Last week I got my smoker, seasoned it and smoked my first pork butt. I did some mods on the Chargriller Competition Pro and it held temperature pretty good. I had to babysit it but did not have much problems keeping the temp between 200-250. I pulled my butt off at 190 so fell just short of the pulled pork I was going for. Wont make that mistake again. However, the flavor was freaking awesome.
Tonight I made sure the new temp gauges I installed on each side of the door were at the correct temp and there is about a 20 degree difference on each side. Not bad I can live with that, I expect the side closest to the firebox to be a little hotter, but I should be able to keep a stable temp between 225-250 using mostly hickory with a small log of mesquite thrown in every couple hours.
Tomorrow for my second ever smoke I am jumping in feet first. I am smoking 2 pork butts, 2 racks of beef back ribs, 3 lengths of Pork rib tips and for sides potatoes and a head of cabbage. No pressure at all haha. Firing up the grill around 6 and gonna throw the meat the food on at 7.
Hoping everything turns out good. I will post some pics tomorrow when I throw it on the grill. Excited and nervous doing this much on my second smoke ever but feeling good about it.
Any tips would be appreciated.