Charcoal question, how hot?

[Geir Widar]

I’ve seen a lot of post regarding heat, and heat control. Many members give advice regarding wind, how to fire up, water or no water or clay and so on, but there is one element I have found not too many posts about.

I have just started out cooking on my WSM 22”, and I have never had any problems with heat. I bought ten sacks of briquettes, a local brand you have never heard about. (Biltema) I light up a full chimney, add enough briquettes to fill the ring on my 22”, and pour the chimney on top when they are nice and warm. I wait for half an hour, and with all the vents open, the temperature slowly creeps up to 225. I can do whole cooks with all the vents open and have a temperature of 225-230 degrees. No problem. No fluctuations, and the final result is fine, but I do not really understand the “heat spikes” and other problems that I see other members talk about. I can remove the door, and the lid, and no heat spikes. I have tested the lid thermometer against a digital one, as well as using both in the WSM. The thermometer is not off scale.
To get the temp up in a reasonable time, I have bought a couple of sacks with charcoal, semi- crushed them, and added some during warmup, or else the temp takes ages to pass 200. I have not tried other brands of briquettes, as this is not really a problem, as long as I’m happy doing low and slow.

Now- I wonder- is there anybody else who has a similar experience with any brand of briquettes?
Is the charcoal, briquettes or not a vital factor in temperature control?

 

[MKEvenson]

Geir, I have never heard of a WSM that will only get to low temps with all vents open and even the door open. I would have to assume that the brand of coal you are using is unique. There may come a time when you wish to cook at higher temps, it does not sound like you could do that with those coals. Hmmmmm interesting. Maybe the part of the universe that you are living in sucks heat into the briquets instead of expelling the heat into the smoker. Are you using water in your pan? I know that you are happy with the heat the way it is but I would suggest trying to use an empty water pan or remove the pan all together and report back. We may have to send an investigative team to your place and check this out.

 

[Mike Hartwell]

It does sound like the 'coal is at the bottom of this.
You're using the 22" with low temps.
My 18" wants to cook at 300+ with the minion method and all vents closed,water pan full of cold water.
I feel that I'm using too much fuel. I have used both regular blue bag K, and lump with similar results.
The meat doesn't seem to care much, still cookss and gets eaten just fine.
God bless the cooks.
Amen

 

[Geir Widar]

I do not cook with the door open. I just don't get any heat spikes if I remove it. I use water in the pan, a safe method for beginners, I think.

As I said, not a big problem, I just wonder if anybody else has experienced the same behaviour.
If so, the coals might be a bigger factor in temperature control than it looks like from my point of view.

I have access to Weber charcoal/briquettes here in Norway, I think that is the only brand you have access to.
Since there are clearouts on brisquettes everywhere, and I do plan to use my WSM until christmas at least, when the temperatures can drop down to -30 and beyond, I will have to stock up. Buying charcoal here in september is not possible, I think.
I will report back when I have tried a different brand or two.