I said it once I'll say it again this Smoker ROCKS!!!!!!!!!!!! Smoked a 10lb packer at 235-250 for 6 hours until 200 internal temp. Trimmed the fat to a 1/4 inch rub with Montreal Steak Seasoning with Course Spicy Mustard to hold the rub. The only thing I really had to do was add a little more water since I didn't fill it all the way up to begin with. Question for you guys is how long does it take for the coals to extinguish. I have all the bottom vents closed and let the top open. I left the top open because I think that's what caused the brown residue all over the inside the last time I smoked ribs. Some have said its all the moisture in there while its cooling down. Is there another way to extinguish the coals, I really don't have any place to dump then in. Here the qview. The brisket was amazing good smoke flavor and tenderness.
Was getting great blue smoke throughout the smoking time. (Mesquite 4 Hours)
Here is the brisket ready to be foiled
All Finished. Never been able to get this smoke ring with my Chargriller Trio