David Funk
TVWBB Member
Any suggestions on the best method to add briquets to the WSM during a cook? I use the Minion method all the time now, but even with the longevity of that technique, sooner or later I know I will have to add briquets. Maybe a large pork butt will just take a long time, or maybe I might do a 'back to back' cook.
Not knowing any better, I guess I would start a chimney of briquets and when they are all lit, remove the barrel/lid assembly and add the lit briquets to the fire ring. Obviously, a lot of heat will escape doing this. In the past, I tried opening the side door and just tossing in the briquets one at a time. This was time consuming, painful, and put ash into the air. This was not fun. If lifting the barrel/lid assembly off the bottom section is the best way to do this, then how do I lift up that (hot) assembly with meat and a full water pan? I feel like David Carridine in the opening sequence to "Kung Fu". Maybe I'll get a nice little reverse "Weber" scar on each forearm...
Not knowing any better, I guess I would start a chimney of briquets and when they are all lit, remove the barrel/lid assembly and add the lit briquets to the fire ring. Obviously, a lot of heat will escape doing this. In the past, I tried opening the side door and just tossing in the briquets one at a time. This was time consuming, painful, and put ash into the air. This was not fun. If lifting the barrel/lid assembly off the bottom section is the best way to do this, then how do I lift up that (hot) assembly with meat and a full water pan? I feel like David Carridine in the opening sequence to "Kung Fu". Maybe I'll get a nice little reverse "Weber" scar on each forearm...