WSM88

Also thanks for the welcomes!

So with one whole log, you can either do minion method and place a log over the top of the coals which reaches to either end of the charcoal basket. This provides a nice slow smolder and doesn't burn as quick as chunks. you have to be careful with space if its a super long cook and basket is maxed out, but I seem to fit it in Another method I have tried is to place the chimney coals at one edge of the basket so the fire effectively burns across the basket. With a log on top of this, the log smolders with it. Works really well, especially for woods that burn quick like cherry or apple. To be honest, having tried all sorts of woods, I personally now prefer oak and beech, I like the stronger wood taste. Sounds like I need to invest in some decent briquettes, my Tesco ones are likely letting my food down. Thanks for the pointer. As for the event, I will check it out. Cheers!

Hi, new to the forum, so hello all!! I have a WSM and I have been experimenting with briquettes and lump. Generally for long cooks (mostly overnight) I use briquettes. I am yet to try heat beads or anything decent, sticking mainly to Tesco briquettes. I find that I can get 10 hours with a half chimney starter and full basket of coals on the 18" WSM using minion method at 102 - 107C. Holds eat amazingly, and I have the vents hardly open on the bottom with the current weather we have had. I would be keen to see what effect on flavor using a better briquette brings. I always use large wood chunks, or one whole log, and have had excellent results. I find that when I use lump its harder to get the long burn times, and therefore tend to use when I am cooking ribs or when I am around to adjust the vents (it burns real hot) and add more fuel as required. What do people really think of the difference in flavor of different briquettes?