Charcoal Amounts on WSM 14.5

[Michael Richards]

Just to defend my good reputation here...this comes from a series of the beginner's recipes I wrote in 2006-2008. Each one uses 1-1/2 chimneys of lit Kingsford charcoal in the 18.5" WSM. They are not Minion Method cooks and filling the charcoal ring to the top would be way overboard given the short nature of these cooks.

The suggestion of "at least 9 pounds" was to help the beginning understand how much charcoal they needed on-hand in order to achieve the cook, not that they needed to weigh the charcoal before use. In retrospect, I will probably remove that reference when I eventually get around to rewriting these recipes.

Chris,
Please don't change too much on those original beginner recipes, they were extremely helpful for me (and so many others) as I was learning how to use my 14 WSM. I think those recipes were a rocket boost of a start to really allow me to gain confidence and understanding of how to create Q with the WSM. I think all you need to add is the word bag in front of the 9 lbs, saying you need at least a 9 lb bag of charcoal for this cook, that is at least my two cents.

 

[Chris Allingham]

Chris,
Please don't change too much on those original beginner recipes, they were extremely helpful for me (and so many others) as I was learning how to use my 14 WSM. I think those recipes were a rocket boost of a start to really allow me to gain confidence and understanding of how to create Q with the WSM. I think all you need to add is the word bag in front of the 9 lbs, saying you need at least a 9 lb bag of charcoal for this cook, that is at least my two cents.

Thank you for that feedback, I do appreciate it. I hope to make them better, not worse.

 

[Lee Ingraham]

Chris,
Please don't change too much on those original beginner recipes, they were extremely helpful for me (and so many others) as I was learning how to use my 14 WSM. I think those recipes were a rocket boost of a start to really allow me to gain confidence and understanding of how to create Q with the WSM. I think all you need to add is the word bag in front of the 9 lbs, saying you need at least a 9 lb bag of charcoal for this cook, that is at least my two cents.

I agree with Richard. Even though most of the recipes are for an 18 the concepts are the same and you just scale up or down based on the size. This forum and the website are an absolute boon for Weber users and one of the main reasons I ended up going with a WSM to begin with. The community that you've built here is incredible. It's rare to find a group of people on the internet these days that isn't at each other's throats all the time.

I know it's not said enough, but thank you for everything you've done for us. I think I speak for all of us when I say it's appreciated.

 

[Everett J]

Both Harry Soo and myself, along with a whole bunch of other people, take our pit temperature readings through that fitting and/or through a fitting we added to one of the grate holders. My ATC probe sits approx 1 to 1 1/2 inside my 22 WSM along the wall.

New here and would like to learn more. Will you elaborate on the fitting added to the grate holder or point me towards details? I would like to determine a fixed location for consistent and repeatable pit temp readings.
Thank you.

 

[Bob Bass]

Welcome to the group, Everett !

The fittings is rather a tricky item...

The ones I installed are Stainless Steel Grommets. They replace the Machine Screws that attach the grate holders to the WSM body.
Purchased them in 2011 along with a WiFi Stoker from Rock's Bar-B-Que LLC. Rock's called them Sensor Gromets.
Worked very well with the Stoker, as both their (Rock's) meat and pit temperature probes and associated wires fit into and through the grommets.
But... Rock's Bar-B-Que is no longer in business...
ALL pit temperature probes I've tried fit into the grommets. Just not completely through.
But... current WSMs have that Silicone Grommet that can be used for that exact purpose.

My pit temperature probe tip (1 - 1 1/2" of it) it the only part of probe and wiring that's subject to higher tempertures.
I do not constantly measure meat temperature throughout a cook, so the Stainless Steel Grommets work well for me.

Cajun Bandit sells a brass "smoker sensor grommet".

 

[Everett J]

Thanks for the welcome!

A tricky item indeed I think I can manage it.

I have been getting by with a kettle/signals/billows for a while but the wires were always a mess. I have inherited a neighbors (he moved) 18.5 WSM w/ silicone grommet and want to avoid the lip cutting and hole drilling routes.

So, I take it just poking the pit probe a short way into the silicone grommet will be adequate and not worry with measuring temps at the grate? I never cared much for using clips, potatoes, or corks anyway

 

[JWorden]

If you use the silicone grommet be careful not to tare the opening. My thermoworks meat probe has a fat end where it connects to the wire and when I put the probe through it split the grommet. Weber sent me a replacement under warranty but I still using the broken one.

If you are careful the grommet stays in place and with the tare it is easier to push the probe through. I suggested on the phone with Weber that this is something which should be addressed.

 

[Bob Bass]

... So, I take it just poking the pit probe a short way into the silicone grommet will be adequate and not worry with measuring temps at the grate?

Correct. Set the Signals for the temperature you're wanting to cook at.
Do check the temperature at the grate level as a double check...
Let us know how it works out.

 

[ChristopherC]

I 2nd that opinion!

As a complete newbie, I am using this forum every day for advice/tips/feedback/ideas. Great community!

I thank everyone in advance for any responses to my posts and other posts!

Chris

I agree with Richard. Even though most of the recipes are for an 18 the concepts are the same and you just scale up or down based on the size. This forum and the website are an absolute boon for Weber users and one of the main reasons I ended up going with a WSM to begin with. The community that you've built here is incredible. It's rare to find a group of people on the internet these days that isn't at each other's throats all the time.

I know it's not said enough, but thank you for everything you've done for us. I think I speak for all of us when I say it's appreciated.