Alright fella's, I set up the Fleetwood with a 3x3 snake wrapping around almost the entire bowl using a Stubbs briquettes. I also added small lump pieces over the top as
@1buckie suggested because I wanted to run 275 for the cook. I run beef ribs at a higher temp and
@swamprb says this is the new low and slow in comps, so I figured I would run it there.
I lit them at 6:30am, food on by 7:30am, and this ran at 275 with the top open and bottom 3 wheelers about 1/2 until I shut it down at 7:30pm. There was still around 4" of the snake left to burn.
I pulled off the beef ribs at 5 hours and threw on porksteaks after since pulled pork wasn't happening that late. I let the pork steaks go for 3 hours, no pics, but were delicious.
The ribs were unbelievable, the butt juicy, but not the best I'd done. It was a Kroger brand butt and although good, not like a high quality pork butt. I really believe in order to have a great end product you must start with one.
I was really pleased how that snake ran and how effortless it was. Thanks for the advise, fella's. It worked much better this time.
Does anyone put down foil when you run these snakes? I didn't cause it was only the middle section that it would have covered, but I do have a mess in the bottom. I don't think air flow would be affected, but I don't know how much good it would have done anyway. Thoughts?
Here are some pics
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