I have a char-broil vertical box charcoal smoker, cheap I understand however I have some questions I am hoping someone my be able to help with.
I have cooked two pork butt and two racks of ribs on this smoker however I am having a hard time maintaining a 225 temp. I noticed when looking at the WSM that the coal pan is perforated to allow air and ash through and the one that I have resembles an over sized water pan, could this be a reason why my fire is dull? In addition, the water pan is pretty low to the coal pan could this also be effecting my temps?
When using this smoker I normally start by lighting a fire in the coal pan, waiting till good and grey then inserting into the smoker. Since this is not a very insulated smoker would the minion method work better?
Thanks, and yes I am saving up for a WSM, and am looking for a decent temp management system for it as well, thoughts?