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Recent content by dumasbro2
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I've done 6 with no problem. 3 on each rack. I think if you stand them on end you could do all 8 depending on size. Time remains about the same, you will use more fuel though.
Seems a bit short on cook time as was mentioned. Most of the time I have top vent 100% open and one of the bottom vents 25% open and the remaining ones closed. It will be erratic your first couple of burns. The dome temp is ok, it will run 25 degrees hotter than the temp on the grate, this is...
ahhh...350..makes sense, I stay around 225-230. On a side note, I don't think I've ever had all the bottom vents open for a normal smoke, but I'm much cooler in temp as well.
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...
I don't do much with the rub, a basic salt and pepper and something else I can't remember. You may want to wait to trim the fat off until after the cook and see if the helps. I don't use a pan other than to catch the juices on the lower rack. Foil while resting. This works for me, your mileage...
I usually take the temperature in the flat, take everything off at 190-195. Foil and rest for an hour or so, separate the point, cube it, add sauce in a foil pan and back in the smoker for 2 to 3 hours. Re-foil the flat Works well for me.
The quick answer is no. I'm not familiar with the 14 1/2 but I would load up the ring (if that's how it is set up) leaving a little room for lit coals. Start a small amount in a chimney and close it up.