Originally Posted by Bluesman
I have an ice scoop and it works great. I add when the temps will no longer stay were I want them. My method is to use the scoop to redistribute the hot coals and then add some fresh on top.
With the 22.5 WSM - with the door off, I gently pull sideways on the middle section and rotate it around as I add coals... thereby adding a fresh ring of coals.
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD