Relatively new still to the art/science of "smoking" as opposed to grilling.
I have a Brinkmann Trailmaster and overall have been pretty pleased with my first smoker. I guess that my main question is, is there any secrets or tips to maintain that perfect temp during one's cook? Mine tends to spike way up upon adding wood to the box and I'm afraid I'm doing more harm then good with the higher temps until it comes back down. It seems like it's almost a non stop watch one has to keep on the temp during the cook. Is this perfectly normal or I'm I missing something?
The other day while smoking a brisket right at the end of the 4 hour "smoke period" it came a down pour and I lost my fire. Ended up finishing my cook in the gas oven inside the house. I know that's cheating but damn that was easier in keep the desired temp.