Kevin, no offense taken. I normally just set up a giant snake that wraps 3/4 of the way around the 26" for doing brisket.
With Weber coals and pecan or oak chunks I can easily run around 16hrs or longer at 230-250 with minimal vent adjustment if any at all.
I used to use my 18"Wsm for brisket and that would run even longer, but since acquiring this 26" from michaelmillitello in a trade I have yet to do my briskets any other way.
Thanks Chef, I am sure that I could have raked the coals to the one side and replenished the coals and continued cooking if I needed to.
I probably could have stacked them higher also, it wasn't completely full up to the grate.
But it did run well with hardly any adjustment and had water all the way until the end of the cook.
I mainly picked it up to protect the porcelain on the vintage colored kettles but did not want to wait until spring to try it out.
All the vintage kettles are packed away for the winter.
Thank you for the compliment on the cook.
Sent from my SM-T320 using
Weber Kettle Club mobile app