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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. |
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02-21-2013, 10:31 PM | #1 |
Found some matches.
Join Date: 02-20-13
Location: Quad Cities, Illinois
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How do you reload your WSM's ?
I've only had an 18.5 WSM for a short time. On my first long burn I felt clumsy reloading the charcoal a double handful at a time. Whats a better way? Any special tools or tricks?
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If the women don't find you Handsome, we're probably not related. |
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02-21-2013, 10:35 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I have a small steel shovel that came with a wood stove. It fits easily through the door so i can add lit coals in a practical manner.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-21-2013, 10:37 PM | #3 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Use the minion method. That way you shouldn't need to reload. You should get 12+ hours easily on the 18".
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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02-21-2013, 10:39 PM | #4 | |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Quote:
I have an antique ash shovel I got from my grampa's estate after he passed. Works perfect.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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02-21-2013, 10:40 PM | #5 | |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Quote:
Do you use water in the pan? Consider wrapping the water pan in foil and using a substrate such as a ceramic flower pot saucer etc. We see these questions a lot. With the WSM, outdoor temp and wind are big factors. You can make a lot of adjustments with your vents too. It will take some experimentation. To answer your original question, I mounted Stanley garage door handles on my rig so I could lift off the upper part and and add hot coal if needed. Can do the "Hot Squat" if required. Good Luck!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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02-21-2013, 10:47 PM | #6 |
Knows what a fatty is.
Join Date: 04-17-11
Location: Minnesota
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With the smaller 18.5 I just lift the main body & cover off of the bottom, set it on a couple of boards, refill, and then place them back on.
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Thanks from:---> |
02-21-2013, 10:50 PM | #7 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Re: How do you reload your WSM's ?
I use an old garden trowel.
Sent from my Android phone.
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"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] | |
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02-21-2013, 10:52 PM | #8 |
Found some matches.
Join Date: 02-20-13
Location: Quad Cities, Illinois
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A old ash shovel, I'll find one.
I did use the Minion Method but maybe because I'm a new operator or maybe because of the blizzard I needed to add after about 10 hours. Although I could have been premature. I think it was about 15* F.
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If the women don't find you Handsome, we're probably not related. Last edited by Handsome Jack; 02-21-2013 at 10:56 PM.. Reason: incomplete |
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02-21-2013, 11:06 PM | #9 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
I share the OP's interest in reloading. I use my hands, a pair of welder's gloves and some old tongs. It works okay, I guess. i think the problem for me is knowing when to add fuel, and how much at a time. I'm thinking about getting an ice scoop for the hardware. But, I still haven't figured out when to add fuel, when I need to. CD |
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02-21-2013, 11:20 PM | #10 |
Found some matches.
Join Date: 02-20-13
Location: Quad Cities, Illinois
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While the door was open and the smoke and steam rolled out it was hard to see the charcoal level, a bright flashlight helps a lot.
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If the women don't find you Handsome, we're probably not related. |
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02-21-2013, 11:38 PM | #11 |
Found some matches.
Join Date: 02-20-13
Location: Quad Cities, Illinois
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Toast
That's a nice looking piece of meat. I would gladly share some with you. That's funny, I just bought handles today but I'm getting old and i'm full of replacement parts. No hot squats for me.
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If the women don't find you Handsome, we're probably not related. |
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Thanks from:---> |
02-22-2013, 06:53 AM | #12 |
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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I made a chute out of a piece of aluminum I had. Bent 90 degrees and tapered on the end that goes into the wsm. Then I take a fireplace shovel, push the coals in the wsm to the rear and add the new lump on the front side by pouring down the chute.
Do not do this if you have unfoiled meat in the cooker as you will have dust. You really shiould do what they call the hot squat. That involves taking the lid and center section off and adding right on the coals in the ring. You need welding gloves as the cooker is hot and mounting Genie garage door handles on the middle section helps to do this.
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Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo. |
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02-22-2013, 09:42 AM | #13 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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+1 on that...the garage door handles would make it easier, but even with mine running around 275°, I've found I can lift it to move aside with just a normal pair of leather work gloves without my hands burning at all.
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Matt...Sauk City, WI |
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02-22-2013, 10:03 AM | #14 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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02-22-2013, 10:10 AM | #15 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Excellent idea. I usually don't need to reload on my Cajun Bandit - the 22.5 width helps quite a bit - but I do have to redistribute sometimes. I'll check out the ice scoop!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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