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Old 05-10-2008, 12:22 PM   #11
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Wow, I dont need anything like that. I prefer to have to watch-over everything even though it sounds like everyone is trying to perfect the art of "Not having to watch over it" methods. hahahahaa ....if that makes any sense. Its at about 235 - 240 and commin down slowly. Oh its also windy(er) than a SOB outside!

Can anyone tell me How to get a better seal on my WSM. it leaks alot!
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Old 05-10-2008, 12:26 PM   #12
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That's what you say now DB, but once you start competing and want to get some sleep, you'll be dreaming about the Fast Eddy!

One can never have too many smokers you know!

Good luck with your cook!
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Old 05-10-2008, 12:28 PM   #13
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DB don't worry about that WSM, that's how they are made. The temp will come down and stabilize at about 225. Keep the top vents open and play around with the bottom ones. Sounds like you're doing fine. You're in the BBQ zone already with the temps.
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Old 05-10-2008, 12:42 PM   #14
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top open?

Keep the top ones open? Ok ill try that. Ive been tryin to get it down and it actually has went back up. I refilled my water and added the pellets. I need to get the smoke thinner i think. Ill go mess with it again. 20 minutes till mountain beer thirty time! db

i appreciate the help. db
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Old 05-10-2008, 12:48 PM   #15
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STOP MESSING WITH IT!!

lol, BBQ is all about patience.

Always keep the top vents open full.
Control the temps with the bottom vents only.
Only replace water when it's running dry.
Give the pit time to settle down before adjusting
vents again. Any thing you cook between 225 and 250
for 30 minutes will be just as good as anything you cook at
225 for the entire cook. Those little temp swings won't hurt
you at all, especially at the beginning when the meat is still
cold.

If you really want to fiddle with it the whole time, go buy
a cheap offset. The WSM will run fine once it gets to the
temp you want...just give it time. Have a beer!!
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Old 05-10-2008, 01:00 PM   #16
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Thanks Cap! I think I will go draw one off the ol' tap! I started it at 7am. I havent opened it but a couple times so far. Thats good to know having the top adjust open and adjust it from the bottom. Ill have to add coals at some point in the next 1 to 1 1/2 hours. When should i turn it?
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Old 05-10-2008, 01:13 PM   #17
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Use the Minion Method and you'll never have to replenish the coals, ever!
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Old 05-10-2008, 01:19 PM   #18
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I did minion method and i just looked at the coals to get an idea of how long before i need to add more and it looks like i have alot longer than i thought. ill bet 2 to 3 hours. we'll see. Got to go refill now! Thanks again everyone. Whats her name just got home fro the butcher shop! Ribeye and sirloin. Ill post pics in a bit! db
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Old 05-10-2008, 01:26 PM   #19
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Quote:
Originally Posted by Captain Morgan
STOP MESSING WITH IT!!

lol, BBQ is all about patience.

If you really want to fiddle with it the whole time, go buy
a cheap offset. The WSM will run fine once it gets to the
temp you want...just give it time. Have a beer!!
+1
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Old 05-10-2008, 02:02 PM   #20
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At what time should i turn it? I started at 7 am. thanks. db
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