adding coals through door to extend cook time/heat...when and how?

[JimmyH]

1. Wondering what's the best methods for adding coals to the smoker through the door (is there a better way) without getting ash flying up. Just toss briquets in one at a time? take the top and middle sections off?

2. Wondering WHEN to add coals as well...should I wait for temp to drop to a threshold?
I'm 6.5 hours into a possibly 13hr pork butt smoke with temps outside in upper 50s.

[Steve R.]

What smoker are you using?

[JimmyH]

sorry! always forgetting something. Its a WSM 18"

[Steve R.]

I don't have a WSM, so I can't help you with that one, but there are plenty of others around here who I'm sure will chime in.

[MBMorgan]

I don't have a WSM but, back when I had something similar I'd just use a long pair metal tongs to set lit briquettes gently into the basket so as to minimize the amount of ash stirred up.

Regarding temp, I definitely would not wait until it drops significantly. Instead, just keep an occasional eye on the coal bed and if it starts getting low, add some more.

[JimmyH]

thanks for the tips guys.

[JeffJ]

I have the 14.5 and when I add coals I'll do it one at a time with a pair of tongs or I'll just toss them in.

[JimmyH]

Tong method worked well. Thanks everyone. First smoke complete. Will be posting pictures soon

[ecowper]

On my WSM, I open the door, use it as a ramp into the fire chamber by holding it at a 45 degree angle with one hand and then pour a half chimney of unlit briquettes down my "ramp" into the charcoal ring.

[ecowper]

Also, a full charcoal ring on the WSM 18 should probably run 10-12 hours, I expect. On my WSM 22 I get 12-13 hours from a full charcoal ring.