Sometimes I the smoke duration is short and I want to use less charcoal. I find that if my Weber Smokey Mountain 18 inch charcoal ring is not at least 3/4 full, then I have problems with a consistent burn. I am using a Thermoworks Billows (fan). If the ring is only filled half full then the charcoal is spread out and sometimes the charcoal on the edges will not catch fire. The middle burns completely and the pit temp drops. I am considering buying a charcoal ring for a 14 inch WSM, just to reduce the area so the charcoal is not spread out. This may not be best solution, so I thought I would post for the "Solution Providers" to offer up ideas. I have considered fire brick but air does not pass through and I suspect the charcoal around the brick will not light.
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I use a charcoal basket from Arbor Manufacturing https://www.arborfab.com/CharcoalAssembly18.5inWSM with the minion basket. It works well. But before I used this i just used the minion method and I never had a problem. I don't use a fan. What charcoal do you use? -
klflowers I use B&B briquettes. I have used other brands of briquettes in the past with similar results. I believe that the fan coming in one of the 3 vents limits the air flow to a central area. If I could get the fan to blow in all 3 vents, the problem would not exist. I have looked at the Arbor Fabricating stuff before. Lots of little holes might be better than fewer big ones.Last edited by RichardK; May 18, 2025, 04:10 PM.Comment
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What I do is just use fire bricks to contain the smaller amount of charcoal so that it is the normal depth in the basket. Haven't had a problem with that in my 22" WSM or Bronco Pro.Comment
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I would think that either fire bricks, or a smaller ring would do the trick. I'd try the bricks first, but I'm cheap like that.Comment
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What temperature are you trying to maintain?
Why are you using a fan?
I'm able to run either 225 or 325 manually in my 18" WSM.
I have also found that just pouring the charcoal in a pile and then setting a fire starter on top works well.Comment
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I maintain 225. It probably speaks to my control and impatient nature. When I first started with the WSM the temps fluctuated; you know the story close vents temp drops too much, so open the vents and temp shoots up ... repeat! Late evening start for a night cook, I was not getting any sleep. Initially I was trying to keep temps close to 225. So bought a fan. After several cooks I realize that the fluctuating temps are okay. I continue to use the fan because it is set it and watch.
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I watched some of Harry Soo’s videos because I used to have some problems too with my WSM. I also have the Billows but haven’t used it in years. My problem was I wasn’t using enough charcoal. So now I always fill the basket up completely and toss in my wood chunks. Also use the minion method and will start with maybe a dozen lit coals (depending on the weather). I’ve thought about the arbor basket but TBH I only use this smoker a few times a year.Comment
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@Smoker_Boy and @radiodome21 So I have been using the WSM since Dec. 2020, but maybe I need schooling. I read a lot but that may not be enough.
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Originally posted by RichardK View Post@Smoker_Boy and @radiodome21 So I have been using the WSM since Dec. 2020, but maybe I need schooling. I read a lot but that may not be enough.
Have you been able to watch any Harry Soo videos??
Harry is Da Man on the WSM.
I had tried putting a fan on my WSM.
It seemed to work, but I found it was a little too picky.
It is battery operated, and works great if it only needs to run a little bit to maintain the desired setpoint.
But, if you don't have enough vent open, the fan ends up doing all the work, and would run out of battery sometimes.
As far as bricks go, they do make regular red brick with holes in them.
I think that is a good idea you had.
I don't know that's it's necessary to use fire brick.
It's not like your fire chamber is running 3000 degrees or anything close.Comment
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Honestly I was about ready to give up on my WSM. I had a few flameouts with overnight pork butt cooks. Even with a Billows the last time it happened. So I came across different YouTube videos and realized that the problem was me. I was actually going to use it a few weeks ago for ribs but the Chicago weather had other plans. I have used it it in single degree weather to do a brisket and it came out great. I also bought a pan to go over the water bowl. I cover that and cook with the bowl empty too. Again that cleared up some cooking efficiencies.
Again my main problem was not using enough coals and even starting with enough little ones. I also leave the top vent open the whole time and adjust the lower vents. I do use probes too because I don’t trust the Weber one. I also only use it for long cooks. Ribs, brisket, pork butt. Smaller things I do on the kettle or the pellet smoker depending on the day.Comment
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