i would try using more coals.........
yup, i did exactly that. I did a pork butt this weekend and made some pulled pork. Some of the best stuff i have ever made. Wife wont stop telling me how good it was. We tried slaw on the pulled pork, no sauce at all. We are both hooked!! Yes i have pics.
Now my observations that i made for this cook.
I filled the chimney up with some royal oak lump and got it rolling. Let it warm internally for about 20 min.
I moved the 2 plates over about 1" from the heat source. I grabbed an oven thermometer as suggested by Chef Rob.
Here is the interesting part.
The top therm would peak at just about 300*
The bottom therm would sit at 200*
The therm on the inside just behind the meat was 225-235*
Bottom line is through continued use and learning the tricks with this unit, i am slowly figuring it out.
and of course, more charcoal is better.