Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-24-2013, 11:13 AM | #1 |
Babbling Farker
Join Date: 08-07-06
Location: huntington, ny
|
22" WSM Coal Use
Hi,
I've been thinking that I'm using too much hot coals when starting the WSM, resulting in shorter total burns. Not good. Here's what I'm doing: I pretty much fill the charcoal ring w/ kingsford blue and I have about 4 chunks of wood in there (2 on top, 2 a little down). I make a significant depression in the center and pour about 3/4 of a large chimney filled w/ hot coals in the center. I'm thinking that I need to cut that back dramatically, like to maybe 10 pieces or so. Hopefully that will slow down the chain of combustion and give me a longer burn. Thoughts? Eric
__________________
2 Thessalonians 2:15 Exodus 12:9 |
|
01-24-2013, 11:16 AM | #2 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
|
3/4 of a chimney is too much. Use anywhere between 10-15pieces to start.
__________________
~Ren~ Fat Kids Club Founding Member |
|
01-24-2013, 11:20 AM | #3 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
|
More info needed:
1. What temp are you trying to reach when using this method? 2. What (and how much) meat are you smoking. 3. Are you using your waterpan and if so, whats in it? Reason i ask is that i had sand in my waterpan & couldnt get high heat easily. Also, i had to use a ton of fuel. i emptied out the pan & just foiled it & now it uses a TON less fuel & hits, basically any temp that i want (MUCH longer burn times). |
|
01-24-2013, 11:23 AM | #4 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
|
You're using way to much lit. Cut back to 8 or 10 and your burn times will lengthen considerably. That being said, outside temp and the target pit temp all figure into coal burn times. With the same setup in June at 250* pit you may get 8-10 hrs. In December through February that can change to 5-7 hours. Just last week I did a full basket, 8 li at 250* and I was adding coal at the 7 hour mark. In June this don't happen.
__________________
2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
|
01-24-2013, 11:25 AM | #5 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
|
12-15 hot coals on top of unlit is all you really need.
__________________
Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
|
01-24-2013, 11:31 AM | #6 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
|
I use a full chimney of lit on my 22. I dont feel bad cause it climbs straight to 200 and then stalls a bit. tells me the current amount of lit isnt enough to go farther
|
|
01-24-2013, 12:09 PM | #7 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
|
With my WSMs, whether it's briquettes or lump, I follow the same routine.
I fill my charcoal ring to the top with 4 or 5 fist sized chunks of wood mixed in the charcoal. I light it in 3 places, in between the vents, with a high output propane torch. I let it go for about 10 or 15 minutes then put the WSM together. I have all three bottom vents and the top vent fully open. I bring the cooker slowly up to my cooking temperature, then put the meat on. I generally then fully close 2 of the bottom vents, and the 3rd one about half way. I always leave the top vent fully open unless there is a bad over temperature problem. I do not use water, I use a foiled clay flower pot base in the foiled water pan. Bob
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
|
01-24-2013, 12:28 PM | #8 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
|
I usually do the same as the OP but use a full chimney. But from what I'm gathering my elevation at 7200 feet doesn't lend itself well to using smaller amounts of lit charcoal. With a full chimney and full ring of lump, it takes almost an hour with everything wide open to get to my target temps.
__________________
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
|
Thread Tools | |
|
|