Cheers for that must be a small fire?
Nah. Never have.
...it's only to catch the drippings in my WSM.
Exhaust vent 100% open and a single lower vent 25-40% open to maintain 225-230.
Thanks for that. yea I added a temperature gauge to the lid when I got it as this model didn't come with one I've had this WSM around 15 years
I start with 25-30 briquets I light in a chimney. Then I place them over approximately 75% full ring of unlit briquets or lump, whichever you prefer, with all the vents open. Once it it hits 185-190, I close two vents completely and close down the third to 20-25% to slow the heat buildup. At this point, it will slow the heat build up and I let it settle at 225 for 10-15 minutes before adding the meat.
Are you using the thermometer in the lid? It is not very accurate out of the box. If you are, test it in boiling water and again in ice water to get an idea of how far off it is measuring the temperature.
What size WSM? I put that much into my 22.5" and I'm at dang near 350. Top vent 100%, all bottom vents closed. Auber fan and PID.
I start with 25-30 briquets I light in a chimney. Then I place them over approximately 75% full ring of unlit briquets or lump,....
I have the thermometer you mentioned.
Thanks for that. yea I added a temperature gauge to the lid when I got it as this model didn't come with one I've had this WSM around 15 years
I am looking at bringing a Maverick ET-733 from the US as we cant get them here.
18.5" and only a couple of months old.
What size WSM? I put that much into my 22.5" and I'm at dang near 350. Top vent 100%, all bottom vents closed. Auber fan and PID.
But it is new, and shiny(ish) still.