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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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Old 03-15-2014, 07:03 PM   #1
longwayfromhome
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Join Date: 09-05-13
Location: Auckland, NZ
Default Wet charcoal... solution= WSM retort!

We had a wild weekend, catching the tail of a cyclone (hurricane) from the islands. I had half a bag of charcoal that I didn't cover well, so I needed to dry it out. I used 3/4 chimney of damp charcoal and eventually got it going, then put the bulk of the damp stuff in the waterpan and cooked it. Thought I'd do some country-style ribs at the same time... eventually the temp climbed after 90 mins, and I took off the (hopefully) now dry charcoal, re-filled the waterpan with water and now trotting along nicely at 250 with a top-up of the now preheated charcoal. Damp charcoal is going to be a challenge in the Auckland climate (like Seattle).
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Old 03-15-2014, 07:08 PM   #2
Fwismoker
somebody shut me the fark up.

 
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Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Good idea
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Old 03-15-2014, 07:54 PM   #3
Harbormaster
somebody shut me the fark up.
 
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Join Date: 07-14-06
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That's thinkin' with your dipstick, Jimmy!

Have never run into that situation here in the Midwest. Then again, I have a dedicated BBQ shed to keep my charcoal in.
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