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Another try. There is a big difference in how fast kbb and kcomp burns if you're mixing them.

Maybe it's a humidity issue?

Jim, IME all high end charcoals burn somewhat fast compared to kbb, as they're more like lump. I'll use left over coal as a bed for hot briquettes if doing a longer cook.

I wouldn't blame the saucer, it's probably more efficient. Start with less coals and watch the temp.

Yea Enrico. What is in the veggie bath and what is it doing for you?

My chickens take about 2hr at 325 and have beautifully rendered, crispy skin. Here's an old post. http://tvwbb.com/showthread.php?40418-Hanging-Chicken&highlight=hanging+chicken

How was it? I get enough flavor from the charcoal and don't add additional wood. That was a lot of wood. Also, you might want to try cooking around 325.

Wow Enrico, I'm amazed with what you're doing. So how did it turn out for you??

I did a duck last weekend. This was simple and almost perfect. Look at the comments and skip the butter. http://allrecipes.com/recipe/roasted-duck/

What do you put under your charcoal chimney to protect the ground? I used a paver for years. It broke, thought I'd try a clay saucer and it cracked from the heat on the first use. It's a shame it cracked- I liked how light it was and the ashes remained in the dish. Next I'm thinking of cheap...

Looks great and I like your shirt.

They're talking very loosely about the time. BBQ is done when it's done.

It is a heat sink that stabilizes the temp and improves the buffer for indirect cooking.

I have no idea why people get BGE's other than for cooking in really, really cold weather.

The coals light faster, smell more like wood, and burn hotter and faster. Sounds like KBB is just fine for you now. I can't tell if you used a wsm or grilled direct. You'll notice the difference more if grilling.

If you mean Franklin's jiggly briskets...keep in mind he uses prme beef.

Looking great Bill, as usual. Thanks for the story.

Beautiful Enrico.

Just cook them longer. A rule of thumb for BB's is 221. Two hours in smoke, two hours in foil. one last hour on the smoker.

Linda, you'll have to test the first few and see how it goes. I'd start with 2 minutes per side. BTW, you can oil, season them and skip the foil for a better product. Good luck. Have fun. http://www.foodandwine.com/recipes/aspen-2007-mexican-grilled-corn