I am doing my first cook with the Auber Instruments ATC and my 22" WSM. This was my setup for an 11lb brisket.
-filled charcoal ring ~90% with mix of Kingsford and apple wood chunks
-chimney started 20 other coals (minion method)
-lined water pan with foil and filled 50/50 with water an apple cider vinegar
-temp probes inserted into side of smoker and thickest part of the brisket
-combined everything and went to bed with smoker set at 235* (about 10:30pm)
When I woke up around 7 I checked the app and smoker temp was at 190*. The Auber worked fantastic for a solid 5-6hrs holding temps from 230-241* (meat hit the 155* and stalled). Afterwards the smoker temp slowly dropped with fan blowing 100% indicating (to my novice self) it running out of coals.
When I went to throw in some more charcoal I shuddered the smoker and noticed how much ash was accumulating in the bottom. The smoker came up to ~220* and the stall subsided in about 2hrs. Never did reach 235* again (still too few coals I figure).
When brisket reached 170*, I wrapped it in butcher paper, put it back on, turned the ATC pit temp setting up to 275* (will pull when meat reaches 200*), and refilled the charcoal ring completely with new briquettes. Again though tons of ash in the bottom bowl.
So now for my questions:
1- Is it normal for ATC controlled WSMs to use significantly more charcoal than naturally-aspirated WSMs?
2- What do you do mid-cook with the accumulating ash in the bottom (if anything)?
3- Any tips/tricks to make the coal last longer while maintaining cooker temp? Seems when just using vents I didn't have temps drop off nearly as fast.
-filled charcoal ring ~90% with mix of Kingsford and apple wood chunks
-chimney started 20 other coals (minion method)
-lined water pan with foil and filled 50/50 with water an apple cider vinegar
-temp probes inserted into side of smoker and thickest part of the brisket
-combined everything and went to bed with smoker set at 235* (about 10:30pm)
When I woke up around 7 I checked the app and smoker temp was at 190*. The Auber worked fantastic for a solid 5-6hrs holding temps from 230-241* (meat hit the 155* and stalled). Afterwards the smoker temp slowly dropped with fan blowing 100% indicating (to my novice self) it running out of coals.
When I went to throw in some more charcoal I shuddered the smoker and noticed how much ash was accumulating in the bottom. The smoker came up to ~220* and the stall subsided in about 2hrs. Never did reach 235* again (still too few coals I figure).
When brisket reached 170*, I wrapped it in butcher paper, put it back on, turned the ATC pit temp setting up to 275* (will pull when meat reaches 200*), and refilled the charcoal ring completely with new briquettes. Again though tons of ash in the bottom bowl.
So now for my questions:
1- Is it normal for ATC controlled WSMs to use significantly more charcoal than naturally-aspirated WSMs?
2- What do you do mid-cook with the accumulating ash in the bottom (if anything)?
3- Any tips/tricks to make the coal last longer while maintaining cooker temp? Seems when just using vents I didn't have temps drop off nearly as fast.