Adding charcoal during cook

[BourBonQ]

fzxdoc and others,
I have a question about adding fresh unlit coals to a hot fire, especially during an extended cook...

Why is it undesirable to add unlit coals to an established fire, but not an issue when unlit coals are ignited by, say, the minion or donut method? In either case, there are unlit coals being lit by hot coals. I get it that we don't want "heavy white smoke", but why is it a factor in one case but not the other? What am I missing?

[Huskee]

It's not the smoke or the flavor from the fresh coals per se, it's that you're adding a 70 degree pile of stuff onto a 800 +/- fire, so it can affect your temps and cause some frustration trying to get back up, cool your existing fire to a cloudy thick smoked crawl, not to mention the loss of heat while you're doing this. But, if ya gotta, ya gotta. Don't let anyone say you can't. We just try to find clever ways to avoid having to..

[Attjack]

So it not really a big deal, but if your goal was perfection this would be something you would do?

[Huskee]

Attjack if your goal in BBQ is perfection you need a different goal I try to avoid needing to refuel (mounding, etc), but if I have to I do it w/o much worry.

[DWCowles]

What he said

[Jon Solberg]

I add unlit briquettes constantly. This in Slow n Sear, WSM, kettles without SnS, others. I know how to add lit coals but I dont normally do that unless I'm in trouble. aka lack of planning on my part. I totally subscribe to your theory BourBonQ it's the same as a Minion. No ill effects from it. Both ways are good ways.


As for the PBC. I have honestly never had a situation where I needed to add fuel. If I did, I think I would do a hot refuel just to get the meat running back at cooking temp fast after breaking down the rig for the fueling. I mean the unload it, take out the rebar, add the fuel, put back the bars and meat thing.

[JeffJ]

I cooked a pork butt in my 14.5 WSM yesterday. It was really windy and cold and it burned through charcoal fast. I added about 15 unlit coals and the temperature dropped from 280 to 220. It climbed back up over the course of a half hour or so. It didn't create any nasty smoke or anything like that.

[HawkerXP]

For the Weber with SnS I'll knock down the ash add a handful, 5 or 6, unlit at a time if needed. Let them get going and reevaluate if more are needed. Never added to the PBC. If I'm having a temp problem late in a cook I'll wrap it up and put in the oven to finish.

[CandySueQ]

I tend add lump charcoal if I have to add fuel. Figure burnt wood means less funky flavor!

[JeffJ]

That's a good idea.

[Bob's BBQ]

I add unlit KBB all the time on long cooks - no funky flavor or problem!! Go for it!

[HouseHomey]

It's never an issue with me. The only time I add lit coals is when I start small and need to Sear.