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- May 22, 2018
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Saturday I finally got to season my new WSM 22. It was easier to use than I thought and the advice I got from some of the Brethren here really shortened the learning curve for me.
I used about a 3/4 full charcoal ring and let her smoke for about 8 hours before she was almost out of enough charcoal to maintain the temp.. I used the minion method, and only had a small spike about 4 hours in; was able to bring it down quickly and maintain after.
Now my question, Has anyone used the charcoal ring from an WSM 18 in the 22 for a shorter cook? It seemed as at the end of the smoke, the charcoal was more spread out and had to be brought together to maintain temp, which also caused some ash to rise up when I moved them together. I dont want to have ash on the food in future cooks and thought that the smaller ring would help in those 4 -6 hr cooks.
Am I thinking too far out of the box on this?
Thanks for your thoughts on this.
I used about a 3/4 full charcoal ring and let her smoke for about 8 hours before she was almost out of enough charcoal to maintain the temp.. I used the minion method, and only had a small spike about 4 hours in; was able to bring it down quickly and maintain after.
Now my question, Has anyone used the charcoal ring from an WSM 18 in the 22 for a shorter cook? It seemed as at the end of the smoke, the charcoal was more spread out and had to be brought together to maintain temp, which also caused some ash to rise up when I moved them together. I dont want to have ash on the food in future cooks and thought that the smaller ring would help in those 4 -6 hr cooks.
Am I thinking too far out of the box on this?
Thanks for your thoughts on this.
