Hi guys!, first time posting here, I'm from Chile!... usually we are known for smoking salmon on chambers, but I'm also a big fun of classic U.S. smoking methods.
I've been using a Char-Broil bullet smoker for years (trust me, in Chile those are pretty weird to find), doing a lot of chicken, brisket, pork shoulder and a lot of other stuff.
Here is my problem: Last week I've finally finished my own "insulated vertical smoker proyect". It is awesome!, but, for some reason the temperature that the door thermometer is reading is lower than the real inside temperature.
Last friday, I wanted to do a 10 pounds pork shoulder that I 've made many times with my bullet smoker, usually on a 190-220F° for 10-12 hours. As I told you before, for some reason the door thermometer was at 200F°, and it was done on 4-5 hours!! Yesterday I've tried to do a nice barbecue chicken at 220F° for 3 hours, and it was done just on 1 hour! so I've put other thermometer inside the smoker and it was reading 300F°. Any ideas about this?