Originally Posted by deguerre
Redhot seasoned hers last night. Sucker held 400 degrees for 8 hours on a single (Not full) load of lump...
If you load that thing up with lump, you can get 24 hours out of it. Not that you
would need it. I have cooked several thing on one load of lump.
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro