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Weber Smokey Mountain smoker - Page 2

post #21 of 32
I too use my WSM with top vent open but recently have read a newsletter from Harry Woo that he leave the bottom open and controls the draft and temp with the top vent. So this has me scratching my head as Harry has won many championships using his WSM's.

From here
When you open the exhaust vent on the WSM, you allow hot air to leave the pit and this creates a vacuum suction to draw air in from the bottom intakes. Thus, by skillfully manipulating the top vent, you can control your WSM like a pro. Many beginners constantly fiddle with their intake dampers in hopes to maintain a constant temperature with less success than leaving the bottom vents untouched and fiddling with the top vent to control the draft within their WSM. In future articles, I’ll address the mechanics of damper control on the WSM (e.g., old school versus automated blower systems) and the science on dirty smoke, white smoke, clean smoke, blue smoke, sour smoke, etc. For now, just give my technique a try and see if it works for you.
post #22 of 32
That really has me thinking about the top vent, it hoes against everything I've ever heard. Idk I guess I can try it maybe. I think I need to wire brush my wsm out too
post #23 of 32
Quote:
Originally Posted by KRubby View Post
 

 

First off, I have read somewhere (I think on the Virtual Bullet site mentioned above) Weber purposely did not add handles for fear it would encourage folks to move the middle section during the actual cooking process which would be a safety issue

 

Having said that, I have also seen where you can go to Sears (or maybe Lowes etc) and get the garage door handles and use that as handles - I guess the holes line up perfectly if you get the right ones.

 

Disclosure - I have the WSM 22.5 but have NOT tried this myself.

 

http://tvwbb.com/showthread.php?5447-Handles-on-22-WSM

The problem with that version is that the handle are both towards the front of the smoker, that makes it harder to lift.  I like folding trunk handles.  Best part is that they fit under the cover!

post #24 of 32
Sorry, Lance.... nothing personal intended. We've all done some silly things at times. I have a scar on my arm that could have come from accidental contact with a FB door if some moron was reaching over to get a split that was warming on top. I'm not saying, but that could have been it. But, don't ask me how I know. However, when I had a WSM22, I don't think I would have taken it apart to add fuel. I thought that was what the door was for.

Please be careful. If you should have some accidental contact like I did with my FB door, the top 2/3 of your WSM will be hard to get away from if it's dropped.
post #25 of 32
Nothing personal taken, no worries. I have an 18.5 which is much smaller. Less cooking volume too. However, the door is tiny and good for little more than tossing in more chunks. Which I learned real quick was a bad idea. Now I just build my fire, throw a split in top and call it good. I just have to remember to put on shoes!
post #26 of 32
Yeah... that's a good idea. I also learned to step around the end of my FB to pick up a split.

I see that you just joined this month and have 25 posts and 17 points. I say that because it appears to me that you are really interested in this site. Keep it up. There are some great folks here and you will only make great friends if you stay active and post frequently.

It's good to have you here.
post #27 of 32
Quote:
Originally Posted by Joe Black View Post

Yeah... that's a good idea. I also learned to step around the end of my FB to pick up a split.

I see that you just joined this month and have 25 posts and 17 points. I say that because it appears to me that you are really interested in this site. Keep it up. There are some great folks here and you will only make great friends if you stay active and post frequently.

It's good to have you here.


Well thank you! I really like this site due to a serious lack pissing contests. Everyone seems to be very inclusive regardless of equipment or skill level. I’ve been at this for ten years and I’m pretty confident in what I put out but that doesn’t mean can’t learn anything. I love talking BBQ and trying new recipes and techniques. Like tonight, I’m going to try a foiled empty pan and this top vent temp regulation thing while I smoke a chicken

post #28 of 32

Keep us posted Lance!  Poultry absorbs smoke, so if it's a bad idea, you'll know right away.  I've read a lot about creosote and nasty smoke from using the top vent.  I'm in  :popcorn

 

Mike

 

P.S.  I can piss pretty far after a few beers!  :icon_biggrin:

post #29 of 32
Quote:
Originally Posted by mike5051 View Post

 

P.S.  I can piss pretty far after a few beers!  :icon_biggrin:

Not as far as I can!!!:beercheer:

 

Anyway, Settled in at 250 with one bottom vent open and the top halfway. Once it started blowing clear I put the chicken on. Luckily, today was grocery day so if I jack it up, we have plenty to eat. Meat went on at 5:10 so I’ll check it at 6:10 and crank it to 325. AND I’m wearing shoes!!!

post #30 of 32

So, this just in...... The chicken came out great!!!! I’ll post the cook in poultry so as to not completely hijack but here’s the end result.


No bitterness, juicy, crispy skin and TASTY!!! Of course I never had the top more than half closed so maybe at a Qtr it could be horrible. I don’t know and I think further testing is required.

Lance 

post #31 of 32
Quote:
Originally Posted by AV8TOR View Post

I too use my WSM with top vent open but recently have read a newsletter from Harry Woo that he leave the bottom open and controls the draft and temp with the top vent. So this has me scratching my head as Harry has won many championships using his WSM's.

From here
When you open the exhaust vent on the WSM, you allow hot air to leave the pit and this creates a vacuum suction to draw air in from the bottom intakes. Thus, by skillfully manipulating the top vent, you can control your WSM like a pro. Many beginners constantly fiddle with their intake dampers in hopes to maintain a constant temperature with less success than leaving the bottom vents untouched and fiddling with the top vent to control the draft within their WSM. In future articles, I’ll address the mechanics of damper control on the WSM (e.g., old school versus automated blower systems) and the science on dirty smoke, white smoke, clean smoke, blue smoke, sour smoke, etc. For now, just give my technique a try and see if it works for you.


I wonder if he got this idea from the stokers he uses. I am using an offset these days, but I've done a lot of smokes with WSM/stoker, and I usually kept the top vent only about a quarter (or less!) open. If I didn't do this, I couldn't keep the temp down. The principle would be the same using only vents, I think.

post #32 of 32
Quote:
Originally Posted by KeithA View Post


I wonder if he got this idea from the stokers he uses. I am using an offset these days, but I've done a lot of smokes with WSM/stoker, and I usually kept the top vent only about a quarter (or less!) open. If I didn't do this, I couldn't keep the temp down. The principle would be the same using only vents, I think.

Possible - when I used a Digi Q on my WSM I left the top open but had to have the gate for the blower draft about 50% open. I have a old time smoke going today on my WSM - no ATC and even added a water pan instead of the clay saucer. I usually start 15 coals but with the water I lite 25 and to my surprise I had to trouble with the water to get right to 275. I started closing things down at 160 but it still went to 285 so I tried closing the top vent to 50% and it did control the temp right away.

Harry says, "In future articles, I’ll address the mechanics of damper control on the WSM (e.g., old school versus automated blower systems)" but I could not find any follow up article. If anyone has seen this I would appreciate a post of the link.

That's one of the really cool things of the WSM - It just works using a number of methods. Very forgiving.
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