I definitely don't feel it is getting up to a high enough temperature. I read some great posts on here and have a few ideas. I already placed a probe in the cabinet and now realize the cheap analog door thermometer pretty much sucks! I may also try the door seals as well. And maybe a regulator at the tank. Is it pretty well agreed upon that these are all good ideas?
I guess my biggest complaint is that I don't seem to get any bark on the outside of the meat. My brother in law has almost the same smoker and smoked some pork shoulder last week and it had this amazing bark on the outside. I am smoking one now...and nothing! Granted, its not done yet....but I don't see it happening either. I don't foil it. I usually spray/mop a nit early on but don't for the last half for sure. Any ideas?