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Please help! Weber master touch

Discussion in 'Charcoal Smokers' started by HeyBlinkin, Nov 26, 2018.

  1. HeyBlinkin

    HeyBlinkin Newbie

    Hello everyone! I hope you all had a wonderful Thanksgiving. I am a new owner of a 22” Weber Master Touch which is very different than my old smoker/grill. I’m having trouble achieving an ideal smoking setup. I’ve watched a couple YouTube videos and am currently using one of the side baskets and have the remaining surface of the bottom grate covered in heavy duty foil. I use natural lump coal. My main problem is creating even heat distribution. Any ideas?
     
  2. maineac

    maineac Smoke Blower

    Hey, Hey. Welcome. I can't believe nobody has answered this post. All I can do is show you what I do for high heat cooks to create an even indirect zone. I do basically the same as you I think. I use a Slow N Sear as opposed to the baskets and I took an 18" pizza pan and cut it down to fit leaving the SNS portion open. The pan is a nice fit but I cover it with foil and try to keep it tight to the bowl around it. I cook everything this way and I can do 10 chicken thighs and not have to juggle them to get them to finish at the same time. I did check out the indirect area before cooking with it and was amazed at how uniform it was. I don't recall the temp differential but it was less than 10 degrees. I would think that this would apply to smoking as well.
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  3. gmc2003

    gmc2003 Smoking Guru

    What are you trying to cook?
    Are you looking for high heat or low temps?

    To many variables to really give you an direct answer. If your just trying to smoke ribs, chucky or something similar then use both your charcoal baskets. One on each side of the kettle. You should be able to dial in 250* w/o any issues. If your looking to do a butt or brisket then go with the snake method. If you have the coals only on one side of your kettle then your kettle is naturally going to be hotter the closer you are to the lit coals. When I do fatties, pork shots or moinks I only use one basket and start the food away from the lit coals and slowly move them closer to crisp up the bacon. Let us know what your trying to accomplish and we'll be more then happy to help you out. BTW lump burns allot hotter then normal briquettes. So you may have a harder time controlling the heat.

    Chris
     
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  4. SlickRockStones

    SlickRockStones Smoke Blower

    It’s really important to know your bottom vent position to control your temps. Make marks with a Sharpie on the ring above the handle for 1/4 and 1/2 open vent. I run top vent full open.
     
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  5. HeyBlinkin

    HeyBlinkin Newbie

     
  6. HeyBlinkin

    HeyBlinkin Newbie

    Thank you for the warm welcome! That’s a wonderful idea about the pizza pan, I’ll definitely be doing this. I recently switched from my natural lump coal to hardwood briquettes, and that seems
    Thanks Chris! I’m mostly aiming at a steady 225-250 smoking environment. Mainly for smokes at <6 hours, as I use my Weber Smokey Mountain for longer cooks. I’ve used both baskets before and it was nearly impossible for me to keep it below 300. My vents are usually 1/3 open on bottom and completely open on top. I use a similar method as you, slowly moving the food closer to the coals as needed (I smoke a lot of bacon wrapped meats) and it seems to be working better with switching to briquettes. Just can’t quite dial in that ideal temp and hold it there. Thanks for your help!
     
  7. HeyBlinkin

    HeyBlinkin Newbie

    Thank you! I think I still need to get a better handle on the bottom vent positions. I believe it’s one of the biggest issues I have. Cincinnati weather can be insane (60 one day and 30 and windy the next). Not blaming the weather, it just makes it a little tougher for consistency. What would you recommend for vent position and coal quantity to achieve a steady 225-250 temp? I had my last smoker/grill for 13 years and it’s like I knew what was happening in there without looking and always knew exactly when to add more coal. Like having a new girlfriend after dating for 13 years and none of the old tricks work haha
     
  8. HeyBlinkin

    HeyBlinkin Newbie

    By the way, I love your grates! I love cooking on cast iron grates. I purchased the cast iron sear plate that fits nicely in the center of the master touch, but I gotta say I like yours much better. May I ask where you found those?
     
  9. maineac

    maineac Smoke Blower

    They are Craycort grates. I wanted to mention that a pan of water in there has a good moderating effect. I use the water receptacle in the SNS. Also, I've been experimenting with an ATC blower in a kettle and have discovered that it doesn't take much air to keep a smoking temp. With your lid vent wide open your bottom vent is only going to be open a crack. I would use something like nails or drill bits to adjust the crack size so you can repeat it.
     
    Last edited: Dec 9, 2018 at 4:42 PM
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  10. 5GRILLZNTN

    5GRILLZNTN Smoking Fanatic SMF Premier Member

    If you are "smoking" food, I would stick with the WSM for your smokes and shut the vents down when you are done. WSM's are for smoking low and slow, and the Kettle's are for grilling high and fast.
     
  11. HeyBlinkin

    HeyBlinkin Newbie

    Thank you. You’ve been very helpful. Great idea with the bottom vents. I’ve got about 5 grilled and 10 smokes out of her since I got her. Less bottom vent airflow has proven favorably. I’m just not used to the vents being minimally open. Seems to just be a learning curve I’m slow to pick up on. She’s great for a seared wood fired ribeye or chop, just have had inconsistent results smoking. Getting much better though! I am thankful for your and everyone’s input
     
  12. HeyBlinkin

    HeyBlinkin Newbie

    I do my briskets, butts, etc on the WSM. I purchased the Master Touch to replace my old grizzled vet, to have a grill for steaks, burgers, and chops as well as the capability to do short smokes that are under 6 hours (ribs, chickens, fish). Wanted a dual purpose grill/smoker