Just got done seasoning the MB XL 40 and for a test run, I threw in a store bought precooked ring of polish kielbasa (I know! Nothing to write home about!!)
Here's my question: it's a breezy 37 degrees here in PA and my temps are holding steady at 225 with the burner fully cranked open. I didn't use any water in the pan since it will be a short smoke, shouldn't they be climbing higher? I'm just concerned in the future that a larger cut of meat like a pork butt will pull the temps down even lower??
What's everybody think? Is the low temp normal