vents question

deer trail

Fire Starter

Original poster

Apr 17, 2010

74

10

mass.

• Apr 25, 2010

• #1

i have a new wsm, i read the instructions and everything else,it says to keep the top vent open all thru the cooking. iam going to smoke a pork butt temps. between 210-275 on the mavrick dou, i heard this on a you tube vidio from 2007. thats the temp. the guy said he puts his range. Anyway the question was do i or do i not keep the top vent open all thru the cooking which could be 12-15 hours. WSM 18.5 MADE 2010

i would appresate and in-put

 

treegje

Master of the Pit

Oct 12, 2009

2,147

16

Belgium

• Apr 25, 2010

• #2

I have a similar smoker, and the top vents remain with me always open

 

deer trail

Fire Starter

Original poster

Thread starter

Apr 17, 2010

74

10

mass.

• Apr 25, 2010

• #3

thanks for such a quike response, do you think the temps are ok to cook with, i mean the vidio was made 2007 lol it just might be different now, i've been try to do this pork butt sence last week yes it's been frozen lol. like i said this is the very first smoke and i am ready to do this hahaha

 

treegje

Master of the Pit

Oct 12, 2009

2,147

16

Belgium

• Apr 25, 2010

• #4

I would say 210 to 250, have a lot of smoke fun

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• Apr 25, 2010

• #5

Yep leave that top ven open so you don't air flow. You don't want all of that smoke just sitting around in your smoker you want it to be able to flow out. Those temps will work just fine. The nice thing about a pork butt is they are pretty darn forgiving. I usually try to target mine for 225-275 but when it goes above or below I don't sweat it just go with the flow as long as the temps dont keep going up and up or continue to fall below 200 I let it roll. Good luck and take some pictures for us.

 

deer trail

Fire Starter

Original poster

Thread starter

Apr 17, 2010

74

10

mass.

• Apr 25, 2010

• #6

thanks alot and by the way great deer

 

deer trail

Fire Starter

Original poster

Thread starter

Apr 17, 2010

74

10

mass.

• Apr 25, 2010

• #7

thanks alot for your in put,your always there to help.

thanks again

 

justpassingthru

Smoking Fanatic

OTBS Member

Feb 7, 2009

950

23

Pamatai, Tahiti

• Apr 25, 2010

• #8

Hi and welcome to the SMF.

I have a WSM, yes we keep the top vent fully open, but what did they say about the bottom vents?

Your WSM is new so it will burn hot at first, you will need to regulate your bottom vents, probably not more than 25% open for each one, maybe less, I cook in ambient temps of 83° and usually have two bottom vents closed and regulate the temps with just one, it's just something you will have to learn about your smoker. Most WSM will settle down to a specific temp without the large fluctuations of 210°-275°, just make sure it is protected from the wind, have fun, give yourself plenty of time and post Q-view.

Gene

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• Apr 25, 2010

• #9

Get yourself a copy of Low and Slow,

keep the top vent open the whole time.

Do the KISS method, and then close down the bottom vents as needed.

I keep my WSM around 215-225 on the lid, and all is good.

 

wingrider1

Smoke Blower

Apr 3, 2010

109

10

West Virginia

• Apr 25, 2010

• #10

^^what he said^^

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Apr 25, 2010

• #11

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Apr 26, 2010

• #12

Once you get your temp dialed in it will stay there pretty much the entire time with little to no adjustments. Top vent open, bottom vents are usually around 3/4 closed - should run you right around 225-250° for the entire smoke.