I’m trying to figure out why it’s taking so long for the thick white smoke and charcoal start up smell to clear on my 18” WSM, usually 2+ hours after adding the lit coals to the unlit (minion method).
Here’s my typical process: get about 8-15 coals (embers from Home Depot) going in a large chimney starter. Meanwhile, I’ve got charcoal with a few wood chunks mixed in the charcoal ring with a dimple in the middle. After about 15 mins in the starter, I add the lit coals to the unlit in the dimple. I then assemble the cooker (no water, just foil the bowl) all vents open top and bottom. Once the temp gets to about 200 I shut all the bottom vents down to about 25% or less. From that point, I leave it alone and wait for the white smoke and “igniting charcoal” smell to dissipate. . . And wait . . . And wait. The temp usually continues to rise up to around 275+, even though I’m aiming for more like 239-250. Some where around 2 hours after first adding the lit charcoal I finally add the meat, even though smoke isn’t as thin as I would like and there still is a hint of the bad smell.
Some background: this is a new WSM I got for Christmas and I’ve used it about a half dozen times or so and I have installed gaskets around the top of the middle section and the door. The middle section is slightly out of round and I can see smoke leak around the edge of the lid (before and after the gasket). No smoke from the bottom of the middle section but I assume it leaks some. I’m new to using charcoal, so I’m learning as I go along with everything I’ve read on this site.
Any ideas are much appreciated!
Here’s my typical process: get about 8-15 coals (embers from Home Depot) going in a large chimney starter. Meanwhile, I’ve got charcoal with a few wood chunks mixed in the charcoal ring with a dimple in the middle. After about 15 mins in the starter, I add the lit coals to the unlit in the dimple. I then assemble the cooker (no water, just foil the bowl) all vents open top and bottom. Once the temp gets to about 200 I shut all the bottom vents down to about 25% or less. From that point, I leave it alone and wait for the white smoke and “igniting charcoal” smell to dissipate. . . And wait . . . And wait. The temp usually continues to rise up to around 275+, even though I’m aiming for more like 239-250. Some where around 2 hours after first adding the lit charcoal I finally add the meat, even though smoke isn’t as thin as I would like and there still is a hint of the bad smell.
Some background: this is a new WSM I got for Christmas and I’ve used it about a half dozen times or so and I have installed gaskets around the top of the middle section and the door. The middle section is slightly out of round and I can see smoke leak around the edge of the lid (before and after the gasket). No smoke from the bottom of the middle section but I assume it leaks some. I’m new to using charcoal, so I’m learning as I go along with everything I’ve read on this site.
Any ideas are much appreciated!