The Texas BBQ Forum

I'm thinking of replacing my ECB with a WSM (probably 18-1/2") and I see that Weber recommends briquettes as opposed to lump charcoal. I use a Minion approach for longer cooks, and I'm wondering if there's any problem using cold briquettes (that generate some white smoke when initially ignited) in a WSM? Or does the water pan isolate the meat from any unwanted briquette smoke?

On my ECB, I have always used lump or partially burned briquette as the cold coals in the pan.

Thanks in advance for your comments and advice.

As long as you're using quality briquettes, I don't see that you'd have any off flavors.

Thanks, TX.

I only use the standard Kingsford briquettes (blue bag), So I assume that's OK?

I use an 18 WSM and the minion method every time with no off flavor from unburnt charcoal igniting

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Kbb should be good to go Prof.

Thanks for the information, everyone.

Now as soon as I find a spot for it, I'll get the WSM.

I hope you're planning a special retirement Party for the ECB who has faithfully served Y'all for so long

OldUsedParts wrote:I hope you're planning a special retirement Party for the ECB who has faithfully served Y'all for so long

Maybe I'll give it a gold lighter