vents question

Discussion in 'Charcoal Smokers' started by deer trail, Apr 25, 2010.

  1. deer trail

    deer trail Fire Starter

    i have a new wsm, i read the instructions and everything else,it says to keep the top vent open all thru the cooking. iam going to smoke a pork butt temps. between 210-275 on the mavrick dou, i heard this on a you tube vidio from 2007. thats the temp. the guy said he puts his range. Anyway the question was do i or do i not keep the top vent open all thru the cooking which could be 12-15 hours. WSM 18.5 MADE 2010

    i would appresate and in-put [​IMG]
     
  2. treegje

    treegje Master of the Pit

    I have a similar smoker, and the top vents remain with me always open [​IMG]
     
  3. deer trail

    deer trail Fire Starter

    thanks for such a quike response, do you think the temps are ok to cook with, i mean the vidio was made 2007 lol it just might be different now, i've been try to do this pork butt sence last week yes it's been frozen lol. like i said this is the very first smoke and i am ready to do this hahaha[​IMG][​IMG]
     
  4. treegje

    treegje Master of the Pit

    I would say 210 to 250, have a lot of smoke fun
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yep leave that top ven open so you don't air flow. You don't want all of that smoke just sitting around in your smoker you want it to be able to flow out. Those temps will work just fine. The nice thing about a pork butt is they are pretty darn forgiving. I usually try to target mine for 225-275 but when it goes above or below I don't sweat it just go with the flow as long as the temps dont keep going up and up or continue to fall below 200 I let it roll. Good luck and take some pictures for us.
     
  6. deer trail

    deer trail Fire Starter

    thanks alot and by the way great deer[​IMG]
     
  7. deer trail

    deer trail Fire Starter

    thanks alot for your in put,your always there to help.

    thanks again
     
  8. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Hi and welcome to the SMF.

    I have a WSM, yes we keep the top vent fully open, but what did they say about the bottom vents?

    Your WSM is new so it will burn hot at first, you will need to regulate your bottom vents, probably not more than 25% open for each one, maybe less, I cook in ambient temps of 83° and usually have two bottom vents closed and regulate the temps with just one, it's just something you will have to learn about your smoker. Most WSM will settle down to a specific temp without the large fluctuations of 210°-275°, just make sure it is protected from the wind, have fun, give yourself plenty of time and post Q-view.

    Gene
     
  9. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Get yourself a copy of Low and Slow,

    keep the top vent open the whole time.

    Do the KISS method, and then close down the bottom vents as needed.

    I keep my WSM around 215-225 on the lid, and all is good.
     
  10. wingrider1

    wingrider1 Smoke Blower

    ^^what he said^^
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
     
  12. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Once you get your temp dialed in it will stay there pretty much the entire time with little to no adjustments. Top vent open, bottom vents are usually around 3/4 closed - should run you right around 225-250° for the entire smoke.
     

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