Problem with Dry Run - Need Help!

[magicm]

Had serious problems today with my first dry run. I hope you guys can help me out.

I followed the instructions exactly, expect I set the lower vents to full instead of half (due to other comments on this board as well as in the instructions). Used 12 starter briquettes (Kingsford) and 40 in the cavity. Upper vents were set to 3/16" open (the first setting in the dry run).

The ambient temp as 69 deg, humidity 46%, and winds at 6 mph. Though I thought it was a little more.

Added the 12 starter coals after theyturned white, which was 20 mins after lighting them. Poured the starter coals in the cavity, but did not stir them around to mix them in with the other unlit ones.

Temps nevered settled to a steady state. So I never even got to try the 5/16 and 8/16 upper vent settings. After an hour, the food grate temp was 224 deg and the dome temp was 255 deg. After an hour and a half, the food grate temp was 252 deg and the dome temp was 295ish. Between the two temp readings, I knocked of the ash and refilled the water. Water was only slightly simmering when I refilled it.

I tested both thermometer in boiling water and they both read the same, 212 deg.

What am I doing wrong? Or is my Weber Silver that much of a piece of crap?

Should I use more more starter coals? Should I have the lower vents half open? Should I mix the lit starter coals in with the unlid ones?

I'd appreciate any help and wisdom.

Thanks!

[tatoosh]

So what was your target temperature you wanted? I shoot for 225F to 250F at my food grate for smoking. If you want higher temperatures, go for more coals to start. For very high temperatures, I only load half the charcoal, then the starters, then the other half of unlit charcoal. That kicks me up in the 350F or above range. But for smoking that would be unusual.

Try starting with your bottom vents full open if you want maximum heat gain. Just remember that once you get over 300F it takes quite awhile to come down.

[magicm]

Being I was doing a dry run, I really wasn't shooting for a target temp. I was trying to find what temps I would get with the upper vents at the 3/16, 5/16, and 8/16 setting. However, I could never get the temps to stop rising.

I did have the bottom vents full open at start up.

[ecripps]

try using binder clips on the edge of the lid. Just about every Weber I've seen recently 22.5 and larger has a warped lid. The binder clips will help keep air from leaking in the lid and should allow you to control the temps better.

[tatoosh]

I do what ecripps recommends, the binder clips, particularly if there is much of a breeze. For faster heat gains, I control using the bottom vent, opening it for more heat and shutting it when the temperature rises too quckily or to high, and for slow heat gain or drop I use the top vent. I used a Sharpie permanent marker to mark the bottom vent control so I could adjust that without needing to open the lid and see what it was doing.

[magicm]

I tried the binder clips when I smoked up a brisket on Sunday. They definitely helped. I still had some issues keeping temps constant. I'm going to try doing a dry run test again using the clips, and see what that does. I guess the more I use it, the easier it will get.

[bigdaddy]

I'm on my first dry run with my rig. What is a good time period for waiting to make opening adjustments? 10, 15 minutes or less? Btw the boinder clips make a big difference, thanks. I'm running with the the bottom full open and the top at 3/16" and I'm around 275