So I have a 14.5 wsm. I love it. I sealed the door closed with insulated tape because I heard on many places online that this was an issue. So that is fine. I tried long cooks with a brisket and a pork butt. I had a 4.35 pound brisket and a 5 pound pork butt. They pork butt took about 15 hours and the brisket about 17. I had no idea they would take that long. I used kingsford blue charcoal. The brisket cook I seemed to get more hours out of the charcoal at about 14. But the pork butt cook I only got about 13. I use a bbq IQ 110 (best thing ever by the way). So when the 12 hours was up on my pork butt I just opened up all the vents and got back up to 225 for about another hour. So I have no way really to put more coals in nor do I really know how many or when to put them in. Also if you're looking you aren't cooking. I don't want to open the cooker other than to wrap it so it only opens once. I could put more coals in at that time I guess I am assuming. So just pour unlit coals over the lit one's? It took almost 12 hours for the butt to get to 180 so they were close to going down. But with unlit coals it should keep going maybe? Or use some lit coals and then non let as well. I looked at the weber briquettes and all the information online says they last a lot longer. The weber customer service agent says they will go for 20 hours. Of course she says that. The long burning kingsford also doesn't burn any longer than the blue. It's just a marketing scam so they can charge more. But the weber does seem like it will last longer. Any tips? I have mastered wings, salmon, and ribs. They are great!
