Finally hit 225 degrees after 8 hours on a WSM 18

Been messing with my Weber Smokey Mountain for about 6 months now and last weekend I finally nailed a consistent 225 degrees for a full 8 hour cook on a pork butt. I used the minion method with a full ring of Kingsford and 9 lit briquettes on top. The temp held steady from midnight till 8am with no fiddling. Has anyone else struggled with temp swings on the 18 inch model or is it just me being impatient?

2 comments

2 Comments

grayw3219d ago

Used to think the WSM ran hot by default but you changed my mind on that.

henry_hernandez18d ago

Recall the time I had my WSM loaded up for a brisket, thinking I had it dialed in just like grayw32 said, but then a thunderstorm rolled through. The rain cooled the barrel so fast the temps dropped from 250 to 200 in ten minutes. Spent the next hour fumbling with vents and a tarp, and that brisket ended up being one of the best I've ever made. So I guess running hot or cold, it's all about how you handle the surprises.