Head's Red BBQ wrote: What are you cooking on that you are only getting a 3 hr burn with a 10 pound bag though? You should get a bit more than that
Your right. I meant to say 4 to 5 hours and much closer to 5 hours which is when I am refueling my WSM anyway, for Shoulders and Brisket, per the Professor's teachings. I usually only use a thermometer when it's really windy or trying new charcoal. I did notice a drop down from 230 degrees to 200, around the 4 hour mark once, while doing some Spares and decided to add some more for the final hour. I'm only using a WSM and once a year, for nostalgia's sake only, my original cheapie Brinkman, now 19 years old and refusing to die in its place peacefully, outside behind the garage.