WSM Temp Control Problems

pgsmoker64

Master of the Pit

Original poster

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Aug 12, 2012

• #1

Hey guys, I can't be the first to experience this but I have not seen this addressed yet.

Whenever I remove the lid from my WSM, say to foil my ribs or mop my butts, the temperature goes way up after I replace the lid!

With my old smoker it took a while to get the temps back up after opening but the WSM performs exactly the opposite.  

Well today I removed the lid to foil six racks of baby backs and when I replaced the lid the temp went up to 350!!!  I had to pull the ribs off.  Having seen temperature rises in the past I normally close down all the vents prior to removing the lid and let the temp drop some, as I did this time, but the temp always drifts up on me.

At this point I am about ready to take the WSM to the dump and buy something that acts a bit more predictable.

Any advice or tricks would be appreciated!

Thanks,

Bill

 

coronaca92879

Meat Mopper

Mar 22, 2010

187

24

Fontana ca

• Aug 12, 2012

• #2

My temp goes down when I remove my lid. Do you use you're water pan? I also run mine at 220* and make sure no foil or metal touches my probe. Is your wsm brand new? Mine ran hotter first couple of smokes.

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Aug 12, 2012

• #3

Possibly, the temps are spiking because of too much air getting to the fire with the lid removed too long.

I try not to leave the lid off long enough to make big spikes/dips in the temps. I remove the lid, remove the grill with meat still on and probes installed, and place the lid back on. I do whatever I have to do to the cook on a side table with the lid on, then reverse the process. I don't leave the lid off more than a few sceonds at a time.

 

coronaca92879

Meat Mopper

Mar 22, 2010

187

24

Fontana ca

• Aug 12, 2012

• #4

I agree with bama on almost no time with lid off.

 

indyadmin1974

Smoking Fanatic

May 26, 2007

736

20

Clemmons

• Aug 13, 2012

• #5

How many times have you cooked with the WSM?  You need about 5 or 6 good cooks in it to get the 'gunk' built up inside.  This will settle down the temps.

There are also other factors that will cause this kind of up swing in temp.  The biggest being coals not being ashed over.  If you still have fire in the charcoal pan before you close it up any addition of oxygen (i.e. opening the lid) will cause a flare up.  Not packing the coals tightly may cause this.

Hang in there.  The WSM is rock solid and if there is a problem with yours, Weber will help you with it.  Don't be afraid to call them.  Their support is 2nd to none.

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Aug 14, 2012

• #6

If you can please let us know how you are setting up your WSM: lump, briquets, water pan, how much charcoal in the ring, how much lit charcoal dumped on top, ect, ect. The more detailed info you can give us the better we can help you. The WSM should run very steady.

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Aug 18, 2012

• #7

JIRodriguez said:

If you can please let us know how you are setting up your WSM: lump, briquets, water pan, how much charcoal in the ring, how much lit charcoal dumped on top, ect, ect. The more detailed info you can give us the better we can help you. The WSM should run very steady.

Click to expand...

x2.  Photos are best to let us see what you are seeing.

 

pgsmoker64

Master of the Pit

Original poster

OTBS Member

Thread starter

Apr 23, 2010

3,402

81

Prince George, Va.

• Aug 23, 2012

• #8

I've been using the WSM for about two years and have always had this issue but this is the first time it has run away like this.  I always keep water in the pan...also the first thing I check when the temp goes high on me.

Thanks,

Bill

 

pgsmoker64

Master of the Pit

Original poster

OTBS Member

Thread starter

Apr 23, 2010

3,402

81

Prince George, Va.

• Aug 23, 2012

• #9

This time I was using RO lump, used about a third of a basket of lit coals (maybe 12 coals) but loaded the ring "Minion" style, about 2/3 full, 2 gallons of water in the pan, cooking 6 racks of loin back ribs.  I may have actually had the lid off too long letting too much air get to the coals as mentioned by indyadmin1974. 

I have a lot of experience with the WSM and it is very steady, until I remove that lid...I even take the precaution of closing all the vents prior to popping the lid off, and watching until the temp dips a little. 

Root cause I think was leaving the lid off too long while I wrapped the ribs.  Thanks everyone for the input.  Always good to get the opinion of fellow BBQ enthusiasts.

Regards and good smoking,

Bill