the brisket cook is here → http://tvwbb.com/showthread.php?58317-Brisket-2015
I believe Stubbs produces as much white smoke as Kingsford. At least, this morning it did.
I lit up a full chimney of Stubb's a little while ago. Very heavy white smoke initially. It took 11-12 minutes to die down to light blue/white smoke In the chimney with the top coals just getting grey.
I dumped the chimney into the charcoal bowl which had about 30 or so more briquettes along with 1 chunk each of pecan and apple wood.
Took about another 20 minutes for smoke to come out of the top vent light blue/white.
All vents wide open, temp. is 340. Chickens are on. When internal temps. are 163 or so I will take out the middle section, put the grate over the bottom section, put the chickens on the grate and rotate them to get the skin good and crispy.
I'm getting hungry but we're waiting for some relatives.
I hope they're not late.