how long does anyone get out a13# bag of kingsford ona long cook?

I thought I replied to this earlier....weird.

Anyhoo, what type of smoker are you using?

9 hours is a pretty good amount of time on a single bag of KFB.

I have a 22.5" WSM and I use about 1 and 1/3 bags of Stubb's charcoal and if I hand pack the charcoal ring good and tight I get 16 hours...no bs.

Smoked two butts overnight. 12 lbs total.

used less than a 13lb bag of KB. Smoked from 1am to 2pm. Still had at least 4 hours unlit when I pulled the meat off. 

This is with a Weber kette.

Norsican said:

Smoked two butts overnight. 12 lbs total.

used less than a 13lb bag of KB. Smoked from 1am to 2pm. Still had at least 4 hours unlit when I pulled the meat off. 

This is with a Weber kette.

Click to expand...

That is pretty amazing...mind sharing how you got 13 hours out of less than a bag of KB on a kettle? 

Minion method for sure...what was your kettle temp?

The money I could save!!!  

PGSmoker64 said:

That is pretty amazing...mind sharing how you got 13 hours out of less than a bag of KB on a kettle? 

Minion method for sure...what was your kettle temp?

The money I could save!!!  

Click to expand...

Minion method and Chips ( didn't have any Apple chunk on hand) I even open the lid about every hour that I was up and hit it with Apple juice so there are temp spikes for sure.

Nothing real tricky to be honest, I just get the kettle dialed in and it stayed at around 215 - 230 on its own. Saw it spike to almost 260 for about 5 minutes when a gust came along. Top vents wide open and the bottom no more than a third of an inch open. 

Smoke was really thin. So thin in fact the wife woke me up in the morning to let me know the fire went out. I got up, temp wasn't quite 220 but not far off either. Left it alone and went back to bed.

That's how I did it. YMMV. The kettle really is a fantastic piece of yard cookery. I'm glad the dog ate the propane grill.

I had lots of compliments on it. we served it to friends, many of which are not real heavy meat eaters. They loved it and went out of their way to tell me so. 

If you are gonna fool with the food, make it quick. Do your deed and get the cover back on. temps will fluctuate, but in the end, the meat will be done when its done. I pulled the meat off a little late in my opinion, but it was still a great meal. 

Really depends on the smoker, how efficient it is, and the ambient temperature. I have a 22.5" WSM and on a warm summer night I get approx. 1 hour per lb. of charcoal without any problem, but in the winter it drops to more like 40 or 45 min. per lb. of charcoal when the temps are down below 40 °F.