. No mods at all.Comment
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