I can't seem to keep the heat overnight


 
P

Peter Matijevich

TVWBB Member
We use a 22.5" WSM and Grove lump coal. We also use a BBQ Guru. It seems we can never keep a good constant heat for more than 4hrs max. We also use water in our pan and try and maintain 225. I did a 16hr overnight cook a few weeks back and used about 20 lbs of lump. I start out with 1 chimney unlit and 1 lit. Thanks in advance for any help.
 
If you're only useing one chimney of lit and one of unlit my suggestion would be to pack the ring full.I've never used lump in my cooker yet but I do know it burns fast so you'll need more fuel to maintain the longer burn so might as well start with a full load. It also sounds like you've done a few cooks so you could try going with either just the foiled pan,the clay saucer or the sand because they don't require the kind of heat water does to maintain a good cooking temp. You'll still use a good amount of fuel for a long burn but you won't have to keep feeding it. Hope this helps.
 
It does help a bit Don, I appreciate it. I have done quite a few cooks and a competition but I am not familiar with the foiled pan,clay saucer or sand. Do you fill your water pan with sand instead of water?
 
Firstly, the water in the pan is a heat sink...it will not affect 'juiciness.'
I do use water in the pan for longer cooks when I can't be vigilant.
For normal cooks, i use the terra-cotta saucer. It will act as a kind of heat buffer, evening out temp spikes. It sits (foiled) in the foilded water pan, The foil is for easier clean up.
I also prefer to use K blue for those long cooks, just more predictable for me.
Good luck.
 
Peter - yep, I couldn't find a saucer to fit my pan so I filled my bowl to with in a couple of inches from the top with play sand. Line the inside of the bowl,add sand and put 2 layers of foil over that.When you're done cooking and the smoker cools off you just remove the top layer of foil and replace it. It weighs more than the dish but is neater than water.But thats just me,you'll just have to find which method you like best,I like the sand so far.
 
Mike,

I've seen people more knowledgeable and experienced than me say that, but the two times I used the clay saucer, the meat seemed a little drier and "sharper" to me. The chicken wings were definitely cooked down smaller. Maybe both times were coincidental, but based on my experience, I tend to agree with "Meathead" over at Amazingribs- that the water adds humidity and the humidity makes a difference.
 
I always pack my charcoal ring full and close the vents when done. I also don't use water or a saucer, just foil in my water pan. I have never had a problem over night with my 22 so far. Hope this helps.
 
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