Hey Hank great blog!!!
Can someone tell me the benefit of the two snake method?
I've always curled the snake 3/4 of the way around the kettle and lit one end but I've noticed lately a few cooks which have 2 lit snakes on either side of the kettle
I use a "two short double" for ribs going down the middle pretty often......and it can be used, like Jo's saying to run a bit higher temp, that's a workable idea also......
I'd put up some shots of the 15# brisket I'm doing right now, but PhotoPHUCKET is refusing to take up the pics................might be that I need to upgrade some things & step into this century?
Great stuff HANK !!!! & great pics.....John, Bman & JC.......
PS: Hank, that Google "this" has enough different ones to give a plenty good description........