So I was doing baby backs this weekend
3 racks on the 22wsm for two hours at 225.
Opened her up to take off the racks to wrap
Them. Had the top off like 5 mins while I wrapped
And added my brown sugar and tiger sauce.
Anyhow the temp spiked to 300 and it took like 20 mins
To settle back to temp. Anyone else have this problem?
If you leave it open for 5 minutes... The fire is going to burn hotter. Is basically like running all the vents wide open, but more.
Try having an assistant open and close for you while you are wrapping.
Or go to a non-wrap method like Memphis-style.
How did you have your bottom vents set?
Quote from: Lemans on July 04, 2016, 04:44:21 PM
Had the top off like 5 mins while I wrapped
The WSM has a huge charcoal fuel source and leaving the top off for a few min will lead to a raging fire. It's best to get in and out of the smoker as fast as possible- either by removing a few racks from the top at once (preferred method if you are alone) or having someone open and close the lid for you for each rack.
Agreed with everyone else. Get all the ribs off the cooker and close the lid. Wrap them all and put them all back on the cooker.
Quote from: pbe gummi bear on July 04, 2016, 10:55:56 PM
Quote from: Lemans on July 04, 2016, 04:44:21 PM
Had the top off like 5 mins while I wrapped
The WSM has a huge charcoal fuel source and leaving the top off for a few min will lead to a raging fire. It's best to get in and out of the smoker as fast as possible- either by removing a few racks from the top at once (preferred method if you are alone) or having someone open and close the lid for you for each rack.
These words are true! And if you like to spend money on your BBQ equipment (like I do), this is an awesome accessory, especially for the 22 WSM. Makes opening and closing the lid a breeze when you are by yourself and cooking ribs!: http://unknownbbq.com/custom-wsm-hinge/
Winz
So what's stops me from installing the hinge is the fact
That once you flip open the top and center of gravity for
The WSM is now throne off and the WSM could topple off
The bottom section.
I cook on racks or remove the whole grate whenever I wrap or fuss with multiple pieces of meat.
You should be cooking at 275-300 in the first place, its the new low n slow!
Quote from: Lemans on July 05, 2016, 04:26:01 PM
So what's stops me from installing the hinge is the fact
That once you flip open the top and center of gravity for
The WSM is now throne off and the WSM could topple off
The bottom section.
Just make sure that the hinge is directly above one of the bottom section legs and you should be okay. Except, possibly, in a very, very stiff breeze. But I have never had any problems with the hinges on my two WSMs.
BD
Had the top off like 5 mins = Nuclear explosion.
swamprb speaks the truth when he advises you remove the rack.
A hinge is not needed at all as the lid should not be off for that long in the first place.
While the hinge is not "needed" it is a great attachment that can make your life a lot easier. If for no other reason than it stops the problem (I had) of the rim of the dome picking up whatever was was on the ground when I would pick it back up.
I agree that you have the lid off/open as little as possible, but I'm concerned that having it off for only 5 minutes cause a rapid 75º spike. Do you recall the position of the three bottom vents?
BD
Dude....he has a 22.5 and it was 5 minutes. I am surprised it only went up 75.
I had my lid off for about the same time last weekend to add meat to the bottom grate and to refill the water pan. It spiked to about 280. Took about 20 minutes to get back down too with a little bit of work on the bottom vents.
Quote from: Lemans on July 05, 2016, 04:26:01 PM
So what's stops me from installing the hinge is the fact
That once you flip open the top and center of gravity for
The WSM is now throne off and the WSM could topple off
The bottom section.
I had the same thought when I got my hinge and was worried. I have had mine for 6+ months and it has been extremely stable. I bought some compression latches and was going to bolt them on to hold the middle section to the bowl but after using it a few times I decided I did not need anything.
With out meat it is fine but putting 10+ pounds of meat and water in the water pan make it even more stable.
Quote from: MrHoss on July 07, 2016, 06:34:50 PM
Dude....he has a 22.5 and it was 5 minutes. I am surprised it only went up 75.
Quote from: JDann24 on July 07, 2016, 07:13:30 PM
I had my lid off for about the same time last weekend to add meat to the bottom grate and to refill the water pan. It spiked to about 280. Took about 20 minutes to get back down too with a little bit of work on the bottom vents.
Sorry gentlemen, I have never experienced a temperature spike like that. I don't know what I'm doing differently. But if the typical user is seeing that type of jump, then I will refrain from offering further advice and let those with more experience make recommendations.
BD
Quote from: Big Dawg on July 08, 2016, 11:30:50 AM
Quote from: MrHoss on July 07, 2016, 06:34:50 PM
Dude....he has a 22.5 and it was 5 minutes. I am surprised it only went up 75.
Quote from: JDann24 on July 07, 2016, 07:13:30 PM
I had my lid off for about the same time last weekend to add meat to the bottom grate and to refill the water pan. It spiked to about 280. Took about 20 minutes to get back down too with a little bit of work on the bottom vents.
Sorry gentlemen, I have never experienced a temperature spike like that. I don't know what I'm doing differently. But if the typical user is seeing that type of jump, then I will refrain from offering further advice and let those with more experience make recommendations.
BD
Are you running the pan dry or with water?
Quote from: pbe gummi bear on July 08, 2016, 11:42:36 AM
Quote from: Big Dawg on July 08, 2016, 11:30:50 AM
Quote from: MrHoss on July 07, 2016, 06:34:50 PM
Dude....he has a 22.5 and it was 5 minutes. I am surprised it only went up 75.
Quote from: JDann24 on July 07, 2016, 07:13:30 PM
I had my lid off for about the same time last weekend to add meat to the bottom grate and to refill the water pan. It spiked to about 280. Took about 20 minutes to get back down too with a little bit of work on the bottom vents.
Sorry gentlemen, I have never experienced a temperature spike like that. I don't know what I'm doing differently. But if the typical user is seeing that type of jump, then I will refrain from offering further advice and let those with more experience make recommendations.
BD
Are you running the pan dry or with water?
Both, really. For longer cooks (brisket & butts) I will put water in at the beginning of the cook. Mainly because, in my head, it makes sense to initially have more moisture in the cooking chamber. Just something that makes sense in my head, I'm sure, don;t have any data to support the feeling. But when that first pan evaporates, I do not add more. For shorter cooks (chicken & ribs) I run with just foil.
Another factor that quite possibly impacts what I'm seeing is that, for the past year or so, I've using a Guru. But I swear I don't remember having those large spikes (+75º) even when I was normally aspirated.
BD
Quote from: Big Dawg on July 08, 2016, 11:30:50 AM
Sorry gentlemen, I have never experienced a temperature spike like that. I don't know what I'm doing differently.
My WSM is a 22 with factory door. I have run with and without water and usually use a snake. Even when shutting lower vents down ahead of time I found large spikes in temp when I wasn't fast getting the lid back on.
Quote from: MrHoss on July 08, 2016, 12:38:48 PM
Quote from: Big Dawg on July 08, 2016, 11:30:50 AM
Sorry gentlemen, I have never experienced a temperature spike like that. I don't know what I'm doing differently.
My WSM is a 22 with factory door. I have run with and without water and usually use a snake. Even when shutting lower vents down ahead of time I found large spikes in temp when I wasn't fast getting the lid back on.
And, now that you mention it, Cajun Bandit doors.
Again, my apologies.
BD
Quote from: Big Dawg on July 08, 2016, 03:03:04 PM
Quote from: MrHoss on July 08, 2016, 12:38:48 PM
Quote from: Big Dawg on July 08, 2016, 11:30:50 AM
Sorry gentlemen, I have never experienced a temperature spike like that. I don't know what I'm doing differently.
My WSM is a 22 with factory door. I have run with and without water and usually use a snake. Even when shutting lower vents down ahead of time I found large spikes in temp when I wasn't fast getting the lid back on.
And, now that you mention it, Cajun Bandit doors.
Again, my apologies.
BD
No need to apologize,
@Big Dawg ! Everyone's setup is a little different so it's nice to talk about our experiences and setups.
Good point... The meat and the water pan would add stability. But I bet the
Cover no longer fits!!!!
Actually,
@Lemans, I was able to use the covers after installing the hinges. It was a very tight fit, though.
At least until they started stiffening up from sun exposure.
BD