run away smoker

[Pete Vance]

Smoked the ribs yesterday and they turned out pretty good. I did have a problem with the smoker. About two thirds in to the cook the temp just kept going up. I was trying to keep the temp around 225 to 250. Then the temp just kept going up to around 280. I closed the top vent and it finally started to come down a little but the ribs were about done anyway. I am using a Pitmaster temp controller. I had this problem once before when I used sand in the water pan. Some suggested that the sand held the heat and caused the temp to rise. This time I used water in the pan. I am using a WSM 18. Any ideas? I am doing a turkey breast tomorrow while at church. I hope the same thing doesn't happen.

 

[WaterRat]

Can’t help with that particular smoker but generally you don’t want to close the top vent as it can lead to nasty smoke build up. Glad it worked out, and 280 isnt horrible either.

 

[Redicans]

Smoked the ribs yesterday and they turned out pretty good. I did have a problem with the smoker. About two thirds in to the cook the temp just kept going up. I was trying to keep the temp around 225 to 250. Then the temp just kept going up to around 280. I closed the top vent and it finally started to come down a little but the ribs were about done anyway. I am using a Pitmaster temp controller. I had this problem once before when I used sand in the water pan. Some suggested that the sand held the heat and caused the temp to rise. This time I used water in the pan. I am using a WSM 18. Any ideas? I am doing a turkey breast tomorrow while at church. I hope the same thing doesn't happen.

No help from me as I have never used one. But many guys do here. I'm sure someone will chime in with some help and or tips.

 

[golfpro2301]

Smoked the ribs yesterday and they turned out pretty good. I did have a problem with the smoker. About two thirds in to the cook the temp just kept going up. I was trying to keep the temp around 225 to 250. Then the temp just kept going up to around 280. I closed the top vent and it finally started to come down a little but the ribs were about done anyway. I am using a Pitmaster temp controller. I had this problem once before when I used sand in the water pan. Some suggested that the sand held the heat and caused the temp to rise. This time I used water in the pan. I am using a WSM 18. Any ideas? I am doing a turkey breast tomorrow while at church. I hope the same thing doesn't happen.

On vertical type smokers using top vent is good way control temps. With the smoldering in charcoal pan the closure wont put dirty smoke on meat.

#1 issue of runaway temps with controllers is excess air entering cook chamber thru fan. You need VERY little air flow to maintain temp. Cut fan opening down as much as possible.

 

[SmokinEdge]

The key is controlling intake air, not damping exhaust. That’s a general rule.

 

[Redicans]

On vertical type smokers using top vent is good way control temps. With the smoldering in charcoal pan the closure wont put dirty smoke on meat.

#1 issue of runaway temps with controllers is excess air entering cook chamber thru fan. You need VERY little air flow to maintain temp. Cut fan opening down as much as possible.

The key is controlling intake air, not damping exhaust. That’s a general rule.

Not my post but thanks for the response. I have a Chargriller acorn and have struggled controlling the temps sometimes.

 

[Up_In_Smoke]

The key is controlling intake air, not damping exhaust. That’s a general rule.

When it comes to a WSM, Harry Soo (and I) will disagree with you.

I'm guessing there may have been too much charcoal.
Also the OP didn't say if he had sealed the leaks with LavaLock gasket material.

With a well-sealed WSM, you can adjust the lower vents slightly to get you in the ballpark.
Then, it should only take very small adjustments of the top vent to get your temp dialed in.

 

[radioguy]

You have an air leak. I use the IQ 110 with my Pit Barrel Jr. Sometimes when the wind is right I'll have some runaway temps. I just reposition the smoker to get control back. Is is happening consistently?

RG

 

[chopsaw]

When it comes to a WSM, Harry Soo (and I) will disagree with you.

Also Weber themselves . They say bottom vents full open , and control temp with the top vent .
I don't do that with my kettles , but I do use the top vent to control my WSM .

I would agree , the OP has a leak .

 

[chef k-dude]

Cant help you with that smoker, but I would never leave my property with my smoker going. Maybe that's just me. I will go out on the property, chainsaw some wood, burn a bonfire, work on a car, but never actually leave the smoker unattended completely, even with an app. Maybe I'm just not man enough. Hard to react to an issue if you arent there.