Adding Fuel To The WSM

[Dmakkk]

Smoking beef ribs today and I was just curious if folks light their charcoal when they need additional fuel or they just open the door and put unlit charcoal in. I guess it would take longer to get back up to temp unlit.

 

[pga7602]

Just toss in more unlit well before it runs out and you will be fine. The whole point of minion method works with u lit anyways.

 

[pga7602]

Btw a full basket on a wsm can go 250 for 12 + hours so you should not need to refuel for beef ribs.

 

[Happy Hapgood]

I can get 16 + hours with a full ring. Just close the vents when done and use the rest next time.

 

[yakdung]

Open toss repeat.

 

[Gary Tomato]

I add some as the cook progresses if needed to keep the temp up.

 

[THoey1963]

I fill mine up before each cook. When I am done, I shut all the vents and reuse what is leftover next time. Had one cook where I did a large brisket and then while it rested, did some fatty's and other snack food. Never had to refill at all...

 

[Weberlamp]

I try to coincide my re-fueling when i take the lid off to do other things to the meat. I always take the middle and top section off in one piece, and add charcoal to the base. assuming you do this well before it actually runs out you should not lose to much heat. Not sure what type of fuel you are using but i try to avoid adding briquettes to meat that is not covered or wrapped because freshly burned briquettes leaves a bad aftertaste on the food, dont have that issue with lump

 

[Fwismoker]

With any charcoal cooker if you do need more then I prefer to light a chimney and let it burn half way then dump in....it's a 50/50

Chances are you won't though.

 

[AZRaptor]

I try to coincide my re-fueling when i take the lid off to do other things to the meat. I always take the middle and top section off in one piece, and add charcoal to the base. assuming you do this well before it actually runs out you should not lose to much heat. Not sure what type of fuel you are using but i try to avoid adding briquettes to meat that is not covered or wrapped because freshly burned briquettes leaves a bad aftertaste on the food, dont have that issue with lump

I've always used briquettes and the Minion method in my WSM and it's never left a bad taste on what I'm cooking. Now it may do that if you are spreading a whole chimney of unlit over a pile of lit so they all light at once, but if you poor them in so they light over time like the Minion method or a snake does, it shouldn't leave a bad taste.

 

[Enrico Brandizzi]

Unlit charcoal.