![]() On a personal note, I've gained a lot of knowledge from you Lynn especially when it comes to offsets and would be sorry to see you step away. I have a few tri tips to cook at higher temp this Friday in the 22 and might just give it go. I have to wonder if the effect is similar to what they do in modern diesels with the high temps "cleaning" the smoke by burning out the particulates in the exhaust. This seems like a perfect way to replicate the gravity fed smoke with the lit coals and embers burning the wood chunks and rising. Some say why bother to mess with what works, but I love seeing and reading about new methods. I find this as interesting as the time harry ran the wsm as a stick burner. I've never used one myself, but having cooked on an offset with thin blue, or usually no trace of smoke at all, I can definitely tell a difference between white/grey and a very clean fire. I figured there had to be something to it as not only stump but many other teams have great success with gravity smokers. He is one of the one-eyed Minions in the movie series. With this medium-sized body, he looks faster and more dexterous compared with others. Darwin’s body is not as tall as Carl but also not as short as Bob. I remember hearing stump say that on pitmasters years ago. But sure, it makes the entire movies even more funny and interesting. And I will continue this in another post. I took a B&B cherry split, split it again, and then cut it in half to make chunks that were about 1" in diameter and 6" long. Here's the Smokey Joe grate and then the " chunks " on the grate. I took pics and video of the smoke but it hardly appeared in a pic. In fact, it was so thin I was worried that the chunks did not continue to smolder. On this cook, I got thin blue smoke the entire hour. My thinking is it clears when the wood chunks are burnt. My experience with that cook is I get white smoke for the first 30 minutes of the hour or so cook. Two on the 18 take up the entire cooking grate and for what I was doing, I did not want to impede air flow. I have strong doubts this would work with the Minion Method, as the coal bed would not get hot enough to clean the smoke. I did Chris's " Hot and Fast chicken " from the Cooking Topics page, a cook I've done many times on an 18 and 22 WSM. ![]() Then put the WSM grate in place and dumped the rest of an Okie Joe chimney on the grate. So I began the cook by putting 10 fully lit briquettes directly on the wood chunks. ![]() Second problem, the bars on the WSM charcoal grate are narrow and it would take time for charcoal embers to become small enough to fall through to the wood chunks, as they do in a gravity feed. There's 3" clearance between the two grates. I took a charcoal grate from my Smokey Joe and it fit nicely in the bottom. Did not think they would get air down that low. The smoldering chunks produce smoke that would have to travel though the charcoal bed.įirst problem, I did not want chunks laying in the bottom of the WSM. Sooo, I'm thinking why not put wood chunks below the charcoal grate in a WSM. Whether wood chunks are placed in the hopper or below in the ash pan, smoke from the smoldering chunks must travel through a coal bed before entering the cook chamber. The inventor, Walter " Stump " McDowell, says super heated air in the charcoal hopper cleans the smoke. Gravity feed smokers produce a clean smoke. I tried a new way of putting chunks in my 18 WSM. ![]()
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