Adam aka DocAutomatic
New member
My usual is filling up the ring w/ unlit KBB, make an indentation in the center, dump about 12 or so lit coals (from chimney) in the indent. It works... OK. I do sometimes need to stir things up late in the cook but that's not a big deal, much prefer that vs having to add coals. Btw, I use an ATC.
The main thing I hate is the billowing nasty smoke that takes a long time to stop before I can actually put the meat on. Additionally, my neighbor is a piece of work, starting a late night fire for an overnighter I've had a visit from the FD. Nothing wrong with cooking whenever, but I'd like to keep the excessive smoke during the initial lighting a bit less or at least for less time.
I have a cook planned for Wednesday. I'm going to try the tin can method and use Stubbs instead of KBB. Do you think this will cut down on the smoke &/or time it takes to put brisket on? Any other suggestions that won't adversely affect my cook & convenience of a no-reload cook?
The main thing I hate is the billowing nasty smoke that takes a long time to stop before I can actually put the meat on. Additionally, my neighbor is a piece of work, starting a late night fire for an overnighter I've had a visit from the FD. Nothing wrong with cooking whenever, but I'd like to keep the excessive smoke during the initial lighting a bit less or at least for less time.
I have a cook planned for Wednesday. I'm going to try the tin can method and use Stubbs instead of KBB. Do you think this will cut down on the smoke &/or time it takes to put brisket on? Any other suggestions that won't adversely affect my cook & convenience of a no-reload cook?