Hi! I recently got an 18.5 WSM and I'm on my second cook. The first was a turkey done HH as per Chris' instructions on this web site. I used the recommended amount of charcoal (Kingsford Blue). A couple of hours into the cook, I noticed the temps dropping and upon checking found the charcoal almost completely expended. I fired up the starter with a half chamber of coals, got the temps back up and finished the bird. The turkey turned out great and I was very pleased with the results.
This brings me to my second cook. Last night about 10pm, I put on a single butt weighing about six pounds. Outside temp about 34 degrees and a calm wind. Butt was prepared using the Mr. Brown recipe and the MM method for the charcoal. I'm once again using KB and added 50-60 lit coals over the unlit coals and smoke wood. Filled the pan with hot water and put on the meat. All vents were open until it hit 200 degrees, then closed the bottom vents to 25%. Two and a half hours later, I was still at 200 degrees, so I open the bottom vents a little more. In less than 30 minutes, it was over 280.
Kept monkeying with the vents until I got it stabilized at about 250. By now it's 3am.
Went to bed. Got up at 7am and I got 175 and the charcoal is almost completely burned up. Meat is 165-170 internal, so I got a ways to go. Loaded up another half starter of hot coals, dumped those and I've got it kinda around 225-230. I'm not gonna mess with it further. Whenever it's done, it'll be done.
This begs the question, is it normal to chase temps with a new WSM (I think it is)? But more importantly, why is my charcoal burning up so quickly? I could almost understand on the HH turkey cook, but cooking at 225-250, a full ring, plus 50-60 briquets, plus smoke wood shouldn't be gone in nine hours.
Sorry for the long post, but suggestions would be appreciated. Thanks for all the great info ya'll put out.
This brings me to my second cook. Last night about 10pm, I put on a single butt weighing about six pounds. Outside temp about 34 degrees and a calm wind. Butt was prepared using the Mr. Brown recipe and the MM method for the charcoal. I'm once again using KB and added 50-60 lit coals over the unlit coals and smoke wood. Filled the pan with hot water and put on the meat. All vents were open until it hit 200 degrees, then closed the bottom vents to 25%. Two and a half hours later, I was still at 200 degrees, so I open the bottom vents a little more. In less than 30 minutes, it was over 280.
Kept monkeying with the vents until I got it stabilized at about 250. By now it's 3am.
This begs the question, is it normal to chase temps with a new WSM (I think it is)? But more importantly, why is my charcoal burning up so quickly? I could almost understand on the HH turkey cook, but cooking at 225-250, a full ring, plus 50-60 briquets, plus smoke wood shouldn't be gone in nine hours.
Sorry for the long post, but suggestions would be appreciated. Thanks for all the great info ya'll put out.