dumasbro2
Fire Starter
Give it time to get seasoned. I can get 10 - 12 hours out of my 22 1/2 with a full load in 15 - 20 degree temps (wind makes a bigger difference than temp) easily. I could probably do better with a blanket but I never have used a wind break. Eight hours seems pretty quick for a brisket, it usually takes me 12 to 14 hours to get the flat done and then another 2 - 3 hours for the burnt ends. I can't comment for sure on the 18 though.
