dave caston
TVWBB Fan
At 05:00 fired up the wsm with the minnon method. at 06:00 put on a 9# brisket and a 8# pork butt. Took PB off at 16:30 and the brisket at 19:30. Now I have on 20 chickens thighs they will go at least another 4 hours. I'am quite impress with the long burn time I'm getting with the new kingford. Only 3/4 of a bag used and temp has been holding at 250* . only problem I'm haveing is that I'am running out of food to put on the wsm.