Frustration...just need to vent

[vic]

Teddy, everyone here is correct in saying "more coals". When I cook Lechon Asado in the kettle, full chimney banked to the side. No problems keeping the heat.

[Jammato]

Did a 2 x2 snake a few days ago and kept a 250 degree cook going for 5 hours
Like anything it takes learning your setup

[1buckie]

Weber's info is generic....well tested & not inaccurate, but it has to be generic enough for the average ordinary person to understand.......
I been flyin' by the seat of my pants so long I forget even how to ask a question about this stuff sometimes.....

Why.....back in the good 'ol days there wasn't even such a thing as charcoal baskets !!!!

"I had a smoke ring on the meat."

Were you using Blue bag Kingsford's by chance?

[TeddyC]

"I had a smoke ring on the meat."

Were you using Blue bag Kingsford's by chance?

Yup, I have about 12 bags of Kingsford in my garage...

[1buckie]

If there wasn't any wood chunks added, the Blue K's has stuff in it that will produce a smoke ring anyway......

[TeddyC]

If there wasn't any wood chunks added, the Blue K's has stuff in it that will produce a smoke ring anyway......

Oh, I'm not complaining. I just never saw a smoke ring in my pernil before.

I have a small, 4lb brisket flat in the fridge. I'm gonna smoke it but in my WSM. At the the cost of briskest, I'm not gonna make any guesses.