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Hungry now
Vents all the way opened? 🤔
I was told you had to get the briquettes grey to burn off the artificial binders the cook your foods.
Love it brother I just subscribed
Ngl did this for the first time this 4th of july for a rack of ribs. B&B as well. I stacked mine flat two wide and tall. The curve of the grill lets it offset a bit. It was only like 1/2 the diameter but decent abount still. Hickory chips in the spaces on top of the snake and a few sprinkled between. Aluminum pan in the center under the ribs with applejuice to keep some moisture in. Salt pepper garlic&onion powder and brown sugar for coating. Only cooked them for 5 hours though and went through most of the charcoal inside. First time so a lil hot but they had a nice crust and were still tender 👍👍 ill try them all sideways to get a longer time next weekend and will try a brisket.
The method I use all the time since I learned it from watching you.