Steve Carter
New member
I cooked two 6.5 Boston butts last Friday night. Had a lot of problems getting my WSM model DZ 18.5 up to temp. My Nano-Q II ran continually the whole 9 hours. I used a bag of Kingsford competition charcoal that I've had for a few years. I believe its age plus the moisture it has probably absorbed during our ongoing monsoon here in the Southeast contributed to its poor performance. My cook completed in 9 hours with a great outcome. The WSM remained hot the remainder of the day. Does anyone concur with my hypothesis? Next cook I will use Big Green Egg lump charcoal purchased the day before cooking. My source for Wicked Good went away a couple of years ago. I welcome your input.
