"Heavy_Smoker" > wrote in message
...
> CSS said
>> With
>> water, I used to let my WSM go above 250 before throwing the food
>> on, it would then drop to 250. With sand, if it goes above 250,
>> it takes a long time to come back down. So now my technique is
>> to bring the temp up to 200 or so, throw on the food, and let it
>> rise slowly without overshooting 225-250 or so.
>
> I've used my WSM a grand total of one time. This first time I simply
> let the temp flare as high as it pleased for an hour or so (burn in).
> It reached ~350F(?). Then I opened the lid, let the heat out, and
> threw on four chicken halves. The temp rose back to ~250 and sat
> there {with a few small vent adjustments by a newby (me)}.
>
> How should I better control the temp rise next time?
>
> I see closing the (bottom) vents is the thermal control. Should I
> close them slightly... _before_ the initial billowing smoke drops
> off? Should I close them slightly..._after_ the initial billowing
> smoke drops off? I think I did the later and this is why the temps
> spiked so high.
>
> --
> Better living through smoking.

I start with a full ring of charcoal and light two-three spots with
firestarter cubes or a propane torch. Assemble the cooker and leave the
bottom door off and all vents open until the temp gets to 175 or so (I have
a thermometer mounted in the top lid). Then replace the door, add the food,
and close all bottom vents to about 25% open.