Quote:
Originally Posted by candyman
He has a kettle not a smoker. He's probably not going to be going low and slow.
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It smokes great but it is still charcoal.
I guess I could a lesser amount of charcoal in it but I hear people on Pittmasters and other shows smoking brisket for like 14 hours.
I don't know how to accomplish that if I have to put it on overnight.
Maybe I should use lump charcoal.
Think that would maintain a lower temp than briquettes and burn longer?
I want it to be ready by game time.