228*? What is the plan, to warm them to they are done? Run that sob up to 325* and get that sh*t done. The only thing "slow & slower" does is create a thick, nasty, chewy bark. I have not "cooked" anything at 225* in years. Using flavored wood with briquettes made from "
charcoal, coal, starch (as a binder), sawdust, and sodium nitrate (to make it burn better)" just does not make much sense to me, especially given the fact that you bent over buying the things, at least around here. I burn real wood charcoal,
Lazzari premium cooking fuels include mesquite lump charcoal, gourmet hardwood logs, charcoal briquettes, hickory chips, smoking wood chips, mesquite charcoal sawdust for gourmet BBQ and grilling....
No whining about the price of a Big Green Egg. Buy it new it has a lifetime warranty. No reason to "shelter it from the wind"....nor "cover it with a welding blanket to keep it warm". You just light the damn thing, figure out how to get the temp where you want it...or buy a controller...and cook on the damn thing. Those metal charcoal smokers rust away. That...or all you want is a kick *** smoker go out and find yourself a used 60 gallon compressor tank, buy some .250" plate and some high heat insulation, fire up the plasma cutter and welder and build yourself a stick burner...
