how long coals last with standard method?


 
J

Jamie B

TVWBB Member
Hi, been lurking a while. Gotten some great tips I've applied when using my ECB.
I'm thinking of upgrading to WSM. I've searched forum comments, and read that some people use standard method on shorter cooks. But just how long will the WSM keep 225-250*, without fussing too much with it, if you fire up using standard method?
I realize temperature, wind, amount of meat, type of charcoal ( I use Royal Oak Lump), etc., all influence, but what are people's experiences? Thanks!

Oh, by the way, I've tried Minion Method, but I now only use standard method for lighting.
 
I'm not to much help here but I'll reply anyways. I pretty much use a minion start or a version of it for all of my cooks just varying the number of coals lit. If I want to get to 225 or 250 really quickly I just use a half chimney and place it on a number of unlit coals, the number varies depending on how long I will be smoking.

I guess my question would be why start with the standard method and then we can go from there?

Clark
 
I've gone 7 hours with standard method with little fuss, probably could have done a little longer with another jiggle or two....
 
Thanks for the replies. I've tried the Minion Method a couple times, and I always seem to detect a bitter taste from the ongoing lighting of the coals. This taste doesn't occur when I use the standard method, so I stick with the standard method.
My heavily modified ECB is very predictable at maintaining 225-250*. After 3 hours, and then every subsequent hour, I add a chimney of hot Royal Oak Lump. I thought I might upgrade to the WSM if I could cook a few hours longer without having to add charcoal. It would save some hassle for longer butt and brisket cooks. Thanks!
 
Doing a minion start, using RO Lump you can easily get eight to ten hours in this time of year when the temps are higher, in the winter not quite as much, but still able to go overnight with the WSM
 
I use RO lump pretty often. Very full ring, packed well and mounded, with a Guru easily 16 hrs.
Jamie, I started out on a Brinkman, many years ago. Back in the day when the charcoal bowl came with a big old hole in the bottom. They do seem to work well with a lot of lit coal, verses very few lit. I remember one time I used lit mesquite lump and all was well. Another time I only lit a few coals and figured the rest would catch and light. That didn't work out so well. I remember the meat tasting off. It was a huge struggle the entire cook. You will have none of these issues when using the WSM. They are worlds apart.
 
Thanks for the replies. Bryan, interesting to hear that in your Brinkmann you had the same experience with bad taste, but not with WSM.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jamie B:
Thanks for the replies. Bryan, interesting to hear that in your Brinkmann you had the same experience with bad taste, but not with WSM. </div></BLOCKQUOTE>
Correct, I think it was just because of the lack of air flow through the standard pan I was using. That cook was over 20 years ago but I remember it clear. I had lit a few coals and put them in the bottom of the Brinkman charcaol pan and then put unlit on top. It was a major struggle for hrs trying to cook that beef roast. WSM days I MM almost every cook except when sometimes doing a high heat 300+ cook. Like if I'm running late I'll just light a whole chimney and dump it on some unlit, assemble and go. But for the most part low and slow or high heat I go with the MM. You use a lot less fuel this way. The WSM is just night and day compared to the Brinkman. Nothing wrong with the Brinkman, but it's a lot a baby sitting and you use way more fuel. HTH
icon_smile.gif
 
You must log in or register to reply here.

 

Back
Top