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is it typical for coals to get cold real fast after the meat has been taken off and put on the indirect side of the grill? i have had the meat on for almost 2 hours now and and ive already had to put more coals on it and re light the coals again.
Are you burning all your coals at once to maintain your temp? What some do is put a pile of coals but only light a few and let the lit coals slowly ignite the unlit coal to get a good steady long burn. Are you using lump charcoal or briquettes? I personally don't have much experience with briquettes.