Coal setup for picnic smoke!

click>> Elder Ward Method

I make sure my Egg is clean of ash, I remove all the parts and clean it out. I then just pour from the bag of lump, I light in three spots, 2, 6, 10, o'clock with my mapp gas torch, for about 30 seconds each, put in plate setter, empty drip pan, grate, close the lid and wait till 200-215 deg and close down the dampers to about 1/8 of an inch, and let it settle at 250 for 30 minutes before putting on meat. Looking at maybe 90 minutes from lighting to meat time. Then no looking back.

usudno, welcome. I do use a drip pan just to keep some of the mess down.

I dont use Elder's setup, never found a need to, never had a lump failure due to how the lump was poured from the bag. I would do this, put the grate on the fire ring, put on the pizza stone, put a 1/2 deep disposeable alum pizza pan on the stone, get 2 fire bricks from a local masonry supple yard, Put a grate from a Weber grill (home depot/lowes) on top of the bricks, and then the meat on that, that will give you a pretty good indirect steup. Keep the dome at 250 and not less.

http://www.nakedwhiz.com/firebricks.htm