Here’s my $.02
+ What is the best coal set up for a WSM when hanging. I normally run a fuse/snake and maintain temps relatively easily on my 22 with water pan in place.
-> remove your grates and the water pan. You can side light (minion), snake, or use Soo’s Donut. I usually use Soo’s Donut method. That’s how I normally run my WSM and it’s seemed to work just fine for hanging.
+ Strictly briquettes or lumpwood also an option? (I'm in the UK, Kingsford is not an option)
-> A high quality briquette is fine. Just make sure it has 2 ingredients like RO chefs select or Weber. I wouldn’t use Kingsford or something similar for direct cooking. Just my personal preference.
+ What temps do you guys run the cooker at? Do I just use the same temps as a regular cook or do I need to adjust ?
-> I run mine similar to a PBC; so around 300-325.
+ Meat that gets tender ( lamb shoulder for example), will that not fall into the coals?
-> Hook under a joint/bone and you’ll be fine. Otherwise, double/triple/quadruple hook it if necessary. Chicken quarters/halves you could use one hook. I’d use 2 for a whole bird.
+ What's an easy first cook? I'm leaning towards chicken, possibly alongside a lamb shoulder.
Honestly, probably ribs. But chicken is very easy as well. Haven’t done lamb yet.
Good luck!
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