I just would like to say thanks for all the help and the tips on modifications that are needed for my Char griller. All I did was to make a box to hold the Charcoal in the SFB and put a baked bean can on the exhaust , plus put in two thermometers at grill level. I am able to keep the temp within about 10 degrees from each end of grill. I use the minion method . I was able to keep the temp at 230 240 for 5 hours easily with only adding one chimney of coals. Here's my first smoked brisket.
Edited by nzpilot1 - 9/23/12 at 7:08am