I have a question for the community about fire construction and how much charcoal I should be using when I set up a cook. I have a KJ Classic III and have been using the SloRoller for all of my low and slow cooks.
On some of my larger cooks (one pork butt, a full brisket, and then two boneless pork shoulders) I have burned through all of my fuel before the cook was done. I filled the standard KJ ash basket with charcoal and then light it up with one KJ firestarter. I was smoking everything at around 250F and followed the heating method described by SmokingDad BBQ on his YouTube channel (it worked well!).
Does anyone have an image of what their charcoal looks like when setting up for a 10lb brisket or pork butt?
I recently picked up 3 boxes of Forest Lumps charcoal at a KCBS event here in town and the vendor told me that this was a great Beechwood charcoal from Europe. It rated highly recommended on the Naked Wiz site. It lit very fast and seemed to burn well, but it produced a lot of smoke. This is the first charcoal that I have purchased that was not from either Walmart or HD and am not sure why or if this product is better. Has anyone tried this lump?
First, this forum has been great for getting tips and learning how to cook on my Kamado Joe. So far I’ve successfully made pizza, beef ribs, and chicken which have all
I want to smoke a brisket for mother’s day and have learned the how’s and what to dos but what I don’t know is how much charcoal do I use? I haven’t bought the brisket yet but I’m assuming this will be a 8-10 hour smoke. I just want to make sure I have enough coal to keep the fire going.
Also, do you wrap your brisket half way through or no?