So I recently got a new Sears Kenmore grill/smoker combo this last weekend and tried it out right away - smoked ribs and a tenderloin on Sunday.
Everything went fine for the most part - and it was all tasty, but I had trouble regulating the temp. I was going to smoke for 3.5 hours at 225° as I had done some quick research and found that a majority of recipes promoted the smoker's mantra of 'low and slow'. However, after the first 45 minutes or so, the temp gradually climbed to about 250° and then about 2.5 hours in, rose to 270°ish regardless of the dial setting (as low as it could go). I adjusted the flu at the top to try to regulate the temp, but it didn't work too well, I think that perhaps the vent controls the smoke more so than the temperature...
Any tips? The meat was fantastic, though it could use a bit more smoke flavor (I had read that adding more wood chips during the smoking process was pointless, but may try it next time, or try a different wood), but I had to pull them out earlier than anticipated so that they wouldn't overcook.