Charcoal basket with a 20 pound bag of briquettes and mixed in peach wood chucks will hold 275 in my ugly drum smoker for over 12 hours and once it’s up to temp I set the intake vents and don’t have to touch them for the entire cook.

With lump I have to constantly adjust the intake valves and it seems to flare up when I have the top off to spritz or turn or wrap and it creates dirty smoke which can be tasted on the meat.