wsm charcoal setup?

[marshall]

just got a 22 wsm haven't used it yet, wondering about charcoal setup, I will do the minion method for long cooks, but if I'm cooking something quicker like chicken quarters, would I still use the minion method, or just a full chimney of hot coals???

[marshall]

probably wont use the iq120 until I understand how the wsm operates first

[EdF]

Good thinking!

[richinlbrg]

IF your ambient temp and conditions permit, you might want to try a fuse.

BUT, if you haven't seasoned it yet, I would definitely do that FIRST!

I recommend watching Harry Soo's WSM tutorial - that helped me a LOT!

[Beefchop]

Chickens or turkeys where you want to cook hot and fast? I use a full chimney with a drip pan that has water in it. 18.5" WSM.

[ecowper]

I have a WSM 22 and use two different methods, depending ..... depending on ambient temperature, humidity, length of cook .... method one is Soo's donut, which is a modified Minion method .... and method two is a C fuse (taught to me by @PaulstheRibList).

In method one, I build a donut of charcoal in the fire ring, with my chimney in the middle. Then pull the chimney, fill it half full, and light it. I layer my wood chunks into the donut. Great choice for anything cooking less than 12 hours and ambient temps 80 and below.

in method two, I use fire bricks and build a C of of charcoal around them. Then I light about 1/4 chimney of charcoal and pour in at one end of the C. I layer in wood chunks in the C. Great choice for long cooks .... pork butt and brisket and for higher ambient temps.

The bottom line, you want a hot, small fire in your WSM so that you are getting clean smoke and lower temps ..... I want my top grill to run about 250. If you aren't careful, you will end up with your top grill at 300+ with the WSM 22

here's an example of a Soo's Donut set up in the WSM 22 .... next time I build a fire in the C fuse, I'll take some pics for you ... or maybe Paul will share some

[Beefchop]

Perfect!

[6th Borough BBQ]

That's exactly how I do it!

[Spinaker]

Looks like ecowper has this. But you should also check out this old Pitcast from Harry Soo. He's won countless comps using his WSMs. Pretty good seminar. (As if you won't get one here) ​

[ecowper]

I learned the Soo's Donut from that pit cast!

[3DJ]

I remember. When I first got mine years ago, meathead had a review where he recommended putting a decent size stone in the middle to balance out the heat all while using less fuel. I have been using this method for years.

Jim

[ecowper]

Yeah, that's what I would call the C fuse, I think

[Greatplainsbrewer]

Minion method on long cooks. Water pan only on cooks under 250F. 1/2 - 3/4 lit full chimney to start. Once it's close, turn it over to the auber.

[ecowper]

Just remember, the WSM 22.5 and the WSM 18.5 have significantly different heat/temp profiles. In my experience, starting the minion method or donut with more than 1/2 chimney will lead to high temps on the WSM 22.5.

[Noverini]

Just remember, the WSM 22.5 and the WSM 18.5 have significantly different heat/temp profiles. In my experience, starting the minion method or donut with more than 1/2 chimney will lead to high temps on the WSM 22.5.

I agree. I put too much when cooking my pork shoulder, ended up cooking it at 270. still came out great