u/Beginning_Orange

The whole thing seems weird to me, it's my understanding the land owners raised their rates which forced the old leasers (Lockhart's) out. I know from doing a bbq class there the whole restaurant is built around one giant smoker. That means to me that either another bbq place is looking at going into there or the owners are planning on tearing the place down completely and rebuilding. But it's been over a year and no sign of any demo work has been done.

Anyone know what's going on with the place?

Last I saw he lost clean to Sami Zane. His losing streak is quite impressive at this point.

Howdy all. Thinking about upgrading to a 26 and just wondering what snake set up y'all use for it. I've got it dialed in on my 22', usually just do 2x2 with the bottom grates half open and I'll adjust based on the outside temps as they vary a lot here in MI. I can get it to hold at 250 pretty consistently for around 8ish hours, again depending on outside temps and I'm bbqing anywhere between 20-90 out.

Do you guys with a 26 still use a 2x2 method? Or more briquettes as there's more space to heat? Start with the grates half open? Snakes last longer since they're longer? Thanks in advance fellas.

Howdy all. Thinking about upgrading to a 26 and just wondering what snake set up y'all use for it. I've got it dialed in on my 22', usually just do 2x2 with the bottom grates half open and I'll adjust based on the outside temps as they vary a lot here in MI. I can get it to hold at 250 pretty consistently for around 8ish hours, again depending on outside temps and I'm bbqing anywhere between 20-90 out.

Do you guys with a 26 still use a 2x2 method? Or more briquettes as there's more space to heat? Start with the grates half open? Snakes last longer since they're longer? Thanks in advance fellas.