@kettlecook: Thanks for sharing your experiences.
I have actually been smoking on my kettles for about 20 years now. Up until this cook I had only used the charcoal baskets in an indirect arrangement the two baskets on opposite sides, and water pan in the middle. With the method I just mentioned I have cooked chicken, ribs, roasts, casseroles, to name a few. So in reality I had a lot of practice just not with the brick, bank, and water pan method. After using this new to me method I will be using it a lot more. About the stubs I think the stubs lasts longer than most other charcoals. I did not pay attention to the additional flavor and darkness you had mentioned / I will now. Regarding the butcher paper could you elaborate a bit more on this? I assume you wrap in butcher paper after the cook then wrap in a towel then into a cooler.
Thanks WNC