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You should read some of the post about using this smoker from more experienced smokers. There are many pages of information and suggestions relating to this brand of smoker. The first thing you want to do is check the accuracy of the door temp gauge, most on the forum find it to be off...
I have been able to make a couple of chucks recently that turned out better than my original dog meat. I smoke at 230-240 with water in a cake pan at the bottom rack, AMNPS, Maverick Thermometer, and a pan under the meat to catch the drippings with a little water. At an internal temperature of...