RichPB (richlife)
TVWBB Wizard
I made a mod to the charcoal ring (as shown here: http://www.virtualweberbullet.com/charcoalgrate.html ). This final comment from the first mod particularly applies to long smokes (briskets and pork shoulders). "Remember that when using double grates or expanded metal, it's more difficult for ashes to fall through the grate into the charcoal bowl. If you notice that the fire seems to be dying out when it shouldn't, it may be smothering in its own ashes. Stir the coals gently, dislodging the ashes and rejuvenating the fire."
I forgot (or didn't notice) that comment and after making a cross between mods 1 and 2. (I wired in a Smokey Joe grate to the charcoal ring) This helped minimize small pieces of BRIQUETTE falling through, but I found on two successive smokes that I was having trouble with ash building up and starting to smother the coals. But notice that this is briquettes which I understand to produce more ash than lump (I'll get to the lump after I finish the stock of "Lowe's special buy" Kingsford I got). Whenever I put the charcoal "basket" (charcoal ring and extra grate) in, I've been ensuring that the grates intersect at 90*. It took the two "smothered" smokes (and lots of "interesting" interventions to save my cook) before I thought about the extra ash packing in (keeps me stirring charcoal/ash just to keep the temperature up). From now on, I'll make sure when using briquettes that the grates line up to help the ash fall through the grates as was designed. I'll save the crossed grates for when I begin experimenting with lump.
Incidently, I've had a plan to use of lump charcoal in mind since I first got my WSM 18.5 early this summer, but I always wanted to just learn with the fuel the smoker was designed for and to understand how it influences the flavor my meats before I moved on to try lump. That Lowe's two-fer on K was just too good to resist. I'm now about half way through that stash. But I've been saving up those links like http://www.wickedgoodcharcoal.com/ until then.
Rich
I forgot (or didn't notice) that comment and after making a cross between mods 1 and 2. (I wired in a Smokey Joe grate to the charcoal ring) This helped minimize small pieces of BRIQUETTE falling through, but I found on two successive smokes that I was having trouble with ash building up and starting to smother the coals. But notice that this is briquettes which I understand to produce more ash than lump (I'll get to the lump after I finish the stock of "Lowe's special buy" Kingsford I got). Whenever I put the charcoal "basket" (charcoal ring and extra grate) in, I've been ensuring that the grates intersect at 90*. It took the two "smothered" smokes (and lots of "interesting" interventions to save my cook) before I thought about the extra ash packing in (keeps me stirring charcoal/ash just to keep the temperature up). From now on, I'll make sure when using briquettes that the grates line up to help the ash fall through the grates as was designed. I'll save the crossed grates for when I begin experimenting with lump.
Incidently, I've had a plan to use of lump charcoal in mind since I first got my WSM 18.5 early this summer, but I always wanted to just learn with the fuel the smoker was designed for and to understand how it influences the flavor my meats before I moved on to try lump. That Lowe's two-fer on K was just too good to resist. I'm now about half way through that stash. But I've been saving up those links like http://www.wickedgoodcharcoal.com/ until then.
Rich