Late night smoking! 1am...

[Steve]

I'd have thought 6 hours would be the minimum. I've held for over 24h on the WSM with two consecutive light loads of meat then running empty for testing.

Pro Q is much more hungry on the charcoal but maybe 10h with a full charcoal basket? I thought Eddie had mentioned getting much longer with his IQ.

[FlashGordon]

It's been a bit of a disaster....
The past few times it's held temp for 6 hours no problem at all, today it's just been a pain. Every time I have left it and come back the temp has fallen to 150-160. I think the problem
Was I didn't open a can whilst setting up.
More Seriously I think I didnt get a decent enough spread whilst using the minion method. Oh well
We live and learn.
On the plus I'm now of to A&e, had some serious pain in my left foot on
Tuesday, which is now spreading up
My leg. Sorry this is all over the place - the miss's is diving and it's like Colin McRae has taken the wheel.

[philnewts]

Steve, can I ask, are you totally loading the basket with unlit and then adding a few lit coals? I usually load and pack tightly with lump and then tip on about 6 white hot briquettes. It holds well and can imagine with the iQue will maintain even better. I may actually get to try it this week too

[Eddie]

I'd have thought 6 hours would be the minimum. I've held for over 24h on the WSM with two consecutive light loads of meat then running empty for testing.

Pro Q is much more hungry on the charcoal but maybe 10h with a full charcoal basket? I thought Eddie had mentioned getting much longer with his IQ.

I also had the pitmaster IQ 110 on the Pro Q for over 24hrs with reloading at 6hr intervales.

Eddie

[Eddie]

[quoteActually Ed, could I ask, do you prefer lump or briquettes for this?[/quote]

In winter months I tend to use Restaurant grade charcoal purchased from Big K in Tottenham north London (fantastic quality and service), but I do like to use Heat beads as they do tend to last longer in a cook. Its more of a suck it and see in what works for you as it may not work for someone else. Practice, practice and more practice.

Eddie

[philnewts]

Yes Big K lump is what I use so glad to see we are note same page.

[Steve]

Oh ok Eddie, I thought you had it running for 24 on a single load.

Was it heavily loaded with meat? Seems a bit short between reloads. But as you pointed out, it's plenty of time for sleep

[Eddie]

Oh ok Eddie, I thought you had it running for 24 on a single load.

Was it heavily loaded with meat? Seems a bit short between reloads. But as you pointed out, it's plenty of time for sleep

Was a great test for comps. Started off with a full brisket, pulled pork, 3 different types of ribs and a hungry family for guinea pigs. Only used the single pro q and it was smoking all weekend. I'm glad to now call brisket, brisket and not the dreaded brisket. I think the homework is now paying off.

Eddie

[Steve]

Was a great test for comps. Started off with a full brisket, pulled pork, 3 different types of ribs and a hungry family for guinea pigs. Only used the single pro q and it was smoking all weekend. I'm glad to now call brisket, brisket and not the dreaded brisket. I think the homework is now paying off.

Eddie

Good man, I'm glad off season practice is working out well for you. Seems a lot of people are putting in the hours this year. Can't wait until May to see how much everyone has stepped up their game..

It's going to be a great season

[FlashGordon]

So what a fun filled night/day..... I thought i had the temp thing all sorted but clearly haven't, back to the drawing board for me. over the past few weeks i have had 6 hours easy, not messing, just one basket and no hassle, today was like it was eating heat for fun.

Happy with the end result though, just the delivery was poor.

What i really need to do it taste someone else's so I have a bench mark, mine could either be awesome, or pretty damn terrible.