Amount of charcoal to use in the 22.5"


 
M

Martin S

TVWBB Member
So I just ordered a 22.5" WSM, and I was wondering if there are any general guidelines as far as how much charcoal to use. All the recipes are geared toward the 18.5" model.

If the recipe calls for you to fill up the charcoal to the top of the ring in the 18.5", do you need to do the same for the 22.5"? Use more? Less?

It's kind of confusing; the 22.5" has a larger internal volume, but I also assume it doesn't take 2-3 times the charcoal to keep the temp stable either. That's a complete guess though.

Any advice is appreciated...
 
For long cooks fill her up. Then after the smoke you close all vents the fire dies and leftovers are used for the next run. This is what most ppl like. But lets say im smoking some chicken i only run with 5lb briqs and have alot less leftovers for the next run. Not like it matters....But if you have to dump ashes(3-4 cooks) i like an almost empty ring. The amount of lit coals to keep the 22" running low´n´slow is really a joke.

I think you could run her @ 225 on 20 lit. Tryed out some real low temp when i did my last sausage run aimd @ 140 and 14 lit was to mutch.

But it all depends on if you use Lump or briqs...And most importand the quality of the "fuel".
 
I'm using RO and for overnight cooks I pack that sucker til it jus' won't hold no mo'. Even then I'm usually adding a bit more fuel in the morning if the meat is being stubborn. So I probably get about 10-11 hours out of a full load of RO and I cook at 225-230.

The 18 goes far longer on a full load. I can usually get 14-15 hours out of a full load at the same temp.

Russ
 
How you build your fire, and don't allow the temp to get to high at the start plays a factor. With that said, for sixteen hour cooks with two ten pound pork shoulders, I use a twenty pound bag of Kingsford from Home Depot which has the best price in this area. I dump about forty hot coals on top of the rest of my bag of leveled charcoal, and close all but one bottom vent open only 25-30% to hold a steady 225F once the temp. get up there, on clear night with out side temps falling to the low seventies by morning.
As already mentioned chicken and other types of meat will take a lot less charcoal. Something you will find out by trail and error.

I find that changes with cold weather, vent or vents are open more to maintain temps., use more charcoal, but an automatic temp control will eliminate having to open and close your vents, at least, once it is set up.
 
Martin if I am cooking low and slow I just make it simple and fill up the ring so I'm assured I have enough for the entire cook so I avoid opening the door and having to add more. I use Lump on those cooks so I do not have an ash issue either that others have with using K blue or the like.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I find that changes with cold weather, vent or vents are open more to maintain temps., use more charcoal, but an automatic temp control will eliminate having to open and close your vents, at least, once it is set up. </div></BLOCKQUOTE>

That all makes sense. Sounds like for MOST cooking, filling up the smoker is the way to go, and the only exception might be short cooks like with one or two chickens.

I bought 200 pounds of Kingsford at Home Depot a few days ago in anticipation.
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