If you want to see how I typically set up to cook for 5 hours on the Gourmet ... here you go.
9x13 foil pan at far left of fire box. I fill that with a quart of hot water
120 Kingsford pro briquettes and 2 chunks of apple wood (cause I’m cooking ribs) .... sometimes that is a small split of red oak.
25 Kingsford pro briquettes lit in a chimney, then dumped in the open space at the far right of the fire box.
Put the heat deflector on. Set the fire box low down, only maybe 1/2†clearance underneath for airflow.
Back left vent and door vent wide open until I hit about 240 and then close down to about 1/4-1/3 open.
This will run at 250F +/- 20 degrees for 5 hours. Perfect for ribs.
Comment