u/tragdar

I recently got a 14 inch to go with my 18, but I doubted its ability to handle something like an overnight pork butt. Just ran a test with Kirkland briquettes, and I was able to maintain 225-250 for 20 hours with almost a third of the briquettes remaining.

Needless to say I was impressed, it ran way longer than I've heard possible. The only mod was a pizza pan instead of the stock water pan, allowing for more charcoal to fit in the ring. Maybe it would've consumed more fuel with the thermal mass of meat inside or on a cooler day.

Can any 14" owners confirm if this is the norm?