John Neuser
TVWBB Fan
Good morning. I'll be smoking about 10#s of bacon on Wednesday in my WSM 22". I intend to run the smoker no hotter that 170* until internal temp is around 150-155*. I'll be cutting the belly into quarters. My question is how much KBB charcoal should I light? I'm thinking 2 Weber chimneys full should do it. Of course, I can always add more if necessary. Any thoughts. Thank you.