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[Bentley]

Yeah, just say it enough and it becomes true science...specially on the internet!

[cjs180]

I have the Cabelas camp chef and have done a few overnight cooks and never touched the pit from 10pm until 7am and still had plenty of pellets left and those cooks were during WI winters.

[Bar-B-Lew]

The 4 pellet units I have all use roughly 1#/hr at the 200-250 temp range.

[Ross77]

If you read the Meathead book it’s the outside of the meat that absorbs the smoke flavor. Once it dries out, it absorbs less smoke flavor.

If you keep the surface moist it will absorb smoke for the duration of the cook.

Some would even argue that adding a water pan could increase the smoke absorption as the moist smokey air sticks to surfaces.

But everyone has different experiences, so experiment and have fun!