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Help! Temps they are a crazy today!

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    Help! Temps they are a crazy today!

    *I decided to put all of my comments here. It's beginning to look like it might make for a funny smoker story.*

    I have never sealed my WSM leaks with the high temp foam. Today, I am having real difficulty in keeping the temps reasonable. I'm thinking it is because of the new KBB "100 year" briquettes, but I hate to judge so early.

    I have closed the bottom vents, and the exhaust is only open at 1/4. I got the temp down from 327 and climbing to 291 and slowly falling. But, I'm worried I will smother the coals.

    Any advice? I want to put the pork butt on, but should I?

    ------

    While I was typing the post, Temp has dropped to 278.1

    -----

    I went ahead and dropped the meat in the smoker. I believe I have the temps near enough controlled and I don't want to be up until midnight! Of course, opening the lid and then the door caused the temps to jump up again haha!
    We will see............ back at 303 sheesh.

    -----

    Temp is slowly dropping again, finally. 291. I always thought the wind would cause a drop in temperatures, but I am thinking having the exhaust on the downside of the wind may be causing a stronger pull.

    -----
    Last edited by Porkies; October 22, 2020, 10:11 AM.

    #2
    Pics of my possible mistake
    Attached Files

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      #3
      Fire = Fuel + heat + oxygen, That is what I know, be sure to post the resolve. Thank you.

      Comment


      • Porkies
        Porkies commented
        Editing a comment
        bbqLuv I ended up getting the vents adjusted just as Panhead John mentioned below. It just took a while to get it dialed in with the winds. Once I had the vents right, it fluctuated about 5 degrees only, until the winds died down and it went even more stable. After a couple of hours, I ended up with the rest of the cook in the 259 - 265 range (well, i still have an hour or two left to go, as the meat is sitting at 183 now).

      • bbqLuv
        bbqLuv commented
        Editing a comment
        sounds good, Tx U

      #4
      2 1/2 hours in and I believe I have defeated my first "things are not going right" episode. If the coals last out then everything will be great and normal.

      Attached Files

      Comment


        #5
        It will be OK. Butts can handle the temp swings. I have had some wild swings with my wsm too.

        Comment


        • Porkies
          Porkies commented
          Editing a comment
          Thanks klflowers It all seems to have calmed a bit. It was a crazy morning and I rushed through getting the smoke setup. I didn't trim at all haha!

        #6
        Depending on the wind speed, you may be experiencing the temperature spikes due to the increased oxygen flow. I've seen people try and combat this on a WSM, by surrounding it with something like folding tables laid on their sides placed relatively close together.

        https://www.virtualweberbullet.com/c...ld/#windscreen

        Comment


        • Porkies
          Porkies commented
          Editing a comment
          I will have to check this out. I've considered building a box for it, but never got around to doing it. Thanks!

        #7
        I think the KBB 100 Year is just special packaging of regular KBB, similar to otherseasonal themes I've seen in the past.

        Comment


        • Porkies
          Porkies commented
          Editing a comment
          Yes, and the coals have lasted over 10 hours now. I think they're good to go

        #8
        Porkies I have a WSM also. Are you using the water pan......with water in it? That helps a lot to keep the temps down. It also takes a while to notice the temperature changes when adjusting the vents. Sometimes 15-20 minutes. It’s not instantaneous. But really, don’t worry too much about the temp. of 250-275, it’s fine for a butt. I find it difficult sometimes to get and keep mine at 225. I wouldn’t crack the top vent past halfway, bottom vents 1/4 of way should be ok. When temp. drops too low, open bottom vents a little more.
        Last edited by Panhead John; October 22, 2020, 01:02 PM.

        Comment


        • Porkies
          Porkies commented
          Editing a comment
          Your settings are where I got to within an hour or so. I have not been using any water in the pan, but do keep the pan in place. I may need to experiment with the water, especially on windy days.

        • Panhead John
          Panhead John commented
          Editing a comment
          Good deal! The water also helps prevent big temperature swings, as well as moisturizing the meat.

        #9
        I cook on a Big Green Egg and eradicate gusting winds can cause large temp swings. Has that been going on today?

        Comment


        • Porkies
          Porkies commented
          Editing a comment
          Yes, we had a fairly steady wind in the morning with gusts. In the last couple of hours, the wind, and the gusts have calmed. Temp is running 252 - 254 now. I never experienced a windy day while smoking, I guess, and just never thought about it.

        • LA Pork Butt
          LA Pork Butt commented
          Editing a comment
          Porkies I live in Dallas, so It is quite common to have on again/off again gusting winds. I built a wind shield at the intake vent to tone down the effect of the gusts. I am not sure if you can build one for your cooker.

        • Porkies
          Porkies commented
          Editing a comment
          I'm thinking I should build a box for it. Could use the in the winter, definitely, and it would help keep the birds off the cover haha!

        #10
        7 1/2 hours - grate temp 268.3 - meat temp 181.3
        Click image for larger version

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        • Porkies
          Porkies commented
          Editing a comment
          Thank you, sir! I made a mental note of those vent settings as it was stable once I got them dialed in and the temp dropped into a good range. I did still have to keep the intakes at less than 1/4 open until the winds died down. Without the wind, the temp started dropping and after 30 minutes I opened them up to the 1/4 mark. Now, I have a beer and am riding out the last 15 degrees !

        • LA Pork Butt
          LA Pork Butt commented
          Editing a comment
          Porkies I second Panhead John particularly if you are cooking a Butt.

        • Panhead John
          Panhead John commented
          Editing a comment
          Good deal Porkies! The most important thing is to drink that beer and have fun! On my WSM, I’ve found that the 1/4 opening of the bottom vents and about 1/2 on the top is the sweet spot once temps have settled in. Be sure and show us plated pics of your cook, or you will be put on probation. 😂
          Last edited by Panhead John; October 22, 2020, 07:02 PM.

        #11
        The End. 10 1/2 hours and worth it! I had a few coals left and so not sure what the internet naysayers were saying.
        I'm ready to do it again.

        Comment


          #12
          Pics of the result.
          Click image for larger version

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          • Panhead John
            Panhead John commented
            Editing a comment
            Looks like you did darn good! Can’t go wrong with cornbread. Yes sir.

          #13
          I have read that in windy conditions closing, or mostly closing the vents on the windy side, and controlling the temp with the third vent can help. I would also think pointing the door away from the wind would help. I don't have enough experience on the WSM yet to say for sure if this works. I'm just regurgitating what I have read elsewhere.

          It looks like you ended up good eats, so at the end of the day, that's what counts.

          Comment


          • Porkies
            Porkies commented
            Editing a comment
            I'll keep that door recommendation in mind and try it the next time I smokin' in the wind. Thanks

          #14
          It looks like ya managed to make a great cook of it, despite th winds.

          Nicely Done, Brother!

          Comment


          • Porkies
            Porkies commented
            Editing a comment
            Thank you Mr. Bones It was a bumpy beginning which ended up with good food, and I learned a couple things.

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