Fuel for my new WSM - What to Expect


 
E

Eugene A

TVWBB Fan
Hello, Everyone:

I finally received and assembled my new WSM (18.5"). I plan on doing at least one test run to see for myself what's involved in temp maintenance, adding fuel (if that's even necessary), and just generally doing a low and slow cook (which I've been doing on my gas grill, and which I've tried two times on my kettle).

I've been reading about the different charcoals, e.g. briquettes, lump, and the different brands. So far I have on hand Kingsford Blue, Kingsford Competition Briquettes, Stubbs Briquettes, Cowboy Lump, and a no-name lump. I'm figuring on using the lump for direct cooks on the kettle, and the briquettes for the low and slow cooks in the smoker, and for the medium indirect cooks on the kettle.

I'm a newbie -- I haven't used the WSM yet. My questions are: 1. as a newbie will I notice any difference among the different brands/types of briquettes? 2. except for price, is there really any difference among the different brands of briquettes? 3. as for adding fuel, what about adding unlit lump (when I'm using briquettes), the idea being that it won't impart any funky flavor to the food?

From what I'm able to gather from this website and from the WKC website, the choice of briquette brand comes down to price. For me, price isn't an issue since I'm using my kettle perhaps once or twice a month, and I don't anticipate using the WSM more frequently than that. I learned for myself that lump is better suited for direct cooks that don't go for very long.

Thank you for your comments.
 
There are some strong oninions on these Q and A(s). These are my opinions.

1. as a newbie will I notice any difference among the different brands/types of briquettes? Yes. I prefer lump or 100% hardwood briquettes vs "enhanced" briquettes.

2. except for price, is there really any difference among the different brands of briquettes? Yes. 100% hardwood briquettes do not contain borax, limestone, coal, etc.

3. as for adding fuel, what about adding unlit lump (when I'm using briquettes), the idea being that it won't impart any funky flavor to the food? If you fill the charcoal ring you shouldn't need to add but if you do you may get thick smoke at first.

HTH. We look forward to your cooks.
 
Thank you, Dwain and Mike.

I thought about it after I did the post. I think I'll do my dry run with Kingsford Blue. I'll probably do my first cook with KB. Once I get over the novice jitters, I'll start experimenting with the stuff I've accumulated. And "yes, I'll post pics", regardless of how it turns out.
 
Eugene A said:
Thank you, Dwain and Mike.

I thought about it after I did the post. I think I'll do my dry run with Kingsford Blue. I'll probably do my first cook with KB. Once I get over the novice jitters, I'll start experimenting with the stuff I've accumulated. And "yes, I'll post pics", regardless of how it turns out.
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Welcome to the club Eugene! As you know we all love the WSM around here, and I anticipate you will soon feel the same. Personally I haven't tried anything but Kingsford Blue. Last summer I decided that this would be the year I start trying lump on my kettle, but then I bought my WSM and got a bunch of KBB on sale. But I digress...

Since I haven't used anything but KBB I don't have an informed opinion on the pros and cons of various fuel sources, but I will repeat some good advice I heard when I first started with my WSM. Pick a fuel source and stick with it until you're comfortable with your cooker. The last thing you want to do when you're just getting your feet wet is introduce too many variables from cook to cook.

And of course most importantly, regardless of all the varying opinions and advice you may find here, have fun and enjoy your WSM!
 
Brian Johnson said:
Pick a fuel source and stick with it until you're comfortable with your cooker. The last thing you want to do when you're just getting your feet wet is introduce too many variables from cook to cook.

And of course most importantly, regardless of all the varying opinions and advice you may find here, have fun and enjoy your WSM!
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Excellent advice for sure! Even experienced competition cooks will only change one thing at a time.
I use only lump in my WSMs, Royal Oak is the staple but I recently picked up some Cowboy. It pops more than the RO and has what appear to be plastic bag remnants mixed in. That said, the burn time and flavor is good.
 
Eugene A said:
I plan on doing at least one test run to see for myself what's involved in temp maintenance, adding fuel (if that's even necessary), and just generally doing a low and slow cook (which I've been doing on my gas grill, and which I've tried two times on my kettle).
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Please tell me you're going to throw a butt on there while you're doing your test run. I know that makes it a first run instead of a test run but I assure you, you'll be happy you did. It's very hard to mess up a butt. If all else fails, after some time on the smoker, you could always throw it in the oven. I can't imagine it will come to that, but it's an option. Bottom line is that if you're going to do a long low and slow cook, you might as well have something to show for it after you're done. Trust me, you'll be glad you did.
 
Jerry N. said:
Please tell me you're going to throw a butt on there while you're doing your test run. I know that makes it a first run instead of a test run but I assure you, you'll be happy you did. It's very hard to mess up a butt. If all else fails, after some time on the smoker, you could always throw it in the oven. I can't imagine it will come to that, but it's an option. Bottom line is that if you're going to do a long low and slow cook, you might as well have something to show for it after you're done. Trust me, you'll be glad you did.
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Sorry to say, I'm doing the test run w/o anything on the grate, because I'm cheap. I did do a Boston Butt in the oven several weeks ago (Mixon's recipe) and it turned out ok. My inaugural cook on the smoker is going to be ribs, followed by a Boston Butt, followed by a brisket. Not for a while, though, since I'm the charcoal geek, and my wife, who rules, is not.
 
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