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First time with a WSM and it choked on ash

post #1 of 5
Thread Starter 

New to all this, but can follow instructions!

As I am in South London I got the smallest WSM, 18.7 inch


Using the minion method of hot briquettes on a bed of unlit on the grate  I had the briquette ring filled up to its top edge.


All went well, stable temp etc. But after about 5 hours the temp was dropping, looking in through the door I could see ash had risen past the grate level and was snuffing the remaining briquettes. I tried balancing some fresh briquettes on those still burning to raise them out of the sea of ash but they never caught and I had to transfer meat to the oven.

It seems to me that there isnt enough depth between base of WSM and the grate to allow for the ash? Or did I get unlucky with my brand of briquette?




post #2 of 5

That dropping temp happens more with briquettes than with lump.  That said, I still use briquettes primarily but I do pick up lump when it is on sale.  Briquette ash generally does not drop away unless "assisted."  Depending on how much time I have left on my smoke I do one of two things.  


If it is just a short time left on the smoke I open up the all the vents to feed more air to the fire and "gently" knock the ash off the coals with long tongs.  That usually gives me another couple hours or more before the temp starts dropping again.  If there is quite a bit of time left on the smoke I remove the lid then reach in through the door with long tongs to "gently" knock the ash off the coals, minimizing the ash in the air flow that could settle on the meat.  Then I add more fuel fired up in the chimney.  I just dump it on the door and let it "chute" into the fire, then move it around with the long tongs.


I always empty my ash bowl before each smoke to ensure I have maximum ash catch space below the grate. I always have left over fuel so I knock the cold ash off, remove the charcoal grate with the cold fuel still on it, scoop out the ash with a Weber shovel, then replace the grate with the leftover fuel.  Then I add more cold briquettes or lump, wood chunks, another layer of fuel, then the hot briquettes.       

post #3 of 5
Thread Starter 

The ash fell down ok, but the catch area filled up and engulfed the grate, no way to get it out mid smoke!

post #4 of 5

Wow, that's a lotta ash!  Now I understand.  Never had that problem.  Charcoal ash volume on something like Kingsford Blue Bag is typically only 1/5th (or less) of the space of the unburned briquettes.  Kingsford Competition produces less ash still but burn up faster requiring you to use more fuel so it is probably the same as the blue bag on a longer smoke.


What charcoal did you use?  

post #5 of 5
Thread Starter 

Probably wont mean much to you, from a local nationwide UK DIY chain, their own brand


This is btw the weber latest model, a 14.5 inch. Possibly someone has made a bad calculation in the design?


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