Adding Charcoal Mid-Cook To The Weber Smokey Mountain Cooker


 
I think I will make one of those. On long cooks, if I wrap, then I can just put it into the oven but for the times I do not wrap, it will come in handy!

Thanks Chris!
 
I've found the easiest way is to lift the body off the base, add charcoal and put the body back on. Usually only loose 5 degrees of heat and you get to place the charcoal where you want. I've even shook and dumped ash and only lost a bit of heat.
 
That's a cool idea! Personally I've always done the "hot squat" (47cm WSM) and as long as you are VERY aware and careful of what you're doing, you also have the benefit of being able to rearrange the charcoal in the basket. But I can imagine that with a 57cm WSM full of food, that's not an option.
 
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