Can't tell you the max time with lump, as I've not yet run out. Of course, if the temps started to drop you can always light a chimney load and add in - probably not a good idea to add unlit as the temps would drop drastically. I got my royal oak at home depot btw. Yes, the white smoke goes away faster with the door off (or you can just leave the whole middle off longer). Yesterday I actually had to leave after I had just started a spatchcocked chicken; temp was at 325 when I left. I had the screwdriver propping the lid and all vents open 100%. When i came back 18 minutes later, it was at 410!!! I had to flip the chicken but caught it just in time to prevent skin burning...actually was the best skin I've had. I closed the front vent completely and brought it back down to 350 after a bit. I could never get these temps with briquets and the lump makes so much less ash, too. OTOH, I haven't tried a low n slow with lump yet, that should be interesting trying to control the temps, lol. Be interested to hear how it works for you...
@Len, how long can you go with a full load of lump? I gave up on Lazarri a long time ago since I was getting more dust and rocks ( yes rocks!) in the bags. I'll try the royal oak. I'm in Cali too so I get the temps your talking about. I'll try taking the door off. Typically it takes an hour to get rid off the white smoke. Will taking the door off speed thus up? Thanks for the tips. I'll give it a try the way you outlined.[/QUOTE]