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Adding charcoal? - Page 2

post #21 of 24
Quote:
Originally Posted by SmokinAl View Post
 

4-2-11 15.JPG

 

I do it all the time. I even built myself a chute for my WSM, so I could get the charcoal into the middle.

 

Al


Hi Al,

 

Is your chute made from a piece of rigid dryer duct that hasn't been snapped together?

 

Thanks,

 

John

post #22 of 24
Quote:
Originally Posted by nygiant View Post
 

I just want to make sure of something.  When I am doing a short smoke, like an hour or so for wings and I'm using lump charcoal, I usually need to add more charcoal before the wings are done.  From starting the full chimney and dumping it until the temp. settles in then putting the wings on seemed to give me about 30-40 minutes before the temp started dropping.  2 times I have picked a few handfuls of coals out of the bag and put them directly on top of the already burning coals.  Is this ok to do?  I don't think I'd really want to start another chimney just to add enough to get through the cook or should I?

 

I'm almost certain that adding unlit briquettes during a smoke is frowned upon.  Maybe due to the fillers and binders in them?  Not sure of the reason though.  I mean, when I do a boston butt or ribs I use the snake method so essentially those briquettes are cooking the meat without being ashed over.

 

Can anyone help clear this up for me?

 

**also, I'm using a webber charcoal grill not a true smoker when I'm smoking.  So the fuel source is right next to the meat.

I use a Weber Kettle for smoking. I can use the snake method and smoke for 10 to 12 hours @ 225 - 250. I have never used my Kettle for grilling.

 

Ken

post #23 of 24
Thread Starter 
Quote:
Originally Posted by chicknbutt View Post

I use a Weber Kettle for smoking. I can use the snake method and smoke for 10 to 12 hours @ 225 - 250. I have never used my Kettle for grilling.

Ken

Ooooook.......not sure where you're coming from with that but.......I've smoked for 9 hours with the snake and still had some coals left as well.

This thread is about adding lump charcoal to short 1 hour smokes for chicken wings and if that was ok to add unlit coals while the meat is on the grate.
post #24 of 24
Quote:
Originally Posted by BandCollector View Post
 


Hi Al,

 

Is your chute made from a piece of rigid dryer duct that hasn't been snapped together?

 

Thanks,

 

John

 

 

Yes that's exactly what it is. Then I pop riveted it to a charcoal chimney.

 

Al

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