David Lohrentz
TVWBB Pro
Smoked a chuck for nine hours on my kettle today. I didn't add any fuel during the cook, and when I shut it down, half the fuel that I started with was still left over. I assume that I could have continued for at least 5 more hours, if not much more.
I lined up two fire bricks about a third of the way across the charcoal grate, with the two fire bricks overlapping about an inch. Rather than use charcoal holders, I just dumped Rancher briquettes into the small side, with some wood chunks buried inside. I had an empty foil pan underneath the chuck. I Lit four rancher briquettes for a mini minion method start. The charcoal was filled about up to the cooking grill, with the hinge left open and charcoal mounding up through the hinge. I put one wood chunk up on top.
After 30 minutes I shut down the one touch vent to 1/8. My temps were 260-270 at the lid for most of the burn, although they crept a little higher after I took the lid off to foil the chuck roast. Otherwise they were steady.
I think the indirect side has enough room for a brisket, and there seems to be enough burn time to do a brisket or pork butt without adding fuel. With the wood chunks buried inside, I had very good smoke throughout the first 5-6 hours of the cook.
I lined up two fire bricks about a third of the way across the charcoal grate, with the two fire bricks overlapping about an inch. Rather than use charcoal holders, I just dumped Rancher briquettes into the small side, with some wood chunks buried inside. I had an empty foil pan underneath the chuck. I Lit four rancher briquettes for a mini minion method start. The charcoal was filled about up to the cooking grill, with the hinge left open and charcoal mounding up through the hinge. I put one wood chunk up on top.
After 30 minutes I shut down the one touch vent to 1/8. My temps were 260-270 at the lid for most of the burn, although they crept a little higher after I took the lid off to foil the chuck roast. Otherwise they were steady.
I think the indirect side has enough room for a brisket, and there seems to be enough burn time to do a brisket or pork butt without adding fuel. With the wood chunks buried inside, I had very good smoke throughout the first 5-6 hours of the cook.