Hello everyone -
As the name might suggest, my name is Dave and I live in Canton, Ohio. I'm relatively new to smoking but would like to learn much much more. I get Jeff's newsletter and I'm in awe of the things he posts. On labor day I'm planning on smoking some pork butts to go along with the smoked mac-n-cheese he posted awhile back. I'm currently using a Chargriller Smokin Pro (one of those charcoal grills with a side firebox) and have been having a hell of a time getting the main chamber up to temp. I've tinkered with the damper openings, I've tried using all wood, I've tried using lump vs briquette charcoal and I cannot for the life of me get the main chamber over 200 degrees! It's very frustrating. If anyone has any advice for some modifications that may help I would greatly appreciate it.
Did my first whole hog on the 4th of July this year and I must say it came out better than I ever could have hoped for. We rented a pig spit with a motor from a local tool rental store and were able to get some good smoke on it (used apple wood from a local orchard).
I look forward to learning more!