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Divemaster · 09-10-2009, 03:12 PM

I like to start mine by packing the Lump around an old 1# coffee can that has had both ends removed...

I start half a chimney of lump and once going I pour it into the can and then remove the can... Close the lid, open the top damper all the way and close down the bottom to about 3/8"...

Using this method I once did a 29 hour cook on a single load at 225*!

09-10-2009, 03:12 PM	#2
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	I like to start mine by packing the Lump around an old 1# coffee can that has had both ends removed... I start half a chimney of lump and once going I pour it into the can and then remove the can... Close the lid, open the top damper all the way and close down the bottom to about 3/8"... Using this method I once did a 29 hour cook on a single load at 225! __________________ Jeff CBJ# 23376 Stockcar BBQ* Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.