Built a mini WSM from an old SJ I had laying around. It does a good job, but the fire dies in 8-10 hours by getting snuffed out by the ash. I have built up the coal grate using expanded metal and did the canned chicken tin over the bottom grate, but it eventually dies out before a butt or brisket is done.
Short of dumping the ash mid-cook, what are you guys doing to keep a longer cook going?
Short of dumping the ash mid-cook, what are you guys doing to keep a longer cook going?