Originally Posted by houstonwhodat
It smokes great but it is still charcoal.
I guess I could a lesser amount of charcoal in it but I hear people on Pittmasters and other shows smoking brisket for like 14 hours.
I don't know how to accomplish that if I have to put it on overnight.
Maybe I should use lump charcoal.
Think that would maintain a lower temp than briquettes and burn longer?
I want it to be ready by game time.
Splurge for a weber smoky mountain, you wont regret it if you like smoked meat I promise.