[ucla695]

Originally Posted by T.G

Thanks.

Depends on what I'm cooking, what temps I want and how long it's going to be in there. For long cooks like pork shoulders / Boston butts, slow cooked chuckies, etc, I'll use the MM and I can get 8+ hours or so at 220F on one chimney of unlit poured in and topped with 6-10 lit. For stuff that runs higher heat, I load a chimney half-full, put the smoke woods on top of the briquettes, then light the chimney, so once all the briquettes are fully lit off you're past the "bad smoke" stage, then you dump it in and add meat, set the vents and you can get 3 hours at 265-300F depending on how you set the vents. Those times and numbers are for KF blue bag BTW. KF Comp or natural lump burns hotter and for not as long.

Temp control isn't any harder or different than most other pits, it just takes a few runs for you to get the hang of how it works and then you're set. Once you've got that, it's very stable and predictable due to the firebricks as a two-way heat sink.

That's very helpful! I was thinking of buying a OTG 26" to use as a grill/smoker and you just helped push me over the edge. Thanks!