Frank- I guess my standard is pouring the lit coals over the non-lit. Minion method that I am referring to is, The Tin Can Method.
... Frank- I guess my standard is pouring the lit coals over the non-lit. Minion method that I am referring to is, The Tin Can Method.
I always use the minion method. I use a #10, (restaurant sized) can with both ends cut off. I put it in the center of my WSM and add charcoal and wood chunks around it. I light a chimney starter and pour the lit charcoal in the can, then I lift the can out. So, my fire is always starting from the middle and burning outward. It works really well. You could also use a piece of 6" carbon steel or stainless pipe for this. A can is easy to get and works just fine.
I do exactly the same thing with a piece of vent pipe. The only difference is I start the pipe on the side closest to the fan. That way the heat is conducted across the pile of charcoal by the push of air. So it burns from one side to the other uniformly.
Uniformly? I don't get it. The heat starts on one side and doesn't reach the other till later on. Don't you want temps to be as even as possible across the cooking grate...especially for ribs?
When I said uniformly I was referring to the uniform burn of the charcoal. No left over coals that are partially burned etc. The air mix inside the WSM with the fan is thorough enough that the heat is distributed consistenly for even temps.
When I said uniformly I was referring to the uniform burn of the charcoal. No left over coals that are partially burned etc. The air mix inside the WSM with the fan is thorough enough that the heat is distributed consistenly for even temps.
Bob, for best circulation in my 18.5" wsm with my PartyQ (6.5cfs fan), would you recommend shutting the top vent halfway as some folks do?
How do you folks set the vents on the WSM?
when using an ATC,close the bottom vents and keep the vent on the lid open