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and I am well pleased. Just wish I could figure out how to attach multiple photos to one post. The brisket hit 165* in 8 hours with temps at the grill never rising above 290* Had never opened the lid prior to this. I seperated the flat from the point and foiled the flat with a heavy mist of apple juice. Did not foil the point. Let the heat rise to about 325* and added a half gal of hot water... two hours later, the foiled flat hit 205* and I removed it. The point temp was about 185* Layed a piece of foil over the top of the point and in another hour it was 205*. Removed the foil top, and let her go for another 20 minutes with grill temp about 330* I'm really pleased with my new BIG WSM. I started with a whole 21# bag of Kingsford Blue at 7AM this morning. It is now 9:15 PM and the grill temp is 320* with all vents wide open for the last 5 hours. It never got above 36* today and it was fairly breezy for the first 2/3's of the day. Just took a look at the remaining fuel and I would guess there is a good two more hours of fuel left. If I'd of controlled the temps with the vents during the last five hours, I'd guess you could get at least 18 hours without adding additional fuel. I did start with 2 chunks of hickory and on chunk of cherry. When I opened the lid to wrap the flat, I added two large chunks of cherry....
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