Originally Posted by Ground Pounder
That particular cook was 8 lbs of country style ribs cooked to pull, and a 3 lb. chuckie. That load of coals lasted 6 hours at 250, and was opened three times during the cook.
On my OTS with temps outside at around 85 degrees, I had the lid exhaust wide open and the kettle vents opened about 1/3 of the way for intake.
Called "The Fuse" or "The Snake", I use it,too, only I place small chunks of wood in the charcoal ring(about 1" square by 3" long). I use Stubbs briquettes, about 1/2 a bag and get 10-11hrs of cook time at temps between 250°-275°. I usually have unburned coals leftover.
The open spot to the left of the drip pan is for the lit coals, 12-14 of them. If you use wood chunks in the charcoal ring place them on end, if you lay them down they will light the charcoal ahead of the main fire and make it more a bit difficult to maintain even temps.