O
Orygun
Guest
I finally did my maiden cook on my new 22.5 WSM and I have a stupid question. I loaded up a full load of Kingsford Competition briquets and used my MAPP torch to get a couple of spots lit on the top of the pile of briquets. Temps came up fine and it was a charm to control. Chicken came out great. I then shut down all of the vents and called it a night. 11 hours later the briquets were still cooking away, I double checked the vents and all were closed. That evening I checked (24+hours later) and the temps were still at 100 degrees. In the aftermath I was left with maybe a dozen or so briquets left.
From talking to Weber I had too many briquets in the fire ring. The competition briquets cook hotter according to Weber as well. Is it not possible to choke the fire out and reuse some of the briquets? I asked if I could purchase an 18.5 WSM fire ring and was told no??? Why wont they sell me a smaller fire ring?
I did have two grommets that were open and I am running a stainless steel door, but it seems to fit much better than the original. Would either of these upgrades cause me problems?
I have some learning to do!!
From talking to Weber I had too many briquets in the fire ring. The competition briquets cook hotter according to Weber as well. Is it not possible to choke the fire out and reuse some of the briquets? I asked if I could purchase an 18.5 WSM fire ring and was told no??? Why wont they sell me a smaller fire ring?
I did have two grommets that were open and I am running a stainless steel door, but it seems to fit much better than the original. Would either of these upgrades cause me problems?
I have some learning to do!!