Please help me out

bernarc

Fire Starter

Original poster

May 24, 2015

34

15

K-W, Ontario

• Jul 13, 2015

• #1

New smoker here. I have a Napoleon Apollo vertical water smoker (very similar set up to the WSM).

I have done a couple dry runs just to learn the nuances of my smoker. Today I smoked a small 6-ish pound pork butt using hickory.

My problem was in controlling the heat. It seemed no matter what I did, the temp was always around 300. I had all three bottom vents barely open. I did not use a water pan. It was a very warm sunny day today.

The butt turned out fine but because of the higher smoking temperature, it didn't take as long as I was expecting (about 5 hours).

What can I do to get the temperature down further? Is it as simple as using the water lab?

 

bkleinsmid

Smoking Fanatic

Mar 11, 2010

478

31

Penn Valley, CA

• Jul 13, 2015

• #2

On my old smoker, there was some many air leaks I had to shut all the lower vents.......but always left the top one open. I got it to where I could get by with it but after 3 years I went to a cookshack..

Brad

 

bernarc

Fire Starter

Original poster

Thread starter

May 24, 2015

34

15

K-W, Ontario

• Jul 13, 2015

• #3

Well that brings up another question...I had all three bottom vents open very slightly...could I have closed one or two of them altogether? Or would that suffocate the fire?

 

bkleinsmid

Smoking Fanatic

Mar 11, 2010

478

31

Penn Valley, CA

• Jul 13, 2015

• #4

Not if air leaks is the problem. Try closing one at a time and see what the temp does.

B~

 

bernarc

Fire Starter

Original poster

Thread starter

May 24, 2015

34

15

K-W, Ontario

• Jul 13, 2015

• #5

Would I be able to see air leaks? As in, would I see smoke billowing out from the leak?

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Jul 13, 2015

• #6

It will be difficult to see leaks in your vertical type smoker. Get it hot and throw in some wet chips. When they start to smoke, close the exhaust and intake dampers. The smoke should start to back up and should show any air leaks. If you do have any air leaks, it will be hard to keep the temps down. You may try using a smaller amount of charcoal and doing a form of fire control. Good luck, Joe.

 

S

sfprankster

Master of the Pit

May 6, 2015

1,574

292

• Jul 13, 2015

• #7

I use a WSM and only leave a single lower vent open(25-66%) once I have brought the WSM up to my desired temperature. The lid vent, I leave 100% open. To make temperature adjustments, I make the adjustments with the lower vent(s) only.

I did install a gasket kit before I fired my WSM up for the first time. With the gasket kit, I have been able to maintain temperatures from 175+ without difficulty.

The only air leaks you will be able to see are those above the charcoal basket/grate. Smoke will be visible.

 

Last edited: Jul 13, 2015

B

Bradjo

Newbie

Jan 4, 2018

3

0

• Feb 8, 2018

• #9

bernarc said:

New smoker here. I have a Napoleon Apollo vertical water smoker (very similar set up to the WSM).

I have done a couple dry runs just to learn the nuances of my smoker. Today I smoked a small 6-ish pound pork butt using hickory.

My problem was in controlling the heat. It seemed no matter what I did, the temp was always around 300. I had all three bottom vents barely open. I did not use a water pan. It was a very warm sunny day today.

The butt turned out fine but because of the higher smoking temperature, it didn't take as long as I was expecting (about 5 hours).

What can I do to get the temperature down further? Is it as simple as using the water lab?

Click to expand...

You need the water pan even if you don't put water in it. That's what provides the indirect cooking.

 

SherryT

Smoking Fanatic

Dec 23, 2017

790

982

Crawford AL

• Feb 8, 2018

• #10

I have an el cheapo MB bullet and had MAJOR leak issues. Along with other mods, I added stove gasket to the lid, sealed up the side access door completely (don't need it as I lift the whole thing off a 1 bushel metal bucket used as a base), and added another stove gasket at the bottom where it meets the bucket/base on which it sits...made a HUGE difference in being able to control the temps.