I have two 22.5 WSM's. It seems at the last two comps the pits were running high even with the guru. Last weekend I put some foil between the bottom and middle sections to see if that would help...just a little. I've got the door on both pretty well sealed. Anyone else running into the same problem?
I have two 22.5 WSM's. It seems at the last two comps the pits were running high even with the guru. Last weekend I put some foil between the bottom and middle sections to see if that would help...just a little. I've got the door on both pretty well sealed. Anyone else running into the same problem?
Doug
My WSM is the 18.5"... no problem as long as I fuel it right. What are you using for fuel? Are you using the Minion method?
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Make it right with just enough, or make it fail with a bit too much...
I use Stubbs brand charcoal and do use the minion method to light my coals.
Well, realize doing that... you have an increasing heat source. I am not a fan of that process due to that..and "raw" coals getting going with that smoke in contact with the food.
If you could somehow ensure as many coals were lighting as dying... that would help #1 problem... but...
I've done this in the backyard and it will hold a pretty steady 240-260 temp. You would think that using the guru would shrink those numbers some. I didn't notice alot of wind that night but I wasn't up all night either. Could be just a few wind gusts from time to time. I'll practice again maybe this weekend and see what it does.....I could always go with my drum.
Well, realize doing that... you have an increasing heat source. I am not a fan of that process due to that..and "raw" coals getting going with that smoke in contact with the food.
If you could somehow ensure as many coals were lighting as dying... that would help #1 problem... but...
How do you fire yours up Rich?
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Make it right with just enough, or make it fail with a bit too much...
Either the basket or a chimney over the turkey fryer, and the coals are all grey before the meat hits the grill. And if I add coals, it's the chimney first, same deal.
Either the basket or a chimney over the turkey fryer, and the coals are all grey before the meat hits the grill. And if I add coals, it's the chimney first, same deal.
I've done it both ways and I'll tell ya', never found any ill tastes from the minion using Stubbs. Kingsford however... no likey.
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Make it right with just enough, or make it fail with a bit too much...
Got rid of GURU and STOKER....Never ran em when we used 4 WSM competing....
I was thinkin hooking up a guru etc..too the 22 WSM...Just a finishing deal for us though...Not like a WSM is double insulated,so i gave allowances for temp spikes....Wish i could help because i have used a WSM 10 plus years at home etc...
We would free ball the WSM in comps and foiling would prevent any nasties etc.. ...
Im actually hopin learn from triple pop on the fan deal on WSM...I just never did it...I done it on backwoods etc..
WSM air intake problems
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