<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by russell swift:
Larry, those pics looks awesome! A few questions: 1) how much additional time did the 6 butts take as opposed to 4? I generally cook at 225-240F range and 4 8lbers can take up to 16 hrs. 2) How fuel efficient was your WSM during this process? Mine is bad about losing heat around the 12 hr mark and I always have to refill whether its cooking with lump or briquettes. 3) Did you swap top grate butts and bottom grate butts anytime during cook? 4) Is your rub available for sale anywhere in the Carolinas?
Sorry for all the questions but I really don't want to screw this up as it will be the largest crowd I've cooked for. </div></BLOCKQUOTE>
I like to cook with a dome temp between 245*-260*. I did not rotate the grates and that particular cook took right at 20hrs. After an hour a huge thunderstorm came up and dropped temps for a bit, but then everything went smoothly from there. I initially piled as much Kingsford in the ring as I could and believe I had to add a little towards the end of the cook.