My results so far have been great tasting, but today's cook was pretty frustrating.
I started off with pre-heating the smoker to 230.
Two pork buts, about 13.5 lbs total.
Ambient temp was 43°. Meat temp was 43°.
Water tray full of boiling water.
Lit the chip tray with matches.
Closed the door and left. 1 hour later temp is stalled at 210° and not climbing.
I go find my roll of reflectix & wrap the box. Temp starts coming up again.
It takes another 30 minutes to get to 230° and by that time I need to add water + chips because the element is on 100%.
While I'm in there I probe with my thermapen. Meat is 100-120°.
Now it takes another 1.5 hours to get back to temp.... and again it is time for more water + chips + spray.
On the 3rd cycle I wrapped and put it in the oven at 250°. Meat was 140-150°.
I know I need to keep the door closed, but I don't remember having such a long recovery time.
My last cook was one pork but and a pork belly, almost the same weight as what I had today.
I picked up some bigger foil pans for chips and water.
Is opening every 1.5 hours too much?
Still waiting for it to come out of the oven, will let you know how it is.