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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
Full Fledged Farker

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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Ralph in Auckland... with a WSM 22", a FireMagic 24S, a BQ Grills pig cooker, an LSG 24 x 60 offset ... and a hopeful attitude.
... but for all that, I left my heart along the Chief Joseph Scenic Byway ...
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Old 03-15-2014, 07:08 PM   #2
somebody shut me the fark up.

Fwismoker's Avatar
Join Date: 08-22-13
Location: Fort Wayne, Indiana

Good idea
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Old 03-15-2014, 07:54 PM   #3
somebody shut me the fark up.
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Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI

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.
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);
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