LONG BURN Notes

[Scot W]

Been having issues lately on my 22.5 when I max out with 14 slabs, with the burn time.Always running out of fuel at the end.

This time I filled a Chimney packed full and let that burn for 1 1/2 hours. Lit it at 7:30 AM

The rest of a 1 full bag of Kingsfords went into the fire ring, but made a well of space in the middle for the coals to sit in.

Poured the lit coals into the well I made and waited 30 mins for some burnoff and put the ribs on, with vents 100% open.

Really stayed at 225 for the first 2 hours perfect then started rising around 275, so I closed 2 of vents all the way and the third was maybe 25% open. Same with the top 25% open.
Got it back down to 225 region for the next 2 hours of cooking.

Then removed the ribs, and opened all the vents for the corn and sausage for the next 1 hour. Where it kicked up to like 350, which was fine for the corn.

Then as I was packing up to take the food, I closed all the vents at about 2:30 PM.

Got home at 9 PM and still looking at 195! Solid!

I would figure this full bag of kingsfords with the minion method could have got me a nice 14 hour session.

 

[Dan Francis]

Probably get even longer. Last Sunday used a full bag of K blue, took half a chimney out and lit them, then sprinkled evenly over ring. At 16 hours I took butt off and still at 225 degrees with stoker. There wasn't much left coal wise but it was still holding 225 steady! This was a 22.5 WSM.

 

[Charles Howse]

I've gotten 20 hours on a full ring of Kingsford Blue.

 

[Dave Russell]

For getting up to temp faster and getting the LONGEST burns, forget the chimney.

http://www.harborfreight.com/p...n-igniter-91037.html

 

[Scot W]

K Blue (Originals?)

Did they just go down from 20 pd bags to 16 pound bags? like in the last week???

 

[Dave Russell]

Last I noticed, Kingsford sells all different sizes of bags depending on where you're shopping.

 

[Dan Francis]

I used a 20 lb bag for the 16 hour burn

 

[Jim Kennedy]

Originally posted by Dave Russell:
For getting up to temp faster and getting the LONGEST burns, forget the chimney.

http://www.harborfreight.com/p...n-igniter-91037.html

It's funny you posted that. I've started using a hand held propane torch to light off a few spots in the fresh coals. I doesn't seem to do much, but it lights them up nicely and you can control how much you want started up.

I've also used it to light up a chimney vs. getting all that initial newspaper smoke.

 

[Frank Eriksen]

Scott - how'd you get 14 slabs on the WSM. Racks I assume?

 

[tranabo_bjoern]

Hi, for a long run like pulled pork I ignite about 10 coals in the chimney. Then I pour them on a bag (10 Kg = 20 pounds) of Dancook coals. Wood chunks close by the center. Leave the cooker open 5 mins. Then assemble the cooker

The water in the pan is usually around 80 F warm. I open all vents for 1/3, bottom and top. Wait about 45-60 mins until the temperature raises smoking level.

Put on the meat.

Then close the bottom vents almost complete.

This works almost for 15 hours constant ride.

The only thing I maintain is the water level. Check after 4 hours. For overnight I pour in as much water as possible.

This setup for the vents works in summer with outside temp of about 70 F, low wind. In winter the vents must be wider open, but I have not tried this yet.

 

[Dave Russell]

Originally posted by Jim Kennedy:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
For getting up to temp faster and getting the LONGEST burns, forget the chimney.

http://www.harborfreight.com/p...n-igniter-91037.html

It's funny you posted that. I've started using a hand held propane torch to light off a few spots in the fresh coals. I doesn't seem to do much, but it lights them up nicely and you can control how much you want started up.

I've also used it to light up a chimney vs. getting all that initial newspaper smoke.

</div></BLOCKQUOTE>

"doesn't seem to do much"?

Sure it does. Using a torch to light the charcoal in the ring heats up everything from the get-go. The cooker gets up to temp quicker and uses a little less charcoal because it's more efficient.

If cooking a lot of meat and your cooker is slow coming up to temp, you might try lighting more briqs. I typically light all but the very outer briqs, but some folks only light in three spots. I lay the wood around the outer perimeter so they'll smoke longer.

 

[Tim Quon]

Originally posted by Scot W:
Been having issues lately on my 22.5 when I max out with 14 slabs, with the burn time.Always running out of fuel at the end.

This time I filled a Chimney packed full and let that burn for 1 1/2 hours. Lit it at 7:30 AM

QUOTE]

Hey Scot, Am I reading this right? You are filling up your chimney, firing it up & letting it burn in the chimney for 1 1/2 hours? Can't be much fuel left in the chimney after 90 minutes.

 

[Dave Russell]

Yeah, that's nuts... but think about it. Charcoal burning in the chimney is wasting btu's no matter how long it burns since it's only heating up a small amount of the fuel and not starting to heat the cooker, much less the meat.

Try a PROPANE TORCH and just LIGHT AND LOAD. All I do is slowly circulate the fire across the central part of the ring and since it takes a short time, I only have to refill my propane once a year when it's time to fry turkeys.