Quote:
Originally Posted by Smokin Gator
I have done many, many 12-16 hour cooks on a WSM not using a water pan and using quality all natural briquets.
For long cooks having as many air leak spots sealed up is a must.
I would have only one bottom vent barely cracked and it would chug along happily. If you are only able to get eight hours I would check for air leaks.
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I fear barely keepin one intake open will make it die out. I'll give it a go the next time. I want to try sand in it and will get some on Tuesday. I tried my last brisket with no water and even just one barely open it was getting too hot.
The smoker will go more than eight hours, but I have keep opening the intake more to keep it going, so it's not really set and forget. At that I point I may as well just add more charcoal.
Maybe the Kingsford Comp does not last that long? This is the only brand I have used.
I would like to try the coffee can method to get the charcoal spread, anyone try it before?