19 hours with no problems

[Guest]

Just thought I'd report in. Due to all the help I've gotten here, I did a brisket saturday night and the temp was easily controlled and was steady. I then went out for a family brunch, ran some errands and then started smoking three racks of ribs. Fired it up

 

[John Bergan]

I got sixteen hours of 225-250 heat using the Minion Method on Friday night into Saturday with minimal vent manipulation and no charcoal addition. I don't really know how much longer I could have kept the WSM going, since I didn't really look at the temp after the meat was done.