So how long of a cook are you guys with Assassins getting on a full load of charcoal cooking around 250 degrees?
02-13-2014 04:35 PM
I'm also wondering if there is a drain valve for the drippings to go into or is it just on the inside cooker floor?
02-13-2014 04:39 PM
I have the Superior....more or less the same thing. There's a rail on the bottom of the cooker that a foil pan slides into to catch the drippings. We figured we got about 20 hours total cook time on a full chute of charcoal.
02-13-2014 04:50 PM
I got 18 hours out of a full load of charcoal cooking at 275. It would have gone longer but the meat was ready to come out of the smoke. But I've only cooked that long once since I've had my Assassin.
02-13-2014 05:04 PM
I am getting about 18 hrs out of a full shoot. I am using a 50/50 mix of RO lump and Stubbs Briquettes.
02-13-2014 05:37 PM
I get about the same unless I'm cooking in super cold weather. I didn't even use a whole bag of charcoal last weekend to cook a competition in the low to mid 30's at 275. There was a guy using a BWS Piglet who was burning through coals and in fact is switching to a gravity fed soon. He couldn't believe how little RO I used.
02-13-2014 07:55 PM
I am burning roughly about a pound an hour in my Assassin 28 right now and it's been farking cold here this winter. Very fuel efficient in my opinion. I does have a grease drain and on the bottom of the smoker there are two rails that will hold a foil pan to catch the grease drippings.