Over Labor Day weekend I fired up the 22.5 WSM and smoked a 7.8 lb prime rib roast (w smokey Au Jus), a 4 lb pork but and some johnsonville brats. (Post on the cooking w Q-view below). I had a little difficulty keeping the temp in the 230* range after about 2 hours and wanted to get some advice from the other WSM owners out there. Here's all the info I have....
At around 10:00 am I started with a near full charcoal ring with a mixture of Royal Oak Lump and Kingsford Blue (I have the second grate insde the ring at right angles to the bottom ring to limit charcoal drops). Placed a coffee can in the center and dropped the equivalent of a coffee can's worth of fully lit coals in the center, pulled out the can. Started with two vents closed and one vent approximately 1/4 to 1/3 open. Water pan filled with hot water. Placed the Maverick 732 probe on the middle of the top rack and let the WSM creep up to 230* at around 10:30am.
|Time||Pit Temp||Probe Temp||Ambient||Vent|
43* (Prime Rib)
37* (Pork Butt)
|77* (Shade)||1 vent 1/4|
|79* (Shade)||1 vent 1/4|
|82* (Shade)||1 vent 1/4|
1 vent 1/4
reduce to 1/8
|83*(Shade)||1 vent 1/8|
1 vent 1/8
|2:45||241*||156* (Butt only)||
|1 vent 1/8|
|3:15||244*||156* (Butt only)||85* (Shade)||1 vent 1/8|
|4:00||240ish*||161* (Butt only)||84* (Shade)||1 vent 1/8|
As you can see, after the prime rib came out the butt stalled for almost 2 hours. At which time I wrapped it and threw it in a 350* oven to speed it up a bit. However, the question I have is how do you get the temps down in the 230* range? It hung in there very well for about 2 hours, then it seemed the WSM wanted to creep up to 250*, which is not bad, but if I want to keep it real low are there any tips, other than fitting it with a Guru or electronic monitoring? Even though I said 1 vent was 1/8 open, it was barely cracked open and the WSM still wanted to be up around 245-250.