I had my best cook ever yesterday on the Smokey Mountain

I’ve been cooking on a 22” WSM for years, but yesterday I used B&B competition char-logs mixed with lump charcoal. It locked in at 250° for 9.5 hours until I reached an internal temperature of 200 to 205, and no foil or butcher paper wrap was needed. I also used the Firelock Firedial instead of the water pan. The temperature literally never wavered. I took the pork shoulders off the smoker around 5:30PM and decided to not shut the WSM down just to see how long it would hold the temperature. I checked at 11:00PM and it was still holding steady at 250° and I shut down. This morning I checked the charcoal and it literally looked like I had enough fuel to have gone another four or five hours.

TLDR: The Weber Smokey Mountain with the Firedial and using B&B char-logs is a freaking game changer!