« Reply #7 on: June 23, 2014, 07:37:46 PM »
I’ve heard here lately how the WSJ isn’t getting as hot as some would like, so I decided to give what LVC does a try and I am happy with the results. I also did what he suggested and closed all of the vents and was able to reuse the bricks again tonight for another cook. I think using the full basket really makes a difference.
Also to let everyone know I did a little experiment with my WSJ the other day and only used 1/2 of a large chimney of charcoal and got grate temps the same as using a full load. Same results, ~600-700F temps on the GrillGrates with 1/2 as much charcoal. Of course shutting the vents at the end of the cook still saves the unburned coals for the next cook.
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Laissez Les Bon Temps Rouler
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Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)
