How to get to low & slow temperature

Fairalbion

I'm planning on doing a brisket this weekend. What is the best way to build the fire and manipulate the vents to get the egg up to the required 250 degrees or so?

The Naked Whiz

fairalbion,
Here is a link to my recipes page. If you click on "Pork" you will find an article written by Elder Ward about cooking pork low and slow. You will also find a page that I wrote about my first low and slow cook. While it is about cooking butts, the fire building information is relevant to any low and slow cook. Hope this helps you![p]TNW

[ul][li]The Naked Whiz's Recipes Page[/ul]

Fairalbion

TNW, Thank you - that's perfect![p]

ColoradoCook

fairalbion,[p]I'll also vouch for Elder Wards method, it works very well. Before using his method I always had to wake up in the middle of the night to check the Egg, most of the time my fire had issues or I had to restart the fire. Since using his method I can go 24+ hours with me barely having to adjust my vents. Do yourself a favor and don't worry about vaccuming your Egg out, though I do give it a thorough cleaning out once in awhile, ash does build up around the firebox. Also, when you open a new bag of lump, dump it out and pull out the big pieces and save them. I have a separate container for my big pieces, ready to use for long cooks.[p]One other thing, invest in a wireless thermometer (two probes are nice), I put the probe in the top vent and monitor the dome temp from my living room or bed side. As you get closer to your finished temp, wash the probe and stick it in your piece of meat.[p]Good luck,[p]CC