WSM temp control - BBQ Central

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Old 05-31-2007, 11:08 AM   #1
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Going to bed. Think you need just a little more quality time with it before you hit the sack. Was there a breeze going?
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Old 05-31-2007, 11:23 AM   #2
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What kind of charcoal are you using, sand or water in the pan? How open are the vents.....wind....where are you measuring the temps?
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Old 05-31-2007, 11:33 AM   #3
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10 chuncks?
Maybe your wood is catching fire.....how's the smoke color coming out of the top?
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Old 05-31-2007, 11:35 AM   #4
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Quote:
Originally Posted by ScottyDaQ
10 chuncks?
Maybe your wood is catching fire.....how's the smoke color coming out of the top?
WOW I don't use that much wood on a whole hog cook. I think Scotty may be corect.
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Old 05-31-2007, 11:44 AM   #5
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10 chunks is alot of wood, unless they are very very small chunks.

How many lit coals are you starting off with?
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Old 05-31-2007, 11:54 AM   #6
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Are the coals lit all the way...I mean burned down alot...
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Old 05-31-2007, 11:54 AM   #7
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[quote=Daddy's KungfuBBQ]
Quote:
Originally Posted by "Larry Wolfe":3v9ceqi9
10 chunks is alot of wood, unless they are very very small chunks.

How many lit coals are you starting off with?
20 to 25. I have been adding more lit coals after 2 hours in order to get the temp to 240. Didn't work this last time.[/quote:3v9ceqi9]

Something doesn't sound right, that should get your temps up pretty quick.

I start off with 10-15 max and it will get up to temp in around 30 minutes.

How much meat did you have on the cooker when it took so long to come up to temp?
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Old 05-31-2007, 12:42 PM   #8
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i'm with scotty and larry. when i was running with kingsford, i would light about 15 pieces in the chimney and run up to about 230 within an hour. possibly a combination of the wood catching fire and the pan going dry could spike temps without too much problem....especially if you've got a lot of open vent....when i get running up to that temp, i've got the vents pretty much (85-90% +/-) shut down......

Rob
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Old 05-31-2007, 12:45 PM   #9
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I'm not trying to re-invent the wheel, but this is how I do mine. I load the ring near full with lump (RO) and make a valley in the middle. I light 1 nearly full chimney of lump. When it is fully lit (ashy on the top lump pices) I dump it into the center of the ring in the valley I made. SI set the center in place and fill the pan. Once it reaches temp I add the meat and 3 - 4 baseball sized lumps of Hickory. When the temp gets back to 225 I shut the bottom vents down to 50%. I usually will add more fuel at around 6 - 7 hours, not that it really needs it, but I do it for that sence of security. It has held temp really well doing it that way so far. I will say that I have only cooked about 10 times each on my 2 WSMs since I got them a couple of months ago so I'm no expert.
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Old 05-31-2007, 01:06 PM   #10
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Quote:
Originally Posted by brian j
this is just a theory, but i'm betting the smoke from all that hickory is preventing the fire from getting big enough to heat up the smoker. then after the hickory either burns up or estinguishes the kingsford uses all the now available oxygen and the temp rises to 300.
Ya know you just might have something there.
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