The external temp is a constant 225, but the meat temp stalled at 114. What can I do to raise meat temp?
The temp did ump to 275 but I lowered it to 225 by opening the fb door. The stalls were before stoking/adding fuel.Are you maintaining a reasonable constant temp or a wide range low to high? And are your stall temps at your bottom low before you stoke and/or add fuel?