Any advise on maintaining higher temps?
Hello Carlos. Welcome. I see this is your first post. Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello". All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have. As for your question: I don't have a WSM but the top vent should be left fully open and then use the lower vent/s to control heat, so open all the vents up and the temp should start to quickly rise. Not sure but I believe the WSM has a water pan, if so take it out and see what happens. Also make sure the ash has built up so that it is stopping the air flow beneath your coals. About all I've got. Hopefully someone who owns a WSM will come along quickly and educate us both. Good luck. Keep Smokin!
If it's not already, open damper on the lid 100% open. Open the three dampers on the bottom of the smoker a little more and wait 10-15 minutes. Temp control is mostly all about air flow. More air= more heat, less air= less heat and no air= extinguish. The top damper should never be 100% closed except when extinguishing the fire.
are you sure your thermometer is calibrated? Most cookers it's impossible to hold under 200 for any length of time, let alone hours. (sorry misread, thought your temp was 157 not IT... still worth a check to see if your smoker's thermometer is calibrated)
Yeah, I was going to say the same thing. One problem I've never had with a WSM is it running too cool. Heck, just to keep it at 250, the bottom vents are usually less than 25% open, even with water in the pan. If you have a probe, put one in the cooking area and see where you're at.
Perfect questions! Exactly what I'd expect from a statesman and orator.
You are doing fine. You probably had the dreaded stall. I have had a butt stall at 158 for like 5 hours before. I would bet your built in thermometer is off. Only other thing I can think of is wet charcoal, but even that wouldn't be an issue now.