"Feeding" my WSM during a long smoke

[Storlok]

Hello GirlpoweredBBQ and welcome to the Pit ! I use an 18" WSM myself. To build my fire, I use the minion method as many have stated here. To get the desired build, I use a round praline can in the center of my charcoal grate and fill charcoal into the ring around the can. Once I have filled the ring, I then remove the can. A few briquettes fall into the center, I just pick those back out and place them around the edge. Then I fill the chimney about half full of charcoal, and light it using some old newspaper. I pour the hot coals into the center, add my wood around the edge of the hot coals and assemble my smoker for cooking. I immediately place my entrée onto the grates as soon as I get the smoker assembled. After about an hour, I add another piece of wood. I add wood hourly until I think I have absorbed enough smoke into the meat. With brisket, I'll add wood for the first six hours or so. For ribs, I only add wood a couple of times. For chicken, maybe once. For pulled pork, about the same as brisket. With the 18" WSM I can cook for 14+ hours without adding charcoal, if I fill the ring full when I start. With the 14" that time would certainly be less, but with a full ring, you should still get several hours before adding charcoal. When I do add charcoal, I just toss in six or eight at a time unlit charcoal briquettes by hand. If I find that I need to rearrange them a bit, I use a stick to push them around. I do this by just opening the door of the smoker.
I use the blue bag Kingsford myself, have not tried any others yet, but the food always tastes awesome, and I always enjoy myself, so double win...)

[GirlpoweredBBQ]

I'm so excited. Just cooked my first ribs on the smoker and they were amazing, thanks to those of you who helped me figure out how to maintain the temp. Check THIS out! (::happy dance: I never liked ribs before. Now I understand why people love them.

[David Parrish]

Yep, great cook!

[ecowper]

GirlpoweredBBQ those are the real deal. They look great!

[PaulstheRibList]

Yes!!!

[MBMorgan]

Nice job!

[GirlpoweredBBQ]

I have done a lot of cooking this summer, but I still haven't consistently gotten the hang of how much fuel to add when my coals die down on my WSM during a long cook. On the plus side, I now get about 7 hours out of my coals before having to add more. But it seems like I either add too little (and can't get the temp back up, and then the new coals seem to burn out too fast), or I add too much, and then 45 minutes later, temps go thru the roof and I can't get them low enough again. Anyone have a good rule of thumb on this? Thanks in advance!