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I did a kind of dry run with the water gas and wood before with a brisket. About 6 hours and I didn't have to add anything. But yeah little nervous about not being there to even check. I was thinking maybe if I go with the temp at 200 instead of 235 it might help not sure tho.

I've smoked a brisket in 7 hours before and it turned out good. We're not taking the smoker with us I'm starting it before we leave and it should be done by the time we get back. At least that's the plan.

How's it going....I'm fairly new to the smoking world. I've used my gas Smokey Mountain smoker four times now and I'm looking to smoke for our group on our float trip. I'm thinking about a brisket, ribs and maybe a pork loin. Any concerns about the mixed types of meat? Smoking time I'm kind of...