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In Reply to: WSM heat control posted by Rkjhawk on May 31, 2014 at 00:05:59:
How are you measuring temperature?
Are you using the minion method for the charcoal?
Like Ray, I no longer use water in my pan, but it is more difficult to control the temperature, so be careful if you go this route.
Not sure what you are doing so here is my recommendation (This is what I did when using water):
on my 22" WSM, I fill the charcoal ring completely full, minus the charcoal necessary to start the fire (About 1/2 full chimney) (I use a full small weber chimney) I use a full 20lb bag when I fill it.
I get my coals hot, pour them on the top of my unlit charcoal and then assemble the unit. All vents are wide open. (3 on the bottom, 1 on the top)
The temperature should continue to rise and when the temp gets around my operating temperature, I shut the vents down by half (like Ray).
Based on your question, here is what I would suggest:
1. Check your thermometer that you are using. Ensure that it is accurate.
2. Depending on how much charcoal you use, use more to start the fire. Try a large full chimney and see what happens)
3. Ensure all vents are wide open. Move the cooker away from any walls etc in case there is bad flow.
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