- Oct 5, 2006
- 41
- 11
Good thing I bought good lump charcoal.
You can with good charcoal. Some charcoal will make acrid white smoke when added to a hot pit.
On a long brisket cook I would think I would need to. Do you think if I load it eave to start it will last 10-12 hrs?
I would think you shouldn't have to but if you do then add a 50/50 chimney which is a full chimney with only half the coals lit. You'll always get some white smoke but it will dissipate pretty quick. It doesn't matter what charcoal you uses if you do this.
Sure, over stuff your ring and don't use water in the pan...foil it.
On a long brisket cook I would think I would need to. Do you think if I load it eave to start it will last 10-12 hrs?
Small door....must be a 14" or 18.5" WSM. On the 22.5" I use the door as a coal chute to add hot charcoal, and I use K.B.B and never get off flavors.
Small door....must be a 14" or 18.5" WSM. On the 22.5" I use the door as a coal chute to add hot charcoal, and I use K.B.B and never get off flavors.
It's the 22.5 but trying to pour from the chimney is still a challenge.