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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Old 11-25-2012, 09:57 PM   #16
Full Fledged Farker
Join Date: 06-18-12
Location: Down the Shore!!!

I just looked and found that they make a smoking jacket for the WSM for winter smoking.

It's $98

The virtual bullet has multiple shelter and blanket mods listed for winter smoking. I may try one.

(Hope it's ok to reference other sites here)

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Old 11-26-2012, 05:52 PM   #17
Is lookin for wood to cook with.
Join Date: 10-06-11
Location: MA

I was dealing with temps in the mid/upper 40s, some wind but not a ton. I put up some wind screens to counter that effect somewhat.

Maybe it was the partially burned coal. I did have that thing overflowing by the end, glowing hot, and did not get up to 300.

Water pan was empty and foiled. I had a foiled saucer inside it and one 12oz can of broth in an empty disposable aluminum roaster on the second rack.

I checked my temp at the dome with a thermometer in the vent and with an oven thermometer. Either one might have a few degrees of play, but not 50-100. The slow rate of bird cooking as checked with my thermapen confirmed that the temps were likely right about what I was reading (if they'd been off and way low, bird would have been done much sooner).

Ultimately, I finished it off in the gasser. People still said best they'd ever had. I told them they should have tried the one I made on Thanksgiving itself. That cooked around 275-300 and was really good.

Thanks for the suggestions. I think the charcoal, either damp or 1/2 used, must have been the culprit from which additional lit chimneys were unable to overcome.
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Old 11-26-2012, 06:33 PM   #18
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Join Date: 02-16-12
Location: Long Island, NY

"BBQ Bandit" nailed it.

Propping the door open always works for me.
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Old 11-28-2012, 07:27 AM   #19
Full Fledged Farker

Join Date: 07-05-12
Location: Acworth, GA

I'd say that the used charcoal, and adding the meat a little too early were the culprit. I know everyone has had to tighten their budgets lately, but I'd really recommend dumping left-over charcoal after a cook - ESPECIALLY standard KBB. Lump seems to do a bit better, but can still cause these problems. As you learn your cooker, you'll get to where there's less and less waste after a cook, both charcoal and water. Also, with higher temp cooks it's really a good idea to let the smoker to get all the way up to temp - even 25* over temp - before adding the meat. That's a lot of cold meat being thrown in and it will always be a struggle to recover from that to a high temp. If the smoker hasn't gotten up to that temp before the meat is added, it's a double-whammy for the smoker. My experience with the WSM leads me to call anything over 300* high temp. The WSM does great at lower temps because of the limited max air flow through the ports at the bottom. That strength is also a weakness during startup, though.
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Old 09-03-2016, 05:09 PM   #20
On the road to being a farker
Join Date: 07-06-16
Location: NJ

Im running into this issue with my WSM 18.5. Was trying to get my smoker up to around 325 but i cant get it to go above 288 with all vents open. Very odd. My fuel felt dry. However, i did get bit up by mosquitos when i opened one of the bags so i suspect either my wood or or lump/charcoal may have been dry. ALso, my royal oak was down to the smaller bits. I did fill up the bowl about 3/4 but still there werent many smaller chunks.
Rookie Smoker cooking on a WSM 18.5
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Old 09-03-2016, 11:10 PM   #21
is One Chatty Farker
Join Date: 06-23-10
Location: pa

For cooks where I want to hold over 300 I always use lump....there is a major difference in how high you can push the temps when using lump compared to briquettes. I have no issues holding 325+ when using lump, regardless of the outside air temps.
22" weber kettle, 18" weber smoky mount'er, Webers n Fenders make me 😀
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Old 09-04-2016, 06:22 AM   #22
Full Fledged Farker
Join Date: 12-14-13
Location: Townsend, DE

Start with a full chimney of lit coals. That should get you over 300. If not, add another.
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Old 09-04-2016, 01:29 PM   #23
is one Smokin' Farker
Join Date: 08-18-13
Location: Forney, TX

I re-use briquettes and top it off with fresh ( I bought it all and I'm using it all) - add 20 lit coals to the top and run 300 no prob (more if I like). Just using a poor old, low tech UDS. Oh as to KBB not getting hot... leave the lid off a bit too long,it will peg my thermo and melt my fridge magnets on my intakes.
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