How to add charcoal


 
M

Marty M.

TVWBB Member
If I'm doing a long smoke and I see my temperature start to drop and I look inside and see I'm almost out of charcoal, how do I add more? I use natural chunk charcoal.

Do I start some in a chimney and add it with tongs?

Do I add unlit charcoal?

How much do I add?
 
If temps are dropping then I add lit charcoal with tongs. I wouldn't add more lit charcoal than what you used to start. If the cook still has a way to go then I would add unlit spread amongst the lit.

But I've rarely had to do this.

It's better to start with more than "enough". With experience, you'll get a feel for the "right" amount.

When I started with my first WSM, I always started with a full ring. Then made notes of how much was left when the cook was done.

Tis better to have it and not need it than to need it and not have it.
 
I would never add cold Kingsford to an existing cook fire. When you do that, you'll get that horrible black startup smoke all over your food.

I don't have as big of a problem with adding cold lump to an existing fire since it seems to start up a lot cleaner.

I use a cut-down piece of rain gutter to 'slide' the lump into the fire. The ultimate goal is to not stir up the ash AND not get your hands burnt. Plus I can put the new lump exactly where I want it in one shot.

As to amount, it depends on how much cook is left to go and how hot I need to get the fire. Usualy I go with roughly a chimney full and adjust from there.

Russ
 
I have handles on the center section of the WSM. If I need to add charcoal (I use lump) I take the center section off and set it to the side. Then, I push all the remaining lit charcoal into a pile on one side, and add new lump so that the pile of unlit is next to, and partially over top of, the lit. (This is like the way I start my fire to begin with: a small pile of burning lump at one side of a full ring of charcoal.) Then I just set the center section back on and let the fire do its thing.
 
be mindful that messing with your fire mid-cook will send ash upwards and onto the meat. I found this lesson out the hard way, it doesn't take much messing to send it up.

I always lift off the center section before altering the fire. Do not attempt to do this if you use water in you pan (I don't use water).

some suggest shutting down the top vent before stirring your coals or adding charcoal. I suppose this stops air flow and reduces the chance of ash getting sucked up. I have not verified this.
 
I just grand handfuls of lump and put it right on the hot coals through the little door. I'm wearing welding gloves when I do this, so I wouldn't suggest just sticking your bare hand in there.

I usually put enough to cover the coals, but I don't want to smother it so I'll let some of those catch on and then later put some more. I use water in my pan so I never attempt to take off the top section while cooking.
 
I do it like Michael Freeman sans gloves, right through the access door. I just grab a handfull and put it in until its semi full again. Im not really worried about getting burnt it is " low and slow" right ?
 
You know I can appreciate the not adding charcoal while cooking but why is it that we use a minion start and it's ok? Makes no sense to me. Vince
 
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