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Thank you Gordon!!

My apologies for the late response, took about an hour and 20 minutes average temp was 320 degrees

Rack o Lamb!! You won!!

Works great for short cooks (6 hours) without wasting extra charcoal.

May not be necessary, try using the snake method. Did an 8 hour cook ended up with some leftover charcoal.

Bring it up to 155 since it got pork in mixed in there.

Yes, the mashed potatoes had a pleasing slightly smokey flavor. And I'll definitely do the potatoes like that again.

Thank you Greg!

Much appreciated Jason!!

Thank you Dave, that's something to consider.

Seems so, secret might be in the size of the drum and airflow.

Oh yeah......

Thanks Chuck!

Thank you Dave. Kids had seconds,

Thank you Frank. I pulled this grate off my Weber performer for the experiment. I prefer grilling with cast iron grates than those wire things.

That's my go to Chicken cooker. I can't call it grilled chicken, I call it PBCed chicken.

Pulled the rack at 4 hour mark. Great texture, clean bite off the bone. I had a lot of charcoal left. Had plans to do a chicken on the PBC, but decided to go with Big Worm. Opened all vents, heat cranked to 329. There's is something about hanging meat indeed. Browned perfectly...

Very strange indeed. STL ribs done in 4 hours, never went over 250. My guess is better airflow around the meat.

Two hours in, even cooking top to bottom. Shot of tip closest to the fire: Cooking really fast.