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Adding Charcoal
smokeasaurus:
--- Quote from: sparky on October 03, 2018, 01:59:42 PM ---I did a chuckie last week on my 26. After 7-8 hours I just moved all the lite charcoal to the far side and added unlit to fill the entire SNS. Keep going for another 4 hours until I hit 205° on the chuckie. There was a lot of ash (KBB). I will only use weber charcoal for long cooks from now on. A lot less ash.
--- End quote ---
Sparky is spot on. Just keep the Minion Method going and you will be fine.
For high ash output worries, just use the one touch system periodically to get rid of the ashes, just remember where your air input setting is at before you clean.
Haven't tied the Weber charcoal yet....but am l;ooking for it.
tomcrete1:
I use the SNS for Chuck roast quite often, 6-8 hours. I fill up the basket all the way and use one Weber wax cube in one corner to start it and it gets me all of 8 hours at 250 ish. Im also using Royal Oak Hickory charcoal. Works well for me.
ClimberDave:
--- Quote from: TentHunteR on October 03, 2018, 06:09:38 PM ---While I don't have a SnS, for years I did plenty of low & slow indirect cooks on a Weber with charcoal held off to one side (same basic idea as a Slow n Sear).
Of course there are different takes on this, but here's mine:
I never liked adding unlit regular charcoal briquettes to a cook already going on because regular briquettes have binders and clay that don't burn cleanly until they are completely lit (ashed over). I just don't like the flavor it gives. This is also why I never cared for the Minion method.
For long cooks, I always preferred to light another partial chimney and add it after it was completely lit and ashed over. You can cover the food with foil to keep ash off while doing this. Put the lid back on and adjust the vents for temperature accordingly.
Again, I am talking about REGULAR charcoal briquettes here. If you're using lump or competition briquettes, which don't have the binders, then that's a completely different story. They burn much cleaner.
At any rate, that's my 2¢...
--- End quote ---
Have always wondered about that myself, however when using the SnS you start with a dozen lit briquettes and fill it up with unlit briquettes so its actually pretty much the same thing, so far i have noticed a problem.
I guess if i catch it and see I need to add fuel and have some time (I frequently catch it when my temps start to plummet and its already late) I will just light a half chimney or so and then dump in the SnS
tlg4942:
--- Quote from: TentHunteR on October 03, 2018, 06:09:38 PM ---While I don't have a SnS, for years I did plenty of low & slow indirect cooks on a Weber with charcoal held off to one side (same basic idea as a Slow n Sear).
Of course there are different takes on this, but here's mine:
I never liked adding unlit regular charcoal briquettes to a cook already going on because regular briquettes have binders and clay that don't burn cleanly until they are completely lit (ashed over). I just don't like the flavor it gives. This is also why I never cared for the Minion method.
For long cooks, I always preferred to light another partial chimney and add it after it was completely lit and ashed over. You can cover the food with foil to keep ash off while doing this. Put the lid back on and adjust the vents for temperature accordingly.
Again, I am talking about REGULAR charcoal briquettes here. If you're using lump or competition briquettes, which don't have the binders, then that's a completely different story. They burn much cleaner.
At any rate, that's my 2¢...
--- End quote ---
I am in complete agreement with Cliffs 2 cents...
Big Dawg:
--- Quote from: ClimberDave on October 04, 2018, 11:13:10 AM ---
--- Quote from: TentHunteR on October 03, 2018, 06:09:38 PM ---While I don't have a SnS, for years I did plenty of low & slow indirect cooks on a Weber with charcoal held off to one side (same basic idea as a Slow n Sear).
Of course there are different takes on this, but here's mine:
I never liked adding unlit regular charcoal briquettes to a cook already going on because regular briquettes have binders and clay that don't burn cleanly until they are completely lit (ashed over). I just don't like the flavor it gives. This is also why I never cared for the Minion method.
For long cooks, I always preferred to light another partial chimney and add it after it was completely lit and ashed over. You can cover the food with foil to keep ash off while doing this. Put the lid back on and adjust the vents for temperature accordingly.
Again, I am talking about REGULAR charcoal briquettes here. If you're using lump or competition briquettes, which don't have the binders, then that's a completely different story. They burn much cleaner.
At any rate, that's my 2¢...
--- End quote ---
Have always wondered about that myself, however when using the SnS you start with a dozen lit briquettes and fill it up with unlit briquettes so its actually pretty much the same thing, so far i have noticed a problem.
I guess if i catch it and see I need to add fuel and have some time (I frequently catch it when my temps start to plummet and its already late) I will just light a half chimney or so and then dump in the SnS
--- End quote ---
Right, Dave. If you're using the minion method, which I understand some do not like, but if you are using that method, I've never seen, nor understood, the problem with adding more unlit briquettes. You're just extending the method. This is at least 75% of the reason for using a SnS in the first place ! ! !
I haven't done a brisket on my 26er, but I've done plenty of butts and chuckies. Like Sparky, I just scrape all of the lit coals to one side and fill up the other end. And like The Smoke, I just use the One Tough system, as needed, to knock down the ash buildup.
If you feel that you're getting an aftertaste, and I'm not discounting those that do, from KBB, then use lump or a more expensive briquette. I haven't had any complaints, so I just stocked up over Labor Day.
BD
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