Jeff Padell
TVWBB Pro
I was asked a question by a new 14.5 owner. He had trouble getting the 14.5 above 225 for the first few smokes and then tried 2 - 6 pound butts that hit the stall at 8-9 hours. wondered how to handle it. Also wondered is the ash build up was causing a problem ( forgot to suggest Kingsford Competition coals) He used water in the pan and wondered if it was too much meat for the cooker.
He also puts the meat on as soon as he puts the lit coals on.
Here was my response to him. any other suggestions would also be welcomed.
First congratulations on the 14.5!
Here is what I do for a smoke.
I fill the charcoal ring to just about even with the top of it. I have found that if I do too high it touches the water pan and doesn’t get as hot, seems to stifle the coals. Unless I am trying to keep the temps down to 225 I don’t use water in the pan. I have actually been thinking about using some kind of pie pan or terra cotta pan to replace the water pan when I am not using water – the only reason so I could get more coal in. But there is a rub to that, the amount of ash.
Starting the fire – as I said I fill the ring to even with the top of it. When I want to cook about 225 I use 8-10 lit coals and spread them across the top, for a hotter fire I will use about 14. If I am doing chicken I will use Royal Oak lump. This weekend I decided to try chicken by removing the water pan and doing the chicken on the top grate no pan, I also got the fire to around 300-320, came out good.
Once I put the lit on I let it sit for about 40 minutes, to stabilize the temp and to get rid of most of the smoke from starting the fire. Once I have thin smoke I put the meat on.
The longest I have actually cooked has been about 6 hours, I have watched the fire after that and it seems to go a good 8 hours, but as you thought I would worry about ash build up.
One thought I had for a very long smoke, I haven’t tried this yet, but to take the middle and top off as one unit and set aside then dump the ashes and whatever lit coals are there, then put new unlit and then about 12 lit. It could be done in a couple minutes and wouldn’t lose much heat from the food because you are not taking the top off.
On the 2 6 lb butts, you might try wrapping them once you get the bark the way you want it or just as it hits the stall, I have heard that will get it through the stall.
On my 22.5 I did 2 5 pounders and it took about 12 hours, I have done 3 pounders nothing bigger yet on the 14.5.
I will post this on the forum as well.
He also puts the meat on as soon as he puts the lit coals on.
Here was my response to him. any other suggestions would also be welcomed.
First congratulations on the 14.5!
Here is what I do for a smoke.
I fill the charcoal ring to just about even with the top of it. I have found that if I do too high it touches the water pan and doesn’t get as hot, seems to stifle the coals. Unless I am trying to keep the temps down to 225 I don’t use water in the pan. I have actually been thinking about using some kind of pie pan or terra cotta pan to replace the water pan when I am not using water – the only reason so I could get more coal in. But there is a rub to that, the amount of ash.
Starting the fire – as I said I fill the ring to even with the top of it. When I want to cook about 225 I use 8-10 lit coals and spread them across the top, for a hotter fire I will use about 14. If I am doing chicken I will use Royal Oak lump. This weekend I decided to try chicken by removing the water pan and doing the chicken on the top grate no pan, I also got the fire to around 300-320, came out good.
Once I put the lit on I let it sit for about 40 minutes, to stabilize the temp and to get rid of most of the smoke from starting the fire. Once I have thin smoke I put the meat on.
The longest I have actually cooked has been about 6 hours, I have watched the fire after that and it seems to go a good 8 hours, but as you thought I would worry about ash build up.
One thought I had for a very long smoke, I haven’t tried this yet, but to take the middle and top off as one unit and set aside then dump the ashes and whatever lit coals are there, then put new unlit and then about 12 lit. It could be done in a couple minutes and wouldn’t lose much heat from the food because you are not taking the top off.
On the 2 6 lb butts, you might try wrapping them once you get the bark the way you want it or just as it hits the stall, I have heard that will get it through the stall.
On my 22.5 I did 2 5 pounders and it took about 12 hours, I have done 3 pounders nothing bigger yet on the 14.5.
I will post this on the forum as well.