Hey guys, new to the forum and to smoking. Been grilling for a while but this is my first smoker. I just recently picked up an Old Country BBQ Pits Wrangler. I did a bit of research before I bought and read reviews on these forums. I liked a lot of the features that came with the pit. I read a bit about having a heat baffle and guys making tuning plates. I thought about what I would and could do, but wanted to do a few test runs to see how she ran.
Well, I finally have few smokes under my belt now. Still fine tuning, but one thing I am noticing and having a problem with is even temps across the grill. I seem to be having the opposite problem than most. My temps seem to be anywhere from 25 to 75 degrees warmer at the exhaust end, than they are at the fire box end. I drilled a hole and installed a temp gauge that was more on level with the cooking surface. Until I know the grill well enough, I put two oven temp gauges inside to monitor what the pit is doing. The hotter my fire, the larger temp discrepency I seem to have. What do you guys think? I'll post some pics later. I almost think maybe I can cut back on the baffle from the fire box a little, then I can always add tuning plates later if I need, but I can't seem to find anyone having a problem with it being hotter on the exhaust side. The way I understand anyway, unless I am wrong, is normally its warmer on the firebox side. Anyway, thoughts? Thanks!