ok everyone. I have smoked a few things, boston butt, chicken wings, chicken breast and such. My problem, my children had heard my talk about wanting a smoker so the bought me one for Christmas. It is an inexpensive CharBroil, but I can't really say anything. They were so excited to give dad a gift like this. It does ok, but last week it was cool and breezy outside. I decided to smoke 2 whole chickens. I cut these in half and seasoned these well. The smoker seemed a little irratic as far as maintaining a consistant temperature. Once it did reach 225 it would drop to 200 and toward the end it shot up to over 300. The chicken, smoked in apple chips were good, My question, other than buying, another smoker at this point, how do I maintain a constant temperature. It seems the door on this model is designed to not close tightly at the bottom which creates more air flow. If you push the bottom of the door it will close all of the way , reducing air flow. Any ideas on how to use this unit more efficiently. Although the chicken tasted awesome and was beautiful, between the breast and wing, the chicken wasn't completely cooked. The cheap smoker does a good job as far as being frugal with the wood chips. It produced really nice smoke for over 5 hours when I smoked a butt last week.
Way my problem last week just the cool temperature and breezy conditions or something else? Thanks in advance for your answers.
I used apple chips and my water pan was filled.