Improved burn time technique


 
S

Steve M.

TVWBB Fan
I wasn't sure I would have asked more from my WSM(s) over the last 10+ years, but have just started using a technique that has improved duration and consistency of my cooks.

I have used this in both of my 18.5's and the 22.5 with equal results.

When loading charcoal into the ring, I fill about 1/3 full. Stop and shake the ring several times, to settle briquettes. I then add a few wood chips to the top of that. Add another 1/3 of the briquettes, shake again, and a few more wood chips. Top off, shake again. I then follow the Minion method as normal to light, with 2-4 small pieces of smoke wood.

This process seems to tightly pack the charcoal together and provide a longer burn and steadier temperature control. I put an 11# packer and two butts (8# & 6#) on at 5:30 pm yesterday. Held all night steady between 196 & 235. Pulled the brisket at 6:30am today. The butts came off at noon. Still fire in the coals.

I can now consistently get 16+hours of cook time in the 225-260 range without adding fuel - with minimal variation and fewer adjustments.

Would be interested if anyone else has tried this.
 
Great information thanks Steve, this make sense that you would get a longer burn, I will try this, thank you again.
 
Thanks Steve for sharing this, simple idea but who knew.
Thats why this forum rocks because people share what the know and don't hold back.
 
I've done that and it has been discussed on this board, however, the discussion has been related to lump charcoal. I've never thought of doing that with briquettes. I would have thought the difference would be nothing or minimal as not to notice any difference. Interesting. I can tell you with lump, you really need to do this. Good information on it's applicability to briquettes.
 
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