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Author Topic: WSM temp spike  (Read 5032 times)

Lemans

  • WKC Ranger
  • Posts: 1242
WSM temp spike
« on: July 04, 2016, 04:44:21 PM »
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?
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I can't stop lovin my Weber!!!
2-22 WSM, 22.5 gold, 22.5 MT code EE Red Head ,22.5 AH in Green ,18 silver , Green SSP code EI,Weber Ranch,mini WSM black,4-smokey joes black, lime, copper, crimson Sjg  IQ120 electric 22.5 silver economy 2004..that makes 15. I know WEBERITIS !!

MeatAndPotatos

  • WKC Brave
  • Posts: 177
Re: WSM temp spike
« Reply #1 on: July 04, 2016, 06:10:28 PM »
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.
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DirectDrive

  • WKC Ranger
  • Posts: 867
Re: WSM temp spike
« Reply #2 on: July 04, 2016, 06:19:52 PM »
Try having an assistant open and close for you while you are wrapping.
Or go to a non-wrap method like Memphis-style.
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JDann24

  • WKC Ranger
  • Posts: 534
Re: WSM temp spike
« Reply #3 on: July 04, 2016, 06:35:21 PM »
How did you have your bottom vents set?
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pbe gummi bear

  • WKC Mod
  • Posts: 9059
Re: WSM temp spike
« Reply #4 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.
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Tommy B

  • WKC Brave
  • Posts: 382
    • @tommybrooker
Re: WSM temp spike
« Reply #5 on: July 05, 2016, 01:35:53 PM »
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.
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Winz

  • WKC Ranger
  • Posts: 1714
Re: WSM temp spike
« Reply #6 on: July 05, 2016, 02:57:52 PM »
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
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Lemans

  • WKC Ranger
  • Posts: 1242
Re: WSM temp spike
« Reply #7 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.
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I can't stop lovin my Weber!!!
2-22 WSM, 22.5 gold, 22.5 MT code EE Red Head ,22.5 AH in Green ,18 silver , Green SSP code EI,Weber Ranch,mini WSM black,4-smokey joes black, lime, copper, crimson Sjg  IQ120 electric 22.5 silver economy 2004..that makes 15. I know WEBERITIS !!

swamprb

  • WKC Performer
  • Posts: 2396
Re: WSM temp spike
« Reply #8 on: July 06, 2016, 03:38:25 AM »
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!
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Big Dawg

  • WKC Ranger
  • Posts: 1227
Re: WSM temp spike
« Reply #9 on: July 06, 2016, 11:50:22 AM »
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
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MrHoss

  • WKC Performer
  • Posts: 3477
Re: WSM temp spike
« Reply #10 on: July 06, 2016, 07:08:34 PM »
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.
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Big Dawg

  • WKC Ranger
  • Posts: 1227
Re: WSM temp spike
« Reply #11 on: July 07, 2016, 03:07:01 PM »
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
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MrHoss

  • WKC Performer
  • Posts: 3477
Re: WSM temp spike
« Reply #12 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.
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JDann24

  • WKC Ranger
  • Posts: 534
Re: WSM temp spike
« Reply #13 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.
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Tommy B

  • WKC Brave
  • Posts: 382
    • @tommybrooker
Re: WSM temp spike
« Reply #14 on: July 08, 2016, 08:10:17 AM »
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.
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