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Unread 04-15-2013, 10:20 AM   #11
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Originally Posted by ibrisky View Post

I use 20# for a competition cooking above 250 (Kingsford Blue), really depends on the wind. If it is windy, I get about 7 hours before I have to start knocking ash of (a Kingsford thing). With no wind, I could easily get 12 hours from a 20# bag.
Thanks for the comments man!

I just left the one was windy as all heck for most of the day yesterday so I imagine that is what probably fueled the fire and bled off heat faster than normal. Of course the winds died out after I had pulled all the meat off and was in process of shutting the cooker down.
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