It was chilly as usual here in MN last night at 10 degrees F. I fired up the Rec Tec and had a bunch of goodies on it. For last night, I made 4 homemade morel mushroom and wild rice brats and a garlic baloney from a local place. In the trays are cubed pork, cubed beef and some ground beef that I am using in a smokehouse chili that I put together this morning and have simmering in the crock pot.
It takes a bit of time for me to get up to temp, but once I'm there, temps hold nicely. I put 20# of fullers earth in the bottom of the smoker - this seems to help it recover quicker once it is up to temp and helps hold stable temps. Early on in my smokes, my 2 maverick probes are a bit lower than the Rec Tec set temp (Mavericks are on the left rear and one is hanging down in the middle of the smoker). Once my food is closer to being done, temps are almost exact throughout the chamber.