Kanco Connection
is Blowin Smoke!
- Joined
- Jun 28, 2017
- Location
- Colorado Springs, CO
Hey everybody, new to the forums and PBC, this is my second smoke. I found these little turkey breasts at my grocer. First time ever smoking turkey. Came out pretty good!
Thinking about longer cooks for a brisket , has anyone experimented with how they space out the lit coals. I was thinking something like the image below would keep temps a little lower and extend the cooking time. (Red would be lit coals, black unlit)
Putting the lit coals mainly in their own section isn't a bad idea--Andrew has adopted this approach, I think. But his purpose is different from what you're suggesting. He puts the lit coal area opposite the intake to compensate for the burn pattern that tends to burn preferentially in the direction of the intake.
I also think there's an argument to be made that a smaller more concentrated fire might produce better smoke than a more spread out fire. The temps in the PBC (high 200s) are just fine for brisket, so I wouldn't necessarily make the adjustment just to keep temps lower.
By the way, I love turkey breast on the PBC! That's a home run for sure.