Using leftover charcoal - Big temp swings.


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TroyRedington:
i always light the leftovers FIRST and pour them ontop of fresh unlit.

Seems like leftovers light a lot faster. </div></BLOCKQUOTE>

Same here, except for long cooks I always start with new only. Mike, go get ya a brand spankin new Kettle so you can maximize the left overs, they work so good for quick grilling
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Glen, Maybe someday but the mighty Weber Gasser fits my needs for quick cooks and some excellent steaks and such.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff R:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.:
Don't any of you have troubles with the leftover coals falling through your chimney starter? Or am I the only one grilling on a wooden deck? </div></BLOCKQUOTE>

I usually stir my left overs around first to remove the ash. Any too small will fall through the grate and not get used. I have seen a a couple of hot coals laying in my OTS ash pan, but usually the small ones fall and stay in the bottom of the kettle.

Tonight I used a a half a chimney of only used for a 40 min indirect chicken cook, and plan to use them again tommorrow for another indirect. I will need to add a few more fresh to get to 1/2 chimney. </div></BLOCKQUOTE>

I do that too Jeff with empty ash bowl after every smoke (although it's only been 4 smokes so far)
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Thanks to all for the replies. This is a great site with Great Folks!

After talking with The Guy that got me started in all this great outdoor cookin' many years ago (Not just the WSM but gassers and pits), He explained what I've been doing wrong.

I've been running too low a grill temp for my particular WSM. It's only had 4 smokes. Each time I've used it, the smoke time has been shorter and shorter due to trying different meats. In an effort to conserve unused fuel, I've closed the vents immediately after each smoke. The partially used fuel started piling up to the point that the ring was 3/4 full of partially spent fuel and I would add 1/2 to 3/4 of new bricks on top.

Turns out that I had been trying to maintain a 225* low and slow with a new WSM using a ET 732. The temp margin is narrow. At 240*, the water pan bubbles, the smoke rolls better and the lid gauge agrees with the 732 +/- 10*.

Bottom line is that I've not learned this rig fully yet but it is very forgiving. 3 out of 4 smokes have been Great. Have a clean ring with new fuel and going to try chicken for the 1st time this Saturday before LSU spanks Bama. Going to try it like this: http://www.barbecueweb.com/bbq...e_smoker_recipe.html

Thanks again for all the help for a WSM newbie!
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Mike -- it might just be that you're getting sort of a Minion method effect when the new hot coals get through a big layer of ash and light off all the old coals. If all of your vents are open this would cause a big spike. I typically start with smaller vent openings for a 225 cook -- maybe something like top wide open, 1 vent open, 1 vent at 1/2 and the other closed. Also, if you only have a few cooks on it then it won't be sealed up as tight and will run hotter.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.:
Mike -- it might just be that you're getting sort of a Minion method effect when the new hot coals get through a big layer of ash and light off all the old coals. If all of your vents are open this would cause a big spike. I typically start with smaller vent openings for a 225 cook -- maybe something like top wide open, 1 vent open, 1 vent at 1/2 and the other closed. Also, if you only have a few cooks on it then it won't be sealed up as tight and will run hotter. </div></BLOCKQUOTE>

Thanks Jon, I think you are right. It's a combination of things. I'm starting fresh this weekend and will really use the bottom vents sparingly. May also try that doughnut hole in the middle with the Minion method.
 
There's a pic of my set-up for a low/slow MM cook using leftover coals in this thread. About 6 lit new coals went in at 6:00 and burned around the circle. It might give you an idea.
 
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