After a whole bag of charcoal 2 hours and it's only at 150....add more? First picture is just put on second is 2hours
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What charcoal are you using?
How far open are your vents?
Is your bowl full of water?
How many lit coals did you start with?
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Kroger brand, bottom vent 1/4 opentop open wide, I used a drip pan in the water bowl, started with like 15 lit coals the rest unlit
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I'm just going to switch it over to my trusty ssp. Learning experience....love it. I like learning new stuff.
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You probably just need to open the bottom vents more.
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Pit to temp before introducing protein, cardinal rule. Stabilization first, then cook just like preheating an oven. WSM is very different from the SmokeFire.
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Well I crammed them into my ssp and got that bark from there. Now ina roaster and crock pot to finish overnight.
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Don't give up on the WSM. Once you get your method honed, they're really fun to cook on. I'm sure your pork turned out great!
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I did a packer brisket and two pork butts on my 18 wsm once. I had to keep all vents wide open to maintain 250. It ran through a full load of coal in 6-7 hours, which normally, would last 12 with a single butt. Fortunately, I made it to the wrap. 35+ pounds of cold meat was quite a heat sink. It was also cold outside. I'll never do that again or at least I learned that cooking a lot of meat at once really changes the cooking dynamics.
A pellet grill would have the same problem. It would use more fuel and the convection fan would run a lot more often.
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Well the kettle saved the day...im sure I'll get it one of these days. If I keep it.
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Once you figure out your WSM you're going to love it. My stick burners have been collecting dust since I got mine.