Basic newb question about amount of charcoal/wood for temp.

[Shayne P]

So i'm still in the feeling out process of my 22.5 WSM and have noticed that the WSM being a vertical cooker is much more sensitive when it comes to temp than my horizantal cooker. So basically my question is, if your trying to achieve a consistent 250-260* temp for roughly 4-5 hours how much wood/charcoal would you use in the ring and how much lit coals?
I've been using the minion method and it seems to work well for roughly 2 hours then jumps temp over 300-350+ i'm trying to just maintain temp around 250-260 for longer period of time.
Any help is certainly appreicated!

BTW i'm in the process of reading through what I like to call the "Harry Soo BBQ Bible" just haven't got that far yet!

Thanks!

 

[Bob Bass]

Hi Shayne,

Quick question... How large are your pieces of wood ? If you have enough air available and a larger than needed piece of wood, it can catch fire and cause the temperatures to skyrocket. -as they say... been there, done that-
I believe Harry uses the term "tennis ball' sized.

On the other thread, we talked about looking into the smoker. You posted a picture of coals. Was this taken during the high temperature event and if so, did you notice any wood flaming ?

For any smoking, I always use a full, completely full ring... right to the top. After the cook, if you don't have any leaks, shutting all air vents down will put out the 'fire', saving any unused coals for next time.

I normally use 10-20 lit coals scattered on top of the unlit and 3 - 4 tennis ball sized pieces of wood, some buried in the pile, some on top.

Bob

 

[Gary S]

Shayne sounds like you just need to restrict the airflow from the bottom vents. As long as you do not have any major air leaks, like around the door or the bottom bowl, that should give you the control you need to manage temps. Some people adjust all three vents, others close off one or two. That's just a matter of preference. If you think you have leaks check out the smoker after dark with a flashlight.

 

[Shayne P]

Thank you,

Bob I was using wood chips, roughly half a small bag (one of those bags you get at lowes ect)

Reading through the Harry Soo BBQ Bible I read that he fills the ring, 2/3 stoke of lit and 3-4 tennis ball size pieces of wood. I will be trying that this week for my test cook.

I also ready that the top vent should be on the opposite side of one of the bottom vents which makes sense.. I never even thought about that. I will try working with just one vent as appose to all three.. I think that was my problem, i had got too carried away with opening the vents too far.. causing too much air flow.

I bought a partyQ the other day, but I want to make sure i've got my fire under control before using it.