I just picked up an 18.5 WSM today and did an empty run (i.e. no meat) with just the loaded water pan and some charcoal in order to get a feel for it and to give it some seasoning since I want to use it Sunday. I was wondering what I can expect to be a normal range for it to bounce around. I'm assuming with charcoal I won't get it to literally sit at 225 for hours. Tonight I had it sitting at 228 for a bit then it started to creep a bit to 232 so I closed each intake a hair (mostly closed already due to being about 90 degrees outside) and it would creep down to about 226 before I'd open each back up a hair and the process would repeat. Maybe I should also just be moving one vent at that point?
I also learned I need to figure out a better way to light it. I tried the minion method and put about 1/3-1/2 (less than 1/2) a ring full of Kingsford competition charcoal in and then lit about 10 briquets and spread them out. I probably only had them about 1/2 lit though (been a looong time since I've had a charcoal anything). It took an hour to hit 225 partly because I had the bottom vents at 1/2 for the first 30 minutes and so I opened them all the way till it hit 225. I do plan to go to lump even though it's not recommended by Weber for some reason but I read about a lot of people using it anyway.
Anyway I guess what I'm really trying to figure out though is can I actually expect to hit and maintain 225 or will it kind of bounce around like 220-230 or 225-235? I think overall I was happy with my test run since I wasn't getting crazy temps of 300+ degrees or anything. Oh, I was monitoring all temps with a probe with the wire run through the side door up to the top grate and stuck through a sausage that needed to be tossed out from the fridge. The dome thermometer was reading about 8 degrees less than the probe which read 33 in a properly done ice water test.
I also learned I need to figure out a better way to light it. I tried the minion method and put about 1/3-1/2 (less than 1/2) a ring full of Kingsford competition charcoal in and then lit about 10 briquets and spread them out. I probably only had them about 1/2 lit though (been a looong time since I've had a charcoal anything). It took an hour to hit 225 partly because I had the bottom vents at 1/2 for the first 30 minutes and so I opened them all the way till it hit 225. I do plan to go to lump even though it's not recommended by Weber for some reason but I read about a lot of people using it anyway.
Anyway I guess what I'm really trying to figure out though is can I actually expect to hit and maintain 225 or will it kind of bounce around like 220-230 or 225-235? I think overall I was happy with my test run since I wasn't getting crazy temps of 300+ degrees or anything. Oh, I was monitoring all temps with a probe with the wire run through the side door up to the top grate and stuck through a sausage that needed to be tossed out from the fridge. The dome thermometer was reading about 8 degrees less than the probe which read 33 in a properly done ice water test.
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