I hope this is in the right section. My New Braunfels Hondo offset smoker is technically considered a charcoal smoker, but I use small wood logs to smoke with.
I'm having a problem getting my food to the desired temp. I was using a analog dial type meat thermometer but bought a digital thinking it would be more accurate, and can be calibrated.
When I cook on my smoker, I usually put my meat on the last third of the cooking side away from the fire box, for fear anything really closer will burn the outside long before the inside is done. I also use one of those aluminum foil roasting pans filled with about two inches of water. I place this under the meat to also catch the drippings. It's really easy to get the cooking chamber up to temp, and to keep it there.
But, like last night, I had those roasts on there for 7 hours, and the internal temp never did get up to the 190 degree range. The only time I opened the chamber was to turn it over every hour, and spray them with some apple juice. Usually took only seconds to do, so the lid wasn't open very long. I finally pulled the meat off when it hit 165 degrees (took all of that last hour to get from 150 to 165).
What am I doing wrong? Am I introducing too much moisture into the chamber by using that water pan?
Thanks guys for the help!