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Re: Heat issues
Posted: 19 Aug 2013, 19:34
by RobinC
NomNomBBQ wrote:Swindon_Ed wrote: The WSM is a different beast Bryn, i put the clay saucer in the water pan (although it's more like a clay flower pot because of Weber's new curved water pan). When setting up the fire i'll fill up the fired basket but leave an empty space on the edge in front of one of the air inlets and then pour your hot coals in this space.
Cheers Ed, very interesting - so if im reading that right you create a void in one corner of the wsm charcoal holder near a vent and then dump a whole lit starter of coals in that space, then do you just use the vent nearest the fire to control it?
Do you use the other vents? Doesnt this give you more heat from one side where the food is cooking?
Ive always just done everything in the center - create a void and then add lit coals. Fiddle with all 3 to adjust temp.
Good to hear about how other people do things
Re WSM I've found if I create a void/hollow I get higher temps than if just spread the lit coals around evenly on the surface of unlit.
Re: Heat issues
Posted: 19 Aug 2013, 20:06
by Swindon_Ed
NomNomBBQ wrote:then do you just use the vent nearest the fire to control it?
Sorry i should have put that i close that vent in front and then use the other vents to control the temp'.
NomNomBBQ wrote:Do you use the other vents? Doesnt this give you more heat from one side where the food is cooking?
I've never noticed this as a problem.
NomNomBBQ wrote:dump a whole lit starter of coals
Only half, starting too big a fire will take a while to get under control, better to start the fire small.
RobinC wrote:Re WSM I've found if I create a void/hollow I get higher temps than if just spread the lit coals around evenly on the surface of unlit.
I find the void technique only works if you do it at the side of the fire bowl rather than in the centre with the WSM's, but i know each one is different.
Re: Heat issues
Posted: 19 Aug 2013, 20:11
by NomNomBBQ
[quote="RobinC Re WSM I've found if I create a void/hollow I get higher temps than if just spread the lit coals around evenly on the surface of unlit.[/quote]
Cheers Robin, im gonna try that - I was always worried the coals wouldnt ignite enough to keep it going but I can see how that would keep it lower.
Re: Heat issues
Posted: 19 Aug 2013, 20:33
by NomNomBBQ
Thanks Ed, will try next time and report back
Re: Heat issues
Posted: 19 Aug 2013, 21:56
by AndyLowNSlow
Swindon_Ed wrote:AndyLowNSlow wrote: im using my maverik thermometer in the pit so its pretty accurate.
I just had to check to make sure i give you the correct advice.
AndyLowNSlow wrote:I use the water in the pan that came with the frontier
With bullet smokers i've always used a clay saucer wrapped in foil as i found water made the smokers hard to get up to temp' and also took ages to get back up to temp' when the lid has been off. The clay saucer makes it more stable and will allow you to get up to higher temp's easier.
AndyLowNSlow wrote:How is best to do it, light the coals,
Lay a bed of charcoal in the fire basket and then light half a chimney starter of charcoal and once lit, pour into the centre of the fire basket.
Thanks mate, where would i get a clay saucer?
Ive had a go at some brisket tonight, smaller chunks, got good results before i put them in my chili but after about 3.5 hours the temp started coming down towards 220f. I used big k briquettes, put about 3/4 a 5k bag on. Any thoughts on that.
Also i just opened the lid and found something flaking off the lid like a black flake, is it the paint from the lid or something from the smoke?
Re: Heat issues
Posted: 20 Aug 2013, 05:30
by keith157
Clay saucers from your garden centre, can't comment on feul, the stuff flaking off is either carbon build up or a tar like residue from the smoke, it doesn't take too long to build up this residue. Maybe I'm lucky I've not had any flake off (yet
) although I do have a look at the lid every now and again to check.
Re: Heat issues
Posted: 20 Aug 2013, 18:07
by AndyLowNSlow
Hi guys still strugerling with temps, ive got my coal all grey and lit put the bbq together and put water, now the water is boiling i know that isnt righ the temp is around 280.
Has any one more info on this clay saucer where and how to use them please?
Re: Heat issues
Posted: 20 Aug 2013, 18:15
by NomNomBBQ
280 really isnt that bad, just watching BBQ pitmasters, most do their Brisket @ 275
If its getting too hot for you close some vents but dont close the top one totally (if there is one, I havnt used your smoker before)
Re: Heat issues
Posted: 20 Aug 2013, 20:24
by Swindon_Ed
AndyLowNSlow wrote:Hi guys still strugerling with temps, ive got my coal all grey and lit put the bbq together and put water, now the water is boiling i know that isnt righ the temp is around 280.
Has any one more info on this clay saucer where and how to use them please?
The clay saucer is supposed to go into the water pan instead of the water.
Are you using a chimney starter?
Re: Heat issues
Posted: 20 Aug 2013, 20:32
by Mj2k
Swindon_Ed wrote:AndyLowNSlow wrote:Hi guys still strugerling with temps, ive got my coal all grey and lit put the bbq together and put water, now the water is boiling i know that isnt righ the temp is around 280.
Has any one more info on this clay saucer where and how to use them please?
The clay saucer is supposed to go into the water pan instead of the water.
Are you using a chimney starter?
Hmmm must have misread something somewhere, but removed the water pan entirely & just use a foil wrapped saucer from a garden centre & have great temp stability.
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