Originally Posted by iadubber
This is why I love my Weber Smokey Mountain. That thing is built so tight and holds alot of charcoal. I can run it 7-8 hours overnight and not have to stoke it or anything. I might have to get up one time if it's chilly outside to open the vent up.
lol... yeah I learned that the hard way last weekend, I got my WSM last spring and hadn't used it in any "chilly" weather yet. I was used to setting it at 225° going to bed and having it run for 16+ hrs. with no maintenance. Last weekend our low for the night was down around 38°, I got the meat on a midnight, went to bed at 1:00 AM, dog woke me up at 5:00 AM to go oustide and I figured I might as well check the smoker while I was up.... it had dropped to 190°. Had to open all three vents up 100° and kick the bottom to knock some ash off the coals before the temp came back up, had to leave the vents almost 50% open to maintain my target temp. till the sun came back up.
Now I have to figure out how I want to refuel for longer smokes , cause lifting the upper body off with water in the pan and 25+ lbs of meat aint gonna be fun... lol.