Fuel consumption on the WSM 22.5


 
K

Ken Lindner

New member
Hello fellow WSM owners....

I have the 22/5" WSM, absolutely love it, but needs some tips on fuel consumption, despite all the vent control attempts I do, my WSM is a fuel hog, and I find myself adding briquettes and wood after about 7 hours when the temp drops. I've tried wind blocks, vent adjustments (both top and bottom vents), what's everyone's secret to controlling temps for long cooks without needing to add fuel/briquettes 7 hours in?

Thanks in advance for everyone's input, smoke on bbq brothers and sisters in arms!!!

Ken
 
Ken. I take it you're using water?
I have a 14.5 WSM, and I have got 11+ hrs on one full charcoal ring, Minion style. No water.
Water loves heat, it will suck it up all day long. Get yerself a pizza stone or terracotta serving plate to replace the water pan.
 
Ken Lindner said:
Thanks all for the input. Will not using water make it more challenging to keep temps between 225-250 for a long cook?
Click to expand...

Not when it's well seasoned. I can barely get mine above 275°F without water (but with a terra cotta flower pot base), a full load, and a lit chimney full.
 
22" WSM.
Using 15 lbs of KBB I get 15+ hours running at 225.
Dry foiled water pan, minion center method.
10 briquettes or so is plenty to get the fire going.
Holds temp after the first three hours like it has a thermostat on it.
 
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