3-Hour Smoke on the Weber Go Anywhere Grill | Beef Fingers  

Zero, it ended up being more than needed.

@@FortuneOffRoad 😮 👍

I’m surprised as well…. I mean mine half filled stays around 300 for 45 minutes and starts dropping temp drastically and I have to add more and he doing it for 3 hours straight 🤔 dam

​@@B_L_Smith I Agree... you told me about many new tricks... Thanks

I didn't put water in it, but you definitely could. I use it to catch the drippings and physically separate the coals to one side away from the meat. 🤙🏻

Yeah, it worked great. I tried it oriented 90 degrees from that buring back to front and didn't notice any difference.

@@FortuneOffRoad good to know! Never thought of trying that. Thanks!

2 hours on the smoke and 1 hour in the foil

The bottom vent is open on the side with the coals and close under the meat. The top vent over the coals is closed, and over the meat is open. I used Kingsford original for this one.

Getting the soot off

What did you season those ribs in? I’m gonnae try it

@@Needafollower just salt and pepper