The best way to add more charcoal


 
W

WayneO

New member
A new WSM user here have done a few easy smokes and wanting to do a brisket or Boston butt next and just wondering what is the best way to add more charcoal to do longer smokes without taking the whole thing apart?? Thanks
 
once the cooker starts dropping in temp I just use my wife's garden shovel and add unlit coals through the door. usually don't need to add more than a dozen at a time. if you get good at the minon you may not need to add coals at all though.
 
Do you foil?
If yes, no problem. Just wait when meat is foiled then you can add what you like without any problem (cold smoke, black smoke).
If you don't foil you have to be much more careful. I use to add briqs but first I remove the lid, then the central section, then I replace the lid to keep the heat better. Then I add briqs or charcoal. Then I replace all together.
 
Thanks guys I will try one method one time and the other the next and keep yall informed!

I have another quick question I know to control the temp of the smoker you open or close the vents what is the best way to keep it steady on a certain temp because I find my self running back and forth open vents then close because I can't keep it locked in yet
 
WayneO said:
Thanks guys I will try one method one time and the other the next and keep yall informed!

I have another quick question I know to control the temp of the smoker you open or close the vents what is the best way to keep it steady on a certain temp because I find my self running back and forth open vents then close because I can't keep it locked in yet
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the way I've kept it the most consistent low and slow from the beginning is to light say 10 coals and do the minion method and start closing vents well before my ideal temp and see where it stabilizes and open the vents more a little at a time if needed to get the temp up. I find it easier to get it up in temp than to bring it down. it still takes around an hour or so to get it so I don't have to fiddle with it, but i'm not as big as an expert as many here!
 
First, welcome to the forum Wayne. Second, you might want to consider a Maverick Remote Thermometer. Save you from constantly going outside. Then follow what Matt has said. Using the minion method will help keep temps in control. Good luck.
 
WayneO said:
I find my self running back and forth open vents then close because I can't keep it locked in yet
Click to expand...

For me, that's half the fun -- keeping one eye on my beer and the other eye on the smoker! :wsm:

(Speaking of which, I think it's time to go find a beer and a cigar and go keep vigil on my smoker!)
 
When i need to refuel mid cook i push the hot coals all to one side away from the door then dump unlit in and push it up against the hot coals. First time i threw a bunch ontop of the lit coals and got the gray startup smoke.
 
First is to load up as much charcoal as possible so that you don't have to reload during the cook. If you load up the charcoal, use the minion method and no water, you should be able to do most any cook without reloading.

Second, to keep the temp stable takes a little time. When I first got my cooker, the temp was either going up or down - never stable. After awhile (several cooks), it became more stable. I'm not sure if it was the gunk or anything I did, but the main thing is to relax and make slight changes, giving the WSM time to settle in between adjustments. Early on in your smoking experience, think in terms of a range. If you're anywhere between 225° and 300° (even higher), a butt will turn out just fine. It may cook quicker but it will be fine. If you try for a range of + or - 5°, you'll go crazy. I wouldn't worry about a butt even if it went up to 375° so just relax and give time between making any adjustments (1/2 hour), watch and learn. I think you'll learn and your WSM will gunk up and you'll be running stable in no time. For me, I can now set my WSM at 250° and it will stay there for several hours. I don't do overnights any more, but I would not hesitate to get 6 - 8 hours of sleep knowing my WSM will be fine.
 
I use something like this to get the unlit coals in through the access door:
71eHFnJQnvL._SX425_.jpg


Also, before doing that, I close the top vent. This does a good job of keeping ashes from kicking up around the food. Just be sure to remember to open it back up afterward!
 
I think one key element, as Matt H. mentioned, is don't start with too many lit coals. Let your temp come up gradually. Don't start too hot and then have to fight to keep it choked down and you won't burn through your coals as fast. Make small adjustments and allow time for the temp to settle in before making another. If you have to add coals, just do so gently, so as not to throw up ash to get on the meat. If I have to add some, I usually put my gloves on and add them gently by hand after removing the door.
 
Jerry N. said:
First is to load up as much charcoal as possible s
o that you don't have to reload during the cook. If you load up the charcoal, use the minion method and no water, you should be able to do most any cook without reloading.

Second, to keep the temp stable takes a little time. When I first got my cooker, the temp was either going up or down - never stable. After awhile (several cooks), it became more stable. I'm not sure if it was the gunk or anything I did, but the main thing is to relax and make slight changes, giving the WSM time to settle in between adjustments. Early on in your smoking experience, think in terms of a range. If you're anywhere between 225° and 300° (even higher), a butt will turn out just fine. It may cook quicker but it will be fine. If you try for a range of + or - 5°, you'll go crazy. I wouldn't worry about a butt even if it went up to 375° so just relax and give time between making any adjustments (1/2 hour), watch and learn. I think you'll learn and your WSM will gunk up and you'll be running stable in no time. For me, I can now set my WSM at 250° and it will stay there for several hours. I don't do overnights any more, but I would not hesitate to get 6 - 8 hours of sleep knowing my WSM will be fine.
Click to expand...


I went 13 hours last sat with the water pan full without having to add any coals. It was still going strong when I took the meat off. I completely agree that it's just a matter of experience.
 
I agree with Matt H. 8-10 lit briqs max in a full charcoal ring, coffee-can method, (14.5" WSM). Matchstick lower vent settings at about 200F and let her come up slowly to temp. I just can't go wrong with this. :)

Edit: Oh yeah, the flour-scoop is perfect for adding briqs if req'd.
 
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