New member here from the sunny Western Shore of MD. Just taking up the habit, got a new OK Joe, sealed it up nice, did a one smoke, bought a Maverick, did another smoke, extended the exhaust down to the grate and did one more.
First smoke took a lot longer than I though, but the Maverick fixed that. The temp at the grate is about 30 degrees lower than the temp at the stock themo.
The exhaust extension made it a little easier to control temps. Still can't leave it alone for 1/2 hr or it will cool down or run away. The extension did increase the delta between the stock thermo and grate by 20 degrees.
Now to fix the overwhelming sour smoke flavor. I want to get that under control before Rockfish season. I need another way to prepare those things.
For the huge hunks of pig I have been smoking, , I've been lighting with chunk charcoal, and cooking with wood,
Any tips are welcome.
On the Western Shore of the Chesapeake Bay.