ColdFusion71
Well-known member
Morning all, coming up on 5am here on the east coast and I'm about 6 hours into a cook of 2 beautiful pork butts totaling around 18lb. Temps are great, smoke is great, basically everything is running right except that I'm running low on charcoal.
I'm smoking on the tried and true weber kettle and set up a snake a little over halfway around the grill. Lit it with about 4 briqs from the chimney got the temp right, got the boiling water in and laid the big suckers down. My most recent check showed great grill Temps and an internal temp of around 115. However I'm more than 3/4 through the snake. I'm using the kingsford long burning stuff.
I wanted to know the best way to restart this thing when it burns through the fuel and starts to bleed heat.
I'm smoking on the tried and true weber kettle and set up a snake a little over halfway around the grill. Lit it with about 4 briqs from the chimney got the temp right, got the boiling water in and laid the big suckers down. My most recent check showed great grill Temps and an internal temp of around 115. However I'm more than 3/4 through the snake. I'm using the kingsford long burning stuff.
I wanted to know the best way to restart this thing when it burns through the fuel and starts to bleed heat.