WSM temp spike

[Lemans]

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?

[MeatAndPotatos]

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.

[DirectDrive]

Try having an assistant open and close for you while you are wrapping.
Or go to a non-wrap method like Memphis-style.

[JDann24]

How did you have your bottom vents set?

[pbe gummi bear]

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.

[Tommy B]

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.

[Winz]

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

[Lemans]

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.

[swamprb]

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!

[Big Dawg]

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

[MrHoss]

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.

[Big Dawg]

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

[MrHoss]

Dude....he has a 22.5 and it was 5 minutes. I am surprised it only went up 75.

[JDann24]

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.

[Tommy B]

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.