WSM Temperature Adjustment - A Simple Explanation
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- Опубліковано 18 чер 2018
- #Weber #WeberWSM #WeberSmoker #WeberSmokeyMountain
Here we look at the simple way to control and adjust the temperature on your Weber Smokey Mountain Smoker. These smokers are so easy to use anyone can do it, great for beginners and advanced alike. - Розваги
Had my WSM for a couple of years, and have read a lot on temp control. Never had any success until your video. THANK YOU!!!
Glad I could help. It’s always good to get positive feed back from people watching the videos. 👍👍
I seem to always forget how to adjust my temps on my SMW. This is my go to reminder video. Thank you.
Thanks for the comment and feed back, much appreciated.
Dude, You opened up years of me wondering WTF.. Thanks so much.
Thanks for the comment, glad I could help out.
Your video was the best one for a new owner to understand , great job and thank you.
Thanks for feed back. Much appreciated 👍👍
Awesome tips, man. Thanks!
👍thanks for the feed back. 👍👍
Thanks for the tips.
Glad you found it useful.
Just a word of warning. Never touch those bottom vents with bare hands. It can get extremely hot
Great advice. 😎👍
Did some ribs again -- 1 1/2 chimney's worth of briquettes, minion method, when the temp got a little over 200 I started to shut the vents some, and bottom line, had a great experience !! didn't need to add more, temp really consistent, and everyone loved the ribs !!
Great to hear. Don’t stress the details too much. As long as it tastes great that’s all that matters. 👍👍
I have the same WSM for years now but never knew how to control temps, either it's not hot enough or I over fuel it and have runaway temps. Everyone seemed to have different vent combos, some saying they open lower vents half way and control the temp with the upper exhaust. I like your analogy of keeping the exhaust vent wide open and controlling temps with the lower vents. Mine is holding at 240, right where I want it for ribs. thanks!
Thanks for the comment and feed back. These are a great smoker. I don’t use mine often enough. 👍
Nice one man.
TheMayhem15 thanks for the feed back. Much appreciated!
Great tips, I am watching this whilst doing my first cook!!
Thanks for the comment and feed back. Hope your first cool turns out great. 👍🤣🤣
Thanks, I only got the 90 dollar cuisinart smoker but this helped me get it crankin
The meat won't know the difference. Great starting point to learn.
Hey nice video. On my wsm I put a thermometer on the grate to find the actual temp. The thermometer on top doesn't give an accurate temp in my experience. Smoke on man!
It's taken me a little time to to realize what you're clearly explaining in this video. Trying to follow the methods used by the "smoking gurus" on youtube I've been worrying far too much about holding the temperature within 5 or 10 degrees of what they prescribe. It's frustrating and time consuming, and I've finally come to the conclusion also unnecessary. As long as the temperature is in the smoking range, all is good. It may require an adjustment in the time that the meat is on the cooker but in the end, the cook is done when the meat is ready. As you mentioned in one of your comments below, it's not a science experiment.
Mate you got it in one. It should be enjoyable, not torture. And it makes absolutely no difference to the end product. 👍👍😎 enjoy your bbq and smoking.
Hi Mike -- appreciate this . So how much briquettes did you start with ? I did ribs tonite, started w/ a full chimney and made a donut, then took 1/2 a chimney of lit stones and put them in the center for a 6 hour rib cook. Had to add charcoal 4 hours into it. I'm in Houston, which is HOT , so I'm trying to do these w/out having to add charcoal . Did them at 250. What do you recommend ?
No idea, I have never counted them or used a chimney. I just put coals in there and light them then adjust vents to the temperature I need. Many people over think this and make it more complicated than it needs to be.
@@MikesManCave - I think that many of us overthink (and overcomplicate) this process, as well as other things in life. Good advice!
I find that sometimes when it's extremely hot outside I find I'm only 1/4" open on one vent and end up having to shut the exhaust a hair and it'll hold temp steady within 10 degrees or so for a few hours on long cooks.
External temperature makes a big difference, I find using this in winter takes a lot more fuel.
I did a cook about 2 weeks ago on my WSM and could not get the temp to rise. Had all vents open and plenty of charcoal. Can u please help
Not enough charcoal or the charcoal was wet?? Make sure you use the right amount of coal and that it is good quality coal. 👍
@@MikesManCave I had plenty of charcoal and was not wet and I only use Kingsford
next time get a poker and try mixing up the charcoal a bit to help the air flow
Maybe start with more lit coals
I just had this happen. I took a poker and mixed the coals up to knock the ash off them. It got much hotter after.
Mine wasn't getting above 200. I took a poker and knocked the ash off the coals and they quickly got above 250. Ribs are looking ridiculously good.
Great to hear it's working for you.
The temperature gauge on the WSM is very inaccurate. I bought a digital thermometer which shows at times the weber thermometer being out 20 degrees for sure, maybe more. I also find trying to regulate the temperature by opening and closing the 3 air vents to be time consuming during long smokes. I just bought the flameboss 500 temp regulator and will try it out on a 11 pound brisket this weekend. It pricey but worth it if it frees me up watching temperature all day.
You are way waaay waaaayy overthinking stuff and stressing yourself out for nothing. 20 degrees makes no difference to the final product what so ever. You are just cooking meat not conducting scientific experiments. Cave man used to be able to do it without issues. I have been doing this for 35 years and have never had to watch temperature all day. Just smoke the meat. It’s supposed to be fun, enjoyable and relaxing that’s why I do it. Rather than overloading yourself with gadgets and numbers.
Newbie here, Do you adjust only one vent or all three? Thanks
Adjust all three vents as needed. Small adjustments are the key.
No water in the bowl right?
Bernardo Cantu Weber recommends water, so I put water in the water pan as recommended.
Got a lot of dirty smoke rolling on those ribs. I usually wait till I have temp and and clean smoke before I throw food on.
Good tip!
My smoker only has a top vent, It's easy to cook at higher temps much more difficult to cook at lower temps. I guess it would make sense to close my to vent to maintain a lower temp...? I guess
I don't understand, it must have a bottom vent otherwise the fire would go out.
@@MikesManCave Nope there is no vent, there is a drain hole in the center on bottom of the smoker which goes into the drip pan about 1/2" in diameter. (Master built 20070210) Question: should I make an adjustable vent on the side at or near the wood tray? Also the wood tray is not ventilated, it's just a pan that sets right on top of the burner, should I drill a few holes on each side of the tray? Thanks for your help.
@@billveder1071 I really have no idea, I can't imagine how a smoker is supposed to work without vents or air flow.
@@MikesManCave Well it wouldn't take much for me to fabricate an adjustable air vent. It sounds like I should.
Mine still spikes high using this method, think I’m doing something wrong
Just close the bottom vent slightly if it spikes.
@@MikesManCave Thank You.
4:16 I mean, it can be a bbq if you take out the middle module lol thanks for the vid tho man.
It can be I guess
If you take out the middle module it would be really hard to keep the temps below 275.
my WSM 22" always burns hot, I have to be really careful starting off slow....
Interesting. Mine is basically set and forget. Hardly ever needs adjusting.
@Math Teacher Whats the trick, mine burns hot too. Nearly all vents (bottom) closed and sub 250* at the grate is almost impossible.
PK start with fewer lit coals
adwnpinoy thanks. I’ve actually been playing with it the past few months. Lighting with 15 coals or so seems to do the trick
@@t3fLoN77 mine runs super hot too! Can’t keep it at 250 to save my life. Once my wood chunks light up it’s over! Gets up around 350-400 🔥😡
Can I go visit you and eat 😃
Any time!!
I'm gonna buy one of them jumbo Joe's and cook some food🐷🍗🐐
Sounds like a plan.
Tee Hee😊
I’ve been using my WSM for over 10 years, and I would not recommend that anyone go by the temp gauge in the lid that comes with it. That thermo is in the lid, and you’re not cooking up there. Temp should be measured at the grate level. The lid thermo can be more than 50* off if the grate temp.
You are not doing a science experiment, you are cooking meat. People have been doing it for hundreds of years without any sort of temperature gauge. The gauge serves it’s purpose perfectly well and is completely adequate for smoking some meat IMO, people overthink way too much these days.
Thanks but I don’t agree. The bottom vents wide open will allow a cleaner burn for smoke. I always adjust the top to bring down the temp
Cool. Do how you like it. But choking down the flames by closing the exhaust does not create a clean burn. All it does is trap the smoke and creosote in the kettle.
4 minutes of nothing.
Around 13,000 people managed to understand it. So you may need some adult assistance.
This is wrong. The top vent is what controls the temp. Leaving it wide open just causes air to come in faster with higher pressure in the bottom. Close your top vent to lower temps by reducing the pressure pulling in air from the bottom.
🤣🤣 If you like your meat tasting like creosote go for it. The top vent is an exhaust. You don’t control a fire by choking it with the exhaust, which creates a dirty incomplete burn, you control it by controlling the availability of oxygen.
Every single sentence you speak sounds like a question....jesus dude.
Thanks for the compliment, but mike will do just fine. 👍
Hey nice video. On my wsm I put a thermometer on the grate to find the actual temp. The thermometer on top doesn't give an accurate temp in my experience. Smoke on man!
There is a difference in temperature in different parts of the smoker that’s for sure. It really depends how accurate you want to be. 😎