So I tried the new EBC this past weekend. Leaks like a sieve but I expected that. I found the temp to be pretty easy to control, a lot easier than a WSM. My WSM would spike fairly easily if I didn't watch it. I think I'm going to have to get a new probe for actual air temp as I held a steady indicated 250° for 6+ hours and the meat (a 3.5lb chuck and a 5lb pork butt) got stuck at 135° for an hour. I thought that was too long at not a safe temp. Should have been at least 150° by then. I ran the temp up to 300° for 2 more hours and wrapped them at 165°. They then went to 205° in 45 minutes.
I used the cookie tray baffle trick and I used stainless steel bolts to raise the charcoal grate up 2" in the FB. I know I need to extend the chimney down into the CC to hold heat better. I used Kingsford in the chimney starter and Royal oak lump as a base for the orginal heat, then added apple sticks as needed.
Just wondering what might have happened to stall at such a low temp after so long of a cooking time? Even if the gauge was off by 50° it still should've been hotter by 6 hours.
BTW, both meats were delicious with better smoke but less bark than the WSM. Smoke ring on the beef was almost 1".