Dumb Question Alert: How often do you add charcoal to smoker WSM?

[xrodbob]

I have a 18” WSM with a Signals Thermometer and ThermoWorks billows. I seem to be constantly having to add charcoal as I have it set to 225 and it creeps down to 200 after a couple of hours. Thought it was a winter thing, then a windy day thing but I don’t know if adding every 2 to 3 hours is normal. Tried minion and snake but it all seems to go fast. If I have to just need to prepare to always wake up in the middle of the night 2-3 time for this brisket point

any thoughts appreciated

[ecowper]

you shouldn't be adding every 2 hours. I have a WSM 22 and a full charcoal ring running anywhere from 225-250 will last me 10+ hours. I have heard of WSM 18's going 12-14 hours.

When you say minion or snake, how much charcoal is involved and how is your fan set up?

I also have to say that on my WSM, I have found that a fan causes me to burn charcoal fast and have difficulty maintaining temps, so I stopped using one.

[RichieB]

What type of charcoal briquettes, lump and brand?

[Panhead John]

I’d definitely recommend using B & B charcoal briquettes, they burn a long time…..lots of B & B fans here.

[ecowper]

Also, here's the setup that will run 10+ hours on the WSM 22 .... no fan involved. This is just plain old KBB, not Kingsford Pro, B&B, Cowboy Brand, Jealous Devil, etc.

[Alan Brice]

30 in the Chimney n 110 plus for the base?

[ecowper]

Alan Brice base of the WSM 22 holds a 16 lb bag of KBB. Then I pull out 30

[xrodbob]

I’m using KBB. Not fully stacked up to top of charcoal ring so thats an easy fix Though I find the ring is not super wide when I leave a coffee can for room for BBC the eventual minion starter.

The fan is at the bottom is through one hole with the other eight (3+3+2) blocked by flue tape. I have a variable damper on the billows and it’s set about half open so it’s not running full blast or bust. I’ve played around with the exhaust and have it about 1/6th open. It does seem like the fan wants to burn the charcoal faster but with not the extra heat/running hot like I’d expect.

Good info so far. Did get a great bark but a little dry. Took off at 192 deg but point is cut uneven and I had the probe in the thickest part. Will use butcher paper next time for braising as well as not as much time on the smoker

[JLR]

I would encourage you not to pull it off until you hit 203 to allow the fat to render properly, which will help moisten the brisket. This is especially true on the point.
Also, when you trim a brisket, think of "shaping" it so that the thickness is fairly even but has enough of a slope so the juices run off. I tend to trim heavily. Save the scraps you trim off to make hamburgers or meatloaf. (You can use a blender to grind the meat if you don't have a dedicated meat grinder.)

[xrodbob]

I got this point pre-trimmed and just took some extra fat off but did not try to even it out. Especially since the end was only a little over an inch thick so I couldn't make the rest that thin.

[ecowper]

Was the point probe tender when you took it off? That's the single biggest culprit of "dry" brisket. As JLR points out, you want the fat to render fully.

[ecowper]

I don't really use a coffee can, etc for the center of the donut. I just pull out the amount of charcoal I plan to light and build the hole by hand. And you definitely want to fill the ring to the top. Perhaps try running it using just vents for temp control and see what you get for burn time. Most folks say that a WSM 18 will run 12+ hours at 250F

[Hulagn1971]

This is exactly how I run my WSM 22 for every cook. One step that is missing is that I layer even more unlit charcoal on top. As you can see, when I took this picture I had not yet placed the last layer up on top. I fill the basket to the very top, covering the wood chunks. I also use an old hollowed out coffee can. To ignite, I place a Weber cube in the bottom, light it, then drop B&B briquettes into the can. They are a good bit bigger so you won't get many in but that's ok. They work just fine. You can also use some lump if you have it or KBB charcoal since it lights faster. I'm hardly in a big hurry so usually just default to the B&B. Once the charcoal is lit and quits smoking, grab a set of channel lock pliers and pull the can out. You'll need a heat resistant glove to keep from singeing the hair on the back of your hand. This method ensures the smoker gets up to temp slowly and evenly without overshooting your temp. Takes maybe an hour to get to 250. I can run it 250-275 and get 16-18 hours of cook time without ever adding any charcoal. Honestly, I have never had to add charcoal for any of my cooks. I even have the side door taped shut. One thing to point out, I always use an empty water pan and double foil it with HD Reynolds wrap. If I need moisture I then use a spritz bottle. Try this method out if you get a chance. I promise you will not be disappointed!

[xrodbob]

Good step-by-step. I will stick with KBB as my BBQ 101 course but will keep B&B in mind. Like the hollowed out can and starter. Don't have to worry about cracking masonry with a normal chimney starter.

I've seen both - with and without water in the pan. I prefer with water (and do add hot water first) so I don't have to mess with spritzing. What makes you think it works better?

All these things I have to try just means more practice/BBQ

[Hulagn1971]

xrodbob KBB works just fine, I used that exclusively for years. The reason I switched to B&B is due to longer burn times and lower ash. The longer burn time helps me when I'm using the SnS in the 26" kettle. I can also get it less than $10/bag and it's easily available where I live. I ditched water in the water pan for 2 reasons. One, I think it takes more energy from the coals to get the temp up in the smoker and more energy to keep it there. That means the coals burn faster.

[Hulagn1971]

xrodbob and reason number two is that it is messy to clean up. I don't like dealing with a big water bowl filled with water and grease. I'm more apt to clean it out with just some grease and foil soon after a cook than deal with the water. If you forget about the water filled bowl for a couple days there's a higher chance of mold starting to form in your smoker. That's a whole different problem to deal with. When I first started I used the water bowl, just got away from it for these reasons.

[radiodome21]

Eric’s picture mirrors how I start my 18 inch WSM. The only time I had to add more coals was because I didn’t add enough at the beginning. I like to start with only about 10 lit coals too. I’ve used KBB, B&B (my favorite) and Kingsford Pro. I also have mine set up for a fan but find I don’t really need it on summer days.

[hoovarmin]

There are no dumb questions here in The Pit. One thing you can love about this place is that, even if a question has been asked 500 times, no a-hole is going to show up and make a snarky comment about it.

[Hulagn1971]

Panhead John that's funny!

[surfdog]

So, I was going to say…oh wait, that would be snarky. ;-)

You’re most certainly correct. And another thing…every once in a while I’ll read a question that has been asked 500 hundred times and think, “Oh geez, that question has been asked at least 500 times,” but I’ll read it anyway…because that’s just the way I am…

And then I’ll read the replies…expecting to see pretty much the same answers given as before…and lo & behold I sometimes learn something new or a different way to do it. All good.

[smokenoob]

Panhead John ……and made all the snarky comments! 🤣

[Purc]

I was looking at the WSM and also the larger charcoal basket from www.arborfab.com /grillcookeraccessories to handle longer smokes without the need to refuel. May be something to check out if you are having to keep adding fuel.

[xrodbob]

Although it was a battle, here's the finished goods. KC Burnt Ends - the reason I finally got a smoker (finally, IKR?!?!).

Thanks for all the good advice so next time it will run much smoother.

[Hulagn1971]

Looks delicious!

[luvthemstillers]

I have the 22 inch WSM and I've found that using my Billows fan will significantly accelerate the burn down of the charcoal. It's much more fuel efficient to do a setup like ecowper shows above with the lit coals in the middle without using the fan. I also have the charcoal basket from www.arborfab.com with the Minion insert. It increases the charcoal capacity by almost double and the insert has room for a full chimney of lit coals plus a small chunk or two of wood.

[ecowper]

I have the Cajun Bandit door and fire ring, which I consider must haves. Also have a hinge on the lid. Never put side handles on. And I've looked at the Arbor Fab basket many times, but never pulled the trigger. Keep looking at it, though :-)

[Purc]

luvthemstillers I recognized the thermometer is a Troy Smith special. Harry Soo was at T-Roys home, he loved and made fun of the huge dial. T-Roy said he could read the temp while floating in his pool drinking a beer. Is your thermometer calibrated to the grill level?

[luvthemstillers]

Purc The thermometer is usually within a degree or two of the grate level which is close enough for me. I'm typically running an ambient probe on either my thermoworks signals or weber hub, so I've got a good read on my temps.