Salty Dog wrote:knowse wrote:Trust me, with as much land as you have, a tractor with a bucket is worth it's weight in gold.
Truer words have never been spoken...........SERIOUSLY!!! I can't believe I ever survived without one
EddyP wrote:IME it is pretty consistent from cook to cook.
I make sure I set it up the same way each time. Door on the leeward side. Then I have notes from prior cooks on vent opening percentages and times. They usually are a great start to get it going.
You may consider replacing the water pan with sand. I think the number one complaint is the water pan if you're doing something that takes a while like brisket and need to add more fuel. I found I didn't need to add fuel for ribs. Maybe for a butt in the winter. But usually always for brisket.
Have you read up on "the minion method" yet?
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