WSM 22" Temps Question

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

danbono

Master of the Pit
Original poster
OTBS Member
Feb 19, 2012
1,702
115
North New Jersey Paramus
Hi All I've been cooking a brisket since 4:30AM, after 1hr, the temps were getting quite high for my cook, so I closed all bottom vents, top full open, temps have been hanging around 250-260.. Is this normal? I was thinking with vents closed the temps would go lower or shut down..No air going in so what is keeping the temps up,air leak?
Thanks Dan
 
Hi Not the 1st time using it..Started by filling up the ring with KBB, dug out some coals by one of the vents, put lit  6-8 lit ones in there place.

Lava rocks in the water pan.

Thanks Dan
 
Last edited:
Hi Not the 1st time using it..Started by filling up the ring with KBB, dug out some coals by one of the vents, put lit  6-8 lit ones in there place.
Lava rocks in the water pan.
Thanks Dan
How are you keeping track of inside cooking temp? Those temps are pretty good anyway.
 
Last edited:
How are you keeping track of inside cooking temp? Those temps are pretty good anyway.
Hi I"m using a Maverick 732 to check pit and meat temps. At 11:30 the 3.5 lb brisket is done, going to rest in the cooler till dinner time.

Now with all the vents closed going to see how long it takes to cool off.

Temps were good but just wanted to go a little lower n slower.

Thanks Dan
 
Last edited:
Hi All I think I found where the air is leaking in..At 12 I shut all the vents, now at 1:45 the WSM is still hot to the touch..I opened the door and seen some light coming from one of the vents, vent hole is shut but the metal ring is the not flush with the bowl. I'm going to see if I can slip some aluminum tape in there to make it tight.
Thanks Dan

              All rubbed and ready to go


      After 5 hrs  ready to rest.

 
Lol.. we shouldn't be able to tell you much.. you been here for a few years.
Hi My few years here.

1. Started with a Master Forge Electric smoker

2. Then came a Brinkmann's Smoke N  Pit

3. Next went for a few $ got a Shirley

4. Now I have the WSM 22 also..

The WSM is pretty new to me.Mostly for over night cooks.. Brisket and Pork butts.

The Shirley is when I get to spend a day at home  and feed it splits.

Thanks Dan
 
Hi Dan, try putting your lit coals in the center of your ring. If you putting them in front of a vent your exposing them to a constant flow of air - probably creating a hot spot in cooker. Also your door could be allowing additional air into the chamber. If you haven't used the WSM to often then it probably hasn't built up a good seasoning barrier. Brisket are finicky they're done when they want to be done. 

Chris
 
 
Hi Dan, try putting your lit coals in the center of your ring. If you putting them in front of a vent your exposing them to a constant flow of air - probably creating a hot spot in cooker. Also your door could be allowing additional air into the chamber. If you haven't used the WSM to often then it probably hasn't built up a good seasoning barrier. Brisket are finicky they're done when they want to be done. 

Chris
Hi That is the way I usually start my WSM.. Just wanted to try something different this time. Gong back to the old way next time.

Thanks Dan
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky