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  1. #1
    Join Date
    Dec 2012
    Location
    Rochester, Minnesota
    Posts
    44

    Default Royal Oak Lump in Wsm

    Last weekend decided to try out some RO lump, in the WSM 22.5, avg temp after all bottom vents closed was 400, had 2
    chuck roasts on there getting sum love with mesquite.. To hot of a burn for this guy..

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Never used a WSM or RO lump myself. But yeah, 400 deg. is pretty hot.

    How did you light your coals? Did you use the Minion Method?
    Light a small amount of charcoal and place it on top of your unlit charcoal with some wood chunks for smoke. Control the temp using the bottom vents before it gets too hot.

    Hope this helps.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    If it got that hot and you couldn't control the heat with the bottom vents closed, it sounds like you lit too many coals to start, let it get too hot before you shut the vents, or you have an air leak somewhere that is keeping the fire burning too hot.
    Jim

  4. #4
    Join Date
    Dec 2012
    Location
    Rochester, Minnesota
    Posts
    44

    Default

    Thanks for the tips, but to answer your questions, yes I did do the minion method, I lit about 6 lumps in the chimney.. I shut the bottom vents down around 235, give or take.. When I use briquettes I start about 12, in the chimney, and do the minion , and can run 250 +or-.. Just one of those days.. I ran lump in my offset before and remembered it did run hot.. Thanks again for the info..

  5. #5
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Guess you just need to get used to how that particular coal runs. Been there...
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Royal Oak is nearly identical to my usual lump. I never had any problem controlling the temp in my big WSM. Somehow, I think you have gotten a larger fire mass involved at one time than what you wanted to to hold temps where you want.

  7. #7
    Join Date
    Aug 2013
    Location
    Texas
    Posts
    15

    Default

    When running my 22.5 " WSM I would open all 3 intake vents only 1/8" prior to starting the minion method and leave them there the entire cook. Would hold 225 steady for 14 hours.

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