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WSM Temps

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martyj

martyj

Fire Starter
Original poster
May 25, 2016
42
11
Detroit Michigan
Quick question. Finished my third smoke on my 22' WSM. I used my Thermo TP-08 at the grate level and the temp at the grate level is 25 degrees hotter then the factory thermo on the lid. I realize that the factory thermos are never accurate but I expected it to read hotter at the lid then at the grate. My question is, is it usually hotter at the grate or at the lid? I would think the lid but I could be wrong. Is the factory thermo that far off in the negative?
 
Depends on where you put the probe on the grate for the TP-08.  I get very different readings closer to the edge of the cooking grate due to heat rising up around the empty water bowl.  Right now I have meat loaded in my WSM to make jerky in the smoker.  The Guru and Mav probes are very close to the edge of the cooking grate because I forgot to move them closer to the center when I loaded the meat this morning.  They are reading 25 and 20 degrees hotter respectively than my accurate River Country aftermarket lid therm.  

One more thing.  Don't be surprised if you see a 10F chamber temp rise when you start smoking in the shade, and then the sun hits your smoker.  Happens every time to me.  A couple hours later when the sun moves behind the huge oak shade tree in my backyard, the chamber temp drops again by 10F. 

Grilling a tri tip too on the Kettle.  Alarm in going off to flip the meat. 

CYA!
 
You just have to see what the dome temp gauge says when the grate temp is where you want it to be.

Then you will know that when the dome says 200, it's really 230 on the grate or whatever.

Once you know the difference you don't need a therm on the grate, unless your sitting in the house watching TV & want to know the smoker temp.

Al
 
Used to own a WSM 18.5, the Dome Thermo could read anywhere from -25 to -50 off depending on the day, sometimes I would cook directly over the coals without a diffuser in place, it seemed to read more accurately for whatever reason when cooking without a diffuser. There just came a time when I quit paying attention to the Dome Thermo because it was worthless imo.  
 
Thanks for the quick response. I did another smoke last night and put my therm in the middle of the rack. It was much closer this time. The dome temp was 20 degrees cooler then my TP-08. One last question. How much burn do most get out of a full basket of charcoal using the minion method? With no water in the water pan and 2 of my vents completely shut and the third just cracked a tiny bit, the WSM was running at 275 which was fine. I got about 10 hours of consistent temp. Is this about the normal max time out of a full basket?
 
Hmmmm. I filled that basket to the brim and only got 10 hours. I shook the ash off and all. No big deal I just had to add about a quarter bag of unlit to finish out the smoke. As this thing becomes more seasoned, will I be able to run at 225 - 250 with no water? I haven't been able to run that low without any water.
 
MartyJ said:
 
Hmmmm. I filled that basket to the brim and only got 10 hours. I shook the ash off and all. No big deal I just had to add about a quarter bag of unlit to finish out the smoke. As this thing becomes more seasoned, will I be able to run at 225 - 250 with no water? I haven't been able to run that low without any water.
Click to expand...
Yes, but it takes a bit of technique to keep it that low.  Use 1/4 chimney (or slightly less) of briquettes to start the pile.  Lower vents might be fully closed, or just one slightly open.  I have a Guru now, but I have smoked as low as 145F when making jerky.  Now I do make jerky regularly in the 165-175F range, no water obviously. 

Back to the charcoal.  When I fill the basket I am actually over the brim, but the current formula of KBB is approaching worthless for smoking.  The formula appears to be designed for grilling with little left over to use on a second grill. 

Switch to Royal Oak Ridge briquettes at the Labor Day sale.  They will be $4 for a 15.4 lb bag at Lowes, or just under 26 cents a lb.  If you need to buy before then, they are only $6 for 15.4 lbs at Lowes, or 39 cents a lb, still cheaper than KBB at 57 cents a lb, when not on sale.  Royal Oak Ridge also supplies most major grocery store brands.  I can buy them year round at Winco for 33 cents a lb.  Exact same briquette as Royal Oak Ridge.  Just check price per lb of your store brand.   

I'm getting .9 to 1.4 hours of smoking time per pound in my WSM with the Royal Oak Ridge.  Chamber temp and length of smoke makes a difference.  It is a denser briquette, stays hotter longer, takes longer to cool, and doesn't have as acrid a smell when first firing up in the chimney.  Of the folks who have switched, they are now Royal Oak Ridge devotees.  See my comparison thread in the charcoal section.   
 
Thank you sir for all the information. I did read your thread but after I bought KBB over the 4th of July. I'll try the Royal Oak next time around. On my initial light up, I'm only firing up around 12 briquettes, and putting them in the center of my ring. I start closing down my vents around 200 and it slowly climbs. That part is great but it never stops climbing until it gets to a grate temp of around 275. I've always run my top vent wide open but I'm wondering if I need to start playing around with that one as well. 
 
Don't mess with your top vent when firing up the smoker.  Leave it full open.  Try shutting down the lower vents sooner, say 175F.  Since your smoker is new, heck, try firing up the smoker and having them completely closed, top vent full open. Because I use a Guru, that's basically how mine gets started and it will settle in around 225F, then the Guru keeps it there, and the vent on the Guru is only about 1/4 open. 

Contrary to many, I do use my top vent to temporarily control temps, but ONLY after I have TBS.  I never go less than 1/4 open, usually around 1/2 open.  It will stop the climb and bring the temp back down.  I do this quite a bit when making jerky if my temps start climbing.   
 
Noboundaries said:
 
Don't mess with your top vent when firing up the smoker.  Leave it full open.  Try shutting down the lower vents sooner, say 175F.  Since your smoker is new, heck, try firing up the smoker and having them completely closed, top vent full open. Because I use a Guru, that's basically how mine gets started and it will settle in around 225F, then the Guru keeps it there, and the vent on the Guru is only about 1/4 open. 

Contrary to many, I do use my top vent to temporarily control temps, but ONLY after I have TBS.  I never go less than 1/4 open, usually around 1/2 open.  It will stop the climb and bring the temp back down.  I do this quite a bit when making jerky if my temps start climbing.   
Click to expand...
does partially closing the top vent give you extended time due to not letting as much heat out.  I know in the past when I shut it down for extended time and meat on (first couple times using) it came out horrible.  But I haven't tried just closing partially.  I have the cyberq that I use.  Also, how can I extend time if I need more than 16 hours (the longest I've been able to achieve)?  or should I just plan on moving to oven if I need longer?
 
smokinbill1638 said:
 
does partially closing the top vent give you extended time due to not letting as much heat out.  I know in the past when I shut it down for extended time and meat on (first couple times using) it came out horrible.  But I haven't tried just closing partially.  I have the cyberq that I use.  Also, how can I extend time if I need more than 16 hours (the longest I've been able to achieve)?  or should I just plan on moving to oven if I need longer?
Click to expand...
I haven't paid attention to the time in the way you ask.  I only use the top vent when I need to bring temps back down, then I open it again.  That's why I used the word "temporarily."  Usually only happens on a very low n slow smoke.  225F is not a problem for me.  Whatever you do, definitely do not close it all the way.  Stale smoke on meat sucks!

16 hours max on a 22.5" WSM.  Sounds like KBB.  You can actually just add more charcoal.  A quarter chimney of hot charcoal will give you another 90 minutes to two hours.  Use the door as a coal chute and watch your feet in case a hot briquette jumps off.  Experience talking. 

I haven't done a long, 20+ hour smoke yet on the RO Ridge.  Been smoking a lot of jerky, bacon, tri tips, and chicken.  Longest smoke has been 7 hours, but I'm getting three 7 hour smokes out of a single load before recharging the charcoal basket, and there will still be charcoal in the basket.  I've got an 11 lb picnic in the freezer I've been wanting to smoke but my wife and I need to be in town, or the kids come visit.       
 
275 for 10 to 12 hours with KBB sounds about right in a newer 22 WSM. I wouldn't(and don't) use water, sand or ceramic bricks when cooking. Sure they may help keep your temp from fluctuating, but your using more initial energy getting to the temp your want. I always keep the top vent open except to throttle down when an unexpected temperature spike occurs. Adjust using the lower vents. I usually keep two closed initially and adjust the third only until it reaches just under a pencil width(about 1/8 to 1/4 open) then I open a second vent. If smoking on a windy day keep the vent facing the wind closed. I've found the top gauge is only good for telling how stable your smoker is running. Once you get the proper grate temp check to see what the dome therm is reading. During the smoke if it starts climbing or failing make adjustments accordingly.   

Chris
 
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