charcoal query


 
M

Mike Goodall

New member
Hi all
wonder if some one can help.
Am in the UK and cant get Kingsford charcoal locally.
Bought weber premium long lasting charcoal briquettes
usually smoke at 220 - 250
this Christmas tried to smoke a 14 lb turkey, which obviously needs a higher cooking temp. brined it, injected it, lined the bowl with foil, (raised so as not to touch the bottom) no water. added a full chimney of lit briquettes, added unlit charcoal on top. Assembled the cooker.
Outside temp about 8 deg C . Partially sunny. opened all vents 100% expected to reach a temp of 300 - 350. Charcoal lasted about 12 hours but the temp never got past 230 - 250 deg F. Good job I had time to finish the turkey in the oven.
Am I right in assuming the weber long lasting charcoal is for low temp smoking only.?
Should I be looking at lump wood?
Any advice would be appreciated.
 
I cooked a turkey on my 18" wsm yesterday. I used Kingsford. Right at first, the temp jumped to over 300 F. But, shortly thereafter, I needed the fan from my HM stoking the fire to maintain approximately 325 F. The ambient temp was probably in the upper 40's F. I know that's a little vague. Sorry.

This was my first attempt at maintaining a temp over 240 F. I guess what I'm saying is that with Kingsford, my experience was similar to yours.
 
I don't think it's the charcoal. You have to have more of a chimney for higher heat cooks. I have to crack the lid open to get to 300*F+ regardless of the fuel used. I have a skewer I prop it open with. Some folks crank up their Auto temp controller.

I've seen some folks add another vent wheel on the lid: http://tvwbb.com/showthread.php?468...a-2nd-lid-vent&p=512723&viewfull=1#post512723

Still others come at it from the other end and open the door: http://virtualweberbullet.com/brisket4_photos/hhbrisket7.jpg

However you decide to do it you need more air to the fire so it burns hotter.
 
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Something else you may want to do is use lump instead of briquettes. Lump to me burns much hotter and less ash but I do have a harder time with temp control. But that is how I do my cooks...KBB for low and slow and lump for hot and fast (chicken)
 
I used a mixture of lump and charcoal for a higher temperature Cook yesterday for prime rib. Plus a full chimney of KB. Comments earlier are spot on..more air = higher temperatures. More lump/charcoal lit= higher heat.
 
Mike I would just see how the lump goes first then if you need a little extra prop lid. I give the the lump a chance again that burns in my opinion much hotter than KBB. HAte to see the temp get away from you if you did both.
 
Thanks guys
Do you think humidity will affect the charcoal burning,?
it's really damp over here at the moment the humidity outside is about 80%
 
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