So as I see it, you are mainly using charcoal brickets as your primary heat source, and smaller chuncks of wood as a "smoke" source?? Am I understanding this correctly??
Maybe it just the size of my smoker, I have a Lang 84, but I cannot see using that much "K" to heat that beast. Any other Large smokers out there use "K"?? Am I missing the boat here? Have I been using cords of pecan, oak, and mesquite all these years, when I could have been using K"?? I have very precise heat control with my Lang. I usally only check it about once an hour, after it gets going. You guys are telling me that you can walk away all night!?!?!
Are there those that are using the "K", just using smaller smokers and cookers?? When I usally BBQ, it is for a large croud, a minumum of 40 to 50 people, most of the time a lot more than that.