Foil the chunks?

[Perry of Seabeck]

Hi all,

I’m new to this forum but not new to Q. I have been cooking indirect with a 22.5 weber kettle for at least 25 years. For the last 6 or so I have also been using a Brinkman Smokin Pit Pro. I just bought the 22.5 WSM so I can cook overnight. A couple questions:
1.) I have always wrapped my smoke wood chunks in aluminum foil leaving the ends open so they don’t flame on. What I’ve read in the forum when researching technique is just add three fist sized chunks to the coals. Does anybody here foil their chunks?
2.) I watched a video on foiling the water pan and found when I went to do just that my pan was too big for the foil. I joined 2 pieces and foiled it that way. Is there a better way?
3.) Most of what I have read refers to the 18.5” WSM. When they say a full ring of charcoal would that be the same for the bigger 22.5 “ WSM?
I’m doing Salmon today.

 

[Bob Mann]

Hi Perry and welcome aboard.

This is my 16" foiled clay flower pot base, sitting inside my 22 1/2" WSM water pan. One layer of 18" foil covers it.

First, I put one layer of 18" foil across the top. Note, it does not cover the entire water pan.

Second, I put another layer of 18" foil, perpendicular to the first layer, it covers over the gaps left by the first layer.

Last, I put a layer of 12" foil perpendicular to the second layer, just in case.

No drippings have touched the foiled clay base. The first layer has been reused about 7 times so far.

Bob

 

[Lew Newby]

I never foil chunks and I haven't heard of anyone foiling them. Chips - yes to the foil.

I've never cooked Salmon but I would guess that a half load of unlit would be enough for that cook. I can't be sure but I think that if a half charcoal ring of unlit works for an 18.5 then a half ring would work for the 22 because the ring is bigger. For things like a Butt or a Full Packer most folks go with a full ring. You can close the vents after your cook and reuse the unburned charcoal.

I hope that helps Perry - and welcome to the asylum. I think you'll like it here and remember this. There are no dumb questions you can ask. I used them all up.

 

[Jim Piesik]

I would not foil chunks. To keep them from caching fire you can place them on the edge of were lit charcoal is (assuming the minion method is used) or burry them in the charcoal before firing up will help the chunks to burn slowly.

Foil packets (for chips) need to be used with care. Too much foil on the charcoal can smoother it.

 

[Wolgast]

What the above said. When i cook salmon i use ½ chimney.(mm) With just a few(5) lit ones ontop. I try to keep the temps around 190f. I always use alder wood. And pull it @ 122f.

This is how Smoked salmon is done in Sweden.

 

[Perry of Seabeck]

Thanks all.