I smoked a pork shoulder two weeks ago. Went near 20hours at 215-225 no foil on my old 18.5 wsm. It got me thinking.
If I grabbed a used 18.5 kettle and added some wsm intake dampers to the kettle bowl, cut the legs down, it would give me the ability to remove ash during a long cook.
I'm concerned about the air tightness of the one touch ash catcher system regarding temp control.
I am finally getting around to adding some gaskets to the door and lid of my 2005 wsm as ive had issues during the hot months keeping it below 270 recently with no water and lump charcoal (been going with lump for taste and low ash).
I have no problem now lifting off the mid section when needed to either add fuel and or dump the whole pan of ash and load fresh lit fuel. with that being said I don't know if the kettle bottom gets me anything.
I suppose I'd be concerned with ash flying up onto the meat as well.
Any thoughts?
If I grabbed a used 18.5 kettle and added some wsm intake dampers to the kettle bowl, cut the legs down, it would give me the ability to remove ash during a long cook.
I'm concerned about the air tightness of the one touch ash catcher system regarding temp control.
I am finally getting around to adding some gaskets to the door and lid of my 2005 wsm as ive had issues during the hot months keeping it below 270 recently with no water and lump charcoal (been going with lump for taste and low ash).
I have no problem now lifting off the mid section when needed to either add fuel and or dump the whole pan of ash and load fresh lit fuel. with that being said I don't know if the kettle bottom gets me anything.
I suppose I'd be concerned with ash flying up onto the meat as well.
Any thoughts?