WSM 18" Temp Challenges

[jgates237]

Hi everyone,

Not much of a poster, mostly a lurker as there's plenty of great posts on this site. I've been poking around looking for information of WSM temp management and have come to the conclusion I need BBQ Guru and an after market thermometer such as the Maverick as the one on my WSM isn't quite up to snuff.

The issue I appear to be facing, I say appear b/c the WSM dome thermometer is suspect, is I can't seem to get the WSM up into the heart of the smoke zone (225) and keep it there. So I have questions on whether or not I'm doing everything right.

1. For something small with a short cook time, i.e., wings, how much charcoal should I be using? I've normally cover the bottom of the grate with about two layers of coals and about half a chimney full of briquettes. Spread the briquettes over the coals and let it sit for quite awhile however I can't get the temp up to 225 unless I open all the air vents fully open. And even if I can get the temps there, it doesn't stay there for long. Also, if I don't use that many coals I can't seem to get the temp anywhere near 225 on the dome. What I don't get is based on other posters I've read, they seem to use only a small amount coals on the grate and in the chimney, keep the vents almost fully closed, and have no issue at all getting the temps they want. Not sure if my thermometer is that far off or if there's a significant temp drop from cooking grate to the thermometer on the dome. Either way I struggle to get the temp up to 225. Very frustrating to the point I'm about to give up on this unit.

2. How much water should I use? I put in hot tap water, just under a gallon. Should I use boiling water? I see some people don't use water at all. For those of you who don't, do you still leave the bowl in to catch the drippings? Is it OK to have the bowl so close to the coals without water in it?

3. I live up north so it seems I'm always fighting the elements whether it be cold or wind. I have my smoker in a pool house with one door open so it isn't like it's sitting directly outside in the elements. Am I loosing more from temp from the elements than I may realize?

4. How thorough of a cleaning should I give my smoker after I use it? I ask because I don't want to clean it so well that it's not as efficient/ air tight.

Thanks that is for now

 

[Ryder996]

I have used the 18 wsm for the last year made some great food really a great unit. I used it about 75 times. Use the amount of coals in the chimney to determine how fast you want it to spread. Don’t scatter the hot coals keep them in the center together so when they burn outward the fire continues consistently. It Will burn nice and hot. If I wanted low temps I’d use small amount of coals in the chimney and they will spread slower and give off less heat. Also will burn longer. If You want hot use a full chimney and it will spread fast and very soon you will have a full bed of coals... that isn’t what you want. Use the intakes to adjust the amount of air that the coals are getting... more air is hotter. Leave exhaust open. I watched a lot of YouTube and read these forums but really you need to play with it. It’s all about how much hot coals your using to start with. How big the bed of coals are your dumping the hot ones on and how much air... you can pour a bunch of coals on a big bed and kill the air and have the same fire as a very small amount of coals lit on a bed of coals with the vents wide open. All about getting a feel, nothing your going to read will teach you. More hot coals and more air is hotter, practice is the only way to feel it out.
I ditched my water bowl after the second time using it. Found it completely unnecessary. Still do.

Clean grates and use grill brush on the insides... it will flake off if it needs to come off.

I ran mine through buffalo winters out in the snow. Melts enough room around it to stand. Know your fire and how to maintain it and outside temps don’t matter. you make adjustments but after you adapt your fine.

 

[Ryder996]

Most importantly don’t spread the hot coals... turn chimney over and pour hot coals onto a bed of coal... it will spread evenly on its own... and give you the length of burn you want. think that’s your issue

 

[6GRILLZNTN]

You shouldn’t have a problem getting the temps you want. For short cooks I usually load half a ring with charcoal and put some smoke wood in as well. I then load around 10 or so lit briquettes in the middle( minion method). If I leave the vents open, it can easily go past 300. My grate thermometer is usually 25 degrees hotter than the dome temp. I will admit windy weather has given me fits with temp swings

I’ve quit running with water now that my WSM has seasoned and I can get 250 at the grate until the coals burn out. I just don’t like the mess running water makes. I put a clay saucer on the pan and foil over that. You will be fine with no water. It won’t hurt the pan.

As far as cleaning, I just change out the foil, and brush off the grate. I don’t want to touch any of the wonderful seasoning.

A lot of people will tell you there is a learning curve with these things. Like you I considered giving up on it, but once I smoked with it a few times, I love it. I would use more charcoal next time. Keep at it!

 

[chopsaw]

Either way I struggle to get the temp up to 225. Very frustrating to the point I'm about to give up on this unit.

Don't do that . Once you get it figured out you will love it . I have a 14 , and had the same problem as you . Started using more lit charcoal , and I start it up at least an hour before I want to start cooking . Made a big difference for me .

 

[jgates237]

So it appears none of you are using water anymore but what are you putting between the coals and cooking grates? 5Grillzntn sounds like you have some sort of ceramic plate. Not sure what you're doing Ryder. Either way, I think the water in the bowl program is over. I did notice the last couple of times I smoked something that once the water was boiled off my temps got much higher which typically happened well after the meal was served

 

[6GRILLZNTN]

I found a clay flower pot saucer that fits perfectly in the bowl. I foil it up to catch drippings.

 

[gmc2003]

Answers in red:

Hi everyone,

Not much of a poster, mostly a lurker as there's plenty of great posts on this site. I've been poking around looking for information of WSM temp management and have come to the conclusion I need BBQ Guru and an after market thermometer such as the Maverick as the one on my WSM isn't quite up to snuff.

BBQ Guru can make your life easier, but it's not really needed. You will need some type of thermometer as the lid therm on the WSM is notorious for being off. Plus it's not giving you the temp at the grate.

The issue I appear to be facing, I say appear b/c the WSM dome thermometer is suspect, is I can't seem to get the WSM up into the heart of the smoke zone (225) and keep it there. So I have questions on whether or not I'm doing everything right.

1. For something small with a short cook time, i.e., wings, how much charcoal should I be using? I've normally cover the bottom of the grate with about two layers of coals and about half a chimney full of briquettes. Spread the briquettes over the coals and let it sit for quite awhile however I can't get the temp up to 225 unless I open all the air vents fully open. And even if I can get the temps there, it doesn't stay there for long. Also, if I don't use that many coals I can't seem to get the temp anywhere near 225 on the dome. What I don't get is based on other posters I've read, they seem to use only a small amount coals on the grate and in the chimney, keep the vents almost fully closed, and have no issue at all getting the temps they want. Not sure if my thermometer is that far off or if there's a significant temp drop from cooking grate to the thermometer on the dome. Either way I struggle to get the temp up to 225. Very frustrating to the point I'm about to give up on this unit.

I have a WSM 22" and whenever I use it I always fill the charcoal ring up. Mix the wood chunks in the charcoal at various locations and depths. In the center of the charcoal create a small dimple going from top to bottom(so you can see the grate) fill it with about 6 - 8 lit coals(less with the 18"). Keep your vents fully open including the top. Put your external therm on the top grate and put the lid on your WSM. When your about 30 or so degrees from target temp start closing down your bottom vents. In my case on a normal summer day I wind up with two vents fully closed, and one open just a tad. Don't keep playing with the vents. Make small changes and let the WSM settle for about 15 min. before making another adjustment. Also don't worry about using more charcoal then necessary. When my smoke is complete - I close down all vents including the top vent to snuff out the charcoal, to be reused on my next smoke(none wasted)

2. How much water should I use? I put in hot tap water, just under a gallon. Should I use boiling water? I see some people don't use water at all. For those of you who don't, do you still leave the bowl in to catch the drippings? Is it OK to have the bowl so close to the coals without water in it?

Short answer NO WATER needed(unless your really trying to keep the temps extremely low(225*). I leave the bowl in the WSM and cover it with foil for easy cleanup.

3. I live up north so it seems I'm always fighting the elements whether it be cold or wind. I have my smoker in a pool house with one door open so it isn't like it's sitting directly outside in the elements. Am I loosing more from temp from the elements than I may realize?

I live in VT and smoke all year around out in the open. Yes you will use more charcoal in the winter then in the summer but it's minimal for most cooks. If you only need one bottom vent open while cooking use the one pointed away from direct wind.

4. How thorough of a cleaning should I give my smoker after I use it? I ask because I don't want to clean it so well that it's not as efficient/ air tight.

Just clean the cooking grates. The more you use the WSM the more the seasoning will build up making it more air tight. Also if your seeing allot flaky stuff on the underside of the lid you may want to scrap that off so it doesn't fall onto your food.

Chris

Thanks that is for now

 

[6GRILLZNTN]

Hey GMC I have a question about completely shutting down a vent, or two. Both times I tried this the charcoal burned very unevenly in the area where the vents were shut down, but great near the open vent. Have you ever had this problem? Your advice was spot on btw!

 

[gmc2003]

Hey GMC I have a question about completely shutting down a vent, or two. Both times I tried this the charcoal burned very unevenly in the area where the vents were shut down, but great near the open vent. Have you ever had this problem? Your advice was spot on btw!

I've have had it happen once or twice. I'm not to concerned about it. As long as your maintaining your desired temp you shouldn't have to worry about hot spots. The water pan itself helps deflect the heat. Also I've seen some folks lite their WSM with a torch thru one of the vent holes. 5Grillzntn your also using the clay pot which will help with heat equity.

Chris

 

[6GRILLZNTN]

Thanks for the info Chris. I’m actually cold smoking cheese today in my WSM. These things are awesome.

Dave

 

[gmc2003]

How'd the cheese turn out?

Sorry for the hijack jgates.

Chris

 

[jgates237]

Thanks everyone. Your explanations have been extremely helpful.

No hijack at all! the more I read the wiser I get. I have a newly instilled sense of confidence.

 

[Ryder996]

So it appears none of you are using water anymore but what are you putting between the coals and cooking grates? 5Grillzntn sounds like you have some sort of ceramic plate. Not sure what you're doing Ryder. Either way, I think the water in the bowl program is over. I did notice the last couple of times I smoked something that once the water was boiled off my temps got much higher which typically happened well after the meal was served

I don’t use the water pan at all drips go into the coals. I want my heat and smoke to come straight to the meat not being deflected in other directions by anything. I did notice a difference between laying ribs flat and using a rib rack. The airflow seemed a lot better using the rib rack as it would run up both sides of the ribs not just hit the bottom and roll up off the sides. I could visually see a difference same rib same temp

 

[6GRILLZNTN]

I smoked some Monterey Snack Sticks. I think they are going to be good. Need to mellow out a day or so.

 

[jgates237]

Did a relatively quick smoke of wings the other night after taking in several of the recommendations from you all. At first I was surprised at how long it was taking to get up to temp but what I learned was I needed to open the lower vents all the way then the temps began to rise pretty quickly. Once close to my desired temp I choked them down and it stayed right in the zone for the duration. Pulled the wings off after an hour and closed the vents and it died right away.

I think I'll try the foil wrapped flower pot base to catch the drippings for this weekend's pork butt.

Thanks everyone for all your assistance, this site is excellent.

 

[gmc2003]

Sounds like your heading in the right direction. You can always foil your water pan if you want.

Chris

 

[chopsaw]

Yeah , I just foil the water pan . Glad you got it working better foresults you .

 

[6GRILLZNTN]

Way to go Jgates. I'm not sure the clay saucer helps a whole lot, except it's easier to foil. Glad this time worked out for you. It only gets better.

 

[jgates237]

I have a 5lb pork butt on today and have had better success as of late at maintaining desired temps thanks to several of you. Much appreciated. That said, I'm looking to improve upon the dome thermometer and also get a Maverick ET-733 or an Inkbird. Also considering the BBQGuru down the road as I'm constantly running out to my pool house (60' away) to check on temps. Would be nice to have something regulate it!

Getting back to the dome thermometer, Tel-Tru makes several and has good reviews on here so I was wondering if anyone has a recommendation which one to go with and how long of a probe should I get (2.5" or 4")? I've also seen some of you with dome gauges that have colors with light blue for the smoke zone, red for BBQ and I believe yellow for Grill. Any advice would appreciated and thanks in advance.