Weber Smokey Mtn...

[Smokin Gator]

I would suggest not using all lump for at least a while. It can make learning to control your temps much more difficult.

I would use Rancher, Stubbs, or Kingsford Competition briquets. Original Kingsford has too many additives IMO. I don't care for the smell when it is burning nor the flavor that it imparts. The other three are all natural and are basically ground lump held together with a plant starch. You will find they have MUCH less ash.

BTW... a great way to do the Minion method on a WSM is to get a small metal coffee can. Cut out the top and bottom. Put it in the center of your fire ring. Fill the ring outside of the can with briqs. Start about a half a chimney of briqs. Once they are ashed over dump them in the coffee can. Use REALLY long tongs to pull the coffee can up and out (I actually use welder's gloves).

Another thing I am an absolute believer in is running the WSM dry. I filled the water pan with egg rock (some use sand). Over that I put a clay flower pot base (from WalMart) that I covered with HD foil. You will use much less fuel this way, and while the temps are minimally more difficult to keep down, the rock does basically the same job.

[Geppetto]

Originally Posted by Smokin Gator

I would suggest not using all lump for at least a while. It can make learning to control your temps much more difficult.

I would use Rancher, Stubbs, or Kingsford Competition briquets. Original Kingsford has too many additives IMO. I don't care for the smell when it is burning nor the flavor that it imparts. The other three are all natural and are basically ground lump held together with a plant starch. You will find they have MUCH less ash.

The first batch I used Stubbs. Nice. None of the nastiness associated.
I broke down and sprung for the chimney. Easiest fire I've ever made.

Any tips on seafood? Clams, oysters, shrimp, fish (besides the usual Salmon), etc?

Great tips! Keep'em coming...

[skullnrose]

Originally Posted by Smokin Gator

I would suggest not using all lump for at least a while. It can make learning to control your temps much more difficult.

I would use Rancher, Stubbs, or Kingsford Competition briquets. Original Kingsford has too many additives IMO. I don't care for the smell when it is burning nor the flavor that it imparts. The other three are all natural and are basically ground lump held together with a plant starch. You will find they have MUCH less ash.

BTW... a great way to do the Minion method on a WSM is to get a small metal coffee can. Cut out the top and bottom. Put it in the center of your fire ring. Fill the ring outside of the can with briqs. Start about a half a chimney of briqs. Once they are ashed over dump them in the coffee can. Use REALLY long tongs to pull the coffee can up and out (I actually use welder's gloves).

Another thing I am an absolute believer in is running the WSM dry. I filled the water pan with egg rock (some use sand). Over that I put a clay flower pot base (from WalMart) that I covered with HD foil. You will use much less fuel this way, and while the temps are minimally more difficult to keep down, the rock does basically the same job.

Thanks for the tips I'm going to try running it dry as you mentioned.

[mosesbotbol]

Originally Posted by Smokin Gator

I would suggest not using all lump for at least a while. It can make learning to control your temps much more difficult.

I would use Rancher, Stubbs, or Kingsford Competition briquets. Original Kingsford has too many additives IMO.

Another thing I am an absolute believer in is running the WSM dry.

Been using lump and wood chunks for a decade... Just tried out Kingsford Competition and it really is steady with the temperature, but does not burn as hot and has little flavor. Keeps the temperature for a good length of time too. Great for starting out keeping slow and for sure low... Really something to use with wood chunks if you want a decent amount of smoke (I am TX BBQ fan, so love that smoke).

I am also a fan of cooking dry. I don't want my BBQ steamed and makes it more of an art controlling the temperature.

FYI - I use a Char Griller Smoking Pro (barrell with side smoker)