WSM is fired up with 1 chimney of Kingsford and some wood chips. Getting a
fair amount of smoke and exit vent feels hot (about 5-count to Ouch!) Temp
at the grill level is only hitting about 130-150. Outside air temp is in the
70's. I've added extra fuel (1/2 chimney) and all vents are open (top &
bottom) but the temp doesn't seem to want to rise. The meat came up to 148
and seems to be stalled there. I normally figure on a plateau around 160 but
this is a bit early by my thought process.

Is this "performance anxiety", vents set wrong, or not enough fuel ?
The Smoke Goddess is probably starting to laugh-n-point my direction.


Sheepishly ...
--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

Pete Romfh wrote:
WSM is fired up with 1 chimney of Kingsford and some wood chips.
Getting a fair amount of smoke and exit vent feels hot (about 5-count
to Ouch!) Temp at the grill level is only hitting about 130-150.

Its the Kingsford, I'm bettin'. I always had trouble gettin' my smokers to
cook hot enough until I started listenin' to all these knuckleheads tellin'
me to use lump instead.

--
Fosco Gamgee Whitfurrows
and his 6" boner
-if she laughs, don't feed her-

Pete Romfh wrote:
WSM is fired up with 1 chimney of Kingsford and some wood chips.
Getting a fair amount of smoke and exit vent feels hot (about 5-count
to Ouch!) Temp at the grill level is only hitting about 130-150.

Its the Kingsford, I'm bettin'. I always had trouble gettin' my smokers to
cook hot enough until I started listenin' to all these knuckleheads tellin'
me to use lump instead.

--
Fosco Gamgee Whitfurrows
and his 6" boner
-if she laughs, don't feed her-

F.G. Whitfurrows wrote:
Pete Romfh wrote:
WSM is fired up with 1 chimney of Kingsford and some
wood chips. Getting a fair amount of smoke and exit vent
feels hot (about 5-count to Ouch!) Temp at the grill
level is only hitting about 130-150.

Its the Kingsford, I'm bettin'. I always had trouble
gettin' my smokers to cook hot enough until I started
listenin' to all these knuckleheads tellin' me to use
lump instead.

It's part of a bag from last season so that's certainly possible. I've got a
fresh bag that will be in the next batch. Along with a fresh bag of wood
(mesquite)
I also reasoned that the meat temp is rising (it's at 159F now). If the temp
at the grate was only 120 the meat wouldn't go higher than the smoke. I put
a Polder in the exhaust vent and it's reading 237. My conclusion is that the
thermometer on the lid is broken. Good excuse to buy another digital remote
so I can watch meat and smoke temps from inside.



--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

F.G. Whitfurrows wrote:
Pete Romfh wrote:
WSM is fired up with 1 chimney of Kingsford and some
wood chips. Getting a fair amount of smoke and exit vent
feels hot (about 5-count to Ouch!) Temp at the grill
level is only hitting about 130-150.

Its the Kingsford, I'm bettin'. I always had trouble
gettin' my smokers to cook hot enough until I started
listenin' to all these knuckleheads tellin' me to use
lump instead.

It's part of a bag from last season so that's certainly possible. I've got a
fresh bag that will be in the next batch. Along with a fresh bag of wood
(mesquite)
I also reasoned that the meat temp is rising (it's at 159F now). If the temp
at the grate was only 120 the meat wouldn't go higher than the smoke. I put
a Polder in the exhaust vent and it's reading 237. My conclusion is that the
thermometer on the lid is broken. Good excuse to buy another digital remote
so I can watch meat and smoke temps from inside.



--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

Pete Romfh wrote:
F.G. Whitfurrows wrote:

Pete Romfh wrote:

WSM is fired up with 1 chimney of Kingsford and some
wood chips. Getting a fair amount of smoke and exit vent
feels hot (about 5-count to Ouch!) Temp at the grill
level is only hitting about 130-150.

Its the Kingsford, I'm bettin'. I always had trouble
gettin' my smokers to cook hot enough until I started
listenin' to all these knuckleheads tellin' me to use
lump instead.


It's part of a bag from last season so that's certainly possible. I've got a
fresh bag that will be in the next batch. Along with a fresh bag of wood
(mesquite)
I also reasoned that the meat temp is rising (it's at 159F now). If the temp
at the grate was only 120 the meat wouldn't go higher than the smoke. I put
a Polder in the exhaust vent and it's reading 237. My conclusion is that the
thermometer on the lid is broken. Good excuse to buy another digital remote
so I can watch meat and smoke temps from inside.



I think you found the problem, last seasons charcoal! Also double check
your thermometer too.

--
Mike Willsey
http://groups.msn.com/ThePracticalBarBQr

Pete Romfh wrote:
F.G. Whitfurrows wrote:

Pete Romfh wrote:

WSM is fired up with 1 chimney of Kingsford and some
wood chips. Getting a fair amount of smoke and exit vent
feels hot (about 5-count to Ouch!) Temp at the grill
level is only hitting about 130-150.

Its the Kingsford, I'm bettin'. I always had trouble
gettin' my smokers to cook hot enough until I started
listenin' to all these knuckleheads tellin' me to use
lump instead.


It's part of a bag from last season so that's certainly possible. I've got a
fresh bag that will be in the next batch. Along with a fresh bag of wood
(mesquite)
I also reasoned that the meat temp is rising (it's at 159F now). If the temp
at the grate was only 120 the meat wouldn't go higher than the smoke. I put
a Polder in the exhaust vent and it's reading 237. My conclusion is that the
thermometer on the lid is broken. Good excuse to buy another digital remote
so I can watch meat and smoke temps from inside.



I think you found the problem, last seasons charcoal! Also double check
your thermometer too.

--
Mike Willsey
http://groups.msn.com/ThePracticalBarBQr

Piedmont wrote:

Pete Romfh wrote:

F.G. Whitfurrows wrote:

Pete Romfh wrote:

WSM is fired up with 1 chimney of Kingsford and some
wood chips. Getting a fair amount of smoke and exit vent
feels hot (about 5-count to Ouch!) Temp at the grill
level is only hitting about 130-150.


Its the Kingsford, I'm bettin'. I always had trouble
gettin' my smokers to cook hot enough until I started
listenin' to all these knuckleheads tellin' me to use
lump instead.



It's part of a bag from last season so that's certainly possible. I've
got a
fresh bag that will be in the next batch. Along with a fresh bag of wood
(mesquite)
I also reasoned that the meat temp is rising (it's at 159F now). If
the temp
at the grate was only 120 the meat wouldn't go higher than the smoke.
I put
a Polder in the exhaust vent and it's reading 237. My conclusion is
that the
thermometer on the lid is broken. Good excuse to buy another digital
remote
so I can watch meat and smoke temps from inside.

I think you found the problem, last seasons charcoal! Also double check
your thermometer too.

There's a good lesson - calibrate your thermometer before each cook.

Ooops, I forgot, you don't need a thermometer; it's done when it's done...

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer