New 18.5 WSM is a fuel hog!


 
W

Willie (Green Bay)

TVWBB Member
So i did my first smoke yesterday on my new WSM.

It was a 8.5lb butt that I injected the night before and rubbed the morning of.

I did the center minion method with 60 kingsford briquettes around permiter and 30 in the chimney/center. Also did water in the bowl.

She held 225-250 like a champ...however she ate those briquettes like a hungry hog. I think i went through well over 8lbs of kingsford during a 10hr smoke.

Is this normal?

I am going to be doing (4) 10lb butts in 2 weeks, what should i estimate for cook timing and fuel consumption?

Lastly, has anyone seen any pros/cons to doing the minion method but instead of going from center out, burning from one side to the other? This is how i did it in my kettle and it seems to be better than center to outer.
 
Willie,

That consumption sounds about right to me for a 10 hour smoke. For 4 big butts, I'd plan on a fully packed charcoal ring and a handful of lit to start it, given temp and conditions.

As for the burn direction, I'd be curious to hear of your success in going side to side. I'm always a random top coverage guy, spreading the lit out randomly over the MM, but your though has me thinking. Let us know, and good luck.
 
T,

My smoking background started with the OTG. When i smoked on there i would typically section the grate up in thirds. I would only use the far left 1/3rd for my coals and the other 2/3rds would be the indirect area for the meat. Within that 1/3rd section, i would split that up into top middle and bottom. I would fill the top and middle with unlit coals. Then i would take the bottom 1/3rd worth of coals and light them in the chimney and then add them to that bottom area. I would let it burn upwards and when it was almost to the end of all the coals and if i still needed more you could either refill the area that was already burnt or just spin the grate and just add more coals ahead of the burn. Worked like a charm on my OTG.

Seem like this would work really well on the WSM. Put all your unlit coals closeset to the door and dump your lit coals fursthest from the door.That way if it burns through it all, you just dump more unlit coals through the door on top of the burning coals.

Just a thought.
 
Sounds about right to me.

Ever since Kingsford changed their formula I've found that their briquettes burn rapidly.

I no longer use Kingsford for smoking purposes because of this... only use it for grilling because it's still cheapest option.
 
Remove water pan and replace with clay saucer, start cook with around 8 - 10 lit and you'll be golden. In my opinion much better fuel economy and no difference in end product.
 
Actually that's not a lot of fuel. You are heating up a much bigger space than you would with the OTG. But, you can also cook way more meat.

Another thing...the WSM will get more efficient after you have used it a few times. It sort of "cures" itself, and seals up some of the gaps.

JJ
 
You mentioned how much more fuel for doing 4 butts...other than getting up to temp taking longer (because you have more cold meat in the WSM) as long as air can flow around the meat, it should not take any longer or more fuel than it took for one butt.
 
You must not have ever owned a Chargriller before ..
icon_eek.gif
.. now there's a fuel hog,my 22.5 is extremely modest in comparison
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by MaynardO:
You think she is a pig now wait till winter. </div></BLOCKQUOTE>

Agreed, winter cooking + Kingsford = quick burn

This is why I also purchased an insulated cooker & only smoke with good quality lump.
 
well last week i did a 14 hours cook with 3 butts and i think i used around 2/3 of my bag so aroung 12 pounds ....

with water u will always burn more for sure ...
 
Two words...
Royal Oak !
Them blue bags of kingsford at full price are expensive and smaller briquettes than ever!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dean:
Two words...
Royal Oak !
Them blue bags of kingsford at full price are expensive and smaller briquettes than ever! </div></BLOCKQUOTE>

I used Royal Oak in my Backwoods cooker 3 weeks ago, and that burnt excessively fast as well. And that's with a fully insulated cooker nonetheless.

Wicked Good burns like a champ, but it costs.
 
Did pork butt yesterday, somewhat chilly day (55* and windy). Started with a full ring and 1/2 chimney MM trying to keep it around 250*. After 10 hours my fuel was almost gone! I had to add unlit briquettes to finish the cook.

In the past I have never had a problems getting 14-16 hours with a full ring. WOW! I have also been BBQ'ing in 80-90* blamy weather...

So yes, she does consume more charcoal in windy cold conditions. Guess I'll be looking for a hot water heater insulator...
 
Does not sound like an unusual amount of fuel to me. I usually use a 15 lb bag of Stubbs in my 22.5 for 3 butts cooking for 14 hours.
 
I've just completed my 2nd smoke on the Mighty 18.5 (1st one a 8.5 lb Boston Butt and the 2nd a 7.40 lb full (trimmed) brisket). On the 1st cook, I filled the charcoal rig then counted out approx. 60 chunks of K Blue in the Weber Chimney starter. I too use the Minion Method but pour them on top the unlit coals instead of making a doughnut hole in the center. Then put smoke wood on top of the hot coals as soon as you add them. I've found it takes approx. 12-13 lbs to fill the 18.5 WSM.

My 1st smoke took 9.5 hours. When it was done, I closed all 4 vents and when I did second smoke, there was approx. 6 lbs of unburned charcoal. I just emptied the ash pan and left the partially used fuel on the bottom and added about another 6 lbs for the next smoke. Only added another 6-7 lbs and could have gone 16 hours at 235* low and slow if needed.

Manage your air vents and monitor your temps.

Just my .02 GOOD LUCK!
 
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