Thanks Rich G and all for the positive comments. I did not come up with this setup on my own. A guy with the username Phubar, from the Netherlands, on another BBQ forum inspired me with his Go Anywhere cooks. Actually, there were a few forum posts a few years ago where him and his friends and family all brought their Go Anywhere charcoal grills to a park for an annual get-together. They cooked anything from appetizers to a couple of racks of lamb to dessert dishes. Since I was headed to Germany back in 2015, I figured I would have to do my cooks away from my apartment and in a park or other open space. Phubar's (and friends') Go Anywhere technique was the answer for my European dilemma.
To answer your questions, Rich G, here you go:
Length of the cook: I really didn't keep track. The meat was between 3-4 lbs. each, so I think total cook time was around 6-8 hours.
Charcoal lighting technique: Minion method, one Weber Lighter Cube or 4-5 charcoal briquettes lit in a charcoal chimney added to to as many briquettes I could fit in my homemade, expanded metal divider.
How often (if at all) you replenished charcoal: again, I didn't keep track. Probably 2-3 times with a handful (6-7) of briquettes. I just eyeballed the charcoal spent level, looked at the meat internal temp, and made a guess on if I needed to cook for 2-3 more hours. So, if I had to guess, replenish with 6-7 briquettes every 3 hours?
These Weber Go Anywhere cooks were low stress, fun cooks. With the vent settings, I think it stays in the 225-275 degree temp range. It's kind of like the WSM or Kettle, where it's a set-it and forget-it temperature consistency.
