Would love opinions on what Briquettes you use on your WSM
I started with KBB because they're always on sale, but then I started doing a lot of research and switched over to Stubb's. I want to get one thing and stick with it, so was just curious what briquettes people are using. I'm using a WSM 18.5, and the majority of my cooks will be low and slow. What briquette cooks longest (I'm still deciding if I'm a Fuse guy or a Soo's Donut guy), keeps the most consistent temp, etc. I've been reading that the KBB produces the most ash, but is that a concern on the WSM because the ash falls into the bowl below?
I tried a couple runs of lump in the beginning but have only used KBB since. I'm not against trying other stuff, but just haven't had any problems with KBB yet that would cause me to pay more.
As for KBB ash buildup it's not a huge concern, but your temp will sometimes start dropping and a quick ash knockoff will get it going again. However, that usually only occurs when you get close to running out of charcoal anyway, so it's not that big of a deal. That's been my experience with doing the regular Minion method - maybe the fuse or the Soo Donut will work better.
If you use a stoker or temp controller, you will get a lot of ash. I have found lump- royal oak, or cheap mesquite lump charcoal to be better when using a stoker. Otherwise KBB works fine for me. Also I tend to see an issue with ash for longer cooks even without the stoker.
MillerTime, do you find that using the Minion method gets the cooker too hot? I know it's not supposed to, but so far, only the fuse has worked for me if I want to keep a clean hot fire going. It seems that with the Minion (or Soo's Donut), the longer you're cooking, the greater amount of charcoal gets lit. For example, if one lit charcoal is touching four unlit, it will light those four. And then those four will each light four (making 16 light up very quickly), and so on. I know I'm being math-y and thinking about it waayyy to much, but I just haven't had luck keeping the temp down. I would just use less fuel, but if I'm trying to do an overnight cook, I feel like I need to fill the WSM to the top.
MillerTime, do you find that using the Minion method gets the cooker too hot? I know it's not supposed to, but so far, only the fuse has worked for me if I want to keep a clean hot fire going. It seems that with the Minion (or Soo's Donut), the longer you're cooking, the greater amount of charcoal gets lit. For example, if one lit charcoal is touching four unlit, it will light those four. And then those four will each light four (making 16 light up very quickly), and so on. I know I'm being math-y and thinking about it waayyy to much, but I just haven't had luck keeping the temp down. I would just use less fuel, but if I'm trying to do an overnight cook, I feel like I need to fill the WSM to the top.
Don't worry about overthinking and getting math-y with me - I'm an engineer. I overthink everything!
Guess it depends on what you call "too hot". I've had the WSM for around 5-6 years now and only now have started monitoring the grate temperature. I learned by using only the dome temp, and so I've used only the dome temp up until I came across this site and learned a new thing or two. I've had no problem maintaining the dome temp around 250 for a long cook, but if you are measuring at the grate I'm not sure what that would correspond to. That in itself might be "too hot" for your taste if you are shooting for a grate temp of 225.
However, from a relative standpoint I haven't had any problems seeing it start out at a dome reading and then periodically fluctuating from that reading depending on the coals lighting up. I've always just dumped about 25-30 lit on top of a full basket of unlit and let 'er go, usually taking around 45-60 minutes or so to get everything fully stable. It's just what I learned from the get-go from the folks over at TVWBB. You'll see some fluctuation, maybe about +-5-10 degrees or so, but nothing major that's worth worrying about. I also have always used a full water pan, so that helps too.
After seeing Harry's video on the WSM here in the pit, I'm interested in trying his donut though, so if you do it lemme know how it goes.
I use the minion method with lump coal and it has always worked great. I prefer it to briquettes myself and haven't had any issues controlling the temp with the water pan about 1/2 way full.
Real Name: Hunter
Hometown: Lexington, KY
Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
Weber Smokey Mountain 22.5"
Weber Performed Premium with Slow N Sear
Pit Barrel Cooker
Use mostly KBB. Tried Cowboy lump once and found a nail in it. Won't use that brand again.
Correct me if I'm wrong but KBB is compressed sawdust with a binding agent. The residue of the binding agent provides more of the ash than the wood. It's not THAT unnatural. Way more natural than getting a brisket from your grocery store from a factory farm. I say pick your battles.
​​​​​​As far as performance goes, I use the donut method and it seems to work well with KBB. Getting up to temp seems to be more affected by the amount of lit charcoal you start with in my 22.5 WSM. Temp stays relatively even if you hit the vents right. Midway through the cook I need to open the door and hit the basket to let ash fall and my temperature goes up again. I when the meat is hotter, it accepts less warm air, so the temperature comes up a bit, but again that evens out. I don't really notice a difference when the charcoal lights center to outside.
I find 15 to 20 degree swings off the target temp to be acceptable in any direction and if you wait 30 minutes it usually evens out. I've got one year on my 22 WSM and it is pretty maintenance free. I go to bed at midnight and wake up at 6am and there's very little change in temp if there's enough fuel. I'll say this, wind is the biggest thing that affects it. Not the cold. If you have a wind shield it should do just find.
In short, I have zero problems with KBB. I don't think about it too much after I get close to target temp. Once it stays there an hour or 45 minutes using the donut methid, KBB does really well.
KBB works fine in my WSM and Kettle/SnS. Last fall, our local Lowe's had Stubbs on sale for $4/bag, and I bought ten of 'em. They seem to work just fine as well.
As far as the burn rate goes, it matters not to me whether the burn rate is xbrickettes/per hour or not.
(This will start a fire for sure.) "And do you all believe that Natural=healthier?"
I believe heat is heat. I get my smoke from natural wood chunks, and the heat is just going along for the ride. Of course, I'm the guy who passes right by anything branded "Organic", as it's generally of inferior quality and costs more.
Lowjiber, I'm the guy who buys something that says, "organic." And then will buy something else that says, "Super Duper Organic." I'm also the guy who has very little in his bank account these days
I've begun using local HEB charcoal because it's cheap, frequently on sale and works similarly to KBB. B&B works well too, but it's more expensive. I grill a lot and any money I can save goes for bigger chucks of meat to throw on the grill :-)
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