Originally Posted by iconnolly
I'm not questioning the method, but i'm wondering why this is acceptable for smokers and not for grills? Or is it??
It's a different game. For grilling you (usually) want high heat to sear the food and vaporize the drippings. For smoking you want a controlled temperature, whether it's low and slow or hot and fast. Putting some lit coals in with some unlit allows the burn to happen in a predictable manner over a longer period of time. If you just filled your coal ring with ashed over coals, your wsm would probably hit 500°.