Charles H.
TVWBB Super Fan
Since I did a cook Thursday night and I am cleaning up the WSM This morning here are some pics of the exciting leftover charcoal.
22" WSM, lightly loaded with a 10.5# packer.
Foiled dry water pan.
Calm wind, overcast, occasional drizzle, >40 degrees.
Can in the middle minion method, full fire ring, 2/3 lit chimney.
Just shy of 20# Kingsford blue including the chimney.
5:30 pm meat on the WSM
6:00 grate temp 232 meat 97
6:30 grate temp 239 meat 122
10:30 grate temp 232 meat 144
05:30 grate temp 216 meat 156
06:00 meat removed from WSM and all vents closed.
I had to finish the wrapped brisket in the oven (325 degrees) so I could get the internal temp up quicker and take it to work in a cooler for a potluck lunch.
Brisket was great BTW.
Left over charcoal after 12 hour cooking time (probably took one hour to light the chimney and let the WSM come up to ~230 degrees before putting the brisket on).
After 12 hours by chashint1, on Flickr
Ashes shaken out.
Ash shaken out by chashint1, on Flickr
Coffee can from a different cook.
Full ring 1 by chashint1, on Flickr
I sometimes consider sealing the door to possibly improve the ability to kill the fire quicker.
Under the same conditions (no drizzle) I have cooked a 13# packer to completion in 16 hours without reloading fuel.
22" WSM, lightly loaded with a 10.5# packer.
Foiled dry water pan.
Calm wind, overcast, occasional drizzle, >40 degrees.
Can in the middle minion method, full fire ring, 2/3 lit chimney.
Just shy of 20# Kingsford blue including the chimney.
5:30 pm meat on the WSM
6:00 grate temp 232 meat 97
6:30 grate temp 239 meat 122
10:30 grate temp 232 meat 144
05:30 grate temp 216 meat 156
06:00 meat removed from WSM and all vents closed.
I had to finish the wrapped brisket in the oven (325 degrees) so I could get the internal temp up quicker and take it to work in a cooler for a potluck lunch.
Brisket was great BTW.
Left over charcoal after 12 hour cooking time (probably took one hour to light the chimney and let the WSM come up to ~230 degrees before putting the brisket on).
After 12 hours by chashint1, on Flickr
Ashes shaken out.
Ash shaken out by chashint1, on Flickr
Coffee can from a different cook.
Full ring 1 by chashint1, on Flickr
I sometimes consider sealing the door to possibly improve the ability to kill the fire quicker.
Under the same conditions (no drizzle) I have cooked a 13# packer to completion in 16 hours without reloading fuel.
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