Airflow and lots of BBQ


 
W

Werner

TVWBB Member
I have noticed often people post pics of loads of BBQ in their WSM. I dont usually have to cook so much at once however was curious if you cook for a crowd or want to load up your WSM to the max, what is the limit on each rack so airflow is not so limited? What adjustments do you need if there is a lot of BBQ in the WSM and what must you do to ensure proper airflow?

Obvously, in theory if you completely block off the grate it wont work but I would think even just minimal space around the meat/BBQt would be enough.

Thanks

Werner
 
Werner said:
Obvously, in theory if you completely block off the grate it wont work but I would think even just minimal space around the meat/BBQt would be enough.
Click to expand...

As far as smoke goes, any minimal space seems to be enough. Lots of meat tends to slow the cook, but even that isn't very noticeable.
 
Just yesterday I cooked a whole turkey (butterflied so it was laying flat and taking up most of the bottom grate), 3 racks of ribs, a small pan of beans, about 25 appetizers and about 25 chicken wings on my 22.5" WSM. I was sticking the wings and appetizers anywhere I could find a couple of square inches of space on one of the grates. It all cooked fine. Stuff in the middle of the grates cooked as well as the stuff on the edges.

I did notice that my cook time was longer and I used more charcoal than I expected, but I guess that's all common sense if you think about it.

I look at it this way - look how much space there is between the water pan and the side of the cooker? Not much. But the heat and smoke gets by. Same goes for the food I think.
 
Werner, load up the charcoal if you're doing a big cook. It'll take some experience to know the amounts to be used. There are so many factors that will influence every cook that I'd rather error on the side of caution. Regardless oof how much, you'd rather have more than not enough. You can always shut all vents to snuff out the fire and save any unused coal or even partially used. These can be used in your kettle or as a starter for your next cook. Always keep the top vent open, you don't want kreasote on your food. I hope this helped. Post up some pics!
 
Thanks everyone.

I figured you would have to work hard to choke off air flow and its good to hear that you can load up as long as you have enough charcoal. I do keep the top vent open all the time and tweak the bottom.

Gene do you use minion method? I have been using that and just using leftover charcoal in my kettle but it is REALLY tough to judge how much I need. I have been experimenting and have been trying different things and am not there yet as far as experience. I am finding fuel use varies greatly on weather, water/no water in pan, charcoal (I have Rancher still, Kingsford competition, and reg Kingsford).

I am thinking of doing a large cook for later this summer and probably should do a dry run ahead of having folks over.

Thanks again

Werner
 
Werner said:
Thanks everyone.

I figured you would have to work hard to choke off air flow and its good to hear that you can load up as long as you have enough charcoal. I do keep the top vent open all the time and tweak the bottom.

Gene do you use minion method? I have been using that and just using leftover charcoal in my kettle but it is REALLY tough to judge how much I need. I have been experimenting and have been trying different things and am not there yet as far as experience. I am finding fuel use varies greatly on weather, water/no water in pan, charcoal (I have Rancher still, Kingsford competition, and reg Kingsford).

I am thinking of doing a large cook for later this summer and probably should do a dry run ahead of having folks over.

Thanks again

Werner
Click to expand...

Werner, I do use the minion method. I would rather not have to add more in the middle or near the end of a cook, to much a hassle and other obvious problems. You could load more through the door but again a hassle and temp. drops with the door being open and time to recover. IMHO,
I'd rather have too much in the ring than not enough, I can always salvage unused coal. After some time and practice you'll get a pretty good idea of how much you'll need. I also keep a log. I log in dates, temps, weather conditions, types of meats, how much coal used, time it took and results. I'm a rookie and don't get to do this enough. So in order to get a better grasp on it, I refer to it to gauge and tweak. I hope this helps, lots of fun huh? Post up some cooks, look forward to seeing them.
 
Just load the ring full on each cook and choke the fire out after your done to re-use the left overs. If you can get it to fit on the grates it will cook.
 
You must log in or register to reply here.

 

Back
Top