Hello, Male, 63, live in WV, will answer to KB. Have hunted and fished since I was a kid. Experience level; I have been smoking meat since 6:30 this morning. Wife bought me a Bradley 4 Rack smoker for my birthday last month. Not real sure I am doing this correctly. Yesterday while venison marinated I tried to season the smoker. I had it outside, temp was 55 degrees. The smoker temperature never reached the suggested 150 mark. 135 was the best it could do. Today it is in the garage where the temp is 72. I had it set for 140 for one hour to dry meat before smoking. I now have it set for 160 for a two hour smoke. I had to be away when the one hour period came to an end and it shut itself off. I started the smoke sequence. After 1/2 hour the temp is up to 110. Seems to be a very slow process. What am I doing wrong?
Good to meet ya'll. I am sure I will learn a lot.