Modified MM Method?

[Richard Diaz]

I was at work the other day thinking about doing a another long smoke and I thought to myself how can I get a longer cook on one load and I thought of modifying the setup of the MM method. I have a 22. I was thinking about getting the charcoal ring for a 18. The plan would be to fill the 22 charcoal ring to the top and mix in some hardwood then take the 18 inch charcoal ring and set it on top of the unlit charcoal in the 22, filling the 18 with charcoal and mix some hard would in and top off with a half a lit chimney. In theory it looks like a two teared cake the 22 on the bottom and 18 on top full of charcoal and top with icing or the lit charcoals. I wonder if this is feasible and how long all of this charcoal will run and if controlling the temp would be an issue? If someone hasn't already posted this let's call it the Cake MM method or the Stacked MM Method. I imagine that you could get a solid 20 hours out of this setup. What are your thoughts? When I do it I will post pictures.

 

[Bruce Bissonnette]

I think you should call it the "Diaz Method." Looking forward to your findings.

 

[timothy]

I don't own a 22.5 WSM, so just wondering if your water pan will still fit on top of your double stack?

Tim

 

[JSMcdowell]

Very interested to see how this works as I am about to order a 22 WSM. I might give the Diaz Method a try using the ring from my 18.

I am also wondering about the clearance with the water pan.

 

[Richard Diaz]

I like the "Diaz Method" only if someone else hasn't already posted it. I will not take credit for someone elses idea. I think that there would be enough clearance between the stacked rings and the water pan, there is a lot of space between the charcoal ring and the water pan on the 22. I imagine that controlling the temperature will be difficult at like any other cook. If you put water in the bowl it will offset any spikes in temperature, additionally the water will evaporate quicker so a refill may be needed. I would assume that the vents would have to be closed a little more then normal and maybe even tamper with the top vent a little which I normally leave open at 100%. By the time the water evaporates I imagine that you would be at least half way to three quarters of the way done with the first ring before you even get into the second. I can see why it wouldn't work, just some trial and error.

 

[Phil Perrin]

You know,it just might be crazy enough to work! Although,I'd forget the water and use a clay saucer or some sand. Other than that,all I got to say is GO FOT IT!

 

[J Reyes]

OK but why? Just asking cause I can't think of much that will take that long to cook and if so there's the potential for over cooking.

John

 

[Jerry N.]

I would use lump otherwise, I think the ash would choke out the fire.

 

[Noe]

Diaz, I would get some expanding metal and wrap it around the original charcoal ring, make it as high as u want and cut it, bolt it together and then remove the original charcoal ring just a thought.

 

[Trev]

If the top ring does turn out to interfere with the water pan you could always sink the top ring down a little as you're filling them.

 

[RichPB (richlife)]

Originally posted by Jerry N.:
I would use lump otherwise, I think the ash would choke out the fire.

I agree. I've already had this problem with my 18.5 because of the fire ring mod I made (and now have resolved). I did the mod of wiring another smaller (Smokey Joe?) grate inside the bottom of the charcoal ring. If the bars of the grates are crossed (90*), using K, the ashes tend to smother the fire because they don't fall through properly. If I line the grate bars up, there is not problem. Having a double height of charcoal (assuming Kingsford) may well smother the coals below.

Rich

 

[Mike Hartwell]

What requires 20 hours of heat to cook?

 

[Richard Diaz]

Some of the best brisket I've ever had has been cooked low & slow at 200 degrees for 20 hours. I guy I used to work with originally from Texas makes one of the meanest briskets I know. There is also a smokehouse that opened here in Orlando last year. I actually competed in a backyard competition with the owner prior to opening his restaurant. He placed first overall with his brisket and I placed 3rd overall with my ribs, 2nd place was chicken. He smokes a 30 day aged Angus brisket with a Texas style rub and mop sauce. In just over a year he has been invited to Food Networks Bubble Q festival in Miami along with Myron Mixon and Adam Perry Lang to name a few and is opening his 2nd restaurant. Smoking a brisket for 20 hours is a technique just like the HH, and based on my own personal experience it makes for great BBQ.