New 26" setup

[1911Ron]

I picked up a new 26" kettle and have a question if I want to do around 270 +or - would doing a snake 2x2x1 get me a decent time and ballpark temp? what about vent setting? I want to do a butt or maybe a beef roast for pulled beef and of course do some basement beans! 

[jcnaz]

This was a 2x2x1 snake on my 26" for a rib cook.








Lower vents were between 1/4-1/2 open. Top vent wide open. In the shade on a cool day.

[1911Ron]

@jcnaz How long do you get out of that set up?

[jcnaz]

I ran that one for five hours. It probably went a bit more than 1/2 way around the kettle in that time.

[jdefran]

Last weekend I was able to get a 2x2x1 snake to ride around 275 for about 7 hours (nearly complete circle) before refueling. I started with about 12 lit coals. My bottom vent was approx. 40% open and top 75% open, once you adjust vents to meet temp it should stay fairly consistent. I've noticed the 26" needs much less babysitting than the 22". With the beans down below I observed the temp stabilizes even more.

[1911Ron]

Last weekend I was able to get a 2x2x1 snake to ride around 275 for about 7 hours (nearly complete circle) before refueling. I started with about 12 lit coals. My bottom vent was approx. 40% open and top 75% open, once you adjust vents to meet temp it should stay fairly consistent. I've noticed the 26" needs much less babysitting than the 22". With the beans down below I observed the temp stabilizes even more.

Interesting on the difference between the 22" and the 26" I wonder why?

[iamdan]

I just did a 4.5LB Picnic shoulder roast yesterday on my 22.5.  Did a 3x2x1 about 3/4 way around with some apple chunks and was able to go 7.5 hours keeping temps between 250 and 275 the whole cook with the exception of the last half hour dropped to 220-230.  I always set my bottom vent just cracked barely and my top wide open adjusting only the bottom vent very slightly depending on wind etc. throughout the cook.

[1buckie]

I just did a 4.5LB Picnic shoulder roast yesterday on my 22.5.  Did a 3x2x1 about 3/4 way around with some apple chunks and was able to go 7.5 hours keeping temps between 250 and 275 the whole cook with the exception of the last half hour dropped to 220-230.  I always set my bottom vent just cracked barely and my top wide open adjusting only the bottom vent very slightly depending on wind etc. throughout the cook.

Good to get some ideas of time, temp & settings (settings seem to vary some by way of different climates) so I know where to start with the Big Dawg.....

Thanks !!!!