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First time smoker wsm initial temp high

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  • First time smoker wsm initial temp high

    Haven't put meat on yet using a wsm 18.5 I was sitting at 335 closed dampeners and added more water to the pan and removed some coals and sitting at 315 now and falling slowly closed top dampener about 50% any other suggestions? Should I just open top dampener when I reach target?


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  • #2
    So I'm just starting to fall into target slowly now almost down to 260 so making progress


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    • #3
      Leave the top damper open. Regulate temp with the bottom dampers.

      I know you haven't yet but once the meat is on NEVER close the top damper to try and get the temp down. Will lead to some nasty bitter creosote on the grates and your meat.

      And the temp of an empty smoker will drop once you load it up with cold meat. So don't worry if it's a little higher than you want it to start.

      Sounds like it's coming along. Carry on.
      CUHS Metal Shop Reverse Flow
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      "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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      • #4
        Originally posted by DDave View Post
        Leave the top damper open. Regulate temp with the bottom dampers.



        I know you haven't yet but once the meat is on NEVER close the top damper to try and get the temp down. Will lead to some nasty bitter creosote on the grates and your meat.



        And the temp of an empty smoker will drop once you load it up with cold meat. So don't worry if it's a little higher than you want it to start.



        Sounds like it's coming along. Carry on.


        Thanks for the tip I just put the meat on about 5 min ago at 230 top damp open bottoms closed still
        But I'm still getting a rise in temp I'm back up to 243 I know it's not a bad temp but would still like to be lower you think less coals?


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        • #5
          Originally posted by Rx88 View Post
          But I'm still getting a rise in temp I'm back up to 243 I know it's not a bad temp but would still like to be lower you think less coals?
          Less coals or less air. I would not take any coals out, just add fewer when it's time to reload.

          What are you smoking and what temp are you shooting for?

          Probably the best piece of advice I was ever given about smoking meat was not to obsess over the smoker temp. The smokes became much less stressful and much more enjoyable that way. If my preferred temp is 240° and it's anywhere between 230° and 265° I pretty much ignore it.
          CUHS Metal Shop Reverse Flow
          UDS 1.0
          Afterburner
          Weber Performer
          Blue Thermapen
          Thermoworks Smoke with Gateway
          Thermoworks Chef Alarm
          Auber Smoker Controller
          Proud Smoked-Meat Member #88
          -
          "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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          • #6
            Originally posted by DDave View Post
            Less coals or less air. I would not take any coals out, just add fewer when it's time to reload.



            What are you smoking and what temp are you shooting for?



            Probably the best piece of advice I was ever given about smoking meat was not to obsess over the smoker temp. The smokes became much less stressful and much more enjoyable that way. If my preferred temp is 240° and it's anywhere between 230° and 265° I pretty much ignore it.


            That's great makes me feel much better.
            I'm smoking a brisket just a 6 lbsr

            I was shooting for 225 -235. But sitting around 250 -260 now


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            • #7
              Sounds to me like you had too many coals it to begin with
              the way I run mine (22.5") is to load the coal basket leaving a hole in the middle then add about 25 hot coals to the center. Put it back together leave the top wide open and leave all the bottom ones wide open. Now monitor the temp going up and start closing the bottom vents only to reach the desired temp and go from there. I use a coffee can in the center while filling the basket. When removed it leaves the space for the hot coals to go. Just my .02 YMMV
              Oh I and I never put water in the bowl it makes a hell of a mess and is not necessary
              Masterbuilt Stainless Steel 40"
              Weber 22.5" WSM
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              Weber 22.5" Kettle Gold
              Weber 1990 22.5" 3 Wheeler
              Weber 18.5" Kettle
              Weber 18.5" Bud Light Kettle
              Weber Smokey Joe
              GMG Daniel Boone
              Pit Barrel Cooker
              Maverick ET 73 and ET 732
              6X8 A Maze N Smoker and Tube Smoker
              Fastest Themapen on the market BLACK
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              • #8
                Originally posted by Doug S. View Post
                Sounds to me like you had too many coals it to begin with

                the way I run mine (22.5") is to load the coal basket leaving a hole in the middle then add about 25 hot coals to the center. Put it back together leave the top wide open and leave all the bottom ones wide open. Now monitor the temp going up and start closing the bottom vents only to reach the desired temp and go from there. I use a coffee can in the center while filling the basket. when removed it leaves the space for the hot coals to go.


                Yea that's what I'm thinking my problem was I just won't add any more coals and watch my temps they are starting to get pretty steady as 259


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                • #9
                  Originally posted by Rx88 View Post
                  Yea that's what I'm thinking my problem was I just won't add any more coals and watch my temps they are starting to get pretty steady as 259


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                  I'm more worried about killing off my coals cause I have all those dampeners closed


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                  • #10
                    Originally posted by Rx88 View Post
                    I'm more worried about killing off my coals cause I have all those dampeners closed
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                    It will kill it in time just don't leave them closed too long, crack one so your still getting some air,
                    I've actually had 2 closed and cracked the 3rd to maintain temps and it runs good
                    Masterbuilt Stainless Steel 40"
                    Weber 22.5" WSM
                    Weber Performer W/rotisserie X2
                    Weber 22.5" Kettle Silver
                    Weber 22.5" Kettle Gold
                    Weber 1990 22.5" 3 Wheeler
                    Weber 18.5" Kettle
                    Weber 18.5" Bud Light Kettle
                    Weber Smokey Joe
                    GMG Daniel Boone
                    Pit Barrel Cooker
                    Maverick ET 73 and ET 732
                    6X8 A Maze N Smoker and Tube Smoker
                    Fastest Themapen on the market BLACK
                    The Vortex

                    Comment


                    • #11
                      You'll get the hang of it after you run it a few times
                      Masterbuilt Stainless Steel 40"
                      Weber 22.5" WSM
                      Weber Performer W/rotisserie X2
                      Weber 22.5" Kettle Silver
                      Weber 22.5" Kettle Gold
                      Weber 1990 22.5" 3 Wheeler
                      Weber 18.5" Kettle
                      Weber 18.5" Bud Light Kettle
                      Weber Smokey Joe
                      GMG Daniel Boone
                      Pit Barrel Cooker
                      Maverick ET 73 and ET 732
                      6X8 A Maze N Smoker and Tube Smoker
                      Fastest Themapen on the market BLACK
                      The Vortex

                      Comment


                      • #12
                        With my little 14.5 I usually run it with 2 bottom vents closed and one vent cracked so little I don't see how it stays burning...But it will run for hours like that...I fill the basket and add about 12 lit coals on one side and go pretty much like Doug said...
                        And Dave is right on...Don't get hung up on precision temp control...If 240 is my target then 220-260 will get the job done fine....

                        Keep us posted...
                        Craig
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                        • #13
                          Thanks for the help guys!

                          It's been going good been holding at 250-265 for the last 2 hours. I've only been doing slight adjustments with the dampeners only 1 open now. My smoke output just decreased its minimal but temp is holding just fine


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                          • #14
                            Meat temp is starting to level off too which is what I've been waiting for it's in the 130's and I've only gained about 4 degrees in the last 20-30 min.

                            Is there still a stall in a brisket this size?

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                            • #15
                              Originally posted by Rx88 View Post
                              Meat temp is starting to level off too which is what I've been waiting for it's in the 130's and I've only gained about 4 degrees in the last 20-30 min.

                              Is there still a stall in a brisket this size?
                              Probably so...
                              Craig
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