What is the max cook time can expect on an 18" WSM @225 to 250 using briquettes & lump
1466144
I have a webber kettle , mine will cook 12 hours at 250..and keep the temperature within 20 degrees...best investment i have made for grilling..
1466145
I have a 22.5 WSM and it can go 12 hrs using lump. I can only guess on a 18 WSM and that guess would be around 8 hrs give or take. Remember the outside (ambient) air temp will greatly effect burn length.
1466146
I dont have any experience with this cooker as I use mine on my mini wsm but have heard a lot of people getting about 8 hours. Depends on your setup though.
417223
I've been getting around 7hrs without any intervention. Pile your lump charcoal w/ smoking chunks but only light one end and you'll get plenty of cooking time. I've kept it going for 14 hrs with two reloads. Just had my brothers over for a week and they are all looking at buying this setup and dumping the electric smokers they've got.
1466147
I use the Cowboy lump charcoal. I use about half of the 8lb bag in a 12 hour cook.
1466148
I don't know for sure, but a Webber chimney starter full of kingsford competition briquettes lasted for over 10 hours in my 22" kettle.Hope that helps.
1491730
Total length of the spit is 36". You need approximately four inches on the motor side and probably two inches on the other side to safely operate. Not sure I'd want to try to cook anything along the entire 30" as you'd have a lot of heat close to the motor.
2021379
I have spoke with Char broil just this morning as my Brisket turned out tough and over cooked EVEN tho I followed the directions that came with the unit. They advised me they are going to work on changing cooking times i the manual BUT the lowest temoerature this unit will get is 250*. It is NOT a true smoker. You CANNOT smoke on a low fire at 160* HOWEVER they claim that my 10 lb brisket should only be 10 minutes per pound and when I checked it at that time it was done BUT I followed the instruction manual and it turned out tasty BUT dry! Use a wire thermometer, cut the cooking times in half. Rely on the temp probe and not the cooking manual for accuracy on the doneness of the meat and you will be happy with the unit.
385467
Pressing start cooks for 30 sec. There is also one button cooking by pressing 1-6 for ea respective nmbr of minutes
1369681
It's a gas smoker. You just adjust the gas from the knob on the front or adjust the vent on the top back side. I can pretty easily maintain 220-245 in mild weather. It's a little harder to keep it that low when it's really hot out though. Also you need to open the door every few hours to restock the wood chunks/chips.
1823323
I own 6 WSM's (4 18" and 2 22"). I use the 18" for ribs and chicken and the 22" for pork shoulders and brisket. The pro's w/ the 22" is of course more room. The con's of the 22" is less efficient re; coal burns, you will burn a lot more coal w/ the 22". Your biggest concern will be wind (not cold). The cold the Weber can handle, the wind will make for a temp fructuation that will eventually effect your final product. The virtual weber bullet website has ideas on blocking the wind. I personally use welder blankets. Hope this helps...
2079117
I haven't smoked a brisket on this smoker yet. There is a bottom vent and you set it once, depending your elevation. You use Kingford charcoal and can add wood chunks to add smoke. A basket of charcoal usually last 8 hours. Depending on the size of the brisket, you might not be able to fit it in the PBC.
885277
takes just a couple minutes every 3 or 4 cooks and maybe 10 minutes every 100 cooks for a full cleaning. the lump charcoal doesnt have a lot of ash compared to briquettes. i usually just pull some out thru the lower vent with a narrow spatula to open the airflow, it doesnt need to be copmletely cleaned out between cooks
661291
I live in Texas, and I would use 350 for 1hr 30 minutes. As every oven is different and cooks according to where your located and the altitude.
426774
I have done an 18 hour cook at 250 - 275 degrees and still have a decent amount of lump in the bowl afterwards. This cooker has an amazing user forum (receipes, tips, tricks, suggestions) and members have reported 24 hour cooks without running out of lump.
2039673
I have made several complete pork roast and got the meat at 180 I would like to say most around 250 as long as you got a little time it will make the best smoked meat you could get
1677467
Keep your big bags! Match light are just user friendly. You should soak coals very well so each one will light for even cooking. Just endure you have correct amount of coals 12 to 13 lbs.On larger cuts is meat that will be over 2 hours you just simply add a layer of non match light coals. I would recommend using match light on cooking just to get an idea how this cooker performs.
888918
I used at 450 - no issue. I am sure it goes to 500+ - they probably don't want to state for legal reasons. Its cast iron - probably would take crematorium type heat to melt. I used over BBQ grill for pizza - no problem - just don't touch without gloves!
598947
I rarely take the time to review my purchases, but my Waring hot plate was so superior to any I'd ever used, knew I had to review it. With that in mind, I took the time to time and test it for Bobby. Factor in my altitude is 3,000 ft., I took 1 qt. cold faucet water in 2 qt. covered (high quality Calphalon) sauce pan, without preheating, turned knob to 5 (highest). Had a full rolling boil in 11 minutes.
234621
It depends on what type of wood your using and how hot your running it. I use saw dust from a chain saw and a full pan at 250 degrees lasts 2 1/2 hours. I have had many types of smokers and once you get used to a gas smoker and it's heat this is the best one I have ever had, I learned to cut your meat smaller and use more racks. It not a stick burner for sure. This smokes perfect everytime.
1204218
It does not take but a few hot briquettes for a warm side and 7-8 for a hot side. Try reading a few bbq books on grilling. The picture shows way too much charcoal for a couple pieces of meat!
1312542
you will use a lot of briquettes to cold smoke fish etc . one lasts 20 minutes, so to smoke over 2 days is a lot.