Thats one thing i havent perfected.
My grill doesn't have the smoker attachment on it. Been thinking about buying one, but i think imma hold off and just buy a new grill with the smoker already on it.
What method you use to get it to the right temperature and keep it there?
Last brisket i tried the wood ran too hot. I havent found the right method yet.
I found one but the guy was using lump charcoal. Took about 7 pieces and lit in in a chimney and then put that on a bed of unlit coals. Got it to 210 and had it stay there for hours.
i dont know nothing about that lol....sounds like jesus sandal dad level pitmastery
i've seen videos of people doing brisket on a lil weber grill which is crazy to me....i've only done them in the smoker
in one of those videos i posted you can see my set up but this one might be better...ya'll bout to have me start a channel or some shit
so for brisket i use straight hickory logs....thats one on the ground by the wheel.....I go with bigger logs on this because its gotta burn for so long
this last brisket I did was on from 11am to 5am the next morning.....so for shit like that im going thru 2 bags of charcoal and at least 6 of those logs
the better quality meat doesnt take so long...that select shit stalled out at 150-160 forever
anyway i got 2 racks in my fire box turned sideways, so they catch the sides at a higher point.....this leaves like 4-5 inches underneath as opposed to 2 (which fills up with ashes quick and will kill your fire)
i wanna get a charcoal basket but for now i just heat up a chimney full of charcoal and pour up a pile on the racks....then add a log
i keep the fire box door wide open with a fan on low blowing inside.....this makes your wood burn faster but you're getting good clean smoke and keeping your heat up the whole time.....as it burns up your temp will start to dip and you'll learn when to toss your next piece of wood in to keep it consistent
i like mine up around 275.....i can do this because of space (im usually only doing one at a time) and because i got a baffle plate inside the cook chamber
without that, i'd keep it much lower 225-250