Reusing partially burnt coal in the WSM


 
Mike P.

Mike P.

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I'm starting to rethink the way I use unburnt coal in the WSM. In the past, I would turn off all vents after a smoke until the next day. Then clean the water pan, and grates. Then would leave one vent open on the bottom and the top vent open before placing the cover on. This as I have read was to keep mold from forming.

Living in Louisiana with high humidity, I began to notice the new coal poured on top of the old for the next smoke would burn fine but after a few hours, the older coal did not seem to burn as well. After my last smoke, I've stored the unit with all vents closed this time.

My question is: Has anyone else encountered a similar situation?

I hate to waste unused coal and like to make sure I have a good supply loaded.

Thanks for any and all input.

Mike :wsm:
 
If the old coal is partially burnt it will not burn as hot and as long. I usually remove that coal and use it for grilling or lighting new coals in the WSM.............
 
I know alot of people reuse coals in the WSM. I did early on but now I don't. I had too much uncertainty in my next cooks when I had varying amounts of left over coal. Now, I either suck it up and let them burn out or, if so much leftover I can't stand it, I let them cool and use in my kettle.

I've gotten pretty good at estimating about how many coals I need so that I don't have too many left over. I do try to err on the side of starting with too many rather than too few. I lose a few by letting them burn out but not enough to matter with me. Now, I'd do things differently if I cooked a couple of times or more per week.
 
It depends on the situation. Long cooks get fresh charcoal, short ones get used plus some new. In my Kettle I just use my weed burner to restart the leftovers with how ever much new I think I might need. Saving charcoal is one of the cool things about Weber grills & the WSM.
 
Mike,

I do exactly what you describe every single cook and only ever light new coals in the chimney, and I've never had that problem. Humidity is very different from PA to LA, but we do have our moments. I wonder if the problem isn't more related to airflow since ash smothers the old coals. Try giving your charcoal ring a good shake the next time and see if that helps.
 
Obviously from up here the humidity is vastly different but it makes sense humidity would affect burned or unburned charcoal left in the open(the smoker) It's kinda like keepin your powder dry! I'm with Gary Hodgin, if you have a kettle, that's the place for the leftovers. I will often use left over coals for lighting my chimney for the smoker or just spreading them where I want them in my kettle and torch lighting that area. If you are leaving charcoal in your smoker it will absorb moisture. I also use two charcoal grates at 90 degrees to each other for my kettle and my smoker. I'm trying to squeeze every BTU I can get for the dollar.
 
Since the partially burnt fuel is of an unknown quality I am never sure how hot or long it will burn. Therefore I like to smoke with fresh fuel. I use the left over fuel in my performer since I am watching it closer and I do not need it to burn for hours.

Mike
 
Leftover lump is fine for grilling with, but I rarely use it with the smoker. It obviously doesn't last as long, but it doesn't seem to burn as hot, either. I don't use leftover briqs for anything much other than in a chimney to light the wsm and for grilling hot dogs and such.
 
Thanks to all for the Great replies! I've got a Weber Gasser and do not have a Performer...yet. I like the idea about using the old coal to start fresh coal. Will give that a try next time.

How do you store your WSM, Do you leave any vents open?
 
I'm with JimH on both his replies. Partially burned for short cooks, fresh for longer cooks. Vents always closed to limit critters.
 
I close all the vents.
I mix the used charcoal in with new stuff for a new cook. I've never had a problem.

Bob
 
I've always left the vents closed.

re: reusing coals - My normal procedure with lump is to stir it to get rid of any ash and then just dump new stuff on top. The partially burnt stuff does have less umph and also a little less smoke (lump's never 100% converted) but it's not something you would notice on a regular cook.

The one exception would be if I'm doing an overnight cook I'll put in all fresh just so there's no chance I'll run out. In that case I just dump the partially burnt stuff into a handy kettle and let it sit there until I go to cook something on it, and then I say uh, oh, what the heck am I going to do with all of that. Usually gets dumped back into the smoker... ah, the great cycle of charcoal.
 
I close the bottom vents but crack the top halfway. It seems like this would let moisture escape when the sun heats it up. It's also generally covered and under roof (low overhang).
 
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