Quote:
Originally Posted by bigtex52
Nice job, HL&S! My next go, I may do the same. I built my first last weekend and can't get over how long a basket of lump lasts. I decided to let it burn itself out last night and it had other ideas about it. After burning for over 24 hrs at 230, it is still holding steady! One thing I haven't figured out, the bark on my meat isn't quite what it was on my offset. It doesn't get hard and crusty, but stays soft and moist. I have also noticed when I pull the lid to turn the meat that there is quite a bit of condensate on the bottom of the lid. Anybody else have similar things?
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Yep...had her loaded to the gills with 5 dozen chicken thighs on two racks last week and it was runnin down all sides!
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