I bought some Kingsford Champion at Costco a month or so ago and just used it up. I replaced it with some Kingsford Blue bag at the HD sale and used it to smoke some beef back ribs this weekend. I had a real hard time controlling temp with the blue compared to the champion. All bottom vents closed and ran 290-300 deg for entire cook. Even put ice in the pan to cool things off. I used the MM with about a half chimney of hot coals over 3/4 chamber of unlit. Too many hot coals? Anyone else notice a difference between the blue and champion?
Ribs came out OK, except I used too much salt in the rub. Still better than salad.

Phil, sorry I use lump, but that being said, If you close the vents 25-50 degrees before your target and use less hot coals you should be able to run her a bit lower. Glad they came out good, that's what is important.

Mark

When people say they use 3/4 chimney of hot coals, do they mean when they initially put them in or when they're ready?

The reason I ask is because if you initially fill the chimney starter to the top, by the time they are ready mine have fallen to about 3/4 full, probably because of the newspaper to start? I'm not sure.

quote:

Originally posted by PaulFisher:
probably because of the newspaper to start?

Uh, you do know that the newspaper goes underneath the Chimney, Right?

quote:

Originally posted by Mac McClure:

quote:

Originally posted by PaulFisher:
probably because of the newspaper to start?

Uh, you do know that the newspaper goes underneath the Chimney, Right?

Ummmmm....yes.

Sorry, I didn't mean to sound condescending or offend you.
Did you edit your response? I could of sworn you referenced this instruction page. Oh well may its just my age, or those dang pesty 70s again.
http://www.virtualweberbullet....himney.html#lighting
In the first paragragh it's not made clear that, the paper goes under the grate.

3/4 full, cold, I believe. Try less, maybe 1/3. They will all get hot eventually you just want a steady, rather slow rise so you can control the target point. Oh, and all chimneys are not created equal in size.



Mark

quote:

Originally posted by Mac McClure:
Sorry, I didn't mean to sound condescending or offend you.
Did you edit your response? I could of sworn you referenced this instruction page. Oh well may its just my age, or those dang pesty 70s again.
http://www.virtualweberbullet....himney.html#lighting
In the first paragragh it's not made clear that, the paper goes under the grate.

No problem, yes I did put the paper in the bottom. Sometimes I don't read very well.

I also use the blue and notice I run hotter then I would like. My standard is 1 full lit weber chimney of coal poured over 1 full unlit chimney with 3 chunks of wood between. I usually see temps around 300 at the start and with all vents closed it takes about 1 to 1.5 hours before I see the temp around 150. That is with the water pan full of cold water. With no water in the pan it runs close to 300 for an entire cook. I did also find that opening the side door is a big no,no or your temp will rise quick. So with all that said should I only use 1/2 of a chimney lit to start?

I use Kingsford Blue and I haven't had high temp issues. For MM, I use lit 20 coals (yes, I count them out exactly) over 1/2 to 3/4 chamber of unlit - depending on what I'm cooking. I also use about 1.5 gallons of water in the foiled pan. I usually start out with all 3 bottom vents at 50% and make adjustments as needed from there. I can usually hold my temps in the 230 to 245 range. Try using less lit coals.

Thanks. I have had good luck with using as few as 15 or so coals to start using the MM in keeping the temp down. Since I'm a newbie, I wasn't sure if there was a difference between the Champion or Blue. Some of it might be that I have only done 8-9 cooks, so my WSM is still in break-in mode. It ran pretty high the first couple of smokes, but seeems to be easier to control now.

Phil

Phil -

Does Champion = Competition?

Come on. Somebody had to say it.

Ok - Competition. Hey! They both start with a "C". I'm old... My wife distracted me... I drank too much in my youth... Actually I threw the bag out and forgot.

At least I got my monthly mistake out of the way. Nothin' but clear sailing ahead for September!

I did another cook this weekend. This time only used a half chimney of lit charcoal. After about 30 minutes the temp was 225 and the smoke had thinned. I put my food on and it jumped right back up to 255. I think the door on my WSM leaks too much. Do any of you seal around the door with silver heat tape to prevent air from entering? Looking at the door there is about a 1/8" gap around most of it.

Tony, nope, don't use tape, but I have had to bend the door to fit better. What was your target temp? I know some folk here put their meat on right away, I let my cooker stableized pretty much before adding meat and then watch pretty close till I think it has mellowed to a constant temp. If I go above my target range I shut the top vent 50% and the bottoms to just open a crack. Seems to work most of the time. I have also found that placement of the hot in the fire ring dictates how hot and fast the temps will rise. I use my door and make a small space in the fire ring next to the door for the hot. For Low heat I use less than 1/3 of a small chimney of hot and place it in that space. The temps go up slower and that allows me to close the vents down at least 25 degrees before my lower end of target, say 225-250.

Mark

I would like to run it at no more than 240, would prefer 225, but can't seem to run it below 250 with the bottom vents closed and top vent open. That is why I am thinking I need to tape up the door.

quote:

Originally posted by Tony Lampher:
I would like to run it at no more than 240, would prefer 225, but can't seem to run it below 250 with the bottom vents closed and top vent open. That is why I am thinking I need to tape up the door.

You can tape the door,or weld it shut as advocated by Wiviott, in his book, LOW AND SLOW.
If you do this, it makes it more complicated to add coals,smoke wood and water (for those who use water). IMHO you should be able to cook at your desired temps without securing the door in a permanent manner. I would try everything else, if it were me.
Good luck.

Mark

I think I'm going to try taping it shut. I would like a stoker, but right now don't need it because I can't seem to run it cool enough without any vents open. A fan would be the last thing I need on the fire!

Tony, I have had the same thoughts about the door. I have tried bending it to fit better, but always end up with a gap. I was actually thinking about using some high temp glue to attach a thin strip of fireplace door insulation around the perimeter to create a better seal.

I'm glad to hear I'm not the only one with this problem! For awhile I thought I was just doing something completely wrong!