quote:Originally posted by thelostverse:
Decided on brisket for the Superbowl, so fired up a 14 lb. packer on Saturday night. The meat hit the rack at about 9 PM and went through the night. Temps were in the 20's overnight so I figured the smoker might need some tending. The Weber Smokey Mountain usually finds it's temp and will run pretty smoothly, but I was fighting it most of the night due to the outside temp.
What do you use for fuel? I tried a few different versions of lump charcoal in my WSM and all of them make it hard for me to stabilize the temp for a long period. I have started using Kingsford "professional" or something like that. It keeps a stable temp for a long time, but it gives off a mighty awful smell when it ignites so i have to let it burn awhile before I put it in the WSM.
I'm still looking for the perfect fuel.