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cold smoked salmon. i still can't figure out how to get the wood chips to burn for more than 1.5 hours without my intervention. maybe i need a more powerful air pump... but the smoke is intense enough that i just left it over night and it was pretty good flavour.

Well I have learned a lot here thank you so much for sharing with me. Here are some pics of a brisket cook i did this weekend. I used B&B char logs and got a 27 hour burn time. So all of my concerns about being able to pull off a long cook are gone. The density of the charcoal is significant because a full basket of the char logs weighed 16 pounds while a full basket of the Blues Hog weighed not quite 6 pounds. This was easily my best brisket ever, it was only a choice cut and it was phenomenal. I separated the point and flat because going into it I was worried about cook time. Throughout the cook I measured the temp on the main grate and the riser grate and once the Kamado came back to 225 after I put the brisket on they were within 2 degrees of each other for the next 9 hours. However, as the kamado was climbing back to temp there was a big gradient between the upper and main grate. The main grate was at 180 and the upper grate was at 120. Probably because the flat was absorbing most of the heat coming up from the pit. When the grate temps finally converged at 225 (took 90 minutes) both the point and flat were at the exact same temperature 103F. Neat!!!