My first smoke!

[Guest]

I bought my WSM last night, and smoked a 3.75 pound chicken. Things went OK for my first time, BUT, using lump charcoal was a big mistake. The guy at the BBQ store where I purchased the WSM recommended the lump charcoal for smoking because it "will last longer, and doesn't have filler and binder". The first problem was that lump charcoal does not load into the chimney very well. It does start fast though - within minutes it was all glowing red. I dumped it into the WSM, and many small pieces promptly fell right through the grate! Oh well. Since I was only cooking one small chicken for about 3.5 hours, I thought I would only need the charcoal that was in the chimney. I threw on a few chunks of mesquite, filled the water pan, and dropped in the chicken. Here was my next mistake - I closed all three bottom vents, thinking that I only wanted around 200 deg. Well, I came back 15 minutes later, and my charcoal was almost completely out! I opened all three vents halfway, threw on some more lump charcoal, and blew on the coals until it was going again. In about 10 minutes I was up to ~225 degrees (measured at the top vent). Over the next 4 hours, I did have to add some more charcoal a few times, so I don't think lump charcoal has much staying power. I guess I should have started with more charcoal as well. The end result was still very good - tender, moist chicken! I'm going to try again this weekend, but without the lump charcoal this time.

Here is a question: to cook one 3-4 lb chicken, how many briquettes should I put in the chimney, and then how many should I add to the WSM when I empty the chimney? Thanks for any help.

Ron L.

 

[Ken Nelson]

Hi Ron.

I use lump all the time in my WSM and am very happy with it. But, the clerk at your BBQ store was blowing smoke. While lump doesn’t have any fillers or binders, as a rule it will burn somewhat quicker and hotter than the premium brands of charcoal briquettes.

Because the charcoal grate was apparently designed for use with briquettes, smaller pieces of lump do fall through. To solve that, I cut a piece of perforated metal I got from the lumberyard to the diameter of the grate.

You’ll find smaller pieces that will easily fit into your chimney nearer the bottom of the bag of lump. If necessary, lump is brittle and can easily be broken into the proper size for your chimney.

Rather than attempting to ration out the precise amount of lump needed just for that cook, fill up the charcoal ring and light it according to the Minion Method described elsewhere on this site. When you’re done cooking, close all of the vents and the unused coals will extinguish themselves and be ready for the next cook.

This site is a great place for the exchange of information and tips. And I’m sure you’re going to enjoy your WSM.

Ken

 

[Guest]

I always use a minimum, one half full, charcoal ring, of fuel. 99.9% of the time I start with a 3/4 full ring and put at least a half if not full chimney load of hot fuel into the cold fuel.
Lump charcoal will be hotter if allowed to, meaning more air, more heat. It is very easy, and elementary, to use lump, and cook at 225? and lower, and maintain, a clean burning fire. The mistake that was made, is that your not familiar with how to efficiently, burn a fire. Given some time you will be able to do this correctly.

Jim

 

[Guest]

i am one of those that is Kingsford-impaired. I've always wanted to try lump. How about some pointers on how to efficiently burn a fire? thanks.

 

[Guest]

First tip is to never, under any circumstances, fully close the bottom vents, during a cook.
Second tip is just keep the bottom vents cracked open during the initial fire start. You want enough air to keep the coals red, without smoldering. Top vent should remain fully open.
Put the cooker together, pan full, and monitor your grate temps. If the temperature stabilizes at 215? or so, crack the bottom vents just ever so slightly, open. It never takes a huge difference in adjustment, to see almost instant results.
The cooker will stabilize on it's own, if weather conditions are reasonable, meaning no gusting winds.
If you have specific questions, I will be more than happy to help you with them.

Jim

 

[Guest]

Ron, heres a tip. i took a grate from my old Brinkman & 'criss-crossed' it & that ended the "small pieces promptly [falling] right through the grate".

Personally, i prefer lump, but as i bought so much Kingsford on special last fall, and since i have left my winter *insulation on year-round last coupla seasons, i use around 12-18 bricketts [about half a chimney] for a 4-5 hr. cook! ...so looks like i'll be using briketts for some time to come. :|

[last time i actually counted, 18 was enuff for 2 4# chix! I think i even had to take a few out initally, as a 300*+ temp is not uncommon, & my prob is starting so few briketts that i feel ridiculous, and often start a few to many. This is NOT an answer to your question, as you will not use 12-18 briketts in an uninsulated WSM. I dont know how much you will need.]

I kinda like using half a chimney, in$tead of half a ring. Even when all the coals seem to be gone, the embers in the ash on the bottom holds 200+ for a few more hours!

[It's called *'kao-wool', & is used to insulate boilers & hot-tanks, its a spun ceramic blanket, & will not burn to 2 or 3000*. It's similar to gas/oil burner chambers & is also used to repair same.]

good luck & have fun!