« Reply #29 on: December 10, 2016, 02:38:50 AM »
Looks good from here! I don't even bother precisely stacking them individually. I just pour the cold in and push them up against the bowl place the chunks on, sprinkle some chips along the path and light about 12 briquettes and pour them on the start of the fuse. Once it reaches 200 pit temp I close the bottom vent to about an inch from the lever not being able to be closed any more. Then I pretty much walk away til I hit the internal temp I want on a roast or about 3.5 hours on a R s c of ribs before I'll check
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« Last Edit: December 10, 2016, 02:41:07 AM by captjoe06 »
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