Trying out the snake/fuse method for the first time.

[nnifnairb]

It was slightly more difficult to set up than I thought it would be. I've seen a number of examples that look much cleaner than I was able to do, but I think it will work. This is a 2x2 configuration.

[surfdog]

The only thing I might change...and that’s up for debate...is the location of the last couple pieces of wood.
Common "knowledge" is that after a few hours...meat pretty much stops taking on smoke flavour.

I will I’ll defer to the real experts on this forum but you might see limited (or no) benefits from the additional chunks over a long cook. I do not claim to be an expert, or even advanced, but it’s something that I’ve come to understand. YMMV

[LA Pork Butt]

I have read that it stops taking on smoke when the internal temp reaches 140. I believe that was from Minnion of the Minnion method of charcoal.

[nnifnairb]

Not according to Meathead himself. As long as the surface is kept moist, it will continue to take smoke. Adding a water pan and spritzing the meat late in the smoker will add more smoke flavor.

[surfdog]

Well there we go. As I stated, I’m no expert at smoking.

[Fire Art]

surfdog +1

[Henrik]

I agree, skip the last two chunks.

[nnifnairb]

From the book "Meathead".

[Oozzy]

How did it turn out?

[nnifnairb]

Still cooking. Probably had a few more hours. It's at 181.6.

[lostclusters]

From my experience meat can easily become over smoked when using charcoal. I'd loose the last two pieces.