Extinguish?


 
J

Jason Clark

New member
1st time using today. Do you guys just let it burn itself out or so you extingiush and what would be the safest way if you do? Thanks.
 
Most everybody extinguishes the coals including myself. Just close all of the vents and the coals will starve themselves out of oxygen.
 
The most common method is just to close all vents and choke it out.

Any leftover coals can be reused in the next cook.

Don't use water or anything else to 'extinguish' the coals. It will make them unusable.

After removing the meat to rest, I go back and brush the grates and close it up. The next day, I recover any unused coals. Back when I used water, I also took care of that the next day.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason Clark:
1st time using today. Do you guys just let it burn itself out or so you extingiush and what would be the safest way if you do? Thanks. </div></BLOCKQUOTE>

Well you could tote a small bag of whats called play sand if you need to put em out at comps, otherwise as stated if at home just close down all the vents.
 
Thanks for the replies gentlemen. I did just that, though it still seems like its still hot 24 hours later, probably just the sun baking it though.
 
Not sure about everybody else, but I used to extinguish as said above, just closing the vents on my WSM but I noticed a lot of my coals would burn down when doing this. My kettle, however is much more airtight so I wired my charcoal ring to the charcoal grate. Now I just lift out the ring and stick it in my kettle with all the vents closed. Seems to save a bit more of the coals for me. Just be careful when lifting not to drop any coals.
 
Normally, 90-120 minutes after closing all the vents on a WSM, the coals should extinguish from lack of oxygen. If not, you may have enough of a leak around the door, or an out-of-round condition on the center section allowing too much air in that you may want to attend to. In any case, you never want to consider coals so-extinguished completely out, and treat them as such-- sort of like "there's no such thing as an unloaded gun".
 
I put another post in the new users but I was running 4 hours at 275 and decided I was finished so shut off all the vents. It stayed at 200 for about the next 5 hours.

I am going to check mine for roundness and I have a new door on the way from Weber.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason He:
I put another post in the new users but I was running 4 hours at 275 and decided I was finished so shut off all the vents. It stayed at 200 for about the next 5 hours.

I am going to check mine for roundness and I have a new door on the way from Weber. </div></BLOCKQUOTE>

What's wrong w/ the door?

The door and quite possibly the lid or other sections can sometime use some tweaking, particularly after transit in a car trunk to and from a fam. reunion.
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I see the ability to extinguish the fire as the minimum acceptable tightness of the WSM. It's a good test to confirm that it is cooling down quickly and leaving unburnt charcoal.

I couldn't agree with Doug more. Charcoal is never out - be careful.
 
I brush the grates, close the vents and let it self extinguish. Any coals left over are used in the Kettle for higher heat cooks. I always start my WSM with fresh fuel.
 
My next door neighbor has a pool so when I'm done cooking I just toss the WSM over the fence and into his pool. This extinguishes the coals rather quickly and also does a pretty good job of cleaning out my water pan and removing the grease from the smoker. He will usually place my WSM in his garbage can so I can pick it up at my convenience. I then put her away until the next time.
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