When I do a long cook on my Weber 22.5 I usually go with a fuse. I'll build a fuse of 3 wide and 3 high around 80+% of the perimeter. Just "ahead" of where I will light the fuse with 5-6 hot coals I put some wood chips/chunks. Sometimes in a couple different spots. Try to keep the wood close to the start of the fuse so the smoke hits cold meat. I will also throw some burnt offerings (fat trimmings) on the grate above the fuse in the first 1/2 but far enough down the fuse so the fat can heat up and drip on unlit coals. I put a pan under the meat (hence only 80+% of the perimeter with coals) half way filled with water. . I have a hinged grate, and make sure to have one of the hinges above the end of the fuse so I can add more coals as needed toward the end of the cook. I can usually get 8+ hours before needing to add coals. I also like that this essentially moves the heat around the meat, instead of hitting the meat from one side (and making me move the meat a bit).
Hope this makes sense...
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Best long cook coal technique?
Tried searching the forum before asking...
Going to be smoking a nice big pork shoulder on Thursday and wan't to try one of the long cook coal techniques (minion, fuse etc). Based on your experiences what method works best in a 22" Weber kettle using Kingford original?
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